Thursday, June 25, 2009

Meal-in-One Cajun Steak Casserole

Braised steak with vegetables - a meal in one casserole!
Braised steak with vegetables - a meal in one casserole!

Meal-in-One Cajun Steak Casserole

I don't know about y'all, but The Cajun still expects MEALS around this house no matter whether it's hot as Hades or not. He is just not a cold salad, sandwich, wrap, fruit soup, cool food for supper kinda guy.

I remembered this steak casserole recipe from another time I made it, sans the veggies. It's from one of my many cookbooks called Cooking with Cajun Women, by Nicole Fontenot of Lake Charles, Louisiana.

The author did not specify the type of steak, but you'll definitely want to use a braising steak for this recipe. My version has a few extra seasonings in it that the original recipe didn't have, and I thought this would be a good time to try out the Country Bob's sauce!

Let's get started.

Place any kind of a braising steak in the bottom of a 9 x 13 inch baking pan, cutting into serving sized pieces. If you choose a round steak be sure to pick an eye or bottom round and not top round. Top round does not give a good result with braising. Sprinkle the steaks with seasoned salt, pepper, Cajun seasoning and paprika.  Splash them with some Worcestershire sauce and Country Bob's.

Dot the top with sliced cold butter and add a layer of sliced potatoes. I added some additional salt and pepper to the top of the potatoes.

Scatter the top with diced onion and chunks of carrots.

Add some sliced green pepper on top, cover and bake at 350 for 1 to 1-1/2 hours. Uncover, and use a wide spatula to remove the vegetables off of the top. Transfer to one side of a platter and place meat on the other side. Serve with a mixed garden salad if desired.

The Cajun - resident carnivore of this house - loves this dish, yes, even the vegetables because of the flavor they pick up while cooking. And that's one of the best things about this dish, you don't have to cook another thing - it's an all-in-one dinner!  Add a salad if you like and you've got a great no fuss meal. Adapt the veggies and amounts as needed for your family.

Recipe: Meal-in-One Cajun Steak Casserole

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour 30 min | Yield: About 4 to 6 servings

  • 1-1/2 to 2 pounds of braising steak (see below)
  • Generous sprinkling of seasoned salt (like Lawry's)
  • Fresh cracked black pepper
  • Light sprinkle of Cajun seasoning (like Slap Ya Mama)
  • Sprinkle of paprika
  • Couple dashes of Worcestershire sauce
  • Enough All Purpose Sauce (like Country Bob's) to generously coat the steaks
  • 2 tablespoons of cold butter
  • 2-3 potatoes, unpeeled, scrubbed and sliced
  • 1 onion, chopped
  • 2-3 carrots, cut into chunks
  • 1/2 of a green bell pepper, sliced
  • 1/2 cup of beef stock or broth

Preheat oven to 350 degrees F. Cut steak into serving sized pieces and season on both sides with the seasoned salt, black pepper, Cajun seasoning, and paprika; place into a 13 x 9 inch baking dish. Sprinkle a couple of dashes of Worcestershire sauce on top of each steak and coat each with Country Bob's sauce. Cut the butter into very thin slices and scatter across the steaks. In layers, add the potatoes, then onion, carrots and bell pepper. Pour stock around steaks, cover with foil and bake for 1 to 1-1/2 hours, or until tender. Use a wide spatula to remove veggies from the top and set on one side of a platter. Remove steak to the other side. Serve with a side salad, if desired.

~Cook's Notes~

Country Bob's All Purpose Sauce contains tomato concentrate, vinegar, sugar, molasses, onion, garlic tamarind and other seasonings. Substitute any all purpose sauce found with the steak sauce.

Braising steaks are best for this dish. Braising is not recommended for top round (which is often just marked as "round,"), so use an eye or bottom round steak for this dish. You can certainly tenderize any braising steak with a meat mallet or other tenderizer first before seasoning, and cooking time can be increased as needed. Good braising steaks include chuck eye, chuck arm, chuck 7-bone steak, mock tender, chuck tender steak and flat iron. The potatoes are cooked unpeeled so that they hold together better, but feel free to peel them if you prefer.

Variation: Omit the Country Bob's All Purpose Sauce, increase the Worcestershire sauce to 4 tablespoons, and slice a total of 4 tablespoons of cold butter on top.

Crockpot: Place vegetables in the bottom of the slow cooker, add 1/2 cup of beef stock, broth or water. Season the steaks, sprinkle with Worcestershire sauce and Country Bob's sauce and place on top of the veggies. Add slices of butter, cover and cook on low for about 8 to 10 hours or until tender. Remove meat with a wide spatula.


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©Deep South Dish
Adapted from Cooking with Cajun Women Cookbook
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Posted by on June 25, 2009

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  1. Looks and sounds wonderful. We are also topping 100 degrees, and I HAtE iT! I don't want to cook, or do anything else that involves heat.

