Francine's Texas Cuisine

 

Connecticut Beef Supper   2 pounds beef stew meat cut into 1 inch cubes 2 large onions, sliced 1 cup water 2 large potatoes, thinly sliced 1 can cream of mushroom soup 1 cup sour cream 1 1/4 cups milk 1 teaspoon salt 1/4 teaspoon pepper 1 cup shredded cheddar cheese (4 oz) 1 1/4 cups Total, crushed   Cook and stir meat and onion in skillet until 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, 13x9x2. Arrange potato slices on meat. Stir together soup, sour cream, milk, salt, and pepper. Pour over potatoes. Sprinkle with cheese and cereal. Bake uncovered 1 1/2 hours or until potatoes and meat are tender.   Or microwave meat and onions in boiling water 20 minutes. Put together the same and microwave 30 minutes.

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