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Many people balk at the idea of cooking for large crowds of people. With pictures of huge stockpots boiling above and getting chained to a hot stove and oven for hundreds of hours at the end, it is no surprise that so many people stay away from the concept of cooking food for large crowds with more tenacity than they avoid being last at the dinner line.
When it comes to cooking for a big audience, the planning phase is the most important. You definitely must plan your dishes when ingesting a huge group of people. This goes beyond the notion of spaghetti or grilled chicken as the foods you’re planning. You want to learn how many portions you will need. While clearly you will don’t understand how starving people would likely be or who’ll eat just how much in regards to cooking for a big audience it is a good idea to always plan for a couple of extra mouths in case some need a little more than you might believe (you may want to double portions for adolescent and college aged guys which are going to be dining).
You need to understand at least a overall number of portions to prepare and adapt your recipe to be able to accommodate those requirements. Some people find it a lot simpler if they could double or triple snacks instead of scaling them to particular serving sizes. If this works best for you then by all means feature this clinic when cooking for crowds. 1 thing you have to be aware of is that you will need to include so as to create the meal you’re planning.
Possessing the proper ingredients and the proper quantities of ingredients is more important in bulk recipes than it’s often necessary in smaller recipes because there is not as much leeway when it comes to creating the proper consistency.
Some people find the best route to take in regards to cooking for audiences is to keep everything as close to their regular cooking routine as possible. This might indicate that rather than cooking one really huge pan of lasagna for a triple sized audience, they would rather cook three normal sized pans of lasagna. This accomplishes two things actually and can be something you might wish to remember despite the extra time spent at the kitchen.
First of all, if something goeswrong just 1 third of the meal will be in shambles rather than the whole dinner. Second, you have a better chance of finding consistency issues before the baking starts if you’re using measurements and cooking containers which you’re familiar with and comfortable with. It’s always best to discover mistakes and omissions sooner instead of later when it has to do with cooking as very few ingredients can be properly added after the actuality.
While cooking for crowds may send some to dizzying charms with heart disease it helps in the event you take some deep breaths, then sit down, plan your menu, plan your meals, make a list of your ingredients, and cook in a fashion that is comfortable for you. If you would rather get it all over with in one fell swoop, then by all means do just that. If you’re more comfortable making several dishes of family favorites then that is probably going to be the best plan of action in order to meet your large crowd cooking needs.
Most importantly you should remember when searching for audiences is that you might have just made yourself a pleasant night away afterwards. Cooking for audiences is time consuming and needs to be approached if well rested (if that is even possible) for best results. There’s something which is truly extremely satisfying about knowing you have fed a crowd and fed them well.
If you have just a couple campers and are searching for some very easy camp cooking, try out the easy and quick technique of tin may cooking. All you’ll need is a clean tin can – a one gallon size can works nicely. Your source of heat can be a small campfire, or when wood burning is illegal, a small buddy burner will work nicely, which may be located at sporting good stores or online. Place your meal from the tin can and simply heat the contents of your can over a flame. You’ll have a hot meal ready in seconds. This technique works great for sauces, beans and tuna fish.
A more time-consuming camp cooking technique which also produces delectable food is pit cooking. It’s also a great camp cooking system if you’re using a dutch oven or cast iron cookware. Pit cooking warms your food by heating stones and coals which are concealed in the floor. As the rocks cool away, their emitted heat cooks the food. To pit cookfirst dig a hole that’s roughly three times bigger than your own cookware. Line the pit with stones and construct a fire in the center. When the flame has burned rapidly for approximately an hour, push the hot coals and stones into the center. Layer your wrapped food or covered skillets on top of the stones and coals and put more on top. After a few hours, you will have some tasty camp food to enjoy.
We hope you got benefit from reading it, now let’s go back to cube steak and rice casserole recipe. You can have cube steak and rice casserole using 10 ingredients and 21 steps. Here is how you achieve it.
The ingredients needed to cook Cube Steak and Rice Casserole:
- Use 8 cube steaks (beef preferred but may use pork)
- You need 1 large onion ( large diced)
- Get 1 large green pepper (large diced)
- Prepare 1 can sliced mushrooms (13.25oz) (drained)
- Prepare 2 can cream of mushroom soup ( 26oz)
- Take 2 cup milk
- Take 3 cup dry rice
- Get 1 seasonings of choice
- Prepare 1 veggie oil
- Provide 1 1/2 cup flour (any kind will do)
Instructions to make Cube Steak and Rice Casserole:
- preheat oven to 350°
- put flour into a shallow bowl big enough for cube steaks.
- place enough oil in a bottom of a skillet to cover half of the cube steaks
- season cube steaks however you wish.. I used salt, pepper, garlic powder, onion powder.
- place cube steaks into flour and lightly coat each one on both sides.
- fry steaks for only a minute or two. do not completely cook. just enough to brown/sear both sides.
- place on a paper towel to drain grease.
- discard oil.. and wipe skillet down. add 2 tbl. oil to skillet and add green pepper, onion, mushrooms and sprinkle with same seasoning you used for the steaks.
- saute until half done. (just starting to soften)
- set aside.
- grab a large baking dish big enough to layer across the bottom your cube steaks. and deep enough for your layers.
- spray baking dish with spray of your choice. layer cube steaks across bottom..
- in a large bowl add cream mushroom soup and milk. whisk together.
- pour half of the soup mix across the top of the steaks
- add sauteed veggies across top of soup
- cook rice according to directions.
- spread across the rice on top of the soup.
- add rest of soup on top.
- bake for 45 minutes or until heated through.
- great served with green beans!
These steaks are fork tender, savory, and delicious (and easy too)! This cubed steak recipe was one of the first dishes I shared here, and boy do we love it. Place meat in the bottom of a cooking dish. Brown cube steaks on both sides in a skillet of hot oil. CUBE STEAK CASSEROLE In a large Pyrex dish, layer cube steak on the bottom.
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