4 cube steaks
4 c. potatoes, sliced
1 can cream of mushroom soup
1 can water

Flour steaks and brown. Remove steaks from skillet. Put potatoes in the skillet that the potatoes were browned in and cook until heated through but not done. Place potatoes in an oblong casserole.

In skillet that the steak and potatoes were cooked, put cream of mushroom soup with water, cook soup until bubbly, stirring to keep from scorching. Put the browned steaks over the potatoes and pour the heated soup over steaks. Cover with foil and bake at 325 degrees for 1 1/2 hours. This dish can also be cooked in the crock pot instead of the oven.