Some meals from the past were too good to stay gone. These 27 old-school dishes were once kitchen regulars—beloved, reliable, and loaded with comfort. Whether they came from a box, a cast iron skillet, or a handwritten card taped to the fridge, they left a mark on the table and the people around it. And now? They’re back, and just as craveable as you remember.
Easy Beef Pot Pie
Beef pot pie brought warmth to the table with tender chunks of beef, vegetables, and a flaky crust sealing it all in. It was the kind of one-dish dinner that felt like a reward at the end of a long day. In 1975, it didn’t need shortcuts—it needed a hot oven and a hungry crowd. This one brings back the kind of comfort that made everyone sit down at the same time.
Get the Recipe: Easy Beef Pot Pie
Savory French Toast Casserole with Bacon
Back when brunch wasn’t a thing, this baked dish did the job with bread, bacon, and eggs all in one pan. It was perfect for feeding a crowd without flipping a dozen slices on the stove. The top baked up crisp while the middle stayed tender and rich. It’s the kind of dish that let you sleep in and still be impressive.
Get the Recipe: Savory French Toast Casserole with Bacon
Easy Vegetarian Seven Layer Dip
Seven-layer dip was the king of retro party spreads, stacked with beans, guac, and everything that made chips disappear. This version keeps the classic vibe but skips the meat, staying true to its crowd-pleasing roots. It came chilled, came colorful, and came to every backyard bash. Dips like this didn’t need an excuse—they just needed a big bowl and a bag of chips.
Get the Recipe: Easy Vegetarian Seven Layer Dip
Cheesy Cabbage Casserole
Cabbage casseroles held it down in midcentury kitchens with their budget-friendly ingredients and family-sized portions. This one leans into those roots with baked cheese and a crunchy cracker topping that feels straight out of 1975. It’s rich, practical, and surprisingly craveable. One bite brings you back to dinners that started with “wash your hands and come eat.”
Get the Recipe: Cheesy Cabbage Casserole
Old-Fashioned Lattice Top Apple Pie
Apple pie with a lattice top was the kind of thing you made from scratch because there was no other way. With spiced apples and a golden crust, it smelled like Sunday and tasted like effort. This one sticks to the method that worked for generations. It’s not a shortcut—it’s the way it’s always been done.
Get the Recipe: Old-Fashioned Lattice Top Apple Pie
Sweet Noodle Kugel with Cognac-Soaked Raisins
Noodle kugel walked the line between side and dessert, and in many homes, it was both. This version uses raisins soaked in cognac and a rich custard base that bakes up golden. It was a regular sight at Jewish holiday tables and weeknight dinners alike. If you know, you know—and this one brings it all rushing back.
Get the Recipe: Sweet Noodle Kugel with Cognac-Soaked Raisins
Best Easy and Creamy Squash Casserole
Squash casserole showed up at potlucks, church dinners, and just about any table where people passed dishes down the line. It was creamy, cheesy, and had a little crunch on top to make it memorable. This version holds onto that texture and comfort without changing what worked. It’s the kind of side that made every main dish look better.
Get the Recipe: Best Easy and Creamy Squash Casserole
Grandma’s Cornbread
Cast iron cornbread came out with crispy edges and a soft center made to soak up everything from greens to gravy. It wasn’t sweet, it wasn’t fancy—it just worked. This version follows the same rules and bakes up like it came from a handwritten card. The smell alone is enough to bring someone to the table.
Get the Recipe: Grandma’s Cornbread
Cracker Barrel Meatloaf
Meatloaf was the weeknight meal that somehow turned into a ritual, always paired with mashed potatoes and green beans. This version mirrors the kind served in roadside diners and grandma’s kitchen, complete with a ketchup glaze. It slices clean and feeds everyone twice. If you missed it the first time, it’s back and just as solid.
Get the Recipe: Cracker Barrel Meatloaf
Pulled Pork Deviled Eggs
Deviled eggs were as expected at gatherings as plastic wrap on casseroles. This version folds in pulled pork for a little extra heft without messing with the original formula. They’re still creamy, still familiar, just with a nod to modern cravings. It’s the kind of snack that turns heads at a potluck table lined with Corelle.
Get the Recipe: Pulled Pork Deviled Eggs
Cornbread Stuffing
Southern-style cornbread stuffing wasn’t just for holidays—it showed up anytime the oven was already on. Crumbled bread, bacon, and aromatics made it rich without trying too hard. This version bakes up crispy on top and savory all the way through. One scoop and the clock winds back 40 years.
Get the Recipe: Cornbread Stuffing
Lamb Shepherd’s Pie
Shepherd’s pie was never about fancy—it was about filling bellies with meat, mash, and comfort. This version uses lamb for a more traditional take and bakes up in one dish that goes from oven to table. It’s layered, reliable, and baked until golden. You didn’t need a recipe card for this—just a casserole dish and a little know-how.
Get the Recipe: Lamb Shepherd’s Pie
Crock Pot Green Bean Casserole
Green bean casserole was the unofficial side of every major family holiday in the '70s. Cream of mushroom, fried onions, and freezer beans turned into something better than it should’ve been. This crock pot version skips the oven but keeps the soul. If you were raised on this, you already know it belongs on the list.
