Cubed Steak Casserole

Cubed Steak Casserole 4 pieces cubed steak 1/2 small onion, sliced thin 4 C. shredded frozen hash browns 1 C. shredded cheddar cheese 1 10.5 oz. can cream of mushroom soup 1/4 C. milk 1 beef bouillon cube, crushed 1 C. flour 1 tsp. cayenne pepper 1 tsp. garlic powder 1/4 tsp. black pepper 2 T. canola oil (or vegetable oil) In a bowl combine flour, cayenne pepper, black pepper and garlic powder. Heat oil in a skillet over med. high heat, dredge cubed steak in flour mixture and the fry on each side about 1-2 minutes. Transfer to a lightly greased casserole dish. Combine soup, milk and crushed bouillon cube and pour over steaks. Spread the onion evenly over the top then sprinkle with 1/2 of the cheese. Spread the hash browns evenly over the top of each steak. Bake at 350 degrees covered with foil for 15 minutes, remove foil and continue baking for 15 minutes. Remove and top with remaining cheese and sprinkle with dried parsley if desired. Return to the oven for an additional 10 minutes. Let sit 5 minutes before serving.