This recipe comes from a friend of mine, Nancy Salsbury. It’s such an easy recipe but it takes a while to cook. It calls for you to bake it in the oven. I didn’t have time to wait three hours for it to bake. I layered it in a large slow cooker, set it on low and cooked it for five to six hours. It was great. Serve it on cooked noodles or rice. Thanks, Nancy.

No peek beef tips

2 pounds cubed stew beef

1 can condensed cream of mushroom soup

1 (4-ounce) can mushroom pieces

1/2 package dry onion soup mix

1 cup ginger ale

n Layer ingredients in two-quart casserole in order given.

n Put a lid on the dish.

n Bake at 300 degrees for 3 hours and DO NOT PEEK.

n Serve over cooked egg noodles or rice.

 Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.

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