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Connecticut Beef Supper

Kathie Oh's
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Category: casseroles
    Prep Time:       Cook Time:       Total Time:  


2 T. shortening
2 lbs. beef stew meat, cut into 1 in. cubes
2 lg. onions, sliced
1 c. water
2 lg. potatoes, pared and thinly sliced
1 can condensed cream of mushroom soup
1 cup sour cream
1 1/4 c. milk
1 tsp. salt
1/4 tsp. pepper
1 c. shredded Cheddar cheese
1 1/4 c. Wheaties cereal, crushed
Melt shortening in large skillet. Cook and stir meat and onion in shortening untill meat is brown and onion is tender. Add water; heat to boiling. Reduce heat; cover and simmer 50 minutes.

Heat oven to 350 degrees. Pour meat mixture into ungreased baking dish, 13×9x2 inches; arrange potato slices on meat. Stir together soup, sour cream, milk, salt and pepper. Bake uncovered 1 1/2 hours or until potatoes and meat are tender.




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