Casserole: Beef Connecticut

2 T. shortening

2 lbs. stew meat, 1-in. cubes

2 onions, sliced

1 c. water

2 lg. potatoes, sliced

1 can cream of mushroom soup

1 4-oz. can of mushrooms

1 c. sour cream

1 1/4 c. milk

1 tsp. salt

1/4 tsp. pepper

1 c. grated Cheddar cheese mixed with 1 1/2 c. crushed Wheaties

Brown meat and onion in melted shortening.  Add water and heat to boiling.  Reduce heat, cover, simmer for 50 minutes.  Pour meat into ungreased 13x9-inch baking dish.  Arrange potato slices on top of meat.  Mix together soup, sour cream, milk, drained mushrooms, salt and pepper, and pour over potatoes.  Sprinkle with cheese and Wheaties mixture.  Bake covered, for 1 1/2 hours.  Uncover last 10 minutes.  Bake at 350.

Mrs. Jim (Carol) Buckingham

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987