• 2 lbs stew meat
• 1 can Campbell's Cream of Chicken & Mushroom Soup
• 1/2 cup Ginger Ale
• 1 pkg. onion soup mix
• 1 4 oz can mushrooms (optional)

1. Preheat oven to 300. Combine all ingredients. Do not brown meat or dilute soup with water. Mix well. It will be lumpy (and not very good-looking, lol!) before it's cooked. Pour into casserole dish (I used a glass 9x13) and cover. Bake 2 1/2 to 3 hours. DON'T PEEK! Serve over pasta, rice, or mashed potatoes. It smells wonderful while it's cooking too!
2. Mine cooked for 3 hours. The gravy turns brown and delicious! Steve and I had rice, Jeff had noodles. No left-overs!

I received this in an email last year and made it for the second time last night -- a true keeper! The first time I made it with stew meat, last night I used cut up sirloin. TENDER, great-tasting gravy, and EASY!