one-dish meals Archives - The Midnight Baker

Sausage Bake

Judith Hannemann — Sat, 04 Sep 2021 23:00:21 +0000

Sausage bake is the original one-pan meal. So easy and tasty.

Sausage Bake–Easy And Delicious

This is one of the easiest dinners you’ll ever make!

Very few dishes are dirtied if you use the large plastic zipper bag recommended in the recipe card. That’s a big plus for me. And that it cooks all in one pan is another bonus. It’s much like those sheet pan meals except you are using a roasting pan or other large baking pan.

My mother used to make something very similar to this with Italian sausages on a bed of home fries (if you will) that cooked along with the sausages. I used to think this was her own invention until I recently discovered that its roots were British–and my mother being British, well there you go. Mary Berry made a very similar recipe that this one is based upon.

Sausages To Use

Since this was based off a recipe from Mary Berry, the sausages she used were a fancy rendition of the old British “bangers.” For my UK readers, getting bangers is no problem at all. However in the States, they are not readily available.

The closest substitute, even though it’s not exactly like British sausage, is bratwurst. That’s available all over so I suggest you use those. Of course it will taste great with Italian sausage too, but I’m trying to be as “authentic” as I possibly can.

Another good choice is steak house sausage. I get these from the place I order most of my meat from and it you click on the link, it will bring you to their site. I might add I’m not an affiliate of this company, I simply buy a lot of my meat there.

The Potatoes

The best potatoes to use are either red-skin or Yukon gold because you need a potato that will hold it’s shape and is slightly waxy. I chose to use those small gourmet potatoes that are about 2-inches/5 cm in diameter and sliced them in half.. If you have larger potatoes then cut them in bigger chunks

The Recipe

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Sausage Bake

One of the original sheet-pan meals

Prep Time10

Cook Time55

Course: Main, Main Course

Cuisine: British

Keyword: bratwurst recipes, casseroles with sausage, sausage and potato dinners

Servings: 4

Calories: 671kcal

Author: Judith Hannemann

Ingredients

2 tbs olive oil
2 large onions cut into wedges
2 red bell peppers seeded and diced
2 cloves garlic finely minced
1 tbs fresh thyme leaves chopped
1 lb small red skin or Yukon gold potatoes cut in half
8 bratwurst or steak-house sausages pricked with a fork
3/4 cup white wine
1 tsp salt
1/2 tsp pepper

US Customary - Metric

Instructions

Preheat oven to 425F/220C.
Place all ingredients (except the wine) in an extra-large plastic bag (2 gallon size) or in a very large bowl. Seal bag and toss to coat the ingredients with the oil. Likewise if you are using a bowl, toss to coat all the ingredients.
Empty the contents of the bowl/bag into a large roasting pan.
Roast for about 30-35 minute until sausages are brown on top.
Remove from oven and turn the sausage over and stir the vegetables. Pour in the wine and return to the oven for an additional 20 minutes or until the sausages are cooked and the potatoes are tender.

Notes

Italian sausage or British bangers may be substituted.

1/4 tsp of dried thyme can be substituted for the fresh.

Nutrition

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Lemon Thyme Chicken with Fingerling Potatoes

Judith Hannemann — Sun, 06 Sep 2015 00:00:00 +0000

This easy and delicious chicken and potatoes dinner cooks all in one pan!

Not only is this meal pretty to look at, it’s mighty pretty to eat too!

The original recipe came from BHG, with a few minor changes from me.

I’m not using fresh garlic, but garlic powder because it just seemed better for sprinkling over the chicken. Also, I used butter, not oil, because of the flavor factor.

It seemed the potatoes needed an added kick, so what’s better to use than cheese? I used romano and the potatoes could be a meal in themselves.

This dinner comes together pretty quickly and cooks all in one skillet. But you do need a large one. I used a 12-inch and it was perfect for this.

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Lemon Thyme Chicken with Fingerling Potatoes

This easy and delicious chicken and potatoes dinner cooks all in one pan! Not only is this meal pretty to look at, it’s mighty pretty to eat too!

