Some dishes from the 1970s were so good, they deserve a second chance at the spotlight. These 26 recipes bring back the hearty casseroles, nostalgic sides, and sweet bakes that once filled church halls, county fairs, and weeknight tables. They’re not just retro—they’re proof that good food never really goes out of style. If you’re craving comfort that’s stood the test of time, these are the dishes that made the ’70s worth repeating.
Ukrainian Cucumber Salad
Ukrainian cucumber salad brought crunch and freshness to 1970s tables filled with hearty mains. With sliced cucumbers, dill, and a simple dressing, it was the cool contrast every heavy dish needed. It came together fast and looked clean and crisp on any plate. This was the kind of side that kept the potluck plate from feeling too heavy.
Get the Recipe: Ukrainian Cucumber Salad
One-Pot Buttermilk Chicken and Potatoes Casserole
One-pot buttermilk chicken and potatoes casserole would’ve earned a blue ribbon for pure comfort. Simple, hearty, and ready in one dish, it fit the 1970s fair spirit perfectly. The buttermilk made the chicken tender without any complicated steps. It’s the kind of meal that made the judges come back for a second helping without thinking.
Get the Recipe: One-Pot Buttermilk Chicken and Potatoes Casserole
Cheesy Cabbage Casserole
Cheesy cabbage casserole stretched basic pantry items into a crowd-pleaser that felt right at home at a 1970s county fair. Bubbly cheese and a crunchy cracker topping made every forkful worth the trip. It was the type of simple dish that left people asking for the recipe by the time dessert came out. You could count on a casserole like this to disappear fast.
Get the Recipe: Cheesy Cabbage Casserole
Ground Beef Zucchini and Rice Casserole
Ground beef zucchini and rice casserole kept weeknight tables and county fair judges fed with the same easy charm. Quick to bake and loaded with hearty flavor, it needed no fancy tricks to stand out. Recipes like this earned points for being practical and filling without breaking the bank. One bite, and you knew it belonged on the winners' board.
Get the Recipe: Ground Beef Zucchini and Rice Casserole
Russian Potato Salad (Olivier Salad)
Russian potato salad made its mark with creamy dressing and colorful vegetables that fit right in with 1970s buffet spreads. It felt substantial enough to earn space next to mains but light enough to cut through richer dishes. It came from tradition but adapted easily to the moment. This was the kind of salad that balanced a plate and sparked conversations.
Get the Recipe: Russian Potato Salad (Olivier Salad)
French Onion Chicken and Rice Casserole
French onion chicken and rice casserole baked up hearty enough to win over any 1970s fair crowd. The sweet onions, melted cheese, and tender chicken felt both familiar and just a little elevated. Every bite tasted like something someone’s grandmother had perfected. This was the casserole that cleared the table before dessert even came out.
Get the Recipe: French Onion Chicken and Rice Casserole
Cheesy Zucchini Casserole
Cheesy zucchini casserole took humble garden squash and turned it into something blue ribbon-worthy. Baked until bubbly with layers of cheese, it carried the kind of richness county fair judges would have praised. It didn’t need a long story—just a fork. It’s the kind of casserole that proved less really could be more.
Get the Recipe: Cheesy Zucchini Casserole
Russian Vinaigrette Salad (Root Vegetable Salad)
Russian vinaigrette salad brought color and nostalgia to the table with its mix of beets, potatoes, and pickles. It was earthy, tangy, and stood out among heavier dishes, just like salads did in the '70s. It could hold its own without any greens in sight. You’d spot it on every long table with a punch bowl nearby.
Get the Recipe: Russian Vinaigrette Salad (Root Vegetable Salad)
1-Pot Pomegranate Chicken and Rice
This one-pot pomegranate chicken and rice had the kind of ease and flair that would’ve caught attention in the ’70s. Chicken and rice were weeknight staples, but a splash of color and tang made it fair-worthy. It came together in one pan and didn’t ask for much cleanup. It’s the kind of dinner that could sit right next to a ribbon-winning pie.
Get the Recipe: 1-Pot Pomegranate Chicken and Rice
Pecan French Toast Casserole
Pecan French toast casserole was the kind of baked dish that made 1970s judges sit up and pay attention. Brown sugar and toasted pecans gave it that sweet, comforting bite everyone wanted. It baked up rich without feeling heavy, perfect for fair mornings or dessert tables. One whiff from the oven and the competition would’ve been over.
Get the Recipe: Pecan French Toast Casserole
Basil Peach Cobbler
Basil peach cobbler captured the fair spirit of using what was ripe and in season. The peaches baked down sweet while the biscuit topping crisped up perfectly, just like a blue ribbon dessert should. Adding basil gave it just enough edge without moving too far from its roots. This cobbler would have been plated first and emptied fast.
Get the Recipe: Basil Peach Cobbler
Grandma’s Cornbread
Grandma’s cornbread came golden and hot, sliding straight from a cast iron skillet onto the judging tables. It was crisp at the edges, tender in the middle, and needed nothing but a swipe of butter. Simple, dependable, and full of flavor—everything a 1970s county fair loved. This was the bread that won hearts before the votes were even tallied.
