May 21st, 2008

Steak Made Easy

I like any recipe with the word “easy” in it.

Here’s a slightly different twist on the old standby casserole. I’d suggest using the boneless ribeyes with this one.

Let me know what you think when you try it!

1 can French onion soup
1 can cream of mushroom soup
1 can cream of celery soup (do not dilute)
6 rib-eye steaks
1 sm. can mushrooms or fresh mushrooms, optional
Mix soups together in 9×13 pan. Place steaks either cut into strips or left whole into pan. Cover with mushrooms. Cover pan with foil. Bake in slow oven, 200-250 degrees, 4-5 hours or bake at 350 degrees approximately 2-3 hours. Serve over rice, noodles or mashed potatoes.

Recipe courtesy