Get the Recipe: Crock Pot Green Bean Casserole
Slow Cooker Beef Stroganoff
Beef stroganoff came from a box, a can, or sometimes a well-worn index card—but it always ended up on the table. This slow cooker version leans into the nostalgia with creamy sauce and soft noodles. It’s hearty, familiar, and doesn’t ask much. Just start it early and let the memories cook themselves.
Get the Recipe: Slow Cooker Beef Stroganoff
Lime Jello Salad
No one talks about Jello salads anymore, but back in the day, they were showpieces. Molded, sweet, and often filled with things that didn’t quite match, they still found a spot on every holiday spread. This lime version is clean, bright, and unapologetically old-school. It’s odd, sure—but in the best possible way.
Get the Recipe: Lime Jello Salad
Chicken Divan
Chicken Divan was casserole royalty, usually made with broccoli, cheese, and breadcrumbs in one creamy bake. It was a way to use leftovers that still felt a little fancy. This version sticks close to the source, right down to the baking dish. It’s the kind of dinner you didn’t realize you missed.
Get the Recipe: Chicken Divan
Tuna Noodle Casserole
Tuna noodle casserole made the rounds when pantry dinners were the standard, not the fallback. This version brings back the tuna, soup, and noodles that made it a staple—with just enough update to still work today. It’s easy, filling, and ready to serve in one dish. You might not have loved it as a kid—but it’s back to win you over now.
Get the Recipe: Tuna Noodle Casserole
Crock-Pot Sweet Potato Casserole
Sweet potato casserole lived in the same dish every Thanksgiving, often under a marshmallow top that somehow made sense. This version uses the slow cooker but keeps the sugary edge and soft texture. It smells like holidays and tastes like leftovers worth saving. If this dish is on the counter, you know what season it is.
Get the Recipe: Crock-Pot Sweet Potato Casserole
Chicken on the Ritz Casserole
Chicken and Ritz casseroles were the kind of thing you learned from a neighbor or clipped from a church bulletin. It was quick, crunchy, and relied on the kind of pantry you actually had. This one keeps the texture and charm without needing a can of mystery soup. It’s the kind of throwback that still works just as well.
Get the Recipe: Chicken on the Ritz Casserole
School Cafeteria Mac and Cheese
Baked mac and cheese was cafeteria gold with its chewy top layer and gooey insides that clung to the fork. This version brings that back in a pan big enough to serve a full table. It’s not gourmet—it’s what you really wanted when the lunch tray slid your way. Some things just hit harder when they come out of the oven.
Get the Recipe: School Cafeteria Mac and Cheese
Salisbury Steak in the Slow Cooker
Salisbury steak was part meatloaf, part gravy, and all nostalgia. It came on TV trays or stovetops, but either way it was something you didn’t forget. This version uses a slow cooker to bring back the flavor without the work. It’s the kind of meal that brings you back to plastic plates and second helpings.
Get the Recipe: Salisbury Steak in the Slow Cooker
Smoked Carolina Pulled Pork Sandwiches
Pulled pork sandwiches were all-day affairs cooked low and served with slaw on soft buns. They showed up at picnics, potlucks, and neighborhood cookouts in 1975. This version brings back the slow-cooked tradition in a way that still fits today. One bite and you’ll hear the screen door slam shut again.
Get the Recipe: Smoked Carolina Pulled Pork Sandwiches
Crock-Pot Chicken and Dumplings
Chicken and dumplings was the kind of dish that stayed on the stove all afternoon while people drifted in and out of the kitchen. This crock-pot version sticks to the same soft dumplings and rich broth but frees up your hands. It’s dinner that simmers into something bigger than the ingredients. You can taste the past with every bowl.
Get the Recipe: Crock-Pot Chicken and Dumplings
Slow Cooker Cincinnati Chili
Cincinnati chili showed up with spaghetti, cinnamon, and cheese in a way that confused some and comforted others. It wasn’t like the chili most people knew, but that was kind of the point. This version uses a slow cooker to bring back the spice and warmth that made it stand out. It’s weird, it’s regional, and yes—it’s back.
Get the Recipe: Slow Cooker Cincinnati Chili
Grasshopper Pie
Grasshopper pie was the minty, green dessert that looked like a gimmick but always disappeared first. With chocolate crust and crème de menthe filling, it didn’t need baking—just fridge space. It was the dessert that said the '70s weren’t afraid to have fun. Some pies just come back in style without even trying.
Get the Recipe: Grasshopper Pie
Chicken Pot Pie with Tarragon Gravy
Chicken pot pie filled with tarragon-scented gravy takes everything that worked in the original and adds a little extra. The flaky crust, soft vegetables, and rich chicken make it a classic that doesn’t need reworking. It still feels like a treat on a Tuesday night. If you’ve missed the smell of this baking, it’s time to bring it back.
Get the Recipe: Chicken Pot Pie with Tarragon Gravy
Basil Peach Cobbler
Peach cobbler was the summer dessert that got baked by feel and topped with a biscuit crust that never needed measuring. This one adds basil, but the bones are still the same—bubbling fruit, golden topping, and a big spoon to serve. It’s sweet, soft, and born to be eaten warm. It might be new to some, but it feels just like it used to.
Get the Recipe: Basil Peach Cobbler
Tell Me What You Think!