1950s
The pre-packaged trend was taking off, and many homes in the 1950s had time-saving appliances like new, modified ovens. Grilling was a new trend in the suburbs and everyone loved summer gatherings around the bar-b-que. American cuisine was also influenced by soldiers returning from the war and bringing with them the tastes of Europe and Pacific. Here are some of the popular food trends in the 50s:
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Canned Soup: Whether it was cream of mushroom, tomato, or chicken broth, the soup in a can was a major breakthrough because of its versatility. Soon after its first appearance, canned soup became a staple in most American households! It was used as a stand-alone meal, or as an ingredient in popular side dishes like green bean casserole.
Three Bean Salad: The three bean salad rose to popularity in the 1950s because of how easy it was to toss together. Plus, it made a great side dish to bring to the neighborhood grill out! Check out our twist on the classic three bean salad here!
Chex Mix: The trifecta of wheat, rice, and corn cereal was complete by the end of this decade. Wheat Chex has been around since 1937, and rice Chex was added in 1950. It wasn’t until 1958, when corn Chex was added, that this snack boomed in popularity. See how to make our Churro Chex Mix here!
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Casseroles: What would a list on 50s food be if it didn’t mention casseroles? This was the decade where if you could throw it in a dish and bake it, it was good for dinner! This was an easy way to get a whole meal ready at once – instead of worrying about side dishes and main coursees. And the 50s were all about saving time. Of course, casseroles are still popular today, particularly in the south and midwest! Try our chicken noodle casserole recipe here!
Americanized Versions Of European & Pacific Foods: As soldiers returned from WWII, they brought with them a hankering for the foods they were used to overseas. This included things like pizza, chow mein, and barbeque foods with Polynesian sauces.
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