Alpine Beef Casserole by Mrs. Kenneth Koepcke

1 lb. round steak, 1/4" thick
1/2 t. salt
1/4 t. pepper
3 T. vegetable oil
1/2 c. chopped onion
2 c. green pepper strips
1/2 t. basil
3 c. soft bread crumbs
1 can cream of mushroom soup
1/2 c. water
2 c. grated Swiss cheese
Cut meat in 1/2 inch strips. Season with salt and pepper. Place vegetable oil in skillet and brown steak strips, add onion and sauté until tender. Then add green pepper strips and basil and cook for about 5 minutes more. Alternate two layers each of 1 cup soft bread crumbs and meat in a 1 1/2 quart casserole. Combine soup and water and pour over meat combination. Sprinkle grated cheese over all and then remaining soft bread crumbs. Bake in a moderate oven at 350° for about 25 minutes.
Serves 6 to 8 people.