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Connecticut Supper Recipe

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This recipe for Connecticut Supper is from First Congregational Church of Vermontville Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large onions, sliced
2 T fat
2 lbs. beef chuck, cut into 1 inch cubes
1 cup water
3 large potatoes, sliced 1/8 inch thick
1 can (10 1/2 oz.) cream of mushroom soup
1 cup dairy sour cream
1 1/4 cup milk
1 tsp. salt
1/4 tsp. pepper
1 cup grated cheese
1/4 cup Wheaties, crushed
Directions:
Directions:
Brown onions in fat. Add meat and water. Cover. Simmer 50 minutes. Heat oven to 350º. Pour meat into a 13 x 9 x 2 inch baking dish. Place potatoe slices over meat. Blend soup, sour cream, milk, salt and pepper. Pour evenly over top. Sprinkle with cheese and Wheaties. Bake uncovered 1 1/2 hours or until done.

 

 

 

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