Steak and Potato Casserole
Looking for a hearty and delicious meal that will satisfy your cravings for comfort food? Look no further than this scrumptious Steak and Potatoes Casserole recipe.
Packed with tender cubes of London Broil steak, creamy potatoes, and melted cheese, this casserole is sure to become a family favorite. Whether you’re planning a cozy dinner or entertaining guests, this dish is a winner.
Recipe Notes:
- Don’t overcook the steak: When browning the steak cubes in the skillet, remember that they don’t need to be fully cooked through. Browning them on all sides will help seal in the juices and add extra flavor.
- Adjust the seasoning to your taste: The Montreal Steak seasoning blend provides a delicious flavor profile, but feel free to adjust the amount of seasoning and salt to suit your preferences.
- Use baby red potatoes: Baby red potatoes are ideal for this recipe because they hold their shape well and have a creamy texture when cooked. If you can’t find baby red potatoes, you can use other waxy potatoes like Yukon Gold or fingerling potatoes.
- Experiment with cheese: While the recipe suggests using shredded sharp cheddar cheese, you can get creative and try different cheese varieties. Gouda, Swiss, or a combination of different cheeses can add unique flavors to the casserole.
- Tent with foil if necessary: If you notice the cheese on top of the casserole is browning too quickly, you can tent it with aluminum foil to prevent it from burning. Keep an eye on the casserole during the baking process to ensure it cooks evenly.
While the recipe calls for London Broil steak, you can certainly use other cuts such as sirloin or ribeye. Just make sure to cut the meat into bite-sized cubes for even cooking.
If you’re not a fan of cream of mushroom soup, you can try using cream of chicken or cream of celery soup as alternatives. The choice of soup will slightly alter the flavor, but it will still be delicious.
Absolutely! You can prepare the casserole ahead of time and refrigerate it until you’re ready to bake. Just cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours. When ready to bake, remove it from the refrigerator, let it sit at room temperature for about 30 minutes, and then follow the baking instructions.
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Steak and Potato Casserole
- Preheat the oven to 350 degrees. Prepare a 9×13 casserole dish with nonstick cooking spray.
- Season the steak cubes with steak seasoning and salt.
- In a large skillet over medium-high heat, pour the oil and heat until hot. Add the steak and brown on all sides. The meat does not need to be cooked through.
- Add the onion to the skillet and cook until soft and caramelized. Stir in the garlic.
- In a large bowl, stir together the browned steak and onions, potatoes, soup, sour cream, and 1 cup cheese.
- Transfer the mixture to the prepared casserole dish. Top with the remaining cheese.
- Bake for 1 hour, uncovered, or until the potatoes are tender. If the cheese begins to brown, tent the casserole with aluminum foil.
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Steak and Potatoes Casserole
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Ingredients
- 3 cups cubed London Broil steak
- 2 teaspoons Montreal Steak seasoning blend
- Salt to taste
- 1 tablespoon vegetable oil
- 1 onion diced
- 1 teaspoon minced garlic
- 3 pounds baby red potatoes cut into 1 to 2 inch pieces
- 10.6 oz can cream of mushroom soup
- 1 cup sour cream
- 1 & 1/2 cup shredded sharp cheddar cheese divided
Instructions
- Preheat the oven to 350 degrees. Prepare a 9×13 casserole dish with nonstick cooking spray.
- Season the steak cubes with steak seasoning and salt.
- In a large skillet over medium-high heat, pour the oil and heat until hot. Add the steak and brown on all sides. The meat does not need to be cooked through.
- Add the onion to the skillet and cook until soft and caramelized. Stir in the garlic.
- In a large bowl, stir together the browned steak and onions, potatoes, soup, sour cream, and 1 cup cheese.
- Transfer the mixture to the prepared casserole dish. Top with the remaining cheese.
- Bake for 1 hour, uncovered, or until the potatoes are tender. If the cheese begins to brown, tent the casserole with aluminum foil.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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This was very good! Hubs said to make it again, he’s a meat and potatoes kind of guy. I did make a couple mods, I did buy the London broil, but on the rest I used what I had. I subbed Yukon gold for the reds and cream of celery for the mushroom. My potatoes weren’t baby and perhaps I cut them larger that what the recipe instructed because my dish was cooked in 90mins. I did opt to top with the cheese at the end, which allowed me to stir it halfway, and I also deglazed my frypan with a little red wine. I feel the dish needs color, perhaps a carrot? I could also see some bacon in this. But on the whole, even though it was summer, it reminded me of good old fashioned chuck wagon type food. Yum! Hubs is still talking about it =)