The kitchen in 1975 had formica counters, a ticking wall clock, and a table set with Harvest Gold everything. These 25 old-school recipes bring back the dishes that filled those tables—hearty casseroles, nostalgic desserts, and sides everyone looked forward to. They weren’t flashy, but they were memorable, made to feed a crowd and built to last. If you grew up scraping plates clean at church suppers or weeknight potlucks, you’ll know exactly why these dishes still matter.
Easy Beef Pot Pie
Beef pot pie brought hearty comfort to the table when casseroles were king. With beef, vegetables, and gravy all tucked beneath a golden crust, it didn’t need much more to complete the meal. It’s the kind of dinner that came straight from the oven to the table with potholders still under the dish. It looked right at home next to the Corelle plates and avocado green cups.
Get the Recipe: Easy Beef Pot Pie
Basil Peach Cobbler
Cobbler was summer’s way of saying dessert didn’t need frosting or fluff. This peach version adds basil but keeps the soft fruit and golden top that made it a backyard favorite. It baked in whatever pan you had and was best eaten warm with a spoon. If it showed up at the potluck, you hoped you were in line early.
Get the Recipe: Basil Peach Cobbler
Cheesy Cabbage Casserole
This casserole turned humble cabbage into something creamy and crowd-pleasing. Cheese, crackers, and a quick bake made it an easy favorite for potlucks and family dinners. It was a classic 1970s move—use what you had and make it stretch. One bite and you’re transported to a kitchen with linoleum floors and floral curtains.
Get the Recipe: Cheesy Cabbage Casserole
Sweet Noodle Kugel with Cognac-Soaked Raisins
Noodle kugel was one of those comforting casseroles that sat right next to the meatloaf on a 1970s table. This version adds a bit of flair with cognac-soaked raisins, but still keeps the creamy texture and baked edges that made it memorable. It could pass as dessert or dinner depending on who was serving it. It’s the kind of recipe that came from a spiral-bound church cookbook.
Get the Recipe: Sweet Noodle Kugel with Cognac-Soaked Raisins
Salisbury Steak in the Slow Cooker
Salisbury steak was what dinner looked like when TV trays were still a thing. This slow cooker version keeps the thick brown gravy and tender patties but lets you skip the oven. It’s pure comfort without the rush, the kind of thing that showed up with mashed potatoes and green beans. If you grew up eating this off a divided plate, it’ll feel like home.
Get the Recipe: Salisbury Steak in the Slow Cooker
School Cafeteria Mac and Cheese
Mac and cheese was baked thick and golden in the 1970s, scooped straight from a giant tray onto a lunch tray or plate at home. This version keeps the crusty top and creamy center that made it a cafeteria classic. No powdered mix here—just elbow noodles and real cheese. It’s the dish that reminds you what comfort looked like before boxed dinners.
Get the Recipe: School Cafeteria Mac and Cheese
Grasshopper Pie
With its mint-green filling and chocolate crust, grasshopper pie was the dessert you brought when you wanted to make a statement in the '70s. It was no-bake, neon, and always the first thing gone at a party. Cool, sweet, and proudly retro, it didn’t need to explain itself. It’s the kind of pie that belonged on a Lazy Susan next to a jello mold.
Get the Recipe: Grasshopper Pie
Crock-Pot Sweet Potato Casserole
This sweet potato casserole walked the line between side and dessert at nearly every holiday meal. With marshmallows or brown sugar on top, it was made to please kids and adults alike. Slow cooking made the prep easier, but the flavor stayed rooted in tradition. You knew it was ready when the smell reached the front porch.
Get the Recipe: Crock-Pot Sweet Potato Casserole
Crock-Pot Chicken and Dumplings
Chicken and dumplings were the kind of dish that filled the whole house with the smell of dinner. In the '70s, it was often made from scratch and let simmer until the dumplings puffed up soft and pillowy. This version takes it to the slow cooker but keeps the same feel. It’s the kind of comfort that doesn’t need updating.
Get the Recipe: Crock-Pot Chicken and Dumplings
Chicken on the Ritz Casserole
Chicken casseroles were the answer to just about everything in the 1970s, and this one—with its Ritz cracker topping—was always a hit. Creamy, crunchy, and made from pantry staples, it was a go-to for church suppers and weeknight meals alike. It didn’t need fancy ingredients to win over a crowd. You probably found the original on a handwritten index card tucked in a drawer.
Get the Recipe: Chicken on the Ritz Casserole
Cornbread Stuffing
Cornbread stuffing was a holiday classic that showed up with turkey, ham, or on its own with gravy. Made with crumbled cornbread, bacon, and a few vegetables, it baked into something rich and hearty. It didn’t need a box—just a hot oven and a cast iron pan. If it made it to the table, it usually didn’t last long.
Get the Recipe: Cornbread Stuffing
Crock Pot Green Bean Casserole
Green bean casserole was non-negotiable on a 1970s buffet table, often served from the same glass dish year after year. This slow cooker version stays true to the creamy sauce and crispy onion topping that made it iconic. It freed up the oven without giving up the comfort. If you see it on the table, you know you’re in the right place.
