When we think about how people ate back in the ’50s, images of diners and soda shops serving burgers and fries come to mind. However, there were plenty amazing 1950s recipes made at home, too.
In fact, most families of the era enjoyed their meals around the dinner table more often than eating out. Betty Crocker’s original cookbook (Buy on Amazon, $18.84) was published at the start of the decade, providing hearty recipes that were both easy and delicious.
Unfortunately, a lot of the 1950s recipes that families sat down to eat back then are looked upon with skeptical eyes today. Sure, some of the vintage recipes for “salads” that involved gelatin aren’t too appetizing, but that doesn’t mean they should all be overlooked.
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For instance, tuna casserole doesn’t have to come with any surprises anymore — and who can turn down a savory meatloaf? It’s pure comfort food at its finest. We bet more than a few of these would make great additions to your holiday spread or for dinner parties, too.
A few dishes might need a little refresh (like switching out heavier ingredients for lighter ones), but they’ll still leave your loved ones satisfied at meal time. For an extra dash of nostalgia, watch a few episodes of Leave it to Beaver or Happy Days while you eat!
Take a look to see all the dishes from the 1950s that deserve to be on our dinner menus today.
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Beef Stroganoff
If you grew up in the 1950s, you likely remember chowing down on this dish with your family on a regular basis. As Sarah from Curious Cuisine points out, the dish fell out of popularity because of recipes relying on canned cream of mushroom. That's why she uses fresh mushrooms and sour cream for her take on the traditional Russian dish.
Check out the full recipe on Curious Cuisine!
Chicken à la King
The regal name for this recipe makes it sound like a classy dish you'd only find in fine dining restaurants, but as Melanie from Kitchen Encounters explains, "In its purest form, chicken a la king is a refined, American restaurant dish consisting of perfectly-poached white-meat chicken stirred into a silky sherry-cream bechamel-type sauce containing mushrooms, and, green peppers." Doesn't that sound amazing?
Check out the full recipe on Kitchen Encounters!
Duck à l'Orange
Before Julia Child shared her culinary skills as the host of The French Chef in the early 1960s, this duck dish with a distinct citrus sauce popped up in homes and restaurants throughout the '50s. Sam from Drizzle & Dip uses both fresh oranges and orange marmalade to make her version of the classic dish.
Check out the full recipe on Drizzle & Dip!
Welsh Rarebit
This super-simple dish is essentially an open-faced grilled cheese, or a fondue you pour over toast rather than dipping the bread. In the '50s, popular methods involved adding dry mustard and Worcestershire sauce to milk and sharp cheddar to create the gooey topping. Ree Drummond, aka the Pioneer Woman, even called the dish a "a perfectly vintage throwback to Sunday dinners and co*cktail parties in the 1950s."
Check out the full recipe on the Pioneer Woman blog!
See Also26 Hearty Soup RecipesSuccotash
When most of us hear this word, we think of the classic Looney Tunes character Sylvester the Cat and his "sufferin' succotash" catchphrase. The actual dish, however, is a delightful blend of corn and lima beans. The fresh veggies pair perfectly with comfort food like pork chops or fried chicken.
Check out the full recipe on Epicurious!
Salisbury Steak
Our collective interest in this savory ground beef recipe took an unfortunate hit when the rise of ready-made TV dinners reduced it to an undeniably sad state. But you can breathe new life into the dish by whipping up your own fresh version of the meaty meal with a sauce of mushrooms and caramelized onions.
Check out the full recipe on 101 Cooking for Two!
Cheese Soufflé
The popularity of soufflés was on the rise leading up to Julia Child's debut on The Fresh Chef. Samantha from the Little Ferraro Kitchen explains, "What makes Julia Child's cheese soufflé a classic, is the technique. The egg whites are whisked until a perfect stiffness which yields a gorgeous and tall soufflé! Taking the time to do each step well without any shortcuts is what makes this recipe worth the effort."
Check out the full recipe on the Little Farro Kitchen!
Meat Loaf
It wouldn't be a list of popular food from the 1950s without this traditional recipe, now would it? The dish got a bad reputation when moms were less than skilled at making sure the dense, meaty recipe wouldn't get dried out in the oven. Liz from Love Grows Wild promises her version, which beefs up the flavor with steak sauce, "ain’t your momma’s meatloaf."
Check out the full recipe from Love Grows Wild!
Tuna Casserole
Yet another classic recipe from the decade that we just couldn't go without including. The issue with this fishy dish started when homes and school cafeterias decided to start calling it "tuna surprise" with a typically unsurprisingly bland flavor. However, we think it's time families revitalized this dish with some yummy fresh veggies, or even serving the tuna over brown rice or quinoa instead of the traditional pasta.
Check out the full recipe from Campbell's!
