Connecticut Supper

Pearl Florick

By
@pearliedee

My mother made this recipe way back in the day. It came from my elementary school's cookbook ( a fund raiser) and we always loved it.


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Comments:

Prep:

50 Min

Cook:

1 Hr 30 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
The combination of flavors in this casserole make this one mighty tasty meal. And it's relativity easy to prepare. The perfect recipe when you want an "easy dinner". If you want to pump it up a bit, just add a bit more beef.

Ingredients

2
large onions, sliced
2 lb
beef chuck cut into one inch cubes
1 can(s)
cream of mushroom soup
1 c
grated cheese (cheddar)
2 Tbsp
olive oil
1 c
water (of beef stock)
2
large potatoes sliced to 1/8 inch
1 c
sour cream
1 1/4 c
milk
1/2 c
crushed wheaties or similar cereal (start with a cup and a quarter, then crush down)
s&p to taste, garlic powder to taste

Directions Step-By-Step

1
Brown the onion is the oil. Add the meat, seasoned with s&p and garlic powder. Add the water and cover. Simmer for 50 minutes. Heat the oven to 350 degrees. Pour into a 13x9 pan. Place the potato slices on top over the meat. Blend the soup, sour cream, milk and a little more s&p. Pour evenly over the top and sprinkle with cheese, then Wheaties. Bake uncovered for 1 1/2 hours or until done. (If the top browns too much and you still have cooking time, just cover loosely with foil to prevent further browning)

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American