Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

No Peek Casserole




Source of Recipe


nanabrook






List of Ingredients



• 2 pounds stew meat
  
• 1 (10 3/4 ounce) can cream of chicken soup
  
• 1 (10 3/4 ounce) can cream of mushroom soup
  
• 1/2 cup ginger ale
  
• 1 package Lipton Onion soup mix
  
• 1 (4 ounce) jar mushrooms, drained (optional)
  






Instructions



1. Preheat oven to 300 degrees. Combine all ingredients (do not brown meat and do not dilute soups with water) together. Mix well. It will be lumpy before it's cooked. Pour into a casserole dish and cover. Bake 2 1/2 to 3 hours. Don't peek. Serve over pasta, rice or mashed potatoes.
   
2. Note: Heat up the leftovers the next day and fold in sour cream for the best beef stroganoff ever! Don't try substituting sprite or seven-up, as it doesn't taste the same for some reason.