Potato Veggie Bake

Wow, when temperatures start getting into the 40’s I sure go on a carb crave—us “Northerners” need to stay warm as the seasons turn, and potatoes are great fuel for freezing forecasts.  OF COURSE one of the things we do best is make those “Minnesota Nice” hot dishes that bake slow in the oven, filling the house with an awesome aroma and providing a little extra warmth to boot!  I chop enough raw ingredients to save some out for other uses, like in egg bakes or for roasted veggies a couple days later. It’s easy to do if you have one of these nifty little choppers!  You could even replace the fresh veggies with canned in a pinch.  Either way, if you’re stocked up on these staple ingredients (like I always am), you can easily whip up this tasty dish, and keep the chill out of your day!

  • 1 lb ground venison
  • 5 -6 medium size potatoes, cubed—about 5 cups
  • 1 large onion, diced
  • 4 cloves Garlic, chopped fine
  • 2 cups carrots, chopped
  • 2 cups fresh green beans, chopped to about ½” length
  • 2 cups shredded cheddar cheese
  • 2 T EVOO
  • 2 cans cream of mushroom soup
  • 1 can water
  • 1 T Oregano
  • 1T Basil
  • ½ t salt
  • ½ t pepper
  • 1 T cornstarch or flour


  1. Preheat oven to 350
  2. Cook potatoes, carrots and beans in a pot with water to cover them until the water reaches boiling. Cook for no more than 5 minutes, then turn off the flame and let them sit in the water.
  3. While that’s happening, brown venison, onion and garlic in a frypan.
  4. Lightly coat a 8 x13 baking dish with EVOO or non-stick Canola oil.
  5. Combine soup, water, flour and herbs in a glass measure and stir well
  6. Drain water from the veggie pot*, add the meat mixture and cheese and mix well.
  7. Pour meat and veggie mixture into the baking dish.
  8. Pour liquid mixture over the top, distributing it across the dish equally.
  9. Bake, uncovered for about 1 ½ hours, or until the top is bubbly and the sides are slightly toasted.
  10. Remove from heat and let stand 10 minutes before serving

Makes enough for 4 or more people.

*if you see that you have chopped more veggies than you can place in the baking dish properly with the rest of the ingredients, separate out your extra BEFORE adding the meat, and store in the fridge or freezer for later use.

Thank you for reading my post. Does this recipe sound yummy?  If you try it out let me know what you think! All comments are greatly appreciated.  Check out more great recipes under my Killer Cookin’ blog category, and if you like what you see, please let me know by “liking” my website. You can even join my tribe to automatically receive new postings ‘hot off the press’. There’s a place to do that right on my home page.  As always, please feel free to share my information with others who may find interest and value in PR Brady AdVentures!  Thanks again!

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About PR

I’m an “Oily Yogi” ready to inspire you to reach for limitless possibilities.

With a lifetime of experience in the outdoors, one of my biggest joys is to share my passion for adventure with others. After spending decades in suits and buildings, I found a way to combine the office and the outdoors in a way that optimizes positive results. There is a clearly defined correlation between nature, sensory contact, and high impact performance.

I am recognized as a change agent, who inspires people to allow their dreams to become reality through group and individual experiential settings. But perhaps the best gift I can bring to the table is my passion for your wellbeing. I enjoy coaching and training others to achieve their personal and professional goals, focusing on health, wellness wholeness, and limitless possibilities. Everything starts with the self; and is unique to each person. Simply tuning into the breath, mindfulness, and gentle movement for starters. Whenever I can, we take the work outside.

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