Slow Cooker Beef and Potato Casserole

This slow-cooked casserole is a comforting, high-protein meal packed with lean beef and potassium-rich potatoes, kept light by using low-sodium ingredients.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 2 pounds round steak, cut 1/2 inch thick · 1406 kcal in the whole recipe
• 1 teaspoon garlic salt
• 1 medium onion, thinly sliced into rings · 41 kcal in the whole recipe
• 3 medium potatoes, peeled and quartered · 268 kcal in the whole recipe
• 1 can (14.5 ounces) low-sodium French-style green beans, drained · 60 kcal in the whole recipe
• 1 can (10.5 ounces) low-sodium tomato soup · 53 kcal in the whole recipe
• 1 can (14.5 ounces) low-sodium tomatoes, peeled and whole · 165 kcal in the whole recipe

Method

1. Season the round steak with garlic salt, then cut it into serving-sized pieces.

   

2. Place the steak pieces in the bottom of a slow cooker, then top with the sliced onion rings.

   

3. Layer the quartered potatoes and drained green beans over the meat and onions.

   

4. Pour the tomato soup and whole canned tomatoes over the top of the ingredients.

   

5. Cover and cook on Low for 8 hours, removing the lid during the last 30 minutes if you prefer a thicker sauce.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.