Prep Time10

Cook Time30

Total Time40

Course: Chicken, Everyday Meals, skillet dinners

Cuisine: American

Keyword: chicken recipe, fingerling potatoes

Servings: 4

Calories: 340kcal

Author: Judith Hannemann

Ingredients

4 small boneless skinless chicken breasts
4 tbsp unsalted butter divided
1 lemon sliced thinly
1 lb fingerling potatoes or small red potatoes cut in half
1 tsp dried thyme
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
2 tbsp grated parmesan or romano cheese

Instructions

In a small bowl, mix the garlic powder, salt, pepper and 1/2 tsp of the thyme; set aside.
Heat a very large (at least 12-inches) skillet over medium-high heat. Add 2 tbs of the butter and remaining 1/2 tsp of the thyme.
Add the potatoes and toss to coat well. Cover and cook for 12 minutes, stirring potatoes 2 times.
Push the potatoes to one side of the pan. Add the remaining 2 tbs of butter and place the chicken alongside the potatoes.
Cook for 5 minutes, uncovered. Turn chicken and sprinkle with salt/thyme mixture. Place sliced lemon on top of the chicken and potatoes.
Cover and cook for 10 minutes, or until chicken is done.
Toss potatoes with the 2 tbs of grated cheese.

Nutrition

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Creamy Chicken with Noodles

Judith Hannemann — Tue, 04 Aug 2015 23:00:00 +0000

Creamy Chicken with Noodles

Comforting chicken and noodles made entirely in one skillet in less than 30 minutes!

Comforting Family Favorite

Nothing spells comfort like chicken with noodles!

This meal can be whipped up in less than 30 minutes and it only takes one skillet–two things I happen to be crazy about lately–good tasting fast food and less dishes to wash!

Comfort food

I had some cooked chicken in the fridge so I was able to use some leftovers for this. I also used canned carrots so there was no cooking involved. I did use frozen peas because I prefer frozen to canned for that veggie.

If you have no leftover chicken and need to cook it for this dish, about 2 medium boneless skinless breasts would be about what you want. Steaming or sauteeing them would be the way to go, and I’d pick sauteeing personally because it will give the chicken some color.

Make with leftovers

To add some body to the sauce, I thickened it slightly, but that’s just a matter of personal preference and you can omit that step if you want a more soupy dish.

There’s also no need to pre-cook the noodles. They will cook just fine in the skillet and leave plenty of stock left over for the sauce.

A family-friendly meal

This is a simple, yet marvelous tasting meal. And the best part is, it can be made almost entirely of leftovers if you have them, making it very budget friendly.

Tastes great served with biscuits.

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The Recipe

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Creamy Chicken with Noodles

Comforting chicken and noodles made entirely in one skillet in less than 30 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Chicken, Comfort Foods, Everyday Meals, skillet dinners

Cuisine: American

Keyword: chicken recipe, skillet dinner

Servings: 4

Calories: 491kcal

Author: Judith Hannemann

Ingredients

6 oz 1/2 bag wide egg noodles
3 cups chicken stock
1 tbsp olive oil
1 1/2 cups cooked chicken diced or shredded
1 cup sliced carrots*
1/2 cup peas*
Salt to taste
Pepper to taste
1/2 cup cream or milk
1/4 cup water
2 tbsp flour

Instructions

*May be omitted or substituted with veggies you prefer
Place noodles in a large skillet (12+ inches). Add stock and olive oil; stir. Add peas and carrots at this point if using and if they are frozen and not already cooked.
Cover and heat over medium heat until noodles are soft, about 10 minutes. Add peas and carrots (if you are using them and they are canned or already cooked) Add the chicken. Stir in cream or milk.
Mix the 1/4 cup water and the 2 tbs flour so there are no lumps. Add gradually to noodle mixture, stirring constantly. Heat to boiling, and simmer for 5 minutes.

Nutrition

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One Skillet Salisbury Steak with Browned Butter Merlot Sauce

Judith Hannemann — Sat, 19 Jul 2014 23:00:00 +0000

One Skillet Salisbury Steak with Browned Butter Merlot Sauce

A quick and gourmet salisbury steak made in one pan. The merlot sauce makes this dish special.

