Home Cooking Recipes
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Round Steak and Potato Casserole
Chef:  Gwenda Batterman - Amarillo, TX          Category:  Main Dishes

Ingredients:
2 lbs. tenderized round steak
4 - 5 medium potatoes, peeled and sliced thin
2 cans cream of mushroom soup
2 cans hot water
1 lb. Mozzarella cheese, shredded
salt and pepper to taste














Directions: Cut steak into bite size pieces. Flour and fry in small amount of oil until done. Spread meat into 9x13 inch casserole dish. Boil potatoes in water until done. Place potatoes on steak. Mix 2 cans of mushroom soup with 2 cans hot water, salt and pepper to taste. Pour over steak and potatoes. Top with shredded Mozzarella cheese. Bake at 400°F for 30 to 45 minutes or until brown on top. Let stand 10 minutes before serving.

Notes:

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Story of a Steak