Steak Casserole

Steak Casserole


  • 2  pound(s)  boneless chuck or round steak
  • 5-6  carrots
  • 1  onion
  • 5-6  slice(s)  bacon
  • 5-6  potatoes
  • 1  c  water
  • salt & pepper


Cut the bacon into thirds, then line the bottom of a large kettle. Cut steak into small squares or strips, place in layers over bacon; salt and pepper to taste. Slice all of the vegetables; place sliced onions on top of the steak , peeled, sliced carrots on the next layer, peeled, sliced potatoes on the last layer. Salt and pepper each layer to taste. Add water and cover. Cook on top of the stove over medium or low heat until vegetables are tender; or if using an oven, brown bacon and steak together, then add layers of vegetables and water in a pan. Cover with foil and bake in a 325 degree oven for one hour or until vegetables are tender.

Louise Rogers - Corvallis, OR

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