This casserole uses a nice amount of potatoes, making it a PERFECT dish for my Idaho-grown family! We love it. (Even Dave likes it and he prefers a "meat & potatoes" sort of meal) Add a salad and vegetable and you've got a wonderful, filling, comforting meal.
Connecticut Beef Supper
1 lb. hamburger
2 lg. onions, sliced
1 1/4 C. milk
1 C. sour cream
4 large potatoes, thinly sliced
1 can cream of mushroom soup
1 C. shredded cheddar cheese
1 1/4 C. Wheaties cereal, crushed
Brown hamburger in skillet; add onion and cook until onion is transparent. Heat oven to 350 degrees. Pour meat mixture into greased baking dish (9x13); arrange potato slices on top of meat. Stir together soup, sour cream, milk, salt and pepper. Pour over potatoes. Sprinkle with cheese and crushed cereal. Bake uncovered 1 1/2 hours or until potatoes are tender.
Joy's Notes: I don't often have Wheaties on hand, so I use cornflakes.