Chiffon Cake
Everyone was busting out their bundt pans in the 1950s for these light cakes that offered a less-dry alternative to the classic angel food option. Now there are hundreds of ways to make this sweet treat, but they need the traditional circular-shaped pan lined with fun shapes and patterns to really pull them off.
Check out the full recipe on King Arthur Flour!
Crown Roast of Lamb
This regal dish was definitely guaranteed to impress important dinner guests back in the day. Although now it's more traditionally whipped up during the holidays, there's nothing stopping you from delighting a group of friends or family members with it any time of the year.
Check out the full recipe on American Lamb!
Chicken Croquettes
Count yourself lucky if you grew up with this crispy chicken staple on your dinner table. There's an endless amount of dips you can try dunking these into, but the creamy white sauce Bryn from Writes 4 Food used while recreating the vintage recipe is probably the best choice.
Check out the full recipe on Writes 4 Food!
Lobster Newburg
Whether you make this in a bread bowl like above or with "toast points" like Jack from a Family Feast, the luxurious sauce in this deceptively easy-to-make seafood dish will absolutely hit the spot.
Check out the full recipe on A Family Feast!
Baked Alaska
This classic dessert can be tricky to get the layers of ice cream, sorbet, and meringue exactly right, but the effort will pay off — especially if you have a blowtorch handy for the finishing touches.
Check out the full recipe on Food Network!
Tom Collins
Whether enjoyed as a cheeky lunchtime treat or at a dinner party with neighborhood friends, the 1950s was a time when everyone loved a co*cktail.
Check out the full recipe on Liquor.com!
Pigs in a Blanket
This beloved finger food is the perfect twist on a traditional hotdog, that has continued to satisfy children and adults alike since its debut in the 1950s.
Check out the full recipe from Betty Crocker!
Salmon Canapés
The sliced salmon and cucumber option shown above is a nice nod to the traditional salmon mousse folks topped their crackers and cucumbers with back in the day.
Check out the full recipe on Dairy Goodness!
Shrimp Remoulade
Betty Crocker included this zesty recipe as one of her go-to meals to please a crowd in her 1959 cookbook, Betty Crocker's Guide to Easy Entertaining ($18.89, Amazon).
Check out the full recipe on New York Times Cooking!
Ambrosia Salad
Chances are you've had a recipe for this creamy, fruity, timeless dessert salad passed down to you over generations in your family.
Check out the full recipe on Food Network!
Green Bean Casserole
Another casserole we would be remiss not to include in this roundup — and one that you don't have to wait until Thanksgiving to serve up, either!
Check out our recipe for No-Bake Crispy Onion Green Bean Casserole!
BBQ Kabobs
The 1950s saw a boost in families investing in outdoor grills to cook up tasty treats like these classic meat and veggie skewers.
Check out the full recipe on Williams Sonoma!
Oysters Rockefeller
This indulgent seafood dish may be named after one of the richest families in American history, but you don't have to be a billionaire to enjoy the savory recipe.
Check out the full recipe on Epicurious!
Sidecar
This nostalgic co*cktail gets a sweet kick from cognac and fresh lemon that can put a smile on anyone's face to this day.
Check out the full recipe on Liquor.com!
Baked Glazed Ham
Hearty baked meat has always been an excellent way to make sure everyone gets full and happy at the dinner table.
Check out our recipe for Cranberry Dijon Baked Ham!
Pork Chops
Pretty much everyone can remember having a plateful of savory chops as a family dinner standby growing up — which is exactly why it's still served up today.
Check out our recipe for Pork Chops with Fresh Tomato Salsa!
Stuffed Leg of Lamb
There are a ton of options for stuffing this delicious meat dish, but Betty Crocker's Guide to Easy Entertaining goes with a mixture of veal and mushrooms.
Check out the full recipe on Epicurious!
Swedish Meatballs
Before IKEA took over with their take on the traditional Swedish dish, families were digging into the scrumptious recipe around the dinner table.
Check out the full recipe on BBC Good Food!
Mushroom Canapés
Although Betty Crocker's Guide to Easy Entertaining recommended a simple stuffing of cream cheese, salt, curry powder, and a sprig of parsley, there are tons of different options for this crowd-pleasing snack.
Check out our recipe for Parmesan Artichoke-Stuffed Mushrooms!
Sloppy Joes
Grabbing a can of Manwich's Original Sloppy Joe sauce ($1.05, Amazon) has made this meal a breeze since the 1960s, but families before then were enjoying the versions they made from scratch.
Check out the full recipe on These Old Cookbooks!
Pineapple Upside Down Cake
Theme parties became a big hit back in the '50s, and this dessert was always a popular for a Hawaiian luau-inspired bash.
Check out the full recipe from Jessica Gavin: Culinary Scientist!
