25 Dinner Ideas from the ’50s Worth Making Today

Salisbury Steak with Onion Gravy

This hearty main dish is a favorite at our house. It really warms you up. —Kim Kidd, New Freedom, Pennsylvania

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Spicy Lemon Chicken Kabobs

When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada

The Best Ever Grilled Cheese Sandwich

Spreading a mixture of mayo and butter on the bread creates a delightfully crispy crust with the well-loved, wonderful flavor of butter one expects on a grilled cheese sandwich.—Josh Rink, Taste of Home Food Stylist

Turkey Croquettes with Cranberry Salsa

This recipe is a great way to use up leftover turkey after the holidays.—Jacque Capurro, Anchorage, Alaska

Crown Roast of Pork with Mushroom Dressing

It looks so elegant that everyone thinks I spent a lot of time on this roast. But it's actually so easy! The biggest challenge is to remember to order the crown roast from the meat department ahead of time. —Betty Claycomb, Alverton, Pennsylvania

Oysters Rockefeller

My husband and I are oyster farmers, and this classic Oysters Rockefeller dish always delights our guests. It's deliciously simple! —Beth Walton, Eastham, Massachusetts

Spicy Bean and Beef Pie

My daughter helped me come up with this recipe when we wanted a one-dish meal that was different than a casserole. This pie slices nicely and is a fun and filling dish. —Debra Dohy, Massillon, Ohio

Baked Saucy Pork Chops

Baked pork chop recipes are always handy to feed my hungry family. This entree brightens up the usual routine of roasted pork chops and rice. I reach for this recipe when our appetites are hearty and I feel like baking pork chops. —Dorothy Toben, Blackwell, Oklahoma

Favorite Chicken Potpie

This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. —Karen Johnson, Bakersfield, California

Apricot Ginger Mustard-Glazed Ham

Although I usually buy spiral-sliced hams, I decided to do a home-baked ham with a gingery glaze. This is how you do special-occasion dining. —Ally Phillips, Murrells Inlet, South Carolina

Savory Spaghetti Sauce

This fresh-tasting spaghetti sauce is a real crowd-pleaser. I rely on this flavorful recipe often. It tastes especially good in the summer made with fresh garden herbs. —Anne Heinonen, Howell, Michigan

Turkey a La King

This is a smart way to use up leftover turkey. You might want to make a double batch! —Mary Gaylord, Balsam Lake, Wisconsin

Chicken Zucchini Casserole

A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use precooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. —Bev Dutro, Dayton, Ohio

Lemon-Parsley Baked Cod

After trying a few baked cod recipes, this was the first fish recipe that got two thumbs up from my picky meat-only eaters. The tangy lemon gives the cod fish some oomph. —Trisha Kruse, Eagle, Idaho

Easy Swedish Meatballs

This recipe relies on ingredients we always have on hand. While the tender homemade meatballs cook in the microwave, make your favorite noodles on the stovetop to get this saucy entree on the table in minutes. —Sheryl Ludeman, Kenosha, Wisconsin

Slow-Simmered Burgundy Beef Stew

My mother-in-law shared this recipe with me about 25 years ago. Ever since then, it's been a go-to whenever I need good food without a lot of fussing. —Mary Lou Timpson, Colorado City, Arizona

Ham & Veggie Casserole

I’ve paired ham with broccoli and cauliflower for years. To complete this casserole dinner, I pass around some dinner rolls. —Sherri Melotik, Oak Creek, Wisconsin

Quick Chicken and Dumplings

Using precooked chicken and ready-made biscuits, this hearty dish is comfort food made simple. It's the perfect way to warm up on chilly nights. —Lakeya Astwood, Schenectady, New York

Double Layered Souffle

This simple souffle bursts with flavor. The crispy topping of cheese hides a creamy layer of turkey underneath. If I don't have turkey on hand, I use chicken instead. —Sharon Amidon, Guthrie, Oklahoma

No-Fuss Lasagna

I like this recipe because it can be prepared a day ahead and baked just before serving, so it's a great way to avoid that last-minute rush when attending a potluck. Using packaged spaghetti sauce and noodles that are not pre-boiled makes preparation especially quick. —Denise Goedeken, Platte Center, Nebraska

De-Lightful Tuna Casserole

This mild, homemade tuna casserole will truly satisfy your family's craving for comfort food without all the fat! —Colleen Willey, Hamburg, New York

Traditional Meat Loaf

Topped with a sweet sauce, this traditional meat loaf recipe tastes so good that you might want to double it so everyone can have seconds. It also freezes well. —Gail Graham, Maple Ridge, British Columbia

Deviled Chicken

My family has always loved this flavorful golden brown chicken. I watch for frequent sales on leg quarters to keep the cost per serving low. —Linda Trammell, Kingston, Missouri

Pigs in a Blanket

These baked hot dog sandwiches appeal to kids of all ages. Even my husband, Allan, admits to enjoying every bite! We like to dip them in ketchup and mustard. —Linda Young, Longmont, Colorado

Herbed Turkey Tetrazzini

There are many varieties of this old-fashioned casserole. I use thyme and lemon zest to give my version its fresh flavor. It’s a nice way to spice up those holiday leftovers. —Brigitte Garringer, Copper Canyon, Texas