Can I use a different cut of beef instead of cube steak?

Absolutely! Thinly sliced sirloin or round steak works well. You could even use ground beef in a pinch, though the texture will be different. If using a tougher cut, consider marinating it briefly or cutting it into smaller pieces to ensure tenderness.

My rice didn't cook completely. What went wrong?

This usually happens if the foil wasn't sealed tightly enough during the first baking phase, allowing steam to escape. Make sure your foil is crimped well around the edges of your baking dish. If needed, you can add 1/4 cup of hot water or broth, cover again with foil, and bake for an additional 10-15 minutes.

Can I make this in a slow cooker?

Yes! Brown the cube steak first, then combine all ingredients in your slow cooker. Cook on low for 4-5 hours or until the rice is tender. Note that you may need to reduce the liquid slightly for slow cooker preparation.

Can I substitute brown rice in this recipe?

Brown rice requires more liquid and a longer cooking time. If using brown rice, add an additional 1/2 cup of beef broth and expect to add about 20-30 minutes to the total cooking time, checking for doneness.

Cube Steak Mushroom Casserole Recipe

Description

A hearty and flavorful Cube Steak Mushroom Casserole combining tender cube steak, aromatic rice, and savory mushrooms, baked together for a comforting and easy meal.

Ingredients

Units Scale

Cube Steak and Rice Mixture:

1 pound cube steak, diced
2 cups (370 g) long-grain white rice, uncooked
2 cans (10.5 ounces each) French onion soup
2 cans (10.5 ounces each) beef consomme
8 ounces fresh sliced mushrooms, or canned

Toppings:

1/2 cup (1 stick / 113 g) unsalted butter, sliced into pats
Green onions or chives, chopped for garnish

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Instructions

Preheat the oven: Begin by preheating your oven to 425°F and preparing a 9×13-inch baking dish by spraying it with nonstick cooking spray.
Combine ingredients: In the prepared baking dish, mix the diced cube steak, uncooked rice, French onion soup, beef consomme, and mushrooms until well combined.
Add butter: Distribute the pats of butter evenly over the top of the rice mixture.
Bake covered: Cover your baking dish with aluminum foil and bake for 30 minutes in the preheated oven.
Bake uncovered: Remove the aluminum foil and continue baking uncovered for an additional 30 minutes, or until the rice is fully cooked and tender.
Serve: Once done, fluff the rice and serve the casserole, garnished with chopped chives or green onions.

Notes

Using canned mushrooms can save prep time if fresh mushrooms are unavailable.
Ensure the rice is spread evenly for consistent cooking.
This dish pairs well with a fresh salad or steamed vegetables.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 4g
Sodium: 800mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 21g
Cholesterol: 75mg