2 tbsp. shortening
2 lbs. beef stew meat, cut into 1 in. cubes
2 lg. onions, sliced
1 c. water
2 lg. potatoes, pared and thinly sliced
1 (10 1/2 oz.) can cream of mushroom soup
1 c. dairy sour cream
1 1/4 c. milk
1 tbsp. salt
1/4 tbsp. pepper
1 c. shredded Cheddar cheese (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 to 8 servings.