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Simple One Dish Meat and Potato Meal

November 16, 2011 by Laura 45 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Now that I have posted my Cream of Mushroom Soup recipe, I will share with you the promised One Dish Meat and Potato Meal recipe. A friend of mine shared this with me years ago, back when my 14 year old was just a baby.

Let us all pause a moment and reflect on how much taller Asa is since the day I received this recipe.

Have I mentioned that he’s jumped three and a half shoe sizes since last winter? I guess that answers any questions you may have had about who is eating half the pan of my simple, one dish meat and potato meals. Good gravy. (literally)

One Dish Meat and Potato MealYum

1 Pound beef or venison stew meat, cubed
4 medium sized potatoes, scrubbed and cubed
1 1/2 cups homemade cream of mushroom soup
2 Tablespoons homemade onion soup mix
2 cups frozen peas

In a 9×13 inch baking dish, stir together meat, potatoes, soup and onion soup mix. Gently stir in frozen peas. Bake, uncovered, in a 300° oven for 2 -2 1/2 hours or until potatoes are tender. If you think of it, give this dish a stir half-way through baking time. Warning:  Contents in casserole dish will produce an enticing aroma during 2+ hours of baking. Make plans to distract yourself during this time so that you aren’t tempted to burn your tongue on a raw potato before product has finished baking.

One Dish Meat and Potato Meal

Serve this with a salad, or serve it all by itself since there’s a veggie included. This recipe serves 4-6 people, unless you’re feeding a 14 year old boy with uncontrollably growing feet. ;)

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Filed Under: Main Dishes, Recipes Tagged With: healthy, homemade, recipe

Comments

  1. Janet/Snowgirl says

    November 16, 2011 at 9:31 pm

    Hi there, love the warning lol and at the end it says: serves 4-6 people…also unless you have a 59 year old ‘growing’ husband that loves to eat. lol

    The dish looks really yummy. I hope I won’t burn my tongue. I will have to give it a try. Thanks for the recipe. Take care, Janet

    Reply
    • Dione says

      November 18, 2011 at 7:56 am

      My 18 year old can eat this by himself, lol. Double batch here:)

      Reply
  2. Gretchen says

    November 16, 2011 at 10:21 pm

    This recipe came just in time as we have venison sitting in our fridge right now and this is my first time with how to cook venison. Thank you for sharing!

    Reply
  3. Kari says

    November 16, 2011 at 11:48 pm

    You know the saying, “Never go to the store on an empty stomach”? How about “Never visit Laura’s blog on an empty stomach”!

    Looks simple and delicious!!

    Reply
  4. Lisa H. says

    November 17, 2011 at 3:32 am

    Looks great! My daughter just made us a veal stew a couple of nights ago, and unfortunately burned it. (We ate it anyways… aren’t we nice? Though, admittedly, eating with clothespins on our noses wasn’t so nice….. just kidding!)
    So this recipe will work splendidly for her, so she can set a timer, and continue designing her period costumes or finishing up her algebra with no worries about burning dinner.
    Thank you so much!

    Reply
  5. Tara Wright says

    November 17, 2011 at 5:52 am

    have you ever tried freezing this meal?

    Reply
    • Laura says

      November 17, 2011 at 7:49 pm

      I haven’t tried, but I don’t think it would work very well. I think the potatoes would become mushy.

      Reply
      • Connie says

        February 27, 2012 at 12:10 pm

        I haven’t tried this receipe but I have a similiar one and it’s made with frozen hashbrowns and it’s not mushy.Also I f you try making this receipe with Yukon Gold potatoes I’m sure it won’t be mushy

        Reply
  6. Chelsey says

    November 17, 2011 at 7:11 am

    This looks and sounds like it would taste lovely! I have been trying to find different variations of ways to make the standard ‘meat and potatoes’ my husband loves. I’ll have to try this on him next week. And, thanks for sharing your link to homemade cream of mushroom soup. We haven’t had cream of mushroom in a while (I’ve boycotted the cans).

    Reply
  7. Allyson says

    November 17, 2011 at 8:34 am

    That looks so great! I don’t eat beef, though. Do you think this would be good with turkey kielbalsa?

