Slow Cooker Steak and Cheddar Potato Casserole

Are you looking for a hearty and delicious meal that practically cooks itself? Look no further than this Slow Cooker Steak and Cheddar Potato Casserole! Perfect for busy days when you want a comforting meal waiting for you at home.

Ingredients:

• 1 1/2 pounds flank steak, thinly sliced
• 4 cups frozen hash brown potatoes
• 1 onion, chopped
• 2 cups shredded cheddar cheese
• 1 can cream of mushroom soup
• 1/2 cup beef broth
• Salt and pepper to taste

Instructions:

• In a slow cooker, layer the sliced steak, hash brown potatoes, chopped onion, and shredded cheddar cheese.
• In a separate bowl, mix together the cream of mushroom soup, beef broth, salt, and pepper. Pour over the ingredients in the slow cooker.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours, until steak is tender.
• Serve hot and enjoy!

Popular questions:

• Q: Can I use a different cut of steak?

A: Yes, you can use other cuts like sirloin or ribeye for this recipe.

• Q: Can I substitute the cream of mushroom soup?

A: You can use cream of chicken or cream of celery soup as alternatives.

• Q: Can I add vegetables to this casserole?

A: Feel free to add vegetables like bell peppers, mushrooms, or peas for added flavor.

• Q: Can I use fresh potatoes instead of frozen?

A: Yes, you can use fresh diced potatoes, but they may take longer to cook.

• Q: How can I make this recipe lower in fat?

A: You can use low-fat cheese and soup to reduce the fat content.

Helpful tips:

• For extra flavor, add diced garlic or Worcestershire sauce to the soup mixture.
• Top with crispy bacon or green onions before serving for a tasty twist.
• You can sprinkle some paprika or cayenne pepper for a bit of heat.
• Experiment with different cheese blends like mozzarella or pepper jack.

Expert Secrets:

• Cook the steak on high for a few minutes before adding to the slow cooker for extra tenderness.
• Let the casserole sit for 10-15 minutes after cooking to allow the flavors to meld together.
• Add a splash of Worcestershire sauce for an extra umami kick.
• For a cheesy crust on top, sprinkle extra cheddar cheese in the last hour of cooking.