Connecticut Supper - cooking recipe

Ingredients

1 to 2 lb. stew meat
1 large onion
1 can cream of mushroom soup
8 oz. sour cream
3 to 4 large potatoes
shredded Cheddar cheese
1 c. water
salt and pepper to taste

Preparation

Brown meat and onions.
Add water and cook slowly for 1 hour. Pour into casserole dish.
Peel and slice potatoes, thin.
Layer over meat.
Mix soup and sour cream.
Pour over meat and potatoes. Cover with shredded cheese.
Bake, uncovered, at 350\u00b0 for 1 1/2 hours.