9×13 Pan Dinners: 18 Old-School Meals Mom Baked in One Pan on Busy Weeknights

9×13 pan dinners kept American families fed for generations. Before meal kits and sheet pan trends, there was one rectangular pan and a mom who could feed six people out of it by 6 o’clock. Meat, starch and vegetables all baked together, the kitchen smelled amazing, and there was only one dish to wash. These retro meals are having a moment again online: one YouTube video about forgotten 9×13 dinners from the 1960s pulled more than 444,000 views in about a month. Below are the classics, with easy recipes that still work on a busy weeknight. Which one did your mom make..

Oven-Baked Pork Chops and Rice, the King of 9×13 Pan Dinners

If one dinner sums up the 1960s and 70s kitchen, it is pork chops and rice. Uncooked rice goes in the bottom of the pan with broth and a can of cream soup, browned pork chops sit on top, and the oven does the rest. The rice soaks up the pork juices and comes out creamy, with crispy edges everyone wants. Cover it tightly with foil so the rice cooks through. Who got the corner piece at your house..

You will need: 6 bone-in pork chops (about 3/4 inch thick), 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tbsp oil, 1 1/2 cups long grain white rice (uncooked), 1 can (10.5 oz) cream of mushroom soup, 2 1/2 cups chicken broth, 1 small onion (diced).

How to make it: 1. Heat the oven to 350 F and grease a 9×13 pan. 2. Season the chops with salt, pepper and paprika and brown both sides in the oil. 3. Spread the rice and onion in the pan. 4. Whisk the soup and broth and pour over the rice. 5. Lay the chops on top and cover tightly with foil. 6. Bake 1 hour, uncover and bake 10 minutes more until the rice is tender and the pork reaches 145 F.

Chicken and Stuffing Bake, One of the Coziest 9×13 Pan Dinners

Boxed stuffing mix changed weeknight cooking in the 1970s, and moms quickly figured out it could go right on top of the chicken. Creamy chicken goes in the bottom of the pan, stuffing on top, and it bakes into a golden crust that tastes like a holiday meal. Of all the 9×13 pan dinners, this one felt the most like Sunday. Serve it with cranberry sauce for the full effect. Was this on your table growing up?

You will need: 4 boneless chicken breasts, 1 can (10.5 oz) cream of chicken soup, 1/2 cup sour cream, 1/2 cup milk, 2 cups frozen green beans or peas, 1 box (6 oz) stuffing mix, 1 1/2 cups hot chicken broth, 4 tbsp melted butter.

How to make it: 1. Heat the oven to 375 F and grease a 9×13 pan. 2. Lay the chicken in the pan. 3. Mix the soup, sour cream and milk and pour over the chicken. 4. Scatter the vegetables on top. 5. Stir the stuffing mix with the broth and butter and spoon it over everything. 6. Bake 40 to 45 minutes until the chicken reaches 165 F.

9×13 Pan Dinners Classic: Baked Salisbury Steak With Gravy

Salisbury steak is named after Dr. James Salisbury, a 19th century American doctor who promoted ground beef patties. By the 1960s it was a TV dinner star, but moms made it better at home. Brown the patties, nestle them in the pan, pour mushroom onion gravy over the top and let the oven finish the job. Like most 9×13 pan dinners of that era, it went on the table with mashed potatoes to catch the gravy. TV dinner version or mom’s version?

You will need: 1 1/2 lb ground beef, 1/2 cup breadcrumbs, 1 egg, 1 tbsp Worcestershire sauce, 1/2 tsp garlic powder, 1 tsp salt, 8 oz sliced mushrooms, 1 onion (sliced), 2 tbsp butter, 2 tbsp flour, 2 cups beef broth.

How to make it: 1. Heat the oven to 350 F. 2. Mix the beef, breadcrumbs, egg, Worcestershire, garlic powder and salt and shape into 6 oval patties. 3. Brown the patties in a skillet and place them in a 9×13 pan. 4. Cook the mushrooms and onion in the butter, stir in the flour, then whisk in the broth until thick. 5. Pour the gravy over the patties. 6. Cover and bake 30 minutes.