What do you do when you overbuy ground beef due to a great sale, have a handful of mushrooms left over and about 6 slices of bread that are gonna turn in the humidity (but you don’t want to waste it)? Make salisbury steak of course!

I call myself the queen of the one-dish meal. I like one-dish meals….no wait, I LOVE one-dish meals! There’s many reasons for this. First, I like e-a-s-y, but it has to be tasty too. Secondly, it’s less dishes to wash–and in humid weather, less time over a steamy sink is always good. Thirdly, it cooks in so little time, and covered, so it doesn’t heat the kitchen, or at least not much.

Sauce makes it special

I make a variation of this sauce for plain burgers and steaks and the variation is used for my Bacon Blue Cheese Burger recipe.

The variation is I tried introducing the taste of browned butter because it goes so well with mushrooms, and a whisper of rosemary because I have literally tons of it growing this season.

Those 2 flavors went so well with these salisbury steaks! Mind you, the rosemary is not overpowering–it’s one herb I am not overly fond of, truth be told, in excess so I keep it light. Add more, or leave it out depending on your taste. You could elect to make the sauce in the blue cheese burger post instead of this one. It will taste fine too! That one has onions for added flavor, so mushroom haters can leave out the mushrooms!

The amount of breadcrumbs may sound excessive, but it works in this. Using soft breadcrumbs in the stated amount makes for a very tender and light meat patty that won’t fall apart!

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One Skillet Salisbury Steak with Browned Butter Merlot Sauce

A quick and gourmet salisbury steak made in one pan. The merlot sauce makes this dish special.

Prep Time20

Cook Time30

Total Time50

Course: beef, Dinner

Cuisine: American

Keyword: beef recipes, salisbury steak

Servings: 6

Calories: 462kcal

Author: Judith Hannemann

Ingredients

MEAT PATTIES

1 1/2 lbs lean ground beef
3 tbsp finely chopped onion
3 cloves garlic finely minced
1 tbs worcestershire sauce -OR- soy sauce
2 eggs
2 cups soft breadcrumbs
1/2 tsp salt
1/4 tsp pepper
2 tbs water
1 tbs oil

SAUCE

1 cup sliced mushrooms
2 tbs butter
1 1/2 tsp Dry rosemary or 4 inches fresh rosemary
1 cup Merlot or semi-dry red wine
1/3 cup heavy cream

Instructions

Mix all meat patty ingredients, except the oil & water, in a large bowl. Form into 6 patties.
Heat oil in a large skillet over medium heat.
Brown meat patties on both sides. Reduce heat, add the 1 tbs water, cover and simmer for 15-20 minutes, or until meat is 160 degrees F (med-well) per a meat thermometer.
Remove patties to a plate and cover with foil to keep warm. Wipe out the skillet with paper towels and heat over medium-high heat. Add butter and when butter begins to brown, add the mushrooms and rosemary sprig. Stir this constantly--you want the mushrooms to almost singe.
Add the merlot (or wine) and deglaze pan. Continue cooking over medium-high heat until wine is reduced by 50%. Remove rosemary. Reduce heat and stir in cream. Heat through.
Pour sauce over meat patties and serve immediately.

Nutrition

One Skillet Salisbury Steak with Browned Butter Merlot Sauce

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Chicken with Herbed CousCous

Judith Hannemann — Thu, 19 Jun 2014 23:00:00 +0000

Chicken with Herbed CousCous

Gourmet in 30 minutes! Easy chicken and couscous meal that cooks in one pan!

First of all, I like something that tastes good, but even more, I LOVE it if something that tastes good can be made in less than 30 minutes and in one pan!

This dish fills the bill on all counts. Chicken is my favorite thing to eat and frankly, I have a freezer full of boneless skinless breast since I buy it in bulk when it’s on sale.

30 minutes, one pan, delicious meal

I also love couscous and especially the large pearl, aka “Israeli” couscous. This love affair started last autumn after I had it whilst staying at the Paws Up Resort near Missoula, MT. It was an appetizer dish.

