Instructions
2 cans cream of mushroom soup
1 soup can low-fat milk
1/2 cup melted butter
12 ounces sour cream
11/2 pounds cubed stew meat or round steak
Salt, pepper and garlic salt, to taste
1 7-ounce box minute rice
1 small can sliced mushrooms, drained – optional
Blend soup, milk, butter and sour cream in a bowl. Pour half of this mixture into a well-greased 9 x 13-inch baking dish. Top with raw cubed meat, seasoned to taste. Sprinkle rice over meat and top with mushrooms, if desired. Spread remaining soup mixture over top. Seal tightly with foil and bake at 325 degrees for 1 hour and 20 minutes. Remove foil and bake 10 minutes more.
