Pork Steak Casserole II recipe

6 pork shoulder steaks, about 1/2 inch thick
1 teaspoon salt
3/4 teaspoon dried thyme leaves
1/4 teaspoon black pepper
3 tablespoons shortening
1 cup long-grain white rice
1 bay leaf, crushed
1 (9 ounce) package frozen cut green beans
1 (10 1/2 ounce) can condensed French onion soup

Heat oven to 350 degrees F.

Trim any excess fat from steaks; sprinkle both sides of steaks with salt, thyme and pepper.

In a large skillet, in hot shortening, brown steaks well, a few at a time, and put into a greased 13 x 9-inch baking dish. Sprinkle rice and bay leaf over meat; add beans. Pour undiluted onion soup and 2 soup cans of water over all. Cover and bake 1 1/2 hours or until meat is fork tender. Remove bay leaf before serving.

Makes 6 servings.