Steak Casserole

Olive (Allen) Hicks
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 lb round steak, cubed
  • 1/4 cup cooking oil
  • 2 medium onions, chopped
  • 1 cup celery, sliced
  • 1/2 cup bell pepper, chopped
  • 3/4 cup rice
  • Salt
  • Black pepper
  • Red pepper
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 2 soup cans water
  • 4 Tbsp soy sauce

Brown steak cubes in cooking oil then transfer to casserole dish. Sauté onions, celery, and bell pepper in the same skillet. Add to meat in casserole. Add remaining ingredients and mix well. Bake uncovered in 325 degree oven for 2 hours.

Yield: 6 to 8 servings.


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