Cube Steak Mushroom Casserole is a hearty and flavorful meal that comes together in minutes, letting the oven do most of the work. The casserole is made with diced cube steak, French onion soup, beef consomme, mushrooms, and buttery rice. It is a recipe you will come back to again and again! It’s a main dish inspired by my Stick of Butter Rice, which is a delicious side dish you will love!
Ingredients & Substitutions
Meat: Cube steak comes from the round or sirloin parts of a cow and is usually cheaper than other cuts of beef. It is a tender cut of beef that cooks easily. There is no need to sear it or cook it before adding it to the casserole. If you prefer ground beef, you do need to brown it in a skillet before adding it to the casserole.
Rice: For this recipe, it is recommended to use long-grained white rice such as jasmine or basmati. These types of rice are preferable as they have a better ability to separate when cooked, unlike medium or short-grained rice which has a tendency to stick together.
French Onion Soup: Use a can of condensed French onion soup.
Beef Consomme: Beef consomme is a type of concentrated beef broth that has a stronger taste than regular beef broth. You can locate beef consomme in the grocery store along with other canned condensed soup products. If you can’t find it in the store, you could substitute beef broth or beef stock. However, it is important to note that the taste may not be as strong as when using beef consomme.
Mushrooms: Use sliced mushrooms or canned mushrooms in the casserole. If you prefer, you could leave them out.
Butter: Slice the stick of butter into pats and place them on top of the casserole, equally spaced apart for best results.
How Do I Know the Cube Steak is Fully Cooked?
There are a couple of ways to check for the doneness of the cube steak. One method is to use a meat thermometer. The USDA recommends the beef be cooked to a minimum temperature of 145°F. Alternatively, you can check if the cube steak is cooked through by cutting pieces with a knife and checking if the juices run clear. If the juices are clear, the steak is cooked through, but if they’re still pink or red, it needs to cook for longer. However, this method can be less accurate than using a meat thermometer.
What to Serve with Casserole
Although this casserole is a hearty dish, round it out with some sides for a complete meal. Here are some options:
- Roasted Vegetables: Add a vegetable to the table like roasted carrots, green beans, asparagus, or Brussels sprouts.
- Rolls & Biscuits: I have a large variety of homemade rolls and biscuits that would complement the casserole. Check out my easy dinner rolls, buttermilk biscuits, Texas Roadhouse rolls, and butterflake rolls, just to name a few.
- Wedge salad
How to Store Cube Steak Mushroom Casserole
To store leftovers, first, let the casserole come to room temperature. Next, store the casserole in an airtight container in the refrigerator for up to 4 days. When ready to enjoy, you can reheat it in an oven-safe dish at 350° until warmed through (about 20-25 minutes) or in a microwave-safe dish in the microwave for 1-2 minutes. This casserole can also be frozen for 2-3 months. Let it thaw overnight in the refrigerator before reheating.
Cube Steak Mushroom Casserole
Ingredients
- 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
- ½ cup (1 stick / 113 g) unsalted butter, sliced into pats
- green onions or chives, chopped for garnish
Instructions
- Preheat the oven to 425°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- To the prepared baking dish, add the cube steak, uncooked rice, French onion soup, beef consomme, and mushrooms. Stir to combine.
- Top the rice mixture with pats of butter.
- Cover with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil and continue baking, uncovered, for an additional 30 minutes, or until the rice is cooked and tender.
- Fluff the rice and serve garnished with chives or green onion.
Did you make this recipe?
You can tag me at @iamhomesteader.
Just kidding I figured it out you don’t have to post comment lol
Mine seemed kinda liquidy after all was done. Should it be cooked longer? Less soup? More rice? I followed directions as stated.
Do you think the rice without the cube steak would turn out okay? Should any of the ingredients be reduced to do that? I’d like to chicken fry the cube steak for the protein.
This is a pretty high sodium meal. I will try to knock that down next time by trying reduced sodium soup/beef broth and see how it goes. Amazingly easy and flavorful meal.
Tasted great! Whole family loved it. All your recipes are hits, keep them coming!
Could this be done in a slowcooker?
This was absolutely delicious! I have never posted on a recipe, even when I liked it but this is worthy! My husband even commented to book mark it, 5 star all the way!!
This is a fantastic recipe for Seniors on a budget. Love to cook with Top Round steak – but cooked it in my electric pressure cooker in a total of 20 minutes. However, I did make a couple of changes. I cut the recipe down to 4 servings; used 1/2 pound of round steak, 1 1/2 cups water mixed with 1 1/2 tablespoons Better than Bouillon Beef Base – No MSG in that – added a small, finely diced onion, 1 tablespoon minced garlic and 1 tablespoon Italian Seasoning. Since there is only me – I froze 3 of the servings and had dinner prepared for other 3 nights – only needed to add a green salad. Thanks so much for posting this recipe.
Can this be prepped earlier in the day and baked later?
Good Morning,
That looks really good. I’m just wondering if you can use the packet (dry) from Lipton onion soup mix?
That looks delishous! I will give this dish a try. Thank you for all you share.