Connecticut Beef Supper

• 2 Tbsp. shortening
• 2 lb. beef stew meat, cut into 1-inch cubes
• 2 large onions, sliced
• 1 c. water
• 2 large potatoes, pared and thinly sliced
• 1 (10 1/2 oz.) can condensed cream of mushroom soup
• 1 c. dairy sour cream
• 1 1/4 c. milk
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 c. shredded Cheddar cheese (about 4 oz.)
• 1 1/4 c. Wheaties cereal, crushed

1. Melt shortening in large skillet.
2. Cook and stir meat and onion in shortening until meat 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 mixture into ungreased baking dish, 13 x 9 x 2-inch.
6. Arrange potato slices on meat.
7. Stir together soup, sour cream, milk, salt and pepper; pour over potatoes.
8. Sprinkle with cheese and cereal.
9. Bake, uncovered, 1 1/2 hours or until potatoes and meat are tender.
10. Makes 6 to 8 servings.

shortening, beef stew meat, onions, water, potatoes, condensed cream, sour cream, milk, salt, pepper, cheddar cheese, wheaties cereal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=544477 (may not work)