  2. I love your recipes! Don't know which one to try first.

  3. That sounds right up my alley. I'll have to try it soon.

  4. If that aint a southern casserole, I dont know what is! It has all the important ingredients. Steak, potatoes, and southern love!Stopping by from SITS to leave some thursday bloggy love!

  5. Another great use for that CB's!! Sounds delish...and yes, hubby here is the same. Pfft...go figure...hungry even when it's too hot to move. ;)

  6. Sherri, same here. I am unmotivated to cook the past couple of weeks. Tell my hubby that!

    Aww, Sandy, so sweet!!

    SS, hope you enjoy it if you give it a swing.

    ABH, yep... it sure is! Thanks for stopping by!!

    Heather, the one consolation? He would LOVE it if I'd let him eat fast food EVERY SINGLE DAY. I admit... sometimes I DO give in with this heat.

  7. Made this tonight and it was fantastic!! I was worried about the meat being tender and flavorful but it was both in spades!! And I'm not even a big meat lover.

  8. I made this tonight and it was GREAT. I was worried about the steak being tender and well flavored by oh my goodness it was good! And I'm not even a big steak lover!

  9. Thanks Melanie! I'm so glad you enjoyed it and appreciate you taking the time to come back and comment!!

  10. So glad I came to your site to search for a steak recipe. Now I know what to cook tonight.

  11. I need to get a new picture up for this casserole because that old picture doesn't do this dish justice. Hope you enjoy it Karen!!

  12. What should I use to substitute Bob's sauce? Not sure if my store will have it...

  13. Hi Amanda! Country Bob's was not a component of the original recipe - it was an add on for me - so you could potentially leave it completely out. If you do omit it, increase the Worcestershire sauce to 4 tablespoons, and slice a total of 4 tablespoons of cold butter on top. Otherwise, on your next grocery run, look on the aisle where the steak sauce and barbecue sauces are, and look for a label that states it's an "all purpose sauce." There are a few different brands available, some regional. Country Bob's has tomato concentrate, vinegar, sugar, molasses, onion, garlic tamarind and other seasonings.

  14. Was absolutely delicious! I bet it would also do well in the slow cooker.

  15. Tried it and it was absolutely delicious! I bet it would also come out well in a crock pot or slow cooker.

  16. I am shifting gears and trying this recipe this week. We love one dish meals and "Country Bob Steak Sauce"! Found it first in Branson, MO. at BT Bones steak house. There was a time when I couldn't find it in my local stores, so I ordered a case online direct from the company. We use it on chicken, pork, and beef. Love it and bet we love this dish too!!!!!

  17. I will certainly be trying this dish! Thanks for sharing it on FB today!

    1. You're welcome! If you think about it, please let me know what you think if you try it.

  18. I'm making this soon, it looks great!My grocery store only had a single 2.4lb. steak. How do you suggest I slice it? Thanks for your help! Marie M GA

    1. Yes, that is how it comes and sorry I didn't clarify that Marie! Just cut it into smaller serving size pieces before seasoning.

    2. Thanks so much! Can't wait to try it! Marie M

    3. So sorry I missed that part in instructions!

    4. You didn't! :) I revised the instructions thanks to your note! Hope you enjoy the recipe.

  19. Mary,thanks for always responding to questions! It helps so much for someone like me who is trying new things for my family. Your recipes and instructions are always great. I haven't been able to try this one yet since I got sick a few days ago. But I am still looking forward to it! But I wanted to take a moment to tell you that of all the sites/blogs that I have visited, you have been the most helpful and I really appreciate that on top of your amazing recipes! I am now sharing my favorites on my FB. I hope that is ok.AND I saw the negative comments on Amazon about your cookbook(I plan to buy it soon). In my opinion, they were completely wrong and misleading. You are a great cook and people should do a little more research before buying something,AND then complaining later that they thought it was going to be something else?!? Just wanted to let you know that I think you're great and I appreciate you sharing! Marie M GA

    1. Thank you Marie! You're always so sweet. I knew that when I published a cookbook, I'd have to get much thicker skin that I have generally! Fortunately the Amazon comments have been far more favorable with only a few naysayers, a couple of which I felt where completely off base. That's the nature of the internet I guess! Thankfully the comments have been almost all very positive though!

      Yes, sharing links to my recipes is always welcome, of course! I have a little trouble unfortunately with some folks who share my photos and the full recipe text on Facebook instead of the links, but thankfully most folks just share links or share the posts from my Facebook page the way they should. Sharing of links is always welcome & encouraged!!

    2. Thanks Mary! I am pretty sure I shared them correctly, or at least I hope so! Just in case, I started following you on FB--I actually just got back on 2 days ago. I am excited to share your work with my friends. I hope they enjoy the recipes as much as we have and share (properly)as well! Marie M GA

  20. Finally made this yesterday in crockpot! I didn't potatoes so it came out more like a pot roast. A VERY good pot roast! Added some cream to broth it was a little strong, I think because I didn't have the potatoes and had to use boullion cubes instead of stock. Served over rice with sauce. Yum! Thanks Mary! Marie M GA


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