    Reply
    • Laura says

      November 17, 2011 at 7:49 pm

      Yes, that sounds great!

      Reply
  8. gina says

    November 17, 2011 at 8:44 am

    Sounds yummy. I have been making my own cream of mushroom soup of a couple of years, so I will have to try this recipe, Love your comment about a 14 year old. I have a 2 year old that must have a hollow leg, cause she eats more than I do.

    Reply
  9. Karen says

    November 17, 2011 at 8:50 am

    This looks yummy! I am SO enjoying your site — thankyou! And my oldest son will be 12 in a month and his feet are already bigger than mine (and I wear an 8.5!). I go to the grocery store almost every. single. day. Let’s commiserate! :)

    Reply
  10. sarah says

    November 17, 2011 at 9:00 am

    yummm. do you put the stewmeat or hamburger meat in raw or cooked? thanks!

    Reply
    • Laura says

      November 17, 2011 at 6:18 pm

      You put it in raw and it cooks with the potatoes.

      Reply
  11. Angelina says

    November 17, 2011 at 6:23 pm

    I can’t get frozen peas around here; do you think this would work with fresh peas? It looks delicious!

    Reply
    • Laura says

      November 17, 2011 at 7:50 pm

      Yes, I think fresh peas would be great!

      Reply
  12. Mrs. E says

    November 17, 2011 at 7:24 pm

    I made it for supper. It was very tasty.

    Reply
  13. Christy says

    November 17, 2011 at 8:18 pm

    Hm… we need a crockpot version of this! ;)

    Reply
  14. Sara B says

    November 18, 2011 at 8:09 am

    Crockpot version sounds great! I wanted to ask what cut of beef you use, Laura? Do you use hamburger meat or a cut of roast or something? I made something very similar last week with hamburger and cheese and carrot, it was delicious! Looking forward to trying this too.

    Reply
  15. Debbie says

    November 18, 2011 at 9:20 am

    We served this last night with an addition of carrots and celery and onion (instead of onion soup mix). Everyone LOVED it!

    Reply
  16. Diane says

    November 20, 2011 at 7:57 pm

    Lol about the comment about burning our tongue while waiting for the 2+ hour meal to cook. Thanks for posting again what looks like a delicous meal.

    Reply
  17. Eileen says

    November 21, 2011 at 2:08 pm

    I just put this in the oven. Using lamb instead of beef. So excited!

    Reply
  18. Jessica says

    December 14, 2011 at 11:49 am

    Costco didn’t have organic frozen peas… would green beans work the same? I’m sure they would, I just need someone else to agree with me. lol

    Reply
    • [email protected] says

      December 19, 2011 at 1:31 pm

      I agree!!!

      Reply
    • Lisa says

      October 22, 2012 at 5:35 pm

      I used fresh green beans and it worked wonderfully :o)

      Reply
  19. Jessica says

    December 19, 2011 at 2:33 pm

    Thanks, Lindsey!

    Reply
  20. Audrey says

    January 24, 2012 at 7:51 pm

    Looks good. Do you think I could sub fresh broccoli for the peas?

    Reply
    • Laura says

      January 25, 2012 at 7:51 am

      Yes, that should work!

      Reply
  21. Kelly says

    February 27, 2012 at 3:30 pm

    Super Fast Skillet Version
    I put the potatoes in a covered dish and microwaved for 9 min.
    Meanwhile, I didn’t have cubed beef so I used minced meat and cooked it with fresh chopped onions in a skillet. I added the ingredients for the dried onion soup mix (on this site) minus the onions since I used fresh. My husband doesn’t like peas so I added green beans instead and added the cream soup.
    When the potatoes were done I added them to the skillet and let it all cook together for a few minutes.
    So, a bit different, but not much. Super fast, and it turned out WONDERFUL!!
    Thank you so much.

    Reply
    • Annie says

      November 5, 2013 at 5:08 pm

      Perfect! It’s 5:00 and dinner didn’t get in the crockpot, so I was hoping someone had posted a faster way to use the same stuff that would have gone in the crockpot…only I have chicken. I feel much more comfortable cooking the chicken on the stove than mixing raw with everything and baking it. Has anyone done the baked variation with raw chicken?

