Description
Cube Steak Mushroom Casserole brings hearty Midwestern comfort to dinner tables with rich, savory layers of tender meat and creamy mushroom sauce. Southern-style cooking shines through this classic one-dish meal that satisfies hungry families with minimal prep and maximum flavor.
Ingredients
Scale
Proteins:
- 1 pound cube steak, diced
Grains:
- 2 cups long-grain white rice, uncooked
Liquids and Additional Ingredients:
- 2 cans French onion soup (10.5 ounces / 296 grams each)
- 2 cans beef consomme (10.5 ounces / 296 grams each)
- 8 ounces (226 grams) fresh sliced mushrooms (or canned)
- ½ cup (1 stick / 113 grams) unsalted butter, sliced into pats
Garnish:
- Green onions or chives, chopped
Instructions
- Preheat the oven to 425°F (218°C) and prepare a 9 × 13-inch (23 × 33 centimeters) baking dish by generously coating it with nonstick cooking spray.
- Layer the diced cube steak evenly across the bottom of the prepared baking dish, creating a uniform base for the casserole.
- Spread the uncooked rice over the cube steak, ensuring complete and even coverage.
- Pour French onion soup and beef consommé directly onto the rice and meat, making certain all ingredients are thoroughly moistened.
- Scatter sliced mushrooms across the top of the liquid-coated mixture, distributing them evenly throughout the casserole.
- Dot the surface with small pieces of butter, strategically placing them to enhance flavor and promote even melting.
- Tightly cover the baking dish with aluminum foil, creating a sealed environment for optimal cooking.
- Bake the covered casserole for 30 minutes, allowing the ingredients to steam and blend together.
- Remove the foil and continue baking for an additional 30 minutes, or until the rice reaches a tender consistency and the top develops a light golden-brown color.
- Remove from the oven and let the casserole rest for 5 minutes to allow flavors to settle.
- Gently fluff the rice with a fork to separate and aerate the grains.
- Garnish with finely chopped chives or green onions for a fresh, vibrant finish before serving.
Notes
- Tenderize cube steak by marinating or pounding before cooking to ensure a melt-in-your-mouth texture.
- Choose low-sodium soup options to control salt content and customize the dish’s flavor profile.
- Opt for long-grain white rice for the best absorption of rich, savory mushroom and beef flavors.
- Allow the casserole to rest for 10 minutes after baking to help liquids settle and rice become perfectly fluffy.
- Transform leftovers by reheating in the microwave with a splash of beef broth to maintain moisture.
- Elevate the dish with optional toppings like crispy fried onions or fresh herbs for added crunch and freshness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 475 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 95 mg