In 1975, church suppers weren’t just about the food—they were about bringing the best dish to the table. These 21 vintage recipes capture that exact spirit with the comfort, crowd-pleasing flavors, and shareable style that made them church hall staples. Each one speaks to the kind of cooking that sparked conversation and cleared casserole dishes fast. If it could cause a stir at a 1975 church supper, it’s earned its spot here.
One-Pot Buttermilk Chicken and Potatoes Casserole
One-Pot Buttermilk Chicken and Potatoes Casserole fits the 1975 church supper theme with its no-frills, bake-and-serve approach. It cooks everything together, saving on dishes and oven space. The buttermilk brings richness without needing extras, making it perfect for big family meals. This was the kind of casserole that meant business and left plates clean.
Get the Recipe: One-Pot Buttermilk Chicken and Potatoes Casserole
Easy Beef Pot Pie
Easy Beef Pot Pie showed up when someone wanted to impress without spending the whole day cooking. With beef, vegetables, and gravy wrapped in flaky crust, it checked every box for a hearty church supper dish. It didn’t need sides—it was the full meal. This was the kind of bake that made folks ask who brought it.
Get the Recipe: Easy Beef Pot Pie
Old-Fashioned Lattice Top Apple Pie
Old-Fashioned Lattice Top Apple Pie stood out with its hand-woven crust and cinnamon-laced filling. Pies like this were a badge of pride at 1975 church suppers, bringing comfort and familiarity to every table. It was sliced warm and served proudly, often next to a pot of coffee. This pie earned its place without saying a word.
Get the Recipe: Old-Fashioned Lattice Top Apple Pie
Cherry Cobbler
Cherry Cobbler baked up soft and juicy with a biscuit topping that brought back memories. It fed a crowd, packed easily, and needed no decorating to stand out. It was passed around in Pyrex and served with a spoon, straight from the dish. This was the dessert that disappeared before the service even ended.
Get the Recipe: Cherry Cobbler
Cheesy Cabbage Casserole
Cheesy Cabbage Casserole turned simple ingredients into something hearty enough for a crowd. Baked with crackers and cheese, it was the kind of thrift-smart meal that showed up often in 1975 kitchens. It cost little, stretched far, and made folks come back for seconds. This was the dish people remembered without writing it down.
Get the Recipe: Cheesy Cabbage Casserole
Mushroom Leek Kugel
Mushroom Leek Kugel baked into a savory noodle casserole that worked for just about any gathering. Dishes like this were passed along on index cards and made their rounds through church basements. With its soft noodles and earthy flavor, it fit right in next to meatloaf and pot roast. This one always made the rounds, even if it didn’t have a name tag.
Get the Recipe: Mushroom Leek Kugel
Sweet Noodle Kugel with Cognac-Soaked Raisins
Sweet Noodle Kugel with Cognac-Soaked Raisins was a cross between side dish and dessert, perfect for a diverse church supper table. The creamy filling and egg noodles baked into something both familiar and unexpected. The raisins added a little surprise without making it fancy. This kugel always got a second helping, even from folks who didn’t know what it was.
Get the Recipe: Sweet Noodle Kugel with Cognac-Soaked Raisins
Vegetarian Cabbage Rolls
Vegetarian Cabbage Rolls simmered low and slow, giving their filling time to absorb flavor. They were budget-friendly and practical, just like so many 1975 recipes meant to feed a group. Stuffed with rice and vegetables, they offered comfort without needing meat. This was the tray that always came back empty.
Get the Recipe: Vegetarian Cabbage Rolls
Basil Peach Cobbler
Basil Peach Cobbler was baked when peaches were in season and time was short. Its biscuit topping made it easy to transport, and the basil added just enough without changing the core of what made it work. Cobblers like this were served with coffee, not fanfare. This one felt like summer and potlucks in the best way.
Get the Recipe: Basil Peach Cobbler
Grasshopper Pie
Grasshopper Pie showed up looking nothing like the others—green, chilled, and held together with chocolate cookie crust. In the 1970s, this dessert was pure flair and drew plenty of attention. It sliced clean, stayed cold, and needed no explanation once folks took a bite. This pie didn’t blend in—it led the dessert table.
