Round Steak And Vegetable Casserole With Cheddar Cheese Recipe


Preparation Time1 Hr 30 MinCooking Time10 Min
Ready In1 Hr 40 MinDifficulty LevelEasy
Health IndexHealthyServings8
MethodMain Ingredient
Interest Group


 Round steak3 Pound, cut into pieces
 Salad oil2 Tablespoon
 Onions2 Large, sliced
 Carrots2 Cup (32 tbs), sliced
 Mushrooms2 Cup (32 tbs), sliced
 Green pepper1 Medium, sliced
 Green beans1⁄2 Pound, cut into pieces
 Tomatoes3 , peeled and sliced
 Uncooked regular rice1⁄2 Cup (8 tbs)
 Salt2 Teaspoon
 Sweet basil1 1⁄2 Teaspoon
 Ground black pepper1⁄4 Teaspoon
 Shredded cheddar cheese1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 485 Calories from Fat 203

% Daily Value*

Total Fat 23 g34.8%

Saturated Fat 8.8 g44.2%

Trans Fat 0.1 g

Cholesterol 84.1 mg

Sodium 706.7 mg29.4%

Total Carbohydrates 25 g8.5%

Dietary Fiber 4.7 g18.6%

Sugars 7.3 g

Protein 43 g86.2%

Vitamin A 121.1% Vitamin C 48.8%

Calcium 17.4% Iron 13.4%

*Based on a 2000 Calorie diet


Brown the meat in oil in a large frying pan.
Arrange one-third of the sliced vegetables in a 4-quart casserole.
Place half of the meat pieces over these vegetables and sprinkle with one-third of the rice and seasonings.
Add another third of the sliced vegetables, the remaining meat, one-third of the seasonings, and all of the remaining rice.
Top with the remaining sliced vegetables and seasonings.
Cover and bake the casserole in a moderate oven (350°) for 1 1/2 hours, or until the meat is tender.
Remove the cover, sprinkle the cheese over the vegetables and return the casserole to the oven to melt the cheese.
Makes 6 to 8 servings.