Before pumpkin spice everything took over fall, we had the cafeteria fall favorites. School menus had their own lineup of seasonal eats that were comforting and unforgettable. Here are 10 autumn school foods you probably haven’t thought about in years.
9. American Goulash
This was a dependable staple from the 1970s through the 1990s, made with elbow macaroni, ground beef, and a tomato-based sauce. It wasn’t gourmet, but we loved it for being warm and filling. The cafeteria version was a simplified and Americanized interpretation of the classic European dish. While it’s rarely seen on modern school menus today, it remains a home-cooked comfort food for many.
8. Tater Tot Casserole
For those who grew up in the Midwest, the tater tot casserole was a lunchtime staple. It was a simple dish that delivered a satisfying crunch from the tots on top. The filling was so much better: gooey and comforting. It’s a regional, communal food that has become a national cafeteria standard.
7. Apple Crisp
Remember when the school cafeteria would sometimes fill with scents of cinnamon and baked apples? Thank apple crisps for that. The institutional recipes for this dessert reveal its connection to the schools’ mission of using agricultural surpluses. One recipe even requires an astounding 27 pounds of apples! This fall dessert remains a classic in modern schools, often served with less sugar.
6. Sloppy Joe
This messy but meaty meal called Sloppy Joe was often the highlight of the week in many school cafeterias. Eating it without getting sauce all over your fingers was a real challenge. The combination of seasoned ground beef and tomato-based sauce also delivered a uniquely sweet-savory flavor profile. While the sandwich’s exact origin is still unclear, its fame is tied to the introduction of branded products like Manwich in 1969.
5. Mock Chicken Legs
Before the arrival of chicken nuggets, some students encountered the playful Mock Chicken Legs. This was a meatloaf-like mixture of ground pork and veal, molded around a wooden stick, so it looks like a chicken drumstick. It was also fried and had a crispy coating. The quirky shape and “mystery meat” quality made it a topic of conversation (and a delicious meal) among students.
4. Salisbury Steak
Salisbury steak was the cafeteria’s version of fine dining. It was a savory ground beef patty covered in a brown gravy and often served with mashed potatoes and corn. Its popularity exploded when TV dinners arrive in the 1950s. The presence of Salisbury steak in both military mess halls and school cafeterias also made it a symbol of the processed food era.
3. Crispitos
Crispitos were a deep-fried flour tortilla loaded with seasoned ground beef and cheese. People loved the intense, greasy crunch from the fried tortilla and the filling that was both cheesy and meaty. The food was so loved that when a 2021 ingredient shortage halted production by the brand Tyson, it caused a backlash from nostalgic consumers. After the shortage, the item has made a triumphant return to lunch trays.
2. Frito Pie
Yup, this was the Tex-Mex casserole in a bag, made with a pile of Fritos corn chips topped with chili and cheese. It was sometimes served in a bowl, but the real joy? Eating it directly from a bag of chips! The food’s origin is debated between Texas and New Mexico. However, research shows that the dish was a corporate creation from Frito-Lay’s PR department in the 1940s.
1. Rectangular Pizza
For the undisputed king of the tray, we have the rectangular pizza! Its uniform shape fit perfectly into the segmented lunch tray and it was thick, doughy, and topped with a thin layer of sauce and cheese. This food represents the standardized school lunch experience that transcends geography and socioeconomic status.