Step back in time to the era of drive-ins and soda fountains because the 1950s were a golden age for comfort food. While some of these recipes faded out with modern trends, many deserve a second look. Whether meatloaf or molded Jell-O salad, these retro eats are more than just nostalgic. Here are 10 classic 1950s dishes that deserve a comeback.
10. Tuna Noodle Casserole
A staple in the 1950s, the Tuna Noodle Casserole features a combination of canned tuna, canned mushroom soup, and seasonings to capture a rich flavor. These seasonings consist of curry powder and grated American cheese. A 1962 version from the book “Favorite Recipes of American Home Economics Teachers: Meats” includes casserole, potato chips, and even whole slices of stale bread.
9. Meatloaf
Meatloaf is a staple during the Great Depression, but it grew in popularity in family kitchens during the 1950s. It was a cheap and simple way to feed the family with its leftovers, made for sandwiches. Your grandmothers might even keep their own recipe of meatloaf that you can recreate for dinner.
8. Rumaki
You may remember Rumaki as a food at luau-themed parties. They were a popular dish in restaurants like Trader Vic’s and The Hawaiian Room in New York City. This dish is served in a “pupu platter,” which consists of chicken liver and water chestnuts that are wrapped in bacon.
7. Seven-Layer Gelatin Salad
Gelatin snacks are the it dessert of the ‘50s, and one of them is the Seven Layer Gelatin Snack. It features a colorful gelatin snack with different colors or flavors of gelatin stacked on top of each other. You can also choose to add whipped cream on top for a little extra texture! It’s a crowd pleaser at the party, especially with its colorful layers on the outside.
6. Old-Fashioned Peach Cobbler
In an effort to sell more canned peaches, the Georgia Peach Council created the National Peach Cobbler Day to fall on the 13th of April during the ‘50s. The good old Peach Cobbler recipe features fresh or canned peaches for a fruity filling in a buttery and biscuit-style base.
5. Grasshopper Pie
The Grasshopper Pie is commonly served on the table during St. Patrick’s Day or Easter because of its green color. This dessert, which boomed in the ’50s, features a no-bake, mint-flavored mousse pie on a chocolate crumb crust. You can choose to add Oreos and whipped cream on top for an extra chocolatey taste.
4. Old-Fashioned Thanksgiving Dressing
It’s never too early to plan your next Thanksgiving spread, and we’re giving you an idea as early as today. You might want to spend Thanksgiving like in the ’50s with an Old-Fashioned Thanksgiving Dressing to pair with your turkey. It features a classic bread dressing of celery, onion, sage, butter, and bread. This dressing is only seasoned with salt and pepper; the flavor will come from the herbs.
3. Vegan Waldorf Salad
A modern twist on the 19th-century Waldorf Astoria salad recipe, this treat is creamy, sweet, and tangy. It features apple, celery, grapes, and sunflower seeds, mixed in eggless mayo dressing. This appetizer is best served when chilled and can even be customized based on how you want your recipe to be.
2. Beef Stroganoff
The Beef Stroganoff was the ultimate comfort food in the ‘50s. This dish features beef, mushrooms, red w*ne, herbs, and sour cream mixed together to create a hearty meal. They’re served over a bed of egg noodles.
1. Rockin’ Oysters Rockefeller
The ‘50s were a huge time for c*cktail hours, and one snack that everyone loves is the Rockin’ Oysters Rockefeller. To create this dish, the oysters are cooked in be*r first, then the shells are brimmed with cheese and spinach sauce. The oysters are then topped with bread crumbs, baked, and then served to your guests.