You can tell this an 80s recipe by the lovely wooden bowl and spoon in the picture. Not convinced that the spoon would be much good for getting the casserole out of the bowl though. Think a more modern metal one would do a far better job.
I think the idea of pre-making a large batch of beef casserole, freezing it in batches and then jazzing it up when needed is a great one. This Diane-style version would be a quick way to make a tasty dish when you don’t have much time or energy left after a busy day.
Pork used to be the cheapest cut of meat on the supermarket shelves, but over the past few years the price has gone up quite a lot. Shoulder steak or chops are probably the most economical cut so using them in this casserole makes it tasty and affordable.