Pork Steak Casserole

This is the kind of casserole that feeds a family without fuss. Browned pork steaks sit on a bed of layered potatoes, carrots, and onions, all blanketed in a creamy mushroom soup gravy that thickens and bubbles as it bakes.

Browning the steaks first is the step that separates this from a bland dump-and-bake. That sear builds a fond on the bottom of the pan, and when you deglaze it with the soup and milk mixture, all those caramelized bits dissolve into the gravy.

The long, slow bake gives the vegetables time to turn completely tender and soak up the mushroom gravy from the top down. The potatoes on the bottom get almost creamy while the top stays saucy.

Pro Tips

• Slice the potatoes, carrots, and onions thin so they cook through in the same time as the pork. Thick-cut vegetables will still be hard when the meat is done.
• Don’t skip the flour in the gravy. It thickens the soup-and-milk mixture so it coats the meat and vegetables instead of pooling at the bottom.
• Check the casserole around the 1-hour mark. If the top is browning too fast, cover with foil for the remaining time.
• Let it rest 10 minutes after pulling from the oven. The gravy sets up and slicing is cleaner.

Variations

• Use cream of celery or cream of chicken soup for a different flavor base.
• Layer in sliced mushrooms with the vegetables for extra earthy depth.
• Add a sprinkle of smoked paprika over the pork before adding the gravy for a hint of smokiness.