1 can cream of mushroom soup
1/2 c. sour cream
1/4 c. water
1/2 tsp. dried dill weeds, crushed
4 c. thinly sliced potatoes
4 pork chops or steaks
Salt
Pepper

Blend soup, sour cream, water and dill. In a 2 quart casserole alternate layers of potatoes and sauce; cover. Bake at 375 degrees for 30 minutes. Meanwhile, in skillet, brown chops or steak; season with salt and pepper. Arrange meat on potato mixture. Cover. Bake 45 minutes more or until done.