Here, I used some of that concentrated stock put out by Knorr. I find this tastes way better than those rock-hard cubes of bouillon that contain nothing natural. I’m also a fan of the Swanson Flavor Boost. Both taste different, and I suggest you try both! They each add excellent flavor without the work of making your own.

This dish would probably work well with quinoa substituted for the couscous, and would probably take the same amount of time. Farro and barley would be great substitutes as well.

Chicken with Herbed CousCous

1 large boneless, skinless chicken breast, cut in cubes
1 cup mushrooms, sliced
2 cloves garlic, minced
3 sprigs of fresh thyme, bruised -OR- 1/4 tsp dehydrated
1 small sage leaf, bruised -OR- a pinch of dehydrated
1 sun-dried tomato, sliced julienne
1/4 cup dry white wine
1 cup water*
1 tub Knorr concentrated chicken stock*
1 cup large pearl (Israeli) couscous
1 tbs butter
1 tbs olive oil
salt & pepper to taste

*1 cup of good quality chicken stock may be substituted. Omit the water if using regular stock.

Heat a large skillet over medium-high heat. Add butter and olive oil, allowing butter to melt.

Add the cubed chicken and brown well on all sides. Add the mushrooms, garlic, sage, thyme and the wine and saute for about 3 minutes. Cover, reduce heat and simmer for 10 minutes.

Remove cover and add concentrated stock and water. Bring to boil, stirring to dissolve the concentrated stock. Add the couscous and the sun-dried tomato; bring to boil. Reduce heat, cover and simmer for 15-20 minutes or until water is absorbed by the couscous. Add any salt and pepper at this point. I didn’t have to since the stock was seasoned enough for me.

Discard thyme sprigs if you used fresh.

Serves 2

Chicken with Herbed CousCous

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Crunchy Beef & Broccoli Casserole

Judith Hannemann — Sat, 19 Apr 2014 23:00:00 +0000

Crunchy and inexpensive ground beef casserole based on Chinese beef and broccoli.

Here’s an easy one-dish meal that will please mostly everyone.

I’m not going to say this duplicates the authentic Chinese recipe, because it really doesn’t. It’s more reminiscent of the dish actually.

Hearty and crunchy

The original recipe for the basic casserole was found in one of my Gooseberry Patch cookbooks. However, I didn’t care for the seasonings nor that it didn’t incorporate any veggies. So I changed it to include some broccoli and added some Asian-style seasoning.

This would be even nicer if leftover jasmine rice was substituted for the instant rice. In that case, I’d reduce the water by 1/2 if I made that change. I think the taste of jasmine rice would kick up the flavor even more!

Complete meal in one dish

Feel free to add more veggies or a combo–maybe some sliced water chestnuts and mushrooms too.

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Crunchy Beef & Broccoli Casserole

Here’s an easy one-dish meal that will please mostly everyone. Crunchy and inexpensive ground beef casserole based on Chinese beef and broccoli.

Prep Time15

Cook Time40

Total Time55

Course: beef, Comfort Foods, Dinner, Everyday Meals

Cuisine: Chinese

Keyword: beef and broccoli, casserole recipe

Servings: 6

Calories: 514kcal

Author: Judith Hannemann

Ingredients

1 1/2 lbs very lean ground beef
1 small onion chopped
8 oz small broccoli florets or chopped broccoli
1 cup instant rice
2 cloves garlic minced
1 1/2 cups water
10.75 oz cream of celery soup
10.75 oz golden mushroom soup
2 tbsp soy sauce
1 1/2 cups chow mein noodles
chopped green onions for garnish

Instructions

Preheat oven to 375 degrees F. Lightly spray a 3.5 quart baking dish (or 13x9 dish) with non-stick spray.
Brown onion, garlic and ground beef over medium-high heat in a large, heavy skillet.
Mix remaining ingredients except chow mein noodles and green onion in a medium bowl. Stir in ground beef mixture and turn into prepared baking pan.
Bake for 20-30 minutes or until casserole is bubbly. Top with chow mein noodles and bake for an additional 10 minutes.
Garnish liberally with green onion, if desired.
Serves 6

Nutrition

Crunchy Beef & Broccoli Casserole

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Crock Pot Creamy Penne

Judith Hannemann — Wed, 12 Mar 2014 00:00:00 +0000

Crock Pot Creamy Penne

This creamy penne pasta dinner cooks entirely in the slow cooker. Add some vodka for an extra kick.

