cube steak and rice casserole

Ingredients cube steak and rice casserole

8 cube steaks (beef preferred but may use pork)
1 large onion ( large diced)
1 large green pepper (large diced)
1 can sliced mushrooms (13.25oz) (drained)
2 can cream of mushroom soup ( 26oz)
2 cup milk
3 cup dry rice
1 seasonings of choice
1 veggie oil
1 1/2 cup flour (any kind will do)

how to make cube steak and rice casserole

preheat oven to 350°

put flour into a shallow bowl big enough for cube steaks.

place enough oil in a bottom of a skillet to cover half of the cube steaks

season cube steaks however you wish.. I used salt, pepper, garlic powder, onion powder.

place cube steaks into flour and lightly coat each one on both sides.

fry steaks for only a minute or two. do not completely cook. just enough to brown/sear both sides.

place on a paper towel to drain grease.

discard oil.. and wipe skillet down. add 2 tbl. oil to skillet and add green pepper, onion, mushrooms and sprinkle with same seasoning you used for the steaks.

saute until half done. (just starting to soften)

set aside.

grab a large baking dish big enough to layer across the bottom your cube steaks. and deep enough for your layers.

spray baking dish with spray of your choice. layer cube steaks across bottom..

in a large bowl add cream mushroom soup and milk. whisk together.

pour half of the soup mix across the top of the steaks

add sauteed veggies across top of soup

cook rice according to directions.

spread across the rice on top of the soup.

add rest of soup on top.

bake for 45 minutes or until heated through.

serve

great served with green beans!