Oven Swiss Steak, Tender in Tomato Sauce

Swiss steak has nothing to do with Switzerland. The name comes from swissing, an old word for pounding or rolling meat to tenderize it. Mom used an inexpensive round steak, browned it, then let it bake low and slow in tomatoes, onions and peppers until it fell apart. Of all the 9×13 pan dinners, it was the one that made a cheap cut taste special. Did your mom serve it over noodles or mashed potatoes?

You will need: 2 lb beef round steak (cut into 6 pieces), 1/3 cup flour, 1 tsp salt, 1/2 tsp pepper, 2 tbsp oil, 1 onion (sliced), 1 green bell pepper (sliced), 2 celery ribs (sliced), 1 can (14.5 oz) diced tomatoes, 1 can (8 oz) tomato sauce, 1 cup beef broth.

How to make it: 1. Heat the oven to 325 F. 2. Pound the steak pieces thin and dredge in flour, salt and pepper. 3. Brown in the oil and place in a 9×13 pan. 4. Scatter the onion, pepper and celery over the meat. 5. Mix the tomatoes, sauce and broth and pour over the top. 6. Cover tightly with foil and bake 2 hours until fork tender.

Ham and Scalloped Potato Bake

This was what happened to the leftover Easter or Christmas ham in a lot of houses. Thin potato slices bake in a creamy cheese sauce with chunks of ham until the top turns golden and bubbly. It is one of those 9×13 pan dinners that tastes even better reheated the next day. Slice the potatoes thin and even so they cook at the same time. Did your family call it scalloped or au gratin?

You will need: 3 lb russet potatoes (thinly sliced), 2 cups diced cooked ham, 1 small onion (thinly sliced), 4 tbsp butter, 1/4 cup flour, 3 cups milk, 2 cups shredded cheddar, 1 tsp salt, 1/2 tsp pepper.

How to make it: 1. Heat the oven to 375 F and butter a 9×13 pan. 2. Melt the butter, whisk in the flour, then slowly whisk in the milk until thick. 3. Stir in 1 1/2 cups cheese, salt and pepper. 4. Layer the potatoes, ham and onion in the pan with the sauce, ending with sauce. 5. Cover with foil and bake 1 hour. 6. Uncover, add the rest of the cheese and bake 20 minutes more.

Baked Ziti, the Potluck Queen of 9×13 Pan Dinners

Every family had a pasta bake that came out for birthdays, potlucks and busy weeknights. Baked ziti with Italian sausage, ricotta and plenty of mozzarella is the version most of us remember, and it feeds a crowd for very little money. Undercook the pasta by 2 minutes because it keeps softening in the oven. It is one of the easiest 9×13 pan dinners to make ahead and freeze. Crispy edges or the soft middle?

You will need: 1 lb ziti or penne, 1 lb Italian sausage, 1 jar (24 oz) marinara, 1 can (15 oz) crushed tomatoes, 1 cup ricotta, 1 egg, 3 cups shredded mozzarella, 1/2 cup Parmesan, 1 tsp Italian seasoning.

How to make it: 1. Heat the oven to 375 F. 2. Cook the pasta 2 minutes short of the package time and drain. 3. Brown the sausage and stir in the marinara and tomatoes. 4. Mix the ricotta, egg, 1 cup mozzarella and half the Parmesan. 5. Toss the pasta with the sauce and ricotta mix and spread in a 9×13 pan. 6. Top with the rest of the cheese and bake 25 to 30 minutes.

Texas Chicken Spaghetti

In Texas, chicken spaghetti is one of the 9×13 pan dinners people bring to new babies, funerals and church suppers. Spaghetti and chicken get stirred into a creamy, cheesy sauce with tomatoes and green chiles, then baked until bubbly. It is mild enough for kids but has a little kick. Use a rotisserie chicken and it comes together in 20 minutes before going in the oven. Have you ever had it at a potluck?

You will need: 12 oz spaghetti (broken in half), 3 cups shredded cooked chicken, 1 can (10 oz) diced tomatoes with green chiles, 1 can (10.5 oz) cream of chicken soup, 8 oz processed cheese or 2 cups shredded cheddar, 1/2 cup chicken broth, 1 small onion and 1 bell pepper (diced), 1 cup shredded cheddar for the top.

