Connecticut Beef Supper

From: Melanie King

By: Lindsay Jacobsen

1 lb. hamburger

4 large potatoes, thinly sliced
2 large onions, sliced

1 can cream of mushroom soup
1¼ c. milk

1 c. sour cream

½ t. pepper
1 t. salt

1 c. shredded cheddar cheese

1¼ c. crushed Wheaties or Corn Flakes

Directions:

Brown the hamburger in a skillet then add the onion and cook it until onion is transparent. Pour the meat mixture into an ungreased 9" x 13" baking dish and arrange potato slices on top of the meat. Stir together the soup, sour cream, milk, salt and pepper. Pour mixture over the potatoes. Sprinkle the top with cheese and cereal. 

Bake at 350° uncovered 1½ hours or until potatoes are tender.