Real Recipes From Real Home Cooks ®

meaty or vegetarian foil packets

(1 rating)
Blue Ribbon Recipe by
Catherine Thompson Floyd
Burlington, MI

When I was little, we had a nice grill, but it consisted of a hole in the earth out back. Momma used either wood or, maybe if we felt wealthy enough, charcoal. An old grate from the stove was the actual grill part that was covered with aluminum foil. She would fix foil packet dinners for us and what a treat! Anything that she had on hand was used. Meats and then veggies from our garden or maybe canned. It was always so good! Use your garden to fill the packets or the wonderful farmer's markets. Carrots, celery green beans, sweet potatoes... it is all good!

Blue Ribbon Recipe

How fun is this dinner! They're easy to throw together and so yummy. We loved the creaminess the creamed soup adds to the meal. All the fresh veggies add so much flavor. Everything cooks perfectly together in the foil packet. Getting your packet perfect can be tricky, but there really is no wrong way to do it. Do what works easiest for you. It's an easy weeknight meal to throw in the oven, but would be great on the grill for cookouts and camping. Just cut up the meat and veggies and everyone can make their own personalized packets. Your whole crew is going to love these!

— The Test Kitchen @kitchencrew
(1 rating)
prep time 15 Min
cook time 55 Min
method Bake

Ingredients For meaty or vegetarian foil packets

  • 1
    meat to include: ground beef patty, ground turkey patty, ground venison, or veggie patty, frozen. Chicken breast, pork chop, turkey cutlet, or small steak, thawed
  • 1 slice
  • 1 sm
    potato, sliced thin
  • green pepper slices
  • 1
    ear of corn
  • 1
    plum tomato, sliced thick
  • slice
  • dollops of cream soup, such as mushroom or celery
  • dash
    salt and pepper, to taste

How To Make meaty or vegetarian foil packets

  • 1
    Oven set at 350 degrees.
  • Large pieces of aluminum foil folded together.
    Tear off large pieces of heavy duty aluminum foil. Pinch together two sheets to make one big one.
  • Corn, mushrooms, tomato, and meat in the foil.
    Place frozen patty or thawed meat on foil, season with salt and pepper. Add a slice of onion. Add the rest of the vegetables. Season with salt and pepper.
  • Cream of mushroom soup dolloped on vegetables.
    Dollop straight from the can mushroom or other cream soup directly onto ingredients, using about 1/4 can per foil packet.
  • Aluminum foil sealed around vegetables and meat.
    Pinch up foil around ingredients and secure ends tightly.
  • Foil packets on a baking sheet in the oven.
    Place in oven on a cookie sheet and bake for approximately 45 minutes to 1 hour. The kitchen will have the wonderful smell of baking dinner to indicate it is probably finished baking.
  • Foil packet opened with butter added.
    Remove from oven and carefully pull back the foil from around dinner and enjoy. Season with more salt and pepper, butter and corn, if you want.
  • 8
    Another seasoning can be used such as no salt, parsley, etc. Can be cooked on the grill or on hot coals, turning while cooking to prevent burning. Low-fat soups can be used. Try something different by using half cream of mushroom or celery and half nacho cheese soup with the beef, turkey or veggie patty.