How to make it: 1. Heat the oven to 350 F. 2. Cook the spaghetti and drain. 3. Cook the onion and pepper until soft. 4. Stir in the tomatoes, soup, cheese and broth until melted. 5. Fold in the chicken and spaghetti and spread in a 9×13 pan. 6. Top with cheddar and bake 25 minutes until bubbly.

Oven Chicken Legs and Potatoes in One Pan

Before sheet pan dinners had a name, moms were roasting chicken legs and potatoes together in the same rectangular pan. The chicken drippings season the potatoes as they cook, so everything comes out golden and full of flavor. Brush on barbecue sauce for the last 15 minutes if your family likes it sweet and sticky. Among all the 9×13 pan dinners, this may be the simplest. Plain or barbecue?

You will need: 8 chicken drumsticks or thighs, 1 1/2 lb small potatoes (halved), 1 onion (cut in wedges), 3 tbsp oil, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp pepper, 1/2 cup barbecue sauce (optional).

How to make it: 1. Heat the oven to 425 F. 2. Toss the potatoes and onion with half the oil and seasoning and spread in a 9×13 pan. 3. Rub the chicken with the rest of the oil and seasoning. 4. Set the chicken on top of the potatoes. 5. Roast 40 to 45 minutes, until the chicken reaches 175 F. 6. Brush with barbecue sauce for the last 10 minutes if using.

Layered Enchilada Bake, a Tex-Mex Twist on 9×13 Pan Dinners

Rolling enchiladas one by one takes time, so busy moms started layering them like a lasagna. Tortillas, seasoned beef or chicken, enchilada sauce and cheese stack up in the pan and bake into something that cuts into neat squares. It became one of the potluck 9×13 pan dinners of the 1970s and 80s and still disappears fast. Use corn tortillas for the most classic flavor. Beef or chicken in your enchiladas?

You will need: 1 lb ground beef or 3 cups shredded chicken, 1 onion (diced), 1 can (15 oz) black beans (drained), 2 cans (10 oz) red enchilada sauce, 12 corn tortillas, 3 cups shredded Mexican blend cheese, sour cream and green onions to serve.

How to make it: 1. Heat the oven to 375 F. 2. Brown the beef with the onion, or warm the chicken, and stir in the beans and 1 can of sauce. 3. Spread a little sauce in a 9×13 pan. 4. Layer 4 tortillas, a third of the filling and a cup of cheese. 5. Repeat twice and pour the rest of the sauce on top. 6. Bake covered 20 minutes, then uncovered 10 minutes.

Biscuit-Topped Chicken Pot Pie

Making pie crust on a Tuesday was not happening, so moms topped chicken pot pie filling with biscuits instead. The filling bubbles up between the biscuits as they bake, and every serving gets a soft, fluffy top. Canned biscuits work, but homemade drop biscuits are just as fast. It is one of those 9×13 pan dinners kids ask for by name. Biscuit top or pie crust?

You will need: 3 cups cooked chicken (diced), 2 cups frozen peas and carrots, 1 onion (diced), 4 tbsp butter, 1/3 cup flour, 2 cups chicken broth, 1 cup milk, 1 tsp thyme, salt and pepper, 1 can (16 oz) refrigerated biscuits or 8 homemade biscuits.

How to make it: 1. Heat the oven to 400 F. 2. Cook the onion in the butter, then stir in the flour. 3. Whisk in the broth and milk and cook until thick. 4. Stir in the chicken, vegetables, thyme, salt and pepper. 5. Pour into a 9×13 pan and top with the biscuits. 6. Bake 20 to 25 minutes until the biscuits are golden.

Sausage, Peppers and Potatoes

This Italian American favorite is one of the 9×13 pan dinners that needs nothing but a hot oven. Sausage links, peppers, onions and potatoes roast together until the edges char a little and the sausage juices soak into everything. Put the pan right on the table with crusty bread. It is cheap, colorful and almost impossible to mess up. Sweet sausage or hot?

You will need: 1 1/2 lb Italian sausage links, 1 1/2 lb potatoes (cut in chunks), 2 bell peppers (sliced), 1 large onion (cut in wedges), 3 tbsp olive oil, 1 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp red pepper flakes.