      Reply
  22. Micah says

    May 9, 2012 at 3:35 pm

    Oh, YUM!! This is almost ready to come out of the oven but I’ve tasted it several times, just to check the potatoes, of course. It has been torture to smell for the last 2+ hours; I am one hungry mama! I used precooked ground beef, 2 cups of plain cream, and will have to add copious amounts of Tony’s (a supper-yummy cajun seasoning). Being in south Louisiana, Tony’s is a part of every food group but dessert! I highly recommend this recipe! Thank you, Laura

    Reply
  23. Sonja says

    May 15, 2012 at 3:38 pm

    My family is unknowingly becoming a fan of your blog thanks to this and other tasty recipes! :)

    Reply
  24. Angela says

    May 29, 2012 at 5:13 pm

    Anyone know how well this dish reheats? Thanks!

    Reply
    • Laura says

      May 29, 2012 at 6:59 pm

      It doesn’t freeze well because the potatoes get mushy, but if you have leftovers, you can rewarm them on the stove or in the oven without any problem!

      Reply
  25. Lisa says

    October 22, 2012 at 5:33 pm

    This was absolutely delicious. We used organic kielbasa instead of the beef and my husband and 4 children devoured it. Definitely a keeper. It is the first time I have tried the onion soup mix as well and will definitely be returning to that recipe. Yum! Thank you so much!

    Reply
    • Lisa says

      October 22, 2012 at 5:36 pm

      And I used fresh green beans instead of peas :o)

      Reply
  26. jes says

    March 11, 2013 at 10:22 am

    This dish did not work out for me. After 2.5 hours of cooking (and stirring it one half way through) some of my meat was still raw and some was bone dry. I used beef stew meat and a glass dish. Any suggestions? Was I supposed to cover it or brown the meat first?

    Reply
    • [email protected] says

      April 15, 2013 at 10:13 am

      Laura does not cover hers, but it sounds like covering it may be a good option for you. I hope it works out better next time!

      Reply
  27. Jodee says

    March 28, 2013 at 3:24 pm

    I don’t know what happened, but this tasted terrible. The onion soup mix was very overpowering and then entire dish was bright yellow. I put the whole thing down the garbage disposal. Darn now I don’t know what we are going to eat for dinner.

    Reply
  28. Annie says

    November 5, 2013 at 5:11 pm

    Any suggestions for gluten-free and dairy-free alternatives for the cream of mushroom soup? Maybe some coconut milk thickened with chickpea flour????

    Reply
    • Annie says

      November 5, 2013 at 5:12 pm

      Or coconut milk/cream and fresh mushrooms?

      Reply
  29. lisa says

    December 15, 2013 at 4:14 pm

    Making this tonight. Using corn duevto no peas in the house.

    Reply
  30. abbie says

    February 4, 2014 at 5:27 pm

    I’ve made this several times and its a big hit. This time I was out of peas so I added chopped fresh carrots and bell peppers. And use you onion soup mix recipe but for the cream soup I keep a dry mix on hand for even easier. Thank you for the great recipe. Oh and I used ground beef I like to do this in my big cast iron dutch oven then its hot and ready for other veggies and less mess.

    Reply
  31. Jen says

    September 25, 2016 at 7:14 pm

    I made this for dinner tonight and it was really good! I substituted Pacific brand Cream of Chicken, because I was out of mushroom, and added 3 large chopped mushrooms.

    One issue I had, in case it helps others, is that when I pulled it out to stir after 1 hour, it was completely done and sort of dried out. I added water, stirred, covered with foil, and turned the oven off to keep it warm, since it was too early for dinner. Maybe my oven is not really 300 degrees?

    Next time I think I will add some water at the beginning, since I’m not using a homemade cream of mushroom soup. The Pacific brand is pretty thick. I will also plan for it to be done in an hour or so. I might cover with foil at the beginning for 30 minutes, then pull the foil off for the remaining 30 – 45 minutes.

    Thanks, Laura, for a really simple and delicious one dish meal!!

    Reply

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