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Meat and Potato Casserole

Meat and Potato Casserole

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This recipe is a dream because it is so easy! You can substitute any meat for the London broil, and venison is the greatest substitution.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 28.8 g
  • 44%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 39.7 g
  • 79%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 955 mg
  • 38%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet over medium high heat, saute the cubed meat until well browned on all sides. Place meat in a 10x15 inch baking dish. Next, place the potatoes, onion, green bell pepper and mushrooms over the meat. Top with the salad dressing and cover with foil.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until potatoes are tender.
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This was super easy. I did not care for it. I felt the meat was a little tough while some of the potatoes were not cooked through. The taste was ok. I won't make again.I used the london broil, maybe it works better with other cuts of meat.


My whole family loves this recipe, even my 5yr old..and he doesn't like most meats. I make this the same way, except I cut the salad dressing in half and use my crock pot to cook it. Never had tough meat, and the potatoes are always done.


I found that 1 hr was not enough cooking time (potatoes were uncooked and meat was tough.) I added another 45 minutes and the casserole was great. Meat became tender and potatoes finished. My family liked it. (I also used large potatoes. This feeds alot of people.)