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Beef Casseroles

James's Cubed Beef Cheese Sour Cream Casserole

1 1/2 lb beef, trimmed cut in l inch cubes
    salt and pepper to taste
2 lrg onions
1 tbl olive oil
4 1/2 oz canned mushrooms sliced
4 med potatoes sliced thin
1 can reduced fat cream of mushroom soup
3/4 cup 1% low-fat milk
3/4 cup lowfat sour cream
1 tsp salt
1/4 tsp pepper
2 cup shredded lowfat cheddar cheese
    cracker crumbs or fine dry bread crumbs

 Method :
Season meat with salt and pepper. Cook and stir meat and onions in oil, in large skillet over medium heat until brown and onions are tender. Pour off oil.
Drain mushroom, reserving liquid. Add enough water to the liquid to make 1 cup. Stir mushrooms and liquid into meat and onions. Heat to boiling; reduce heat and cover. Simmer 2 hours.
Preheat oven to 375F. Pour meat into 13 x 9 baking dish. Arrange potatoes over meat. Mix soup, milk, sour cream, salt and pepper, and pour over potatoes. Sprinkle with cheese. Bake uncovered for l hour or until potatoes are tender