Connecticut Beef Supper

• 2 Tbsp. shortening
• 2 lb. stew beef, in 1 inch cubes
• 2 large onions, sliced
• 1 c. water
• 2 large potatoes, sliced
• 1 can cream of mushroom soup (10 oz.)
• 1 c. sour cream
• 1 1/4 c. milk
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 c. shredded Cheddar cheese (4 oz.)
• 1 1/4 c. whole wheat flake cereal, crushed

1. Heat shortening in large skillet until melted.
2. Cook and stir beef and onion in shortening until beef is brown and onion is tender.
3. Add water; heat to boiling.
4. Reduce heat, cover and simmer 50 minutes. Heat oven to 350u0b0.
5. Pour beef mixture into ungreased rectangular baking dish, 13 x 9 x 2-inches.
6. Arrange potato slices on beef. Mix soup, sour cream, milk, salt and pepper; pour on potatoes.
7. Sprinkle with cheese and cereal.
8. Bake uncovered until potatoes and beef are tender, 1 1/2 hours.
9. Makes 6 servings.

shortening, stew beef, onions, water, potatoes, cream of mushroom soup, sour cream, milk, salt, pepper, cheddar cheese, whole wheat flake cereal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=960861 (may not work)