Steak 'N Vegetable Casserole

• 1/2 to 1 stick butter
• 6 cubed steaks
• 2 medium onions, sliced
• 1 (2 1/2 oz.) jar sliced mushroom
• 1 (10 oz.) can mushroom soup
• 1 c. buttermilk
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. dry mustard
• 4 medium potatoes, sliced
• 3 medium carrots, sliced

1. Preheat oven to 350u0b0.
2. Melt butter in a large skillet and brown steaks.
3. Remove steaks from skillet and add onions to drippings.
4. Saute until tender.
5. Reduce heat.
6. Stir in mushrooms, soup, buttermilk and seasonings.
7. In a 3-quart casserole, place a layer of half the potatoes, half the carrots, 3 steaks and half the soup mixture.
8. Repeat layers.
9. Bake covered for 1 hour 15 minutes.
10. Remove cover and continue to bake another 20 minutes or until potatoes are tender.

butter, onions, mushroom, mushroom soup, buttermilk, salt, pepper, dry mustard, potatoes, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=434282 (may not work)