Get the Recipe: Grandma’s Cornbread
Smoked Carolina Pulled Pork Sandwiches
Smoked Carolina pulled pork sandwiches brought the fairground barbecue spirit into the competition tent. Tangy, smoky, and tucked into soft buns, they left plates empty and fingers sticky. Nobody worried about neatness—only about grabbing seconds. This is the kind of meal that drew a crowd and left judges smiling.
Get the Recipe: Smoked Carolina Pulled Pork Sandwiches
Cherry Cobbler
Cherry cobbler was a dessert that didn’t need bells and whistles to win a prize. The bubbling fruit under that golden, soft crust spoke louder than any fancy garnish. One spoonful told you everything you needed to know. County fair judges would have called this a classic—and given it the ribbon to match.
Get the Recipe: Cherry Cobbler
Lime Jello Salad
Lime jello salad might sound simple now, but in the 1970s it was a showstopper at county fairs. Bright, sweet, and jiggly with bits of fruit inside, it caught eyes and won over skeptics. The colorful presentation alone made it fair-worthy. Back then, it was the side dish that started conversations and ended with prizes.
Get the Recipe: Lime Jello Salad
Old-Fashioned Lattice Top Apple Pie
Old-fashioned lattice top apple pie was practically required for any prize table in 1975. Buttery crusts and tender spiced apples earned more than bragging rights—they earned ribbons. A hand-woven crust was proof of real baking skill. You couldn’t have a fair without a pie like this front and center.
Get the Recipe: Old-Fashioned Lattice Top Apple Pie
Tuna Noodle Casserole
Tuna noodle casserole proved that simple pantry meals could hold their own at a county fair. Hearty noodles, creamy sauce, and a crispy top made it feel familiar but irresistible. It didn’t try to be flashy—it tried to be filling and comforting. That’s exactly what made it prize material back then.
Get the Recipe: Tuna Noodle Casserole
Chicken Pot Pie with Tarragon Gravy
Chicken pot pie with tarragon gravy layered comfort and flavor the way prize-winners did. The flaky crust and rich filling made it a full meal wrapped in a golden shell. Tarragon gave it a gentle nudge beyond the basics without losing its roots. Judges would’ve called it a standout before they even finished their plate.
Get the Recipe: Chicken Pot Pie with Tarragon Gravy
Slow Cooker Cincinnati Chili
Slow cooker Cincinnati chili brought bold flavors with cinnamon and spices to the county fair world. Served over spaghetti and topped with cheese, it felt comforting but unexpected. It could feed a crowd and keep warm without stress—perfect for competition days. This was the bowl that sparked curiosity and second servings.
Get the Recipe: Slow Cooker Cincinnati Chili
Crock-Pot Sweet Potato Casserole
Crock-pot sweet potato casserole blurred the lines between side and dessert, just like county fairs liked it. Topped with marshmallows or pecans, it brought color and sweetness to the table. It stayed hot and perfect for hours thanks to the slow cooker. When it showed up, it was already halfway to first prize.
Get the Recipe: Crock-Pot Sweet Potato Casserole
Chicken Divan
Chicken Divan felt fancy enough for Sunday dinner but simple enough for county fair tables. The creamy sauce, broccoli, and tender chicken layered into something judges couldn’t resist. It was rich, filling, and easy to portion for tasting plates. If you brought this, you were already thinking about where to hang your ribbon.
Get the Recipe: Chicken Divan
Grasshopper Pie
Grasshopper pie walked the fine line between fun and serious dessert in the 1970s—and won hearts on both sides. The minty green filling and crunchy chocolate crust stood out on crowded tables. It sliced clean, served easily, and stayed in people's memories long after the fair ended. It was the dessert that proved a little flair didn’t hurt.
Get the Recipe: Grasshopper Pie
Sloppy Joes
Sloppy Joes brought pure, saucy comfort to any 1970s gathering—and judges would have loved that energy. Saucy beef on soft buns was food that made people roll up their sleeves and dig in. There wasn’t anything fussy about it, and that was the point. Winning wasn’t always about fancy—it was about feeding people well.
Get the Recipe: Sloppy Joes
Easy Beef Pot Pie
Easy beef pot pie brought old-fashioned comfort straight to the fair judges’ table. Thick gravy, tender beef, and a flaky top crust made it hard to pass by. It wasn’t fancy, but it didn’t have to be. It’s the kind of food that filled plates—and earned first prize without trying.
Get the Recipe: Easy Beef Pot Pie
Crock Pot Green Bean Casserole
Crock pot green bean casserole was built for church potlucks, county fairs, and long buffet lines. Creamy, crispy, and practically begging for seconds, it was the side dish that never sat long. The slow cooker kept it hot without any extra hands needed. Judges would have recognized this one before they even took a bite.
Get the Recipe: Crock Pot Green Bean Casserole
School Cafeteria Mac and Cheese
School cafeteria mac and cheese wasn’t flashy, but that’s exactly what made it a favorite at 1970s county fairs. Elbows, cheddar, and a baked golden top gave it the kind of no-nonsense comfort judges adored. It was food you didn’t question—you just enjoyed. This dish could hold its own against anything fancy on the table.
Get the Recipe: School Cafeteria Mac and Cheese
Tell Me What You Think!