Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Beef; cubed |
| 1 can | (10.75-oz) cream of mushroom soup |
| 1 can | (10.7-oz) cream of celery soup |
| 1 can | (10-oz) cream of chicken soup |
| 1 pack | Onion soup mix |
| 1 cup | Burgundy wine |
Mix soups and wine; add beef. Put in large casserole and bake uncovered at 300 for 3 hours. Serve over rice or noodles.
MRS EARL NORTON (ALMA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .