We loved this, especially my husband, a die hard meat and potatoes guy. It was super easy to fix with little clean up and prep. I used two cube steaks instead of four, one can of Campbell’s Golden Mushroom soup with a little worchestire added and some beef broth to thin out the soup. I also browned the cube steaks before putting in the casserole dish. Fixed frozen peas and carrots as a side dish. Super nostalgic dish, reminded me of the types of dinners I grew up on. Made this again last night but was pushed for time so I used 1 can Campbells cream of mushroom soup and added a little beef broth and some Lipton dry onion soup (not a whole packet). Didn’t pre-brown the meat this time and used frozen peas and carrots by just adding to the casserole, still frozen. The dish was done in 1/2 hour at 375. Still delicious.