2 lbs. beef for stew, cut into 1" cubes
Salt
Pepper
2 lg. onions, sliced
2 tbsp. vegetable oil
1 (4 1/2 oz.) jar whole mushrooms
4 med. potatoes, pared & thinly sliced
1 can condensed cream of mushroom soup
3/4 c. milk
3/4 c. dairy sour cream
1/4 tsp. pepper
2 c. shredded cheddar cheese
Cracker crumbs or 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 fat. Drain mushrooms, reserving liquid. Add enough water to make 1 cup. Stir mushrooms and liquid into meat and onions. Heat to boil; reduce heat and cover. Simmer for 2 hours. Pour meat mixture into 13 1/2" x 8 3/4" x 1 3/4" baking dish. Arrange potatoes over meat. Mix soup, sour cream, 1 teaspoon pepper; pour over potatoes. Sprinkle with cheese. Bake in 350 degree oven, uncovered until potatoes are tender and crumbs are brown, 20 to 30 minutes.