Round Steak And Vegetable Casserole With Cheddar Cheese
|Round steak||3 Pound, cut into pieces|
|Salad oil||2 Tablespoon|
|Onions||2 Large, sliced|
|Carrots||2 Cup (32 tbs), sliced|
|Mushrooms||2 Cup (32 tbs), sliced|
|Green pepper||1 Medium, sliced|
|Green beans||1⁄2 Pound, cut into pieces|
|Tomatoes||3 , peeled and sliced|
|Uncooked regular rice||1⁄2 Cup (8 tbs)|
|Sweet basil||1 1⁄2 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Shredded cheddar cheese||1 Cup (16 tbs)|
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.