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Pork Steak Casserole 2



  • 6 pork shoulder steaks, about 1/2 inch thick
  • 1 teaspoon salt
  • 3/4 teaspoon dried thyme leaves
  • 1/4 teaspoon black pepper
  • 3 tablespoons shortening
  • 1 cup long-grain white rice
  • 1 bay leaf, crushed
  • 1 (9 ounce) package frozen cut green beans
  • 1 (10 1/2 ounce) can condensed French onion soup


  1. Heat oven to 350 degrees F.
  2. Trim any excess fat from steaks; sprinkle both sides of steaks with salt, thyme and pepper.
  3. In a large skillet, in hot shortening, brown steaks well, a few at a time, and put into a greased 13 x 9-inch baking dish. Sprinkle rice and bay leaf over meat; add beans. Pour undiluted onion soup and 2 soup cans of water over all.
  4. Cover and bake 1 1/2 hours or until meat is fork tender.
  5. Remove bay leaf before serving.

Makes 6 servings.

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