How to make it: 1. Heat the oven to 425 F. 2. Toss the potatoes with half the oil and seasoning in a 9×13 pan. 3. Roast 15 minutes. 4. Add the peppers, onion, sausage and the rest of the oil and seasoning. 5. Roast 25 to 30 minutes more, turning once, until the sausage reaches 160 F. 6. Serve with crusty bread.

Corned Beef and Cabbage Bake

Not just for St. Patrick’s Day. Many Irish American moms baked corned beef and cabbage in a covered pan in the oven so the house did not fill up with boiling cabbage smell. Precooked or leftover corned beef turns it into one of the faster 9×13 pan dinners. Butter, black pepper and a spoon of grainy mustard on the side are all it needs. Do you only make it in March?

You will need: 1 1/2 lb cooked corned beef (sliced), 1 small head cabbage (cut in 8 wedges), 4 carrots (cut in chunks), 1 lb small red potatoes (halved), 1 cup broth, 3 tbsp butter, black pepper, grainy mustard to serve.

How to make it: 1. Heat the oven to 400 F. 2. Arrange the potatoes, carrots and cabbage in a 9×13 pan. 3. Pour in the broth, dot with butter and season with pepper. 4. Cover tightly with foil and bake 40 minutes. 5. Tuck the corned beef slices between the vegetables, cover and bake 15 minutes more. 6. Serve with mustard.

Upside-Down Pizza Bake

All the flavors of pizza night with no dough to roll. Meat sauce, pepperoni and cheese go in the bottom of the pan, and a simple batter poured on top puffs into a golden crust in the oven. Kids love that the crust is on top. It is one of those 9×13 pan dinners that shows up in plenty of community cookbooks. Cut it into squares and serve with a salad. What toppings go in yours?

You will need: 1 lb ground beef or Italian sausage, 1 jar (14 oz) pizza sauce, 1 cup sliced pepperoni, 2 cups shredded mozzarella. Batter: 1 cup flour, 1 cup milk, 2 eggs, 1 tbsp oil, 1/2 tsp salt, 1/2 cup Parmesan.

How to make it: 1. Heat the oven to 400 F. 2. Brown the meat, drain and stir in the pizza sauce. 3. Spread in a greased 9×13 pan and top with pepperoni and mozzarella. 4. Whisk the flour, milk, eggs, oil and salt until smooth. 5. Pour the batter evenly over the cheese and sprinkle with Parmesan. 6. Bake 25 to 30 minutes until puffed and golden.

Stuffed Pepper Bake, No Stuffing Required

Stuffed peppers are delicious but fussy. This bake turns them inside out: chopped peppers, ground beef, rice and tomatoes all go in the pan together, with cheese melted on top. You get the same flavor with half the work, and like most 9×13 pan dinners it reheats beautifully for lunches. Use a mix of red, yellow and green peppers for color. Rice or cauliflower rice?

You will need: 1 lb ground beef, 1 onion (diced), 3 bell peppers (chopped), 2 cloves garlic, 1 can (14.5 oz) diced tomatoes, 1 can (8 oz) tomato sauce, 2 cups cooked rice, 1 tsp Italian seasoning, 1/2 tsp salt, 1 1/2 cups shredded cheddar or mozzarella.

How to make it: 1. Heat the oven to 375 F. 2. Brown the beef with the onion and drain. 3. Add the peppers and garlic and cook 5 minutes. 4. Stir in the tomatoes, sauce, rice and seasoning. 5. Spread in a 9×13 pan and top with cheese. 6. Bake 20 to 25 minutes until bubbly.

Chicken Divan, the Fancy One Among 9×13 Pan Dinners

Chicken divan started in a New York restaurant and became a 1960s dinner party favorite, then a weeknight staple when moms switched to canned soup. Broccoli and sliced chicken go under a creamy cheddar sauce with a buttery crumb top. It sounds fancy, but it is one of the easiest 9×13 pan dinners there is. A little curry powder in the sauce is the old-school secret. Did your mom add curry?

