I like any recipe with the word “easy” in it.
Here’s a slightly different twist on the old standby casserole. I’d suggest using the boneless ribeyes with this one.
Let me know what you think when you try it!
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1 can French onion soup
1 can cream of mushroom soup 1 can cream of celery soup (do not dilute) 6 rib-eye steaks 1 sm. can mushrooms or fresh mushrooms, optional Mix soups together in 9×13 pan. Place steaks either cut into strips or left whole into pan. Cover with mushrooms. Cover pan with foil. Bake in slow oven, 200-250 degrees, 4-5 hours or bake at 350 degrees approximately 2-3 hours. Serve over rice, noodles or mashed potatoes.
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Recipe courtesy Cooks.com.
