|
Categories
Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes
Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.
Ask The Chef!
Our Friends
|
|
Home -> Main Dishes -> Casseroles
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 tbsp. solid vegetable shortening 2 pounds beef stew meat, cubed 2 large onions, peeled and sliced 1 cup water 2 large potatoes, peeled and thinly sliced 10.5 ounce can cream of mushroom soup 1 cup sour cream 1 1/4 cups milk 1 tsp. salt 1/4 tsp. pepper 1 cup shredded Cheddar cheese 1 1/4 cups corn flake cereal
Directions
Melt the shortening in a large skillet over medium high heat. Add stew meat and onion to the skillet. Cook about 8 minutes, stirring frequently, until beef is browned and onion is tender. Add water and bring to a boil. Reduce heat to medium low. Cover and simmer 50 minutes.
Preheat oven to 350 degrees. Pour the beef mixture into a 13x9 inch baking dish. Arrange the potato slices over the meat. Stir together the mushroom soup, sour cream, milk, salt and pepper in a medium bowl. Pour the soup mixture over the potatoes. Sprinkle the Cheddar and corn flakes evenly over the top. Bake casserole about 90 minutes until meat and potatoes are tender. Serve hot.
Serves 6 to 8.
Related Recipes
View/Post Comments (0) Add To MyRecipeBox Send to a Friend
|
|