1 lb. thin sliced steaks
1 can Campbell's beefy mushroom soup
5 red potatoes, thinly sliced
1 can Campbell's cream of onion soup
1 can half and half (use empty soup can)
flour
salt, to taste

In a Crock-Pot: Place steak with 1 can of Campbell's beefy mushroom soup and 1 can of water. Cook 4 hours on high, steak should be very tender, salt to taste.

Slice 5 red potatoes: mix 1 can of Campbell's cream of onion soup and 1 can of half and half in a small bowl. Stir. Mix all ingredients together - steak from Crock-Pot and potato mixture and put in a casserole oven dish. Bake at 375°F, covered for one hour. Uncover for 10 to 15 minutes and serve.

Submitted by: Karla Goytia