2 lb. beef for stew in 1 inch cubes
Salt
Pepper
2 lg. onions, sliced
2 tbsp. oil
1 (4 1/2 oz.) jar whole mushrooms
4 med. potatoes, pared and thin sliced
1 can (10 1/2 oz.) can cream of mushroom soup
3/4 c. milk
3/4 c. dairy sour cream
2 c. shredded Cheddar cheese (8 oz.)
Cracker crumbs or fine dry bread crumbs

Season meat with salt and pepper. Cook and stir meat and onions in oil in large skillet over medium heat until meat is brown and onions are tender. Pour off oil.

Drain mushrooms, reserving liquid. Add enough water to mushrooms liquid to make 1 cup. Stir mushrooms and liquid into meat and onions. Simmer 2 hours.

Heat oven to 350 degrees. Pour meat mixture into baking dish 13 1/2 x 8 3/4 x 1 3/4 inches. Arrange potatoes over meat. Mix soup, milk, sour cream, 1 teaspoon salt and 1/4 teaspoon pepper. Pour over potatoes. Sprinkle in cheese. Bake uncovered 1 hour. Sprinkle with cracker crumbs if desired. Bake uncovered until potatoes are tender and crumbs brown 20 to 30 minutes. Makes 6 to 8 servings.