If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Cube Steak And Mushroom Casserole
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- #48555
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
1 comment
ingredients
4 cube steaks
4 tablespoons fat
2 medium onions, sliced
1 pound mushrooms, sliced
1 can cream of mushroom soup
2/3 cup buttermilk
1 teaspoon salt
1/4 teaspoon black pepper
4 medium potatoes, sliced
directions
Brown steaks in hot fat; remove from pan. Saute onion and mushrooms until tender. Drain steaks, onions and mushroom on absorbent paper.
Combine soup, buttermilk and seasonings.
Place alternate layers of potatoes, onions, mushroom slices and steaks in 2 1/2 qt. greased casserole. Pour a little soup mixture on each layer.
Bake, uncovered, at 350 degrees F for 1 hour.
added by
FreddieFood
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
So sorry I tried this recipe. I used filet mignon, shitake and portabella mushrooms and thin sliced potatoes. I followed the recipe exactly BUT the potatoes were not edible. WHAT A WASTE MY INGREDIENTS!
This recipe DEFINITELY is not made to use filet mignon. It needs thin cube steaks and is then baked in layers. Not sure how the potatoes were "not edible" since you don't explain but I can only imagine it's from trying to layer them with filet mignon which has a very different density than cube steak.
August 25, 2008
This was great. I usually just bread & fry cubed steak and put gravy over it. This way is much tastier and the meat is more tender. I didn't have buttermilk, so I used regular milk. I used sweet onions and I added a little garlic powder for seasoning. My husband thought it needed a little more flavoring (spices), but I thought it was great. We will definitely make this again!!!