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Thursday, January 10, 2013

Connecticut Beef Supper

This recipe is out of a family cookbook on my husbands side of the family.  Aunt Jessie submitted it & she lived in Wisconsin at the time.  I'm not sure where the "Connecticut" part came from.  I like to think she got it from a friend who got it from a friend, because those are often the best sort of recipe!

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.   



  1. Mmmm. Your blog always makes me so hungry!

  2. Rachel! I wish you were at home to cook whatever you'd like. Soon, very soon!