|Beef round steak||1 Pound (1/4 Inch Thick)|
|Ground pepper||1⁄4 Teaspoon|
|Vegetable oil||3 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Green pepper||2 Cup (32 tbs)|
|Soft bread crumbs||3 Cup (48 tbs)|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Water||1⁄2 Can (5 oz)|
|Shredded swiss cheese||2 Cup (32 tbs)|
Cut steak in 1/2 inch strips.
Season with salt and pepper.
Brown steak in vegetable oil in skillet.
Add onions and saute until tender.
Add green pepper and basil and cook 5 minutes longer.
Alternate two layers each of meat mixture and 2 cups breadcrumbs in a buttered 1 1/2 quart casserole.
Mix soup and water and pour over meat mixture in casserole and sprinkle cheese over top.
Top with remaining cup of breadcrumbs.
Bake in a 350° F.oven for 20 to 30 minutes.
This casserole can be prepared in advance, refrigerated, and cooked when ready to serve.
Add 15 minutes to the cooking time.