Iowa Pork Steak Casserole: A Slow-Baked Comfort Dish for Weeknight Dinners

This article was prepared from the recipe material provided, including ingredients, directions, timing, and nutrition facts; no independent testing or additional reporting was conducted.

A pork steak casserole that bakes for 1 hour and 45 minutes delivers fork-tender meat in a creamy mushroom and onion sauce, with just 15 minutes of prep. The recipe serves four and totals 2 hours from start to finish.

The dish starts by browning four pork steaks in 2 tablespoons of vegetable oil over medium-high heat, 3 to 5 minutes per side. Onion powder, garlic powder, salt, and ground black pepper season both sides during browning. The steaks then go into a 9x13-inch casserole dish, topped with one large chopped onion and two 4.5-ounce cans of drained sliced mushrooms.

Building the Sauce

A sauce combines two 10.5-ounce cans of condensed cream of mushroom soup, one 10.5-ounce can of water, a 1-ounce package of dry onion soup mix, and 1 tablespoon of Worcestershire sauce. Whisked until smooth and poured over the steaks, the mixture is covered with aluminum foil before baking at 350 degrees F (175 degrees C).

Each serving contains 417 calories, 24 grams of fat, 22 grams of carbohydrates, and 29 grams of protein, according to the recipe's nutrition facts. The casserole relies on pantry staples—canned soup, dry soup mix, and canned mushrooms—alongside fresh onion and pork steaks.

The long, covered bake is what makes the pork steaks fork-tender, a texture the recipe highlights. For weeknight cooks, the hands-off oven time means the dish can be assembled quickly and left to bake while other tasks get done.