Cube Steak and Rice Casserole Recipe

Name: Cube Steak and Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cube steaks (beef preferred but may use pork); 1 large onion ( large diced); 1 large green pepper (large diced); 1 can sliced mushrooms (13.25oz) (drained); 2 can cream of mushroom soup ( 26oz); 2 cup milk; 3 cup dry rice; 1 seasonings of choice; 1 veggie oil; 1 1/2 cup flour (any kind will do)

Servings: persons

1
preheat oven to 350
2
put flour into a shallow bowl big enough for cube steaks.
3
place enough oil in a bottom of a skillet to cover half of the cube steaks
4
season cube steaks however you wish..
5
I used salt, pepper, garlic powder, onion powder.
6
place cube steaks into flour and lightly coat each one on both sides.
7
fry steaks for only a minute or two.
8
do not completely cook.
9
just enough to brown/sear both sides.
10
place on a paper towel to drain grease.
11
discard oil.. and wipe skillet down.
12
add 2 tbl.
13
oil to skillet and add green pepper, onion, mushrooms and sprinkle with same seasoning you used for the steaks.
14
saute until half done.
15
(just starting to soften)
16
set aside.
17
grab a large baking dish big enough to layer across the bottom your cube steaks.
18
and deep enough for your layers.
19
spray baking dish with spray of your choice.
20
layer cube steaks across bottom..
21
in a large bowl add cream mushroom soup and milk.
22
whisk together.
23
pour half of the soup mix across the top of the steaks
24
add sauteed veggies across top of soup
25
cook rice according to directions.
26
spread across the rice on top of the soup.
27
add rest of soup on top.
28
bake for 45 minutes or until heated through.
29
serve
30
great served with green beans!

1585

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 cube steaks (beef preferred but may use pork), 1 large onion ( large diced), 1 large green pepper (large diced), 1 can sliced mushrooms (13.25oz) (drained), and more.

Yes, Cube Steak and Rice Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cube Steak and Rice Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions