There's something about pulling a casserole from the oven, with its bubbling sauce, browned edges, and crispy topping, that takes me straight back to family dinners. If you grew up in the 1970s, you probably remember a few of these dishes.
Back in 1975, condensed soup was a pantry staple, crushed chips doubled as toppings, and leftovers often became tomorrow's dinner. Some of these casseroles have disappeared from our tables, but others deserve another chance. How many of these 24 old favorites do you remember?
#24 Tuna Noodle With Crushed Potato Chips
I always thought the potato chips were the best part of tuna noodle casserole. That salty, crunchy topping made the creamy noodles underneath so much better. Of course, if dinner sat too long, those lovely crispy chips turned soft.
Cook the noodles until they're just shy of tender. They'll absorb more sauce while baking, and fully cooked noodles can turn mushy. Drain the tuna well, too. Otherwise, the extra liquid thins the sauce.
Add the crushed chips shortly before baking, and taste before adding extra salt. The chips might already provide enough.
You don't need a huge baking dish like the ones people used to carry to school suppers. An 8-inch pan gives you those lovely browned corners and enough leftovers for another meal. For me, it's that combination of creamy noodles and crunchy chips that makes this casserole dinners I'd happily eat again.
Try it: Instant Pot Tuna Casserole
#23 Green Bean Casserole’s Damp Onion Crown
I've always thought the crispy onions were the best part of green bean casserole. Unfortunately, they can turn soggy pretty quickly if you add them too early.
I remember digging around for the onions while trying not to take too many green beans. Surely I wasn't the only one doing that?
The trick is to save some onions for the final few minutes of baking. Drain canned beans well, or thaw and drain frozen ones, so the sauce doesn't become watery.
I also like adding browned mushrooms for more flavor. You still get the familiar creamy casserole, but the beans taste better, too.
Try it: Creamy Air Fryer Green Bean Casserole
#22 Chicken Divan and the Broccoli Stems
Chicken Divan always looked like something you'd serve when company came over. Chicken and broccoli covered in creamy sauce sounded wonderful, but getting the broccoli cooked properly wasn't always easy.
I remember the broccoli stems sometimes being hard while the florets had practically cooked away into the sauce.
Cut the stems smaller and give them a head start in boiling water. Drain the broccoli thoroughly before adding it to the casserole.
Use cooked chicken that's still juicy and tastes good on its own. A little sharp cheese or lemon helps balance the rich sauce.
I still think Chicken Divan deserves a place at the dinner table, even if nobody special is coming over.
#21 Turkey Tetrazzini’s Tangled Spaghetti
After a big holiday dinner, there was only so much leftover turkey you could eat in sandwiches. That's where turkey tetrazzini came in. Suddenly, yesterday's roast became a creamy pasta dinner with mushrooms and a golden topping.
The spaghetti could be a little troublesome, though. I remember how easily those noodles stuck together.
Toss the cooked pasta with the sauce before adding the turkey and mushrooms. Use tongs to separate the strands until everything is coated.
Brown the mushrooms first for extra flavor, and keep the sauce slightly loose because the pasta absorbs moisture while baking.
It's still one of my favorite ways to give leftover turkey another chance.
#20 Ham and Scalloped Potatoes After Sunday
Remember finding a few slices of leftover ham wrapped in foil in the fridge? There wasn't quite enough for another ham dinner, but there was plenty to tuck between layers of potatoes. And those leftovers turned into something everyone wanted.
I love scalloped potatoes, especially when the edges get golden and the sauce bubbles around the sides.
Slice the potatoes evenly, tuck the ham between the layers, and make sure the sauce reaches the bottom of the dish.
Don't let a golden-brown top fool you. Push a knife into the center of the casserole to check whether the potatoes are tender all the way through.
Ham is already salty, so taste the sauce before seasoning. And always check that leftover ham is still within its safe refrigerated storage time.
Try it: Instant Pot Scalloped Potatoes & Leeks (Au Gratin)
#19 Corn Pudding’s Unsteady Center
Corn pudding always seemed like a dessert pretending to be a side dish. It was sweet, soft, and usually served alongside ham, roast chicken, or whatever else was on the Sunday dinner table.
I remember wondering why something so sweet was sitting beside the vegetables. Not that I was complaining.
The secret is keeping the center soft without leaving it runny. The edges should look set, but the center should still wobble slightly when you gently move the dish.
Let the pudding rest before serving. It will continue to firm up as it cools, making it easier to scoop onto plates.
If you've only ever eaten dry corn pudding, I'd give it another try. A soft, creamy center makes all the difference.
#18 Stuffed Pepper Casserole Without the Shells
There was always someone at the table who loved the filling in stuffed peppers but pushed the actual pepper to one side. I can understand why this casserole became popular. You got the beef, rice, tomato sauce, and peppers without having to eat an entire stuffed pepper.
Brown the ground beef and onions, then soften the chopped peppers before adding the sauce. Cook ground beef to 160°F, as recommended by the USDA.
Stir in cooked rice toward the end so it doesn't absorb all the liquid. Add more tomato sauce if the mixture looks dry.
And if someone in your family still refuses to eat green peppers, you can always add them to only half the dish. Sometimes keeping everyone happy really is that simple.
#17 Salmon Loaf in the Narrow Pan
Salmon loaf was one of those old-fashioned dinners that could feed a family without costing much. A tin of salmon, some breadcrumbs, and a few pantry ingredients could become a really filling meal.
Getting it out of the loaf pan in one piece was another story.
Drain canned salmon thoroughly, then break it apart with a fork. Add just enough binder to help everything hold together. Too many breadcrumbs can leave it dry and crumbly.
Let the loaf rest before slicing, and serve it with a little fresh lemon.
And remember those soft bones in canned salmon? They're edible and easy to mash, although you can remove them if you prefer.
#16 Tamale Pie’s Heavy Cornmeal Lid
Tamale pie was supposed to have a soft cornmeal topping over a rich, saucy beef filling. But sometimes that topping came out so thick you practically needed a knife to get through it.
I always preferred the saucy filling underneath, especially when it had plenty of chili flavor.
Keep the beef mixture moist and cook the cornmeal until it's spreadable before spooning it over the top. Don't press it down too firmly.
Taste both layers before baking. The cornmeal needs seasoning, while the beef benefits from chili powder cooked briefly with the meat.
A good tamale pie should be easy to scoop, with soft cornmeal mixing into the sauce rather than sitting on top like a brick.
#15 Broccoli Rice Casserole From the Freezer Drawer
A bag of frozen broccoli and some leftover rice could turn into dinner without much planning. I still love meals like that, especially when the fridge is looking a little empty.
This was the sort of casserole our moms could throw together without another trip to the grocery store.
Thaw and drain the broccoli, break up any clumps of rice, and mix everything with enough creamy sauce to coat it.
If you're using leftover cooked rice, refrigerate it promptly and reheat the casserole to 165°F in the center, following USDA guidance.
I still enjoy making simple dinners like this. Sometimes broccoli, rice, and cheese are all you need.
#14 Hamburger Noodle Bake’s Crunchy Cornflake Top
Putting cornflakes on a casserole might sound strange now, but that crunchy topping was actually good. Whoever first decided breakfast cereal belonged on dinner was onto something.
I loved the difference between the crunchy cornflakes and the soft noodles underneath.
Crush the cornflakes with your hands, leaving a few larger pieces. Add them toward the end of baking so they stay crispy.
Undercook the noodles slightly and coat them thoroughly with sauce before baking. Otherwise, they can dry out beneath the topping.
If the tomato sauce tastes too sweet, a splash of vinegar helps balance it.
It's an unusual combination, but I'd happily eat it again.
#13 Beef Stroganoff Bake and the Sour Cream
Beef stroganoff wasn't always served straight from a skillet. Plenty of families mixed the beef, mushrooms, and noodles together, popped everything into a baking dish, and had dinner ready without much effort.
I love the tangy flavor sour cream gives stroganoff, but too much heat can make the sauce grainy.
Brown the mushrooms first, cook the beef, and let the sauce cool slightly before stirring in the sour cream.
If you're baking the casserole, keep it covered while heating and avoid letting the sauce boil aggressively.
It might not look quite as glossy as stovetop stroganoff, but it's a convenient dinner when everyone eats at different times. Reheat leftovers safely to 165°F.
Try it: Instant Pot Ground Beef Stroganoff
#12 Shepherd’s Pie Under Mashed Potatoes
Shepherd's pie was one of those dinners I always looked forward to, especially when the mashed potatoes had crispy golden ridges.
There's nothing more disappointing than serving shepherd's pie and watching the mashed potatoes slide straight off the meat filling. Usually, it means the gravy underneath was too thin.
Let the filling thicken before spreading the potatoes over it. Start around the edges, then cover the middle and drag a fork across the top.
Traditionally, shepherd's pie contains lamb, while the beef version is cottage pie. But plenty of families used the same name for both.
Whatever you call it, I still love that combination of thick gravy, meat, and creamy potatoes.
Try it: Instant Pot Shepherd's Pie (or Cottage Pie)
#11 Baked Macaroni Beneath Buttered Crumbs
I don't know about you, but I always went for the macaroni with the most golden breadcrumbs. That crunchy topping was almost as good as the cheese underneath.
Unfortunately, baked macaroni could turn dry if it stayed in the oven too long.
Cook the macaroni until just underdone, and keep the cheese sauce a little looser than usual. The pasta will absorb some of it while baking.
Rub breadcrumbs with melted butter before scattering them across the dish. They'll brown much better than dry crumbs.
Taste the macaroni and sauce together before baking. A delicious cheese sauce isn't much help if the finished pasta tastes bland.
I still think baked macaroni is worth making, especially when the middle stays creamy.
Try it: Easy Instant Pot Macaroni & Cheese (Step-By-Step Recipe)
#10 Chicken and Rice Under Foil
Chicken and rice casserole sounds simple enough, but I think most of us have come across one where the chicken was cooked and the rice was still hard in the middle.
I remember lifting the foil and hoping everything had cooked properly. Sometimes the rice needed another half hour while everyone was already hungry.
Use enough liquid, seal the foil tightly, and follow the cooking instructions for your particular type of rice. Instant rice and regular long-grain rice aren't interchangeable.
Check the rice in the center, not just around the edges.
The chicken needs to reach 165°F in its thickest part, according to the USDA.
It's a simple family dinner when both ingredients cook properly, but checking them separately saves a disappointing surprise.
Try it: Instant Pot Chicken Broccoli & Rice Casserole
#9 Baked Ziti With the Bare Corners
I always loved the cheesy top of baked ziti, although those pasta pieces sticking out around the edges could become surprisingly hard.
The middle stayed soft and saucy, while the corners sometimes needed a little extra chewing.
Coat the pasta thoroughly with tomato sauce and spread some sauce across the bottom of the dish. Push any exposed noodles down before adding the cheese.
I prefer adding ricotta in little spoonfuls so you get creamy pockets throughout the casserole. Finish with mozzarella for that lovely golden top.
And don't forget to taste the sauce first. Once everything's baked, it's too late to fix bland pasta.
#8 King Ranch Chicken Beneath Corn Tortillas
King Ranch chicken was one of those casseroles that seemed to have endless layers. Tortillas, chicken, creamy sauce, and then more of the same until the baking dish was practically full.
I love casseroles like this because every spoonful has a little bit of everything.
Corn tortillas work particularly well because they soak up some sauce while keeping their corn flavor. Flour tortillas can become too soft and gummy.
Tear the tortillas into pieces, layer them loosely with the chicken and sauce, and make sure the middle stays moist.
This was never a casserole that came out in perfect squares, but who cares?
As long as there's chicken, tortilla, and creamy sauce in every serving, I'm happy.
#7 Hot Dog Casserole’s Sliced Frankfurters
Hot dog casserole reminds me of the kind of dinner you made when there wasn't much in the fridge. A package of hot dogs, some beans or noodles, and suddenly you had enough to feed everyone.
It certainly wasn't fancy, but children usually didn't complain when hot dogs appeared at dinner.
Slice the frankfurters into rounds and brown them briefly if you like crispy edges. Otherwise, they'll stay soft in the casserole.
Taste the sauce before adding extra salt, since hot dogs are already well seasoned. A little mustard also helps balance sweet baked beans.
I wouldn't say hot dog casserole needs to make a comeback in every kitchen. But if it was something your family ate regularly, there's probably a reason you still remember it.
#6 Sweet Potato Casserole’s Marshmallow Blanket
Sweet potato casserole was one of those dishes that made you wonder whether you were eating vegetables or dessert. That thick blanket of marshmallows certainly didn't make it look like an ordinary side dish.
I always thought the golden, slightly toasted marshmallows were the best part.