More slow cooker experiments! I wanted to see how a complete meal cooked in one–especially a meal with pasta. And I didn’t want to cook the pasta first either, just like in my rice cooker.

A slow cooker full of YUM

Years ago, I’d make a stovetop concoction like this–minus the vodka, of course. That contained bulk breakfast sausage and sour cream. I had a lot of ground beef and cream cheese so I substituted those, with pretty tasty results.

Great comfort food

It’d be equally as good with bulk sausage or Italian sausage. Just par-cook the Italian sausage links and then slice them into 1-inch slices; you could directly substitute Italian sausage meat/bulk sausage for the ground beef and brown the same way.

I showed a pic of this on my Facebook page and someone asked me what it was called. Diane G., another fan (whose great 2-ingredient dog biscuit recipe is coming soon) suggested Creamy Crockatore–I LOVED this! Because of search engine stuff, I can’t use that in the post title (your titles have to be descriptive of sorts), but I can sure use it in the post–and I did!

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Crock Pot Creamy Penne

This creamy penne pasta dinner cooks entirely in the slow cooker. Add some vodka for an extra kick.

Prep Time15

Cook Time3

Total Time3 15

Course: beef, Comfort Foods, Everyday Meals, Slow Cooker

Cuisine: American

Keyword: creamy penne, crockpot recipes, penne pasta

Servings: 4 -6

Calories: 432kcal

Author: Judith Hannemann

Ingredients

1 lb lean ground beef
1 small onion chopped
1/2 cup sliced mushrooms
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1 16 oz penne pasta or similar shape (uncooked)
1 15 oz diced tomatoes, undrained
1/2 cup grape tomatoes
1-2 26 oz jars of pasta sauce
1/4 cup grated Parmesan or Romano cheese
8 oz cream cheese cubed
1-2 cups water
1/4 cup vodka optional

Instructions

NOTE: There is a range for water and pasta sauce. If you like something extremely saucy, use 2 jars. The water is ranged because slow cookers do cook differently. You may have to add the extra 1 cup of water. In what I made (pictured), I used 1 jar of sauce and 1 cup of water. Start out with that ratio. You can add additional sauce and/or water when cooking is almost finished.
Brown ground beef, onion & mushrooms in a large skillet. Season with the salt, garlic powder and pepper. Drain any excess fat.
Place can of diced tomatoes, including the juice, in the bottom of a 5-7 quart slow cooker. Place uncooked pasta on top of diced tomatoes.
Top pasta with ground beef, grated cheese and grape tomatoes. Place cubed cream cheese on top of the meat/tomato layer. Add vodka (if using), 1 cup of water and 1 jar of the pasta sauce.
Cook on HI for 2-3 hours; stir and test pasta for doneness and for the amount of sauce. If you desire this more saucy, add the extra jar of pasta sauce at this point and the extra cup of water too if it still seems too dry.
Cover and continue to cook on HI for 30 more minutes or until heated through and pasta is the desired doneness.

Nutrition

Here it is layered and ready to cook

“Creamy Crockatore”

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Citrus Thyme Roast Chicken

Judith Hannemann — Fri, 21 Feb 2014 00:00:00 +0000

Citrus Thyme Roast Chicken

Simple flavoring. Delicious results.

Forget all those fancy marinades, flavorings, rubs, etc.

This chicken gets a great infusion of herbs and flavorings from the “stuffing.”

The lemon gives a hint of tartness and the herbs under the skin infuse a delicate flavor to the breast meat.

I used thyme because I love the flavor with chicken, but sage, oregano and tarragon would work very well too. Rosemary can be used, but go light on it–too much will taste medicinal!

