Steak And Vegetable Casserole
A hearty casserole featuring tender beef, flavorful vegetables, and creamy mushroom sauce, perfect for comforting family dinners or weekend gatherings.
Ingredients
Instructions
- Spray a 9 x 12-inch casserole dish with Pam and place the trimmed, cut round steak inside.
- Prepare carrots and potatoes by washing, peeling if desired, and slicing them into even pieces.
- Layer the sliced carrots and potatoes over the meat in the casserole dish.
- Slice the onion and distribute the slices over the carrots and potatoes. Green pepper can also be added if desired.
- Pour the cream of mushroom soup into the dish, then add a small amount of Kitchen Bouquet and stir well to combine.
- Pour the sauce evenly over the meat and vegetables.
- Bake at approximately 250°F for several hours until the meat and vegetables are tender.
Tips & Substitutions
For added flavor, consider marinating the round steak in a mixture of soy sauce and garlic before baking. You can substitute the round steak with chuck roast for a more tender result. If you prefer a thicker sauce, mix in a tablespoon of flour with the cream of mushroom soup. Adding some fresh herbs like thyme or rosemary can elevate the dish, reminiscent of comforting American recipes.
Serving Suggestions
This casserole pairs beautifully with a crisp green salad or some crusty bread to soak up the delicious sauce. For a heartier meal, serve it alongside creamy mashed potatoes or steamed green beans. If you're looking for more comforting dishes, try browsing other beef recipes that showcase hearty flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the casserole in a preheated oven at 350°F for about 20-30 minutes or until heated through. Alternatively, you can microwave individual portions for a quick meal, ensuring they are heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Steak And Vegetable Casserole contains roughly 619 calories, with 28g protein, 62g carbohydrates, and 29g fat. It is an excellent source of protein (55% of the Daily Value), potassium (33% of the Daily Value), and vitamin C (22% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 5g of dietary fiber toward your daily target.
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 frozen vegetables instead of fresh?
Yes, you can use frozen vegetables in this casserole, but be mindful that they may release extra moisture during cooking. If using frozen carrots or potatoes, consider reducing the cooking time to avoid mushiness.
What can I substitute for cream of mushroom soup?
If you don't have cream of mushroom soup, you can make a quick substitute by mixing sour cream or Greek yogurt with a bit of vegetable broth and sautéed mushrooms. This will provide a similar creamy texture and flavor.
How can I make this dish spicier?
To add some heat, consider including diced jalapeños or a sprinkle of red pepper flakes when layering the vegetables. You could also serve it with a side of hot sauce for those who enjoy a spicy kick.
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).