Blade Steak Casserole
A hearty casserole featuring tender round steak, pineapple, and tomato flavors, perfect for a comforting family meal with a sweet and savory twist.
Ingredients
Instructions
- Dredge the round steak in flour and brown it in a skillet.
- Mix the dry tomato soup, pineapple juice, sugar, Worcestershire sauce, vinegar, salt, and pepper in a casserole dish.
- Add the browned steak to the mixture.
- Cover and bake at 350°F (175°C) for about 1 hour or until the steak is tender.
- Serve hot with your choice of sides.
Tips & Substitutions
For a more tender steak, consider marinating the round steak in the vinegar and Worcestershire sauce for a few hours before dredging in flour. You can substitute the round steak with chuck roast for a richer flavor. If you're looking for a vegetarian alternative, try using mushrooms or jackfruit for a similar texture. To enhance the dish, add some sautéed onions or bell peppers to the casserole mixture.
Serving Suggestions
Serve the casserole hot, accompanied by a side of mashed potatoes or steamed vegetables for a complete meal. A fresh salad or crusty bread, such as 7 Grain Bread(Or Whole Wheat Bread For Bread Making Machine), pairs nicely to balance the richness of the dish. You can also top it with fresh herbs for added flavor and color.
Storage & Reheating
Store any leftover casserole in an airtight container in the refrigerator for up to three days. To reheat, place it in the oven at 350°F (175°C) for about 20-25 minutes until heated through, or microwave individual portions until warm. This dish can also be frozen for up to three months; just ensure it's well-covered to prevent freezer burn.
Nutrition & Diet Analysis (per serving)
Each serving of Blade Steak Casserole contains roughly 230 calories, with 2g protein, 45g carbohydrates, and 2g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 586mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this casserole?
Yes, you can use other cuts of beef like chuck roast or even pork if preferred. Each type of meat will impart a different flavor and tenderness, so adjust the cooking time as necessary to ensure the meat is cooked through and tender.
How can I thicken the sauce if it’s too thin?
If the sauce seems too thin, you can create a slurry with a tablespoon of cornstarch mixed with a bit of cold water and stir it into the casserole during the last 15 minutes of baking. This will help thicken the sauce without altering the flavor.
Can I prepare this casserole in advance?
Absolutely! You can prepare the casserole a day ahead, cover it tightly, and refrigerate it. When you're ready to bake, simply pop it in the oven, adding a few extra minutes to the cooking time if it's coming straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).