Sweet potatoes are naturally sweet, so mash them with butter and a little salt before deciding whether they need more sugar.
Add the marshmallows near the end of baking and watch closely. They can go from golden to burnt surprisingly quickly.
Chopped pecans are another lovely topping if you prefer something less sweet.
I still enjoy a small spoonful alongside a savory dinner, especially during the holidays.
#5 Spinach Casserole and the Squeezed Towel
If you've ever made spinach casserole with frozen spinach, you'll know how much water can come out of that little package. It's amazing how something so small can hold so much liquid.
I learned that skipping the squeezing step usually meant a watery casserole.
Thaw the spinach, wrap it in a clean kitchen towel, and squeeze it over the sink. Keep squeezing until hardly any water comes out.
Loosen the spinach with a fork before mixing it into the cream sauce so it doesn't stay in one big clump.
A little lemon and salt help perfect the richness.
Yes, you'll probably end up with a green-stained towel, but I'd rather wash that than eat watery spinach casserole.
#4 Mock Lasagna in the Church Cookbook
Old church cookbooks were full of recipes like mock lasagna. Egg noodles, meat sauce, and cottage cheese were all you needed. No fancy ingredients, and certainly no need to spend hours layering pasta.
I love finding recipes like this in old handwritten cookbooks. You can almost imagine how many family dinners they've been part of.
Drain the cottage cheese, thicken the meat sauce, and leave the egg noodles slightly firm before layering. They'll finish cooking in the oven.
Let the casserole rest for a few minutes before serving so the layers hold together.
And if you still have an old cookbook with handwritten notes, don't throw it away. Those little adjustments often tell you more than the printed recipe.
#3 Tomato Soup Casserole’s Red Sauce
Remember when a can of condensed tomato soup could become the sauce for almost anything? Mixed with ground beef, rice, or noodles, it turned a few inexpensive ingredients into dinner.
It was one of those shortcuts our moms relied on, especially when there wasn't much time to cook.
Heat the soup with the browned meat before mixing it through the casserole. If it tastes too sweet, add a splash of vinegar. If it's too thick, loosen it with a little water or broth.
I still think there's a place for pantry shortcuts. Sometimes dinner doesn't need to be complicated to taste good.
#2 Leftover Casserole in a Shallow Container
One thing I remember about casseroles is that there was almost always some left for the next day. Sometimes I thought the leftovers tasted even better.
The problem came when someone reheated the entire deep baking dish and the edges were hot while the middle stayed cold.
Divide leftovers into shallow containers and refrigerate them promptly at 40°F or below. Use refrigerated leftovers within three to four days, or freeze them.
When reheating, check that the center reaches 165°F. The USDA Food Safety and Inspection Service has its full leftovers guidance for a question at the fridge door.
I still love having a ready-made lunch waiting in the fridge. It saves time, and some casseroles really do taste wonderful the next day.
Try it: How To Reheat Leftovers In Instant Pot (From Fridge & Freezer)
#1 The Unbaked Portion for Another Night
One old-fashioned casserole habit I think is worth keeping is making enough for another night without having to eat the same thing for days in a row.
Our moms knew how useful it was to have dinner ready before anyone even started asking what was for supper.
If you're already making a casserole, prepare an extra portion for the freezer. Keep crunchy toppings separate so they don't turn soggy.
This works particularly well with casseroles containing already-cooked meat, rice, noodles, and vegetables. Label everything with the name and date.
For dishes containing raw chicken or uncooked rice, follow a tested recipe's freezing and cooking instructions. Chicken must reach 165°F, and reheated cooked casseroles should reach 165°F in the center.
I still think there's something wonderful about opening the freezer and finding a homemade dinner waiting. Especially on those evenings when cooking is the last thing you feel like doing.
The Bottom Line
Looking back, it's easy to see why casseroles were so popular in 1975. They were inexpensive, made good use of leftovers, and could feed an entire family without much fuss.
Some of these forgotten American casseroles might seem a little strange today. Cornflakes on hamburger noodles and marshmallows on sweet potatoes aren't exactly everyday combinations anymore. But that's part of what makes these old recipes fun to remember.
I'd happily make several of them again, especially the ones with creamy fillings and crispy golden toppings.
Which of these forgotten casseroles did your family make? Was there one you absolutely loved, or one you hoped your mom would never serve again? Tell me in the comments!
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