Steak and Navy Bean Casserole Recipe
Ingredients
| 2 pounds round steak, cut in 1-inch cubes | ||
| 2 tablespoons shortening or salad oil | ||
| Cooked beans | 2 Cup (16 tbs) | |
| Tomatoes | 1 Can (10oz) | |
| Onions | 2 Cup (16 tbs), sliced | |
| Brown sugar | 1/2 Cup (16 tbs), firmly packed | |
| Bacon Slices | 5 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a large frying pan, cook round steak in shortening until browned on both sides.
Add beans, tomatoes, and salt and pepper to taste.
Cover and simmer for 10 minutes.
Spoon half of this mixture into a 2-quart casserole.
Spread onions over the bean mixture, then sprinkle with half the brown sugar.
Add remaining half of bean mixture, sprinkle with remaining sugar.
Lay strips of bacon over the top.
Bake, uncovered, in a moderately slow oven (325°) for about 1 hour.
Makes 6 servings.
Add beans, tomatoes, and salt and pepper to taste.
Cover and simmer for 10 minutes.
Spoon half of this mixture into a 2-quart casserole.
Spread onions over the bean mixture, then sprinkle with half the brown sugar.
Add remaining half of bean mixture, sprinkle with remaining sugar.
Lay strips of bacon over the top.
Bake, uncovered, in a moderately slow oven (325°) for about 1 hour.
Makes 6 servings.
Chef
