Five recipes on One Page

Charlie sent me a couple of recipes which I made but didn't take pictures of them.  The recipes are here though.  

Those not pictured are Homemade Hamburger Helper in one pot and Chicken and Stuffing Casserole. The Hamburger Helper made a lot more than one box would make.  The ones pictured here are Salisbury Steak, Swedish Meatballs with Noodles and Polish Sausage with buttered noodles 

Homemade One Pot Hamburger Helper

10 mins prep 20 mins cook 30 mins total 6 servings

2 tbsp extra virgin olive oil

1 lb lean ground beef

1 medium yellow onion, chopped

kosher salt and black pepper

1 tsp chili powder

1 tsp paprika

1 tsp garlic powder

1 lb short cut pasta

1 zucchini, grated (about 1 cup grated)

2 cup low sodium beef broth

1 ½ cup milk(use what you drink)

1 ½-2 cup shredded cheddar cheese

1 tbsp ketchup

fresh parsley, for serving

How to make

• 1. In a large pot set over medium hight heat, add the olive oil, onion and beef. Season with salt and pepper. Cook until brown all over, breaking up the meat as you go, about 10 minutes. Stir in the chili powder, paprika, and garlic powder, cook another minute.
  2. Add the pasta and zucchini and toss to coat, then pour in the broth and milk. Add the ketchup and stir to combine. Season with salt.
  3. Bring to a gentle boil over medium high heat. Simmer 5-8 minutes until the pasta is al dente, stirring often.
  4. Stir in the cheese and cook another few minutes until very creamy.
  5. Divide the pasta among bowls and top with fresh parsley.

Chicken and Stuffing Casserole  Nov 2026

Chicken and Stuffing Casserole is an easy, one dish dinner that's a family favorite! Made with pantry staples- it's filling, and delicious!

 

Prep Time 15 min. Cook Time 45 min. Total Time 1hour Servings 6 servings

Ingredients

• 2 pounds chicken tenderloins
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 10.5 ounce can cream of celery soup
• 10.5 ounce can cream of chicken soup
• ¼ cup milk
• 6 ounce box Stove Top chicken stuffing mix
• 1 ½ cups chicken broth (see notes below)
• fresh or dried parsley for garnish (optional)

Instructions

• Preheat the oven to 375°F. Spray an 11x7-inch baking dish with cooking spray, and set aside.
  
• Cut 2 pounds chicken tenderloins into bite-sized pieces and place them into the baking dish.
  
• Toss the chicken pieces with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
  
• In a small bowl, whisk together 10.5 ounce can cream of celery soup, 10.5 ounce can cream of chicken soup and 1/4 cup milk until smooth.
  
• Pour the sauce over the chicken pieces and smooth it out, so all of the chicken is covered.
• Evenly sprinkle the 6 ounce box Stove Top chicken stuffing mix on top.
  

Swedish Meatballs

MELISSA CLARK  YIELD 4 dozen meatball  TIME   45 minutes 

Pictured with mashed potatoes and gravy.

Andrew Scrivani for The New York Times

These mildly spiced meatballs are the essence of winter comfort food, just the kind of thing you’ll want to come in from a blustery day to enjoy. Serve them with mashed potatoes and lingonberry jam, if you want something sweet.

Featured in: Swedish Meatballs, From The Comfort Of Home. 

Scandinavian, Brandy, Ground Beef, Ground Pork, Heavy Cream, Panko

INGREDIENTS

• 1 cup panko bread crumbs
• ½ cup warm milk
• 4 tablespoons unsalted butter
• 1 large onion, diced
• 2 teaspoons kosher salt, more as needed
• 1 tablespoon brandy
• 1 ½ tablespoons all-purpose flour
• 1 cup beef or chicken broth, low sodium or homemade
• ½ cup heavy cream
• 1 teaspoon Dijon mustard, optional
• 1 pound ground beef
• 1 pound ground pork
• 2 large eggs
• 2 garlic cloves, grated on a Microplane or minced
• ½ teaspoon freshly ground black pepper
• ½ teaspoon allspice
• ¼ teaspoon ground ginger
• ¼ teaspoon nutmeg
• Pinch cloves
• Extra-virgin olive oil, as needed for drizzling
• Chopped fresh parsley or dill, for garnish
• Nutritional analysis per serving (48 servings)
  84 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 27 milligrams cholesterol; 87 milligrams sodium
  

PREPARATION

1. In a medium bowl, soak bread crumbs in warm milk while you prepare the onions.
2. In a large skillet over medium heat, melt 1 tablespoon of butter. Stir in onions and a pinch of salt and cook until pale golden, about 3 to 4 minutes. Transfer half the onions to a large bowl and set aside.
3. Prepare sauce: Add brandy to skillet with onions and ignite with a long match or igniter (or if you’re using a gas stove, just swirl pan, brandy should catch fire). Let flame die down, then add the remaining butter, letting it melt. Sprinkle in flour. Sauté until flour browns, about 3 minutes. Whisk in broth, cream and 1/4 teaspoon salt. Simmer, whisking, until reduced to a sauce, about 5 minutes. Add mustard, if you like, and season with more salt, if needed.
4. To large bowl with onion, add remaining 1 3/4 teaspoons salt, soaked bread crumbs, beef, pork, eggs, garlic, pepper, allspice, ginger, nutmeg and cloves. Roll into 1-inch balls (about 2 tablespoons each), placing them on one or two rimmed baking sheets as you go.
5. Heat broiler. Drizzle meatballs with oil. Broil meatballs, switching pans' positions if using more than one so they both get close to the broiler, until well browned all over, 5 to 10 minutes. Serve with gravy, garnished with herbs.

Smoked Sausage and Egg Noodles

Ingredients

• 1 Bag of Egg Noodles, I used the regular size, but if you prefer  extra wide those work too.
• 1 Package of Eckrich Smoked Sausage
• 1 Medium Yellow Onion, Diced
• 2 tsp of Nutmeg
• 1/4 C of Brown Sugar
• 4 T. of Butter
• 1 tsp. of Salt
• Fresh Black Pepper
• 1 T. of Dried Parsley

Instructions

1. Set water to boil the noodles and boil according to package.
2. In a skillet, add the butter, allow to melt on low, and add the onions then brown for a couple of minutes.
3. Add the nutmeg, salt, and brown sugar and allow the onions to caramelize in the butter.
4. Slice the sausage into one inch slices and then quarter the slices.
5. When the onions are a deep brown color, add the sausage and brown until all the pieces have a slight crisp to them.
6. Your noodles should be cooked at this point. Using a pasta spoon I add them to the sausage skillet a little at a time, lifting the noodles out of the pot and draining a bit. It is ok if a little water gets in the skillet. Repeat this process until all the noodles are added.
7. Toss the noodles around until they are coated in the butter and onions.
8. Sprinkle the dish with black pepper and the dried parsley.

Sea's Salisbury Steak

• 1 1/2 lb ground beef
• 1/2 c bread crumbs
• 1 lg egg
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 Tbsp all-purpose flour
• 1/2 c ketchup
• 1/2 c water
• 2 Tbsp Worcestershire sauce
• 1 tsp mustard powder

2 Can French Onion soup. condensed 10 1/2 oz each

• 
  In a large bowl, mix together ground beef with 1/3 cup condensed French onion soup, bread crumbs, egg, salt, and pepper.
  
  Shape into 6 oval patties. Brown both sides of patties in a large skillet over medium heat. Pour off excess fat.
  
  In a bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce, and mustard powder.
  
  Pour over meat in skillet. Cover and cook for at least 20 minutes, stirring occasionally.

The longer you let simmer, the thicker the gravy becomes.