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Categories:
steak cream of mushroom soup Cheddar cheese soup milk potatoes mushrooms green beans onion bell pepper pepper salt garlic salt
Viewed: 80 - Published at: 3 years agoIngredients
- 2 to 3 lb. tenderized round steak
- 1 can cream of mushroom soup
- 1 can Cheddar cheese soup
- 3/4 c. milk
- 6 to 7 medium potatoes, diced
- 8 oz. can mushrooms
- 2 cans green beans
- 1 large onion, diced or 1/4 c. dried minced onion
- 1 bell pepper, cut up
- 1/2 tsp. pepper
- 1 tsp. Lawry's seasoned salt
- 1 tsp. garlic salt
Method
- Cut meat into serving portions, trimming fat; brown and set aside.
- In bottom of Dutch oven, place potatoes.
- On top of potatoes, spread Cheddar cheese soup, milk, 1/2 teaspoon Lawry's seasoned salt and 1/8 teaspoon pepper.
- Lay meat portions on top of potatoes and spread mushroom soup on meat.
- Place onion, bell pepper and mushrooms on top of soup and use the rest of the seasoned salt, garlic salt and pepper.
- Place green beans on the very top.
- Place in a preheated 350° oven and bake for 1 1/2 hours. Makes 6 to 8 servings.