Get the Recipe: Grasshopper Pie
Sloppy Joes
Sloppy Joes made things easy for cooks and fun for everyone else. Just ground beef, sauce, and buns, served hot from a pot with paper towels on hand. They scaled up for potlucks without making things complicated. These were the sandwiches that kept the line moving and the bellies full.
Get the Recipe: Sloppy Joes
Smoked Carolina Pulled Pork Sandwiches
Smoked Carolina Pulled Pork Sandwiches brought a backyard feel to church hall gatherings. Tender, sauced meat on a soft bun didn’t need anything else to win over the crowd. Whether warmed in a slow cooker or brought straight from the oven, they delivered. This was the kind of meal that made folks linger by the serving table.
Get the Recipe: Smoked Carolina Pulled Pork Sandwiches
School Cafeteria Mac and Cheese
School Cafeteria Mac and Cheese baked into a tray with that familiar golden crust and creamy middle. It was the comfort dish that reminded folks of childhood and showed up again at every gathering. It didn’t need anything added to earn its spot. This casserole didn’t try to be fancy—it just had to show up.
Get the Recipe: School Cafeteria Mac and Cheese
Slow Cooker Cincinnati Chili
Slow Cooker Cincinnati Chili brought something different with its cinnamon-spiced flavor and spaghetti base. It was regional, yes—but when it showed up at potlucks, people took notice. Served hot with cheese piled on top, it was both filling and curious. This was the dish that made people ask for the story behind it.
Get the Recipe: Slow Cooker Cincinnati Chili
Tuna Noodle Casserole
Tuna Noodle Casserole was the kind of meal that filled pans and stretched paychecks. With its creamy sauce and wide noodles, it baked up quickly and served easily. It was a weekday dinner that earned a spot on the potluck table for being practical and familiar. This one didn’t try hard—it didn’t need to.
Get the Recipe: Tuna Noodle Casserole
Lime Jello Salad
Lime Jello Salad was bright, jiggly, and impossible to ignore on a 1975 church supper table. Whether filled with fruit or topped with whipped cream, it added a burst of color to every spread. It was chilled in molds, unmolded onto platters, and served with pride. This was the side dish that always got people talking.
Get the Recipe: Lime Jello Salad
Grandma’s Cornbread
Grandma’s Cornbread had a crust from the cast iron skillet and a soft center that soaked up whatever landed next to it. It wasn’t sweet, it wasn’t fancy—it was just right. Served warm, it sat next to chili, beans, or a slab of ham. This bread always got sliced first and eaten last.
Get the Recipe: Grandma’s Cornbread
Crock Pot Green Bean Casserole
Crock Pot Green Bean Casserole made use of the slow cooker before it was trendy. Creamy soup and crispy onions gave it the mix everyone knew to expect. It held up well on a buffet table and cleared out fast. This casserole didn’t stay long enough to get cold.
Get the Recipe: Crock Pot Green Bean Casserole
Chicken Divan
Chicken Divan layered chicken, broccoli, and cheese into a baked dish that felt just fancy enough for a potluck. It showed up hot, cheesy, and usually gone before you grabbed a plate. This dish earned its reputation without needing anything extra. It was one of those casseroles that signaled someone had really cooked.
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Chicken Pot Pie with Tarragon Gravy
Chicken Pot Pie with Tarragon Gravy brought back memories of big family dinners and even bigger casseroles. The herby note added something new without messing with tradition. It baked into a flaky crust with thick gravy that held everything together. This was the kind of dish that made it hard to leave room for dessert.
Get the Recipe: Chicken Pot Pie with Tarragon Gravy
Crock-Pot Sweet Potato Casserole
Crock-Pot Sweet Potato Casserole filled the table with sweet smells and warm memories. Marshmallows or pecans on top made it feel like dessert, even when it wasn’t. The slow cooker kept it hot and easy to serve for hours. In 1975, this dish meant the holiday had officially started.
Get the Recipe: Crock-Pot Sweet Potato Casserole
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