Some recipes never got old because they always just worked. These 15 dishes are the kind that showed up at potlucks, weeknights, and holidays—and never needed updating. Boomers kept them around for a reason: they taste good, feel familiar, and don’t overcomplicate dinner. If it’s still on rotation, it probably looks a lot like this list.

My Grandmother's Recipe for Carrot Casserole

My grandmother’s recipe for carrot casserole takes about 45 minutes and blends cooked carrots with eggs, butter, and breadcrumbs for a soft, savory bake. The texture lands between a soufflé and stuffing with a mild, naturally sweet taste. It’s simple, warm, and always seems to get finished. Pairs easily with just about anything.
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Old-Fashioned Lattice Top Apple Pie

Old-fashioned lattice top apple pie takes 90 minutes and fills a golden, flaky crust with tart apples, cinnamon, and sugar. The lattice lets the filling bubble just enough to caramelize on top. Each slice holds its shape and tastes like the version you remember. Works warm or cold, with or without ice cream.
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Potato Leek Soup

Potato leek soup takes 45 minutes and simmers sliced leeks and potatoes into a soft, creamy bowl with light seasoning. The flavor is mellow, earthy, and buttery without being rich. The texture stays thick and smooth. Good as a starter or as a simple meal on its own.
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Roasted Salmon On A Bed Of Apples And Potatoes
Roasted salmon on a bed of apples and potatoes takes 45 minutes and layers tender salmon over roasted fruit and root vegetables. The apples bring a gentle sweetness, while the potatoes soak up the drippings. It’s balanced, filling, and comes together with just a few ingredients. Tastes like dinner you didn’t stress over.
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Classic Jewish Chicken Soup Recipe

Classic Jewish chicken soup takes about 2 hours and fills a pot with chicken, carrots, celery, and dill for a clear, golden broth. The flavor is clean but rich, with each vegetable bringing something to the base. It’s light, comforting, and meant for second helpings. Tastes like home whether you grew up on it or not.
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Spiced Apple Butter Cake

Spiced apple butter cake takes an hour and mixes apple butter, warm spices, and flour into a moist, dense loaf with a soft crumb. The flavor leans sweet with cinnamon and clove in the background. It holds together well and stays tender for days. Good for breakfast or dessert with no changes needed.
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Chicken And Rice Casserole

Chicken and rice casserole takes about 1 hour and cooks tender chicken thighs with long-grain rice, onions, and broth in one pan. The rice picks up flavor from the meat while staying fluffy. Each bite is seasoned but simple. Feels like the kind of dinner everyone knows without needing a recipe card.
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Gluten-Free Carrot Kugel

Gluten-free carrot kugel takes 1 hour and bakes shredded carrots, eggs, and potato starch into a sweet-savory casserole. The edges crisp up while the middle stays soft. It’s lightly sweet with a bit of texture in every bite. Classic enough to be familiar but with a gluten-free twist that doesn’t change the taste.
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Stuffed Potato Patties With A Mushroom Filling

Stuffed potato patties with mushroom filling take about 1 hour and wrap mashed potatoes around a savory onion and mushroom mix. The outside gets crisp while the inside stays soft and warm. The filling brings an umami depth without being too rich. Great on their own or next to something grilled.
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Mujadara

Mujadara takes 45 minutes and cooks lentils and rice with caramelized onions for a deeply savory, filling dish with only a few ingredients. The onions bring sweetness while the lentils and rice hold texture. It’s hearty without being heavy. Served hot or cold, it’s a recipe that’s stuck around for a reason.
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Chicken Pot Pie with Tarragon Gravy

Chicken pot pie with tarragon gravy takes 1 hour and fills a flaky crust with chicken, vegetables, and a creamy tarragon-spiced sauce. The gravy is savory and herby, coating the meat and vegetables without being too thick. The crust stays crisp and golden on top. Feels like something pulled from the oven on a Sunday.
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Ann’s Snickerdoodle Recipe

Ann’s snickerdoodle recipe takes 30 minutes and bakes soft, buttery cookies rolled in cinnamon sugar with a slight tang from cream of tartar. The centers stay chewy while the edges get lightly crisp. Each bite tastes familiar and just sweet enough. It’s the cookie everyone expects to see on the plate.
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Beef Stroganoff

Beef stroganoff takes 40 minutes and combines sautéed beef, mushrooms, sour cream, and broth over noodles for a creamy, rich dish. The sauce is smooth with just enough tang, and the noodles soak up every bit. It’s hearty, fast, and works with pantry staples. Feels like it’s been dinner for decades—and still is.
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Easy Chilli Con Carne

Easy chili con carne takes 1 hour and cooks ground beef, beans, tomatoes, and chili powder into a thick, spicy stew. The flavor builds over time with a bit of heat and plenty of depth. It’s filling enough to stand on its own. Great with cornbread or over rice, just like always.
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BBQ Pulled Pork Grilled Cheese with Caramelized Onions

BBQ pulled pork grilled cheese with caramelized onions takes 25 minutes and layers smoky pulled pork, sharp cheese, and sweet onions between golden toasted bread. The cheese melts through the meat and brings the whole sandwich together. It’s bold, messy, and built to satisfy. A sandwich that doesn’t hold back and never had to.
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