Methodist Tested Recipe 5/21/08


Steak and Potato Casserole
4 minute or cubed steaks
1 tsp. seasoned salt
1 tsp. black pepper
All-purpose flour
4 T. vegetable oil
2 med. onions, sliced
1 lb. fresh mushrooms, sliced
1 can cream of mushroom soup
2/3 c. sweet milk
1 tsp. salt
½ tsp. black pepper
4 medium red potatoes, peeled and sliced

Cut steaks in 1 1/2-inch strips and sprinkle with seasoned salt and 1 teaspoon ground black pepper. Dredge in flour and brown in oil in a heavy skillet. Set aside. Saute the onions and mushrooms in the same skillet (adding margarine if necessary) until tender. Combine the soup, milk, 1 teaspoon salt and 11/2 teaspoon black pepper; mix well. Place alternate layers of potatoes, mushrooms, onions, steaks and soup mixture in a greased 11 1/2 x 8 x 2-inch glass baking dish. Bake in a preheated oven at 350 degrees for one hour. Yield: 8 servings.

--      By Lynn Thomas in Madison Memories published by the United Methodist Women of Madison UMC