Round Steak Casserole

"This is a great "one dish" dinner that is so easy to make."
 
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Ready In:
2hrs
Ingredients:
14
Serves:
4-6
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ingredients

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directions

  • Trim fat off edges of steak and cut into serving size pieces.
  • Season with creole seasoning.
  • Pour oil in large skillet and brown steak well.
  • Place in a greased 9x13 dish.
  • In large bowl stir together onion, rice, beef broth, water, parsley flakes, garlic powder, salt, worcestershire, bell peppers and green chilies.
  • Pour over steak in baking dish.
  • Cover and bake at 350 degrees for 45 minutes or until rice is cooked.

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Reviews

  1. Tasty, fast and easy! I made lots of adjustments. Used fresh parsley, cilantrto, chicken broth and added a fresh diced jalepano and left out the green pepper. I also added the rice mixture to the pan that I used to brown the meat, then just popped it in the oven. The rice turned out amazing! Thanks so much for posting this recipe.
     
  2. This was an awesome recipe. Like one of the other reviewers I did it on top of the stove and it turned out great. Have Rachel Ray's 8 qt pan and couldn't see dirtying extra dishes. Thanks Luby for posting this recipe - I will be making it again.
     
  3. This was great. I didn't have bell peppers, but used a pkg of mixed veggies. I cut the meat into bite-sized pieces and cooked in a dutch oven. After mixing the other ingred., I added the mixture to the meat in the dutch oven, brought it to a boil and simmered, covered for 35 mins on top of the stove.
     
  4. I was very pleased with the taste of this recipe. It went together real easy and I usually have all of these ingredients in the pantry, so that made it a winner right off the bat. I was a little disappointed in the cook time to begin with....it took mine 30 minutes longer to cook, then I re-read the directions and it said COVER AND BAKE...ghee, how hard could that be!!!! For me it was a problem....I did not cover. Anyway, it did not effect the taste and the taste was great!!!! Thanks for the wonderful recipe. Oh yeah, I used venison instead of round steak.
     
  5. This recipe was easy to prepare, and I enjoyed the fragrance that filled my home. I replaced the bell peppers and chilies with a can of petite diced tomatoes with green chilies (red gold...hot!!) , and added a half bag of frozen corn. Also, I thouught I might add a bit of brocholi (although I do think this dish would have been just as well off without), and skipped the parsley because I was out. I found this dish to be very sense-arousing, and a mite spicy ;) I would give what I ate 5 stars, but you must be advised: you will be sorry if you dont have a cold refreshing beverage on hand at the point of first taste (& upon completion of devouring this wonderful cold/allergy remedy! ;) ) *****
     
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Tweaks

  1. This recipe was easy to prepare, and I enjoyed the fragrance that filled my home. I replaced the bell peppers and chilies with a can of petite diced tomatoes with green chilies (red gold...hot!!) , and added a half bag of frozen corn. Also, I thouught I might add a bit of brocholi (although I do think this dish would have been just as well off without), and skipped the parsley because I was out. I found this dish to be very sense-arousing, and a mite spicy ;) I would give what I ate 5 stars, but you must be advised: you will be sorry if you dont have a cold refreshing beverage on hand at the point of first taste (& upon completion of devouring this wonderful cold/allergy remedy! ;) ) *****
     
  2. I was very pleased with the taste of this recipe. It went together real easy and I usually have all of these ingredients in the pantry, so that made it a winner right off the bat. I was a little disappointed in the cook time to begin with....it took mine 30 minutes longer to cook, then I re-read the directions and it said COVER AND BAKE...ghee, how hard could that be!!!! For me it was a problem....I did not cover. Anyway, it did not effect the taste and the taste was great!!!! Thanks for the wonderful recipe. Oh yeah, I used venison instead of round steak.
     

RECIPE SUBMITTED BY

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
 
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