Posted by ehme on February 21st, 2009 in Beef, Casseroles, Potatoes, Recession Recipes, funeral food, white trash

 Print ME!

• 2 T. shortening
• 2 lbs. beef stew meat, cut into 1 in. cubes
• 2 lg. onions, sliced
• 1 c. water
• 2 lg. potatoes, pared and thinly sliced
• 1 can condensed cream of mushroom soup
• 1 cup sour cream
• 1 1/4 c. milk
• 1 tsp. salt (if you use regular condensed soup instead of the low sodium kind,  I would just omit this)
• 1/4 tsp. pepper
• 1 c. shredded Cheddar cheese
• 1 1/4 c. Wheaties cereal, crushed

Melt shortening in large skillet. Cook and stir meat and onion in shortening untill 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, 13×9x2 inches; arrange potato slices on meat. Stir together soup, sour cream, milk, salt and pepper. Bake uncovered 1 1/2 hours or until potatoes and meat are tender.

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I don’t know why this is called Connecticut Beef Supper.  I have never met a person from Connecticut that would eat this.

Your handy dandy cost saving tip from Betty Crocker?  “Non-fat dry milk is nutritious and a good bargain. Mix a quart of it according to package directions and use it in all your cooking-especially in sauces and in casseroles like this one. ”

This actually sounds pretty good for a casserole.  But then again, it is the time of year where all I want to eat is food that involves meat and a cream sauce.  You know, so I can fit into that swimsuit.