From the “Betty Crocker Recipe Card Library” published in 1971
2 tablespoons shortening
2 pounds beef stew meat, cut into 1-inch cubes
2 large onions, sliced
1 cup water
2 large potatoes, pared and thinly sliced
1 can (10 1/2 ounces) condensed cream of mushroom soup
1 cup dairy sour cream
1 1/4 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese (about 4 ounces)
1 1/4 cups 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 350o. Pour meat mixture into ungreased baking dish, 13x9x2 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.
Non-fat dry milk is nutritious and a good bargain. Mix a quart of it according to package directions and use it in all your cooking especially in sauces and in casseroles like this one.