The 1950s often get a bad rap as the era of boxed cake mix and Jello “salads” filled with shrimp and peas. But, the mid-century cuisine offers a lot more than those, um, creations. During this period casseroles were wildly popular and many of them became beloved family recipes handed down through the generations.
They tasted good, but the humble casserole also has an important function. You can use up leftovers and pantry goods to not only save on the grocery bill, but to keep food waste down. One thing I love is that you can add leftover canned or frozen veggies or ground beef to a casserole and it will only enhance the flavor. And, any of these mid-century casseroles will hit the spot and feed a crowd with only a few steps. It’s why they’re still so enjoyable today!
1) Tune Noodle Casserole
You get can’t more classic than this recipe, with a creamy sauce and tender canned tuna. Variations on this dish include adding celery to the veggies or using crushed butter crackers instead of breadcrumbs. It seems like every household had their preferred version. And, that’s why we’re still making this yummy dish decades later. It’s the taste of Mom’s cooking. Get the recipe here.
2) John Marzetti Casserole
John Marzetti has a long history in the US, dating back to the late 1800s in Ohio. But, this Italian-American dish gained popularity in the Great Depression and again in the 1950s because it’s an economical meal that just about everyone enjoys. By then it had spread to the other states and even beyond. Tomato, pasta, cheese, meat: it’s a winning combo that many a good casserole relies on. Get the recipe here.
3) Woolworth’s Creole Macaroni
Like John Marzetti the Woolworth’s casserole relies on noodles and cheese to do the heavy lifting. This delicious dish was served at some Woolworth’s Lunch Counter locations. The menu varied by area and some didn’t even serve many hot dishes while other locations had more in the way of cooked meals. This one has a bit of a kick from extra spices and some bell pepper. It’s terrific with macaroni! Get the recipe here.
4) Church Supper Hot Dish
Many casseroles have pasta but some have a base of potatoes, like this Great Lakes classic. Sliced potatoes and ground beef make this one a tasty casserole. But, like any casserole there are infinite variations to be had here. Popular in many a church fundraiser cookbook, they were also popular at church potlucks. But, you can also call this one simply “hot dish” and people from the region will know what you mean. Get the recipe here.
5) Baked Spaghetti
Simple to make, easy to eat with no long noodles, and a winning dish with any crowd, baked spaghetti is now a classic. Of course, if you love to slurp your pasta then this might not be the dish for you. I’ve heard it’s sacrilege to not keep the noodles long. But, this pasta casserole is on the firmer side which means you cut it into squares, each piece united by a gooey layer of melted cheese on top. Yum! Get the recipe here.
6) Marie Blanche Casserole
Egg noodles and a simple selection of seasonings make this an easy dish. The “blanche” part is the cottage cheese in the mix. But, despite the simplicity, or perhaps because of it, it was said to be one of First Lady Jackie Kennedy’s dishes she served at the White House. It was that popular in the 1950s and 1960s. Get the recipe here.
7) Swiss Chicken
This classic dish is also known as Chicken a la Suisse. A creamy base, tender chicken breast, Swiss cheese, and some bread crumbs make this a main dish with the hearty flavors we love in a good casserole. To make this even better add some diced ham to the creamy base! Get the recipe here.
8) Savory Corn Pudding
The term pudding usually brings to mind sweet things, but this savory version is a well-loved take on a classic that never lets you down. It’s got cornbread in the mix along with corn kernels for tons of that sweet corn flavor. Some cheese and bell pepper keep this from being dessert-like. Get the recipe here.