• Storage: Let the casserole cool completely before transferring to an airtight container. Refrigerate for up to 4 days.
• Freezing: For longer storage, freeze the casserole in individual portions in airtight containers. It can last up to 3 months in the freezer.
• Reheating: Reheat refrigerated portions in the microwave for 2-3 minutes on high or until heated through. For frozen portions, thaw in the fridge overnight before reheating. For a fresh-from-the-slow-cooker taste, reheat in a preheated 350°F oven for 20-30 minutes.

Frequently Asked Questions

1. Can I use a different cut of meat?
Yes, other cuts such as brisket, top round, or flank steak work well. Just ensure they’re suitable for slow cooking.

2. Can I cook this casserole on high?
Yes, but reduce the cooking time to 3-4 hours, though the steak may not be as tender.

3. What type of potatoes are best?
Russet potatoes are ideal due to their starchy texture. Yukon Gold or red potatoes can also be used for a different texture.

4. Can I make this recipe dairy-free?
Yes, use a dairy-free cheese alternative and substitute the cream of mushroom soup with a non-dairy version.

5. What can I use instead of cream of mushroom soup?
Cream of celery or cream of chicken soup are good substitutes. For a homemade version, combine a roux with mushroom or celery puree.

6. Can I add vegetables?
Absolutely! Carrots, bell peppers, or peas can be added for extra nutrients.

7. Will the potatoes get mushy?
If the potatoes are diced too small, they may become overly soft. Stick to 1-inch cubes for the best texture.

8. How can I thicken the casserole if it’s too runny?
Mix a tablespoon of cornstarch with a little water and stir it into the casserole, letting it cook for an additional 30 minutes.

9. Can I make this recipe vegetarian?
Yes, substitute the steak with hearty vegetables like mushrooms or eggplant, and use vegetable broth.

10. Can I prep this the night before?
Yes, layer the ingredients in the slow cooker, cover, and store in the fridge overnight. Start cooking the next morning.

11. Does the cheddar cheese need to be sharp?
Sharp cheddar adds a stronger flavor, but you can use mild or medium if preferred.

12. Should I peel the potatoes?
Peeling is optional. Leaving the skin on adds texture and nutrients.

13. Can I use canned potatoes?
Canned potatoes may become too soft during slow cooking. Fresh potatoes are recommended.

14. What’s the best way to cut the steak?
Cut against the grain to ensure tender pieces.

15. How do I avoid overcooking the steak?
Check the steak’s tenderness at the 6-hour mark, then adjust the cooking time as needed.

16. Can I use low-sodium broth?
Yes, this helps control the salt content.

17. Should the cheese be added at the start?
No, add the cheese near the end to avoid it becoming greasy or rubbery.

18. What slow cooker size works best?
A 6-quart slow cooker is ideal for this recipe.

19. Can I use fresh garlic instead of garlic powder?
Yes, 2-3 minced garlic cloves can be used instead.