The potatoes are just simple oven roasted potatoes–since these were baby potatoes, I only peeled around the center for “looks,” but you can peel completely and just roast in pan juices. No more seasoning but a light salting is necessary.

Citrus Thyme Roast Chicken

1 (5-7 lb) roasting chicken
1 lemon, sliced
1 small onion quartered
2 stalks celery, cut in 3-inch pieces
6 (approx) stalks fresh thyme
1 tsp salt
1/2 tsp pepper
1/2-1 tsp paprika
2 tbs olive oil

Preheat oven to 350 degrees F.

Wash chicken and pat dry inside and out.

Loosen the skin on the breast by running your fingers between the skin and the breast meat. Place a couple of sprigs of fresh thyme between the skin and breast meat.

Fill cavity with onion, celery and the remaining thyme.

Place chicken in roasting pan (you may use a rack if you want). Drizzle with about 2 tbs of olive oil. Sprinkle salt, pepper and paprika on top of chicken.

Roast for approximately 2-3 hrs or until a thermometer placed in thickest part of the thigh registers 175 degrees F.

Remove from oven and let bird rest for 15 minutes. Remove lemon, celery and onion from cavity, carve and serve.

Citrus Thyme Roast Chicken

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Unstuffed Cabbage Skillet Dinner

Judith Hannemann — Mon, 10 Feb 2014 00:00:00 +0000

Unstuffed Cabbage Skillet Dinner

Here’s a fuss-free skillet dinner for those nights you just don’t want to bother.

This “unstuffed” cabbage doesn’t use a tomato base. Great for those allergic to tomatoes and it’s cooked stovetop!

Also a good meal to keep in mind if you have any leftover cabbage (hint…St. Paddy’s Day).

You can mix about 1/2 cup of sour cream into this if you want–but I caution you to taste it first to see if you like it. It’s fine without it. What I did was put a dollop on top of my portion and mixed it in. It added a wonderfully tart creaminess that I enjoyed. However, I know that some don’t care for that so I made it an optional ingredient.

No baking, make it on top of the stove!

Since I’m not really into anything with a tomato sauce–and for some reason I’m even less into tomato with cabbage–I omitted that usual obligatory ingredient. But that doesn’t mean you can’t add it if you like it and I know I’m in the minority here.

I’ve tried to give directions for that which I feel will work, but please be aware that I did not test that and attempted to get the amount of liquid needed for the rice to cook correctly to be roughly equivalent. But if you try it that way, please keep an eye on the dish while it cooks–it may need more water. I have erred on the side of caution with conservative amounts of liquid there, so it is a possibility that you may need additional liquid.

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Unstuffed Cabbage Skillet Dinner

Here’s a fuss-free skillet dinner for those nights you just don’t want to bother.

Prep Time10

Cook Time45

Total Time55

Course: beef, Comfort Foods, Everyday Meals, skillet dinners

Cuisine: American

Keyword: cabbage, skillet dinner

Servings: 4 -6

Calories: 360kcal

Author: Judith Hannemann

Ingredients

1 lb lean ground beef
3 cups coarsely shredded cabbage
1 cup brown rice*
1 medium onion chopped
1 cup sliced mushrooms
2 tubs Knorr concentrated beef stock **
1 tsp garlic powder
2 1/2 cups water
1/2 tsp pepper
sour cream optional

Instructions

white rice may be substituted
**Rich stock in the amount of 2 1/2 cups may be substituted, however, OMIT THE WATER then. If you like a tomato base, you can substitute 1 can (8 oz) of tomato sauce and 1.5-2 cups of water for the stock/water. If you do this, you may have to add more water if the rice is not cooked–I did not test it with this.
Heat a large heavy skillet over medium-high heat.
Add the ground beef, onion and mushrooms. Brown meat well, draining off any excess fat.
Add the 2 tubs of stock gel and the water. Bring to a boil and add the rice, garlic powder and pepper; stir. Stir in the shredded cabbage.
Reduce heat to simmer. Cover and cook for 35-45 minutes or until rice is done and water is absorbed. I would caution checking the water periodically and adding water as necessary so that the rice cooks–brown rice can be tricky this way. Even if you add too much water, the brown rice will absorb it eventually. As I mentioned, white rice may be substituted, and it has a shorter cook time.
Dish is done when rice is cooked and all water is absorbed. Serve with a dollop of sour cream on top.