Get the Recipe: Crock Pot Green Bean Casserole
Slow Cooker Beef Stroganoff
Stroganoff was one of those recipes you clipped from a magazine and served when you wanted to impress. With tender beef and mushrooms in a creamy sauce, it was hearty and made to stretch. This version cooks low and slow but sticks to the roots. It’s the kind of dish that belonged under a macrame plant hanger.
Get the Recipe: Slow Cooker Beef Stroganoff
Lamb Shepherd’s Pie
Shepherd’s pie didn’t need a trend—just lamb, mashed potatoes, and a hot oven. It was a full dinner in one dish, baked until bubbling and golden. This version keeps it simple and true to form. If there’s a better smell than that crust browning, we haven’t heard it.
Get the Recipe: Lamb Shepherd’s Pie
Best Easy and Creamy Squash Casserole
Squash casseroles were a 1970s potluck staple, made to stretch garden vegetables and taste like more than they cost. This one keeps the creamy center and golden top that defined the dish. Easy to throw together and always the first emptied at the table. It’s what you made when you had squash and didn’t want complaints.
Get the Recipe: Best Easy and Creamy Squash Casserole
Lime Jello Salad
Lime jello salad was less about flavor and more about nostalgia, texture, and showing off a mold. It combined fruit, whipped topping, and gelatin into something everyone recognized and at least a few people craved. You didn’t question why—it just belonged. Every fridge had one waiting in the back for Sunday dinner.
Get the Recipe: Lime Jello Salad
Slow Cooker Cincinnati Chili
Cincinnati chili was the quirky cousin to traditional chili, served over spaghetti and spiced just right. It became more common in the '70s as regional dishes started crossing state lines. This version brings it back with all the flavor and none of the stovetop mess. It’s the kind of dinner that made sense in a kitchen with wood cabinets and linoleum floors.
Get the Recipe: Slow Cooker Cincinnati Chili
Cracker Barrel Meatloaf
Meatloaf wasn’t a maybe—it was a regular. This one channels that 1970s meat-and-potatoes vibe with ground beef, a sweet glaze, and thick slices made for leftovers. You didn’t need a sauce if it was baked right. One whiff and you’re back at the kitchen table with a carton of milk and a folded napkin.
Get the Recipe: Cracker Barrel Meatloaf
Tuna Noodle Casserole
Tuna noodle casserole was what families made when money was tight but bellies needed filling. Canned tuna, noodles, and soup baked into a creamy casserole that fed a crowd with little effort. This one honors that spirit with all the comfort and none of the shortcuts. It’s the kind of recipe that didn’t need updating—just remembering.
Get the Recipe: Tuna Noodle Casserole
Grandma’s Cornbread
Cornbread sat on nearly every dinner table in the '70s, especially when there was chili, stew, or roast meat involved. Baked in a skillet, it came out with a golden crust and tender crumb that begged for butter. It didn’t need sugar or a mix, just a hot oven and a few pantry basics. It was dependable, easy, and always gone by the time dishes were done.
Get the Recipe: Grandma’s Cornbread
Chicken Pot Pie with Tarragon Gravy
Chicken pot pie was comfort food before we called anything that. Flaky crust on top, creamy gravy inside, and vegetables just soft enough to blend into the whole. Tarragon wasn’t common, but it fits in here like it always belonged. This is the kind of dish you’d reheat twice just to keep tasting it.
Get the Recipe: Chicken Pot Pie with Tarragon Gravy
Chicken Divan
Chicken Divan brought broccoli to the dinner table in a way that didn’t spark protest. Baked with a creamy sauce and topped with something crunchy, it was often made with leftovers and loved like a first-run meal. It belonged in a 9x13 dish and a yellow-tinted kitchen. If it’s casserole night, this one always deserved a spot.
Get the Recipe: Chicken Divan
Smoked Carolina Pulled Pork Sandwiches
Pulled pork was picnic food before it was a food truck trend. Smoked low and slow, then piled on soft buns with slaw, it didn’t need a fork to impress. This one keeps the messy magic intact. It’s what you made when the neighbors were coming and the folding tables were out.
Get the Recipe: Smoked Carolina Pulled Pork Sandwiches
Sloppy Joes
Sloppy Joes were the kind of dinner you needed paper towels for, not napkins. Ground beef, sauce, and soft buns made it a favorite in homes and school cafeterias alike. It wasn’t fancy, but it filled every plate and got every kid to the table fast. If you remember scraping the pan, you know why it stuck around.
Get the Recipe: Sloppy Joes
Old-Fashioned Lattice Top Apple Pie
Nothing said dessert in 1975 like a pie cooling on the windowsill, and this lattice-topped apple version was the gold standard. It’s got spiced apples, flaky crust, and that look that made grandma proud. You didn’t need gadgets or shortcuts—just a rolling pin and patience. This one belongs in a Pyrex pie plate on a wood-paneled counter.
Get the Recipe: Old-Fashioned Lattice Top Apple Pie
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