2 tbsp. shortening
2 lb. beef stew meat, cut into 1" cubes
2 lg. onions, sliced
1 c. water
2 lg. potatoes, pared & thinly sliced
1 can (10 1/2 oz.) condensed cream of mushroom soup
1 c. dairy sour cream
1 1/4 c. milk
1 tsp. salt
1/4 tsp. pepper
1 c. shredded Cheddar cheese (about 4 oz.)
1 1/4 c. Wheaties cereal, crushed

Melt shortening in large skillet. Cook and stir meat and onion in shortening until meat is brown and onion is tender. Add water; heat to boiling. Reduce heat; cover and simmer 50 minutes.

Heat oven to 350 degrees. Pour meat mixture into ungreased baking dish, 13 x 9 x 2 inches; arrange potato slices on meat. Stir together soup, sour cream, milk, salt and pepper; pour over potatoes. Sprinkle with cheese and cereal. Bake uncovered 1 1/2 hours or until potatoes and meat are tender. 6-8 servings.

Non-fat dry milk is nutritious and a good bargain. Mix a quart of it according to package directions and use it in all your cooking, especially in sauces and in casseroles like this one.