Nutrition

Unstuffed Cabbage Skillet Dinner

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Easy Salisbury Steak

Judith Hannemann — Sun, 10 Nov 2013 00:00:00 +0000

Easy Salisbury Steak

An old comfort favorite. Ready in 30 minutes.

Salisbury steak is a dish I always loved.

Making the “real deal” is pretty time consuming–and TOTALLY worth it if you have time (click here for a great recipe from A Family Feast), but a lot of people don’t nowadays.

I’ve made the standard quickie version that used cream of mushroom soup and it’s very good. Always did that top-of-stove, but like everyone else, had trouble with the patties falling apart. It’s a very soft mixture.

But I wanted to try something a bit different, but still keeping to easy. So I figured I’d try golden mushroom soup because the flavor is excellent and I felt it would blend well with the flavor of the patties.

To counteract the softness, I used LESS soup in the meat. I think the original recipe calls for 1/4 cup or more. I reduced that.

To stop the meat from falling apart or breaking when browning on the stove top, I decided I’d do it oven style, and that was a good decision. The patties kept their shape and when the casserole dish is covered for at least half the cook time, they cook pretty quickly. Cover can stay on for the entire cook time, but you can also remove it for the last 10 minutes or so to evaporate some liquid if you want a thick gravy or to brown/crust slightly. It’s up to you.

Served with good ol’ mashed potatoes, this is comfort food at it’s best. Buttered noodles work well too, but remember to use very lean ground beef. I’d even recommend buying a piece of cheaper london broil and grinding it yourself if you have a food processor, Ninja or meat grinding attachment for a stand mixer. That way you control the fat.

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Easy Salisbury Steak

Salisbury steak is an old comfort food favorite. This easy version is ready in 30 minutes.

Prep Time20

Cook Time30

Total Time50

Course: Dinner

Cuisine: American

Keyword: beef recipes, comfort food, salisbury steak

Servings: 4

Calories: 290kcal

Author: Judith Hannemann

Ingredients

1 lb very lean ground beef recommend 93%
3 slices white bread
10.5 oz condensed golden mushroom soup
2 tbsp milk
1 cup sliced mushrooms
2 tbsp finely chopped onion
2 tbsp milk
1 egg beaten
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp thyme optional
1/4 cup milk or up to 1/2 cup, as desired
1/2 tsp Gravy Master or Kitchen Bouquet optional

Instructions

Preheat oven to 350 degrees F. Lightly spray a shallow 1.5 quart baking dish or a 11 x 7-inch baking dish.
Using a food processor, Ninja or your hands, process sliced bread into small crumbs to make soft breadcrumbs. Place in a large bowl.
Add the beaten egg, 2 tbs milk and 2 tbs of the condensed soup; stir well. Add the ground beef, onion, salt, pepper, garlic powder and thyme if using. Mix well. Shape into 4 "football" shaped patties about 1-inch thick; place in prepared pan.
In a separate bowl, combine remaining soup concentrate, mushrooms, Gravy Master if using (this is merely for a richer color and not necessary for any flavor) and 1/4 cup of the milk. Stir until smooth. There is a range for the milk--the 1/4 cup is for thicker gravy, the 1/2 cup is for thinner gravy or if you just want more gravy (but it'll be thinner). Feel free to use more or less, but always start out with the lower amount.
Pour the soup mixture evenly over the patties in the pan. Cover either with a lid or aluminum foil. I used a Corning Ware pan that had a lid, but foil will work just fine.
Bake at 350 degrees F for about 30 minutes, or until patties are cooked all the way through and have an internal temperature of 160 degrees F.
Serve with mashed potatoes or buttered noodles.

Nutrition

Easy Salisbury Steak

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