Best Connecticut Supper Recipes

Connecticut Supper image

Provided by Pearl Florick

Categories Beef

Time 2h20m

Number Of Ingredients 11

2 large onions, sliced
2 lb beef chuck cut into one inch cubes
1 can(s) cream of mushroom soup
1 c grated cheese (cheddar)
2 Tbsp olive oil
1 c water (of beef stock)
2 large potatoes sliced to 1/8 inch
1 c sour cream
1 1/4 c milk
1/2 c crushed wheaties or similar cereal (start with a cup and a quarter, then crush down)
s&p to taste, garlic powder to taste

Steps:

1. Brown the onion is the oil. Add the meat, seasoned with s&p and garlic powder. Add the water and cover. Simmer for 50 minutes. Heat the oven to 350 degrees. Pour into a 13x9 pan. Place the potato slices on top over the meat. Blend the soup, sour cream, milk and a little more s&p. Pour evenly over the top and sprinkle with cheese, then Wheaties. Bake uncovered for 1 1/2 hours or until done. (If the top browns too much and you still have cooking time, just cover loosely with foil to prevent further browning)

CONNECTICUT BEEF SUPPER image

Provided by susan larose

Categories Casseroles

Time 2h15m

Number Of Ingredients 12

2 Tbsp shortening
2 lb stew beef cut in 1 1/2 inch cubes
2 large onions, sliced thick (1/4 to 1/2 inch)
1 c water
2 large potatoes pared and thinly sliced
1 can(s) cream of mushroom soup, undiluted
1 c sour cream
1 1/4 c milk
1 tsp salt
1/4 tsp pepper
1 c shredded sharp cheddar cheese
1 1/4 c crushed wheaties cereal

Steps:

1. 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 350 degrees. Pour meat mixture into ungreased baking dish 13 x 9 x 2 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.

Connecticut Beef Supper image

Provided by summerlady322

Time 2h50m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 tablespoons shortening
2 lbs beef stew meat (cut in 1-inch cubes)
2 large onions, sliced
1 cup water
4 -5 medium potatoes, pared, thinly sliced
1 (10 1/2 ounce) can cream of mushroom soup
1 cup sour cream
1 1/2 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese (shredded)
3/4 cup corn flake crumbs

Steps:

Melt shortening in large skillet.
Cook and stir meat and onion in shortening until meat is brown and onion is tenter.
Add water, heat to boiling.
Reduce heat, cover and simmer 50 minutes.
Heat oven to 350.
Pour meat mixture (liquid included) into ungreased 13x9x2 baking dish or cake pan.
. Arrange potato slices on meat.
Stir together soup, sour cream, milk, salt and pepper, and cheese; pour over potatoes.
Sprinkle with cornflake crumbs.
Bake uncovered 1 1/2 hours or until potatoes and meat are tender.

Nutrition Facts : Calories 604.6, Fat 30.2, SaturatedFat 14.5, Cholesterol 145, Sodium 1071.3, Carbohydrate 40.3, Fiber 4.1, Sugar 5.8, Protein 44.8

Connecticut Beef Supper Recipe image

Provided by á-1481

Number Of Ingredients 10

Steps:

1.) Brown and season meat and onions in oil. Drain mushrooms and add enough water to make 1 cup. Add to meat and simmer 2 hours or until meat is done. 2.) Pour meat mixture into baking dish and layer potatoes on top. Mix soup with milk and sour cream and pour over potatoes. Sprinkle with cheese. Bake uncovered @ 300º for 1 1/2 hours.