You will need: 4 cups broccoli florets (steamed), 3 cups sliced cooked chicken, 1 can (10.5 oz) cream of chicken soup, 1/2 cup mayonnaise, 1/2 cup sour cream, 1 tsp lemon juice, 1/2 tsp curry powder, 1 1/2 cups shredded cheddar, 1/2 cup breadcrumbs, 2 tbsp melted butter.

How to make it: 1. Heat the oven to 350 F. 2. Layer the broccoli in a 9×13 pan and top with the chicken. 3. Mix the soup, mayonnaise, sour cream, lemon juice, curry powder and 1 cup cheese. 4. Spread over the chicken. 5. Toss the breadcrumbs with the butter and remaining cheese and sprinkle on top. 6. Bake 30 minutes until golden.

Meatball Sub Bake

Frozen meatballs, a jar of marinara and a bag of sub rolls turn into a dinner the whole family fights over. Line the rolls up in the pan, fill them with saucy meatballs, cover with mozzarella and bake until the cheese bubbles and the bread toasts. It is one of the 9×13 pan dinners made for game nights and sleepovers. A little garlic butter on the rolls first makes them even better. How many can you eat?

You will need: 6 sub or hoagie rolls, 24 frozen cooked meatballs (thawed), 1 jar (24 oz) marinara, 2 tbsp melted butter, 1/2 tsp garlic powder, 2 cups shredded mozzarella, 1/4 cup Parmesan, fresh basil.

How to make it: 1. Heat the oven to 375 F. 2. Simmer the meatballs in the marinara 10 minutes. 3. Split the rolls, brush with butter and garlic powder and line them up in a 9×13 pan. 4. Fill each roll with 4 meatballs and sauce. 5. Top with mozzarella and Parmesan. 6. Bake 15 minutes until melted and golden, then add basil.

Johnny Marzetti, the Midwest Beef and Noodle Bake

Ask anyone from Ohio about Johnny Marzetti and they will tell you about school lunches and church suppers. This beef, noodle and tomato bake comes from Columbus, Ohio, where the Marzetti family ran a well known Italian restaurant, and it spread across the Midwest as a potluck classic. Mushrooms and plenty of cheddar make it rich and filling. It is one of those 9×13 pan dinners that feeds a crowd on very little money. Did you grow up on it?

You will need: 1 lb ground beef, 1 onion (diced), 1 green bell pepper (diced), 8 oz mushrooms (sliced), 1 jar (24 oz) marinara, 1 can (8 oz) tomato sauce, 12 oz wide egg noodles or macaroni, 2 1/2 cups shredded cheddar, salt and pepper.

How to make it: 1. Heat the oven to 350 F. 2. Cook the noodles 2 minutes short and drain. 3. Brown the beef with the onion, pepper and mushrooms and drain. 4. Stir in the marinara and tomato sauce and season. 5. Mix with the noodles and 1 1/2 cups cheese and spread in a 9×13 pan. 6. Top with the rest of the cheese and bake 30 minutes.

Tamale Pie and More 9×13 Pan Dinners Worth Bringing Back

Tamale pie has been in American cookbooks for more than a century, and it was a favorite in the 1950s and 60s because it stretched a pound of beef to feed a big family. A spicy beef and corn filling bakes under a layer of cornbread batter that turns golden and soaks up the sauce. Top each square with sour cream and green onion. Want a retro dessert after? See our 1970s desserts that are trending again, or browse Allrecipes’ 9×13 dinner emergency list. Which of these 9×13 pan dinners will you make this week?

You will need: 1 lb ground beef, 1 onion (diced), 1 tbsp chili powder, 1 tsp cumin, 1 can (15 oz) tomato sauce, 1 can (15 oz) corn (drained), 1 can (2.25 oz) sliced black olives, 1 box (8.5 oz) cornbread mix plus the egg and milk it needs, 1 cup shredded cheddar, sour cream and green onions.

How to make it: 1. Heat the oven to 400 F. 2. Brown the beef with the onion and drain. 3. Stir in the chili powder, cumin, tomato sauce, corn and olives and simmer 5 minutes. 4. Spread in a greased 9×13 pan and sprinkle with cheese. 5. Mix the cornbread batter and spread it over the top. 6. Bake 20 to 25 minutes until the cornbread is golden.