20 Dinners From The ‘50s That You Rarely See Anymore
From comforting casseroles to dishes designed to stretch ingredients, many old-school dinners have fallen out of favor in modern kitchens. Once staples of weeknight meals or special occasions, these dishes reflected the tastes and culinary trends of their time. They were practical, hearty, and often easy to prepare, making them popular choices for families. As cooking styles have evolved and tastes have changed, some of these beloved dishes have been replaced by lighter, more health-conscious options. Let’s take a trip down memory lane and revisit 20 classic dinners that you rarely see on tables today.
1. Liver and Onions
Liver and onions were once considered a nutritious dinner, packed with iron and protein. This dish involved frying liver, usually beef or chicken, with onions until both were caramelized and tender. While praised for its health benefits, the strong flavor and unique texture of liver mean it’s now a rare find in many households.
2. Chicken à la King
A rich, creamy dish featuring diced chicken, mushrooms, and peppers in a sherry cream sauce, Chicken à la King was a staple at dinner parties and family meals in the mid-20th century. Served over rice, toast, or noodles, it’s a comfort food that has largely disappeared as tastes have shifted to lighter fare.
3. Beef Stroganoff
Beef Stroganoff, with its tender strips of beef and creamy, tangy sauce, was once a popular dinner choice. Often served over egg noodles, this dish combined mushrooms, onions, and sour cream for a hearty meal. While still loved by many, it’s less commonly prepared in its traditional form today.
4. Stuffed Bell Peppers
Stuffed bell peppers, filled with a mixture of ground meat, rice, tomatoes, and spices, were a weeknight dinner classic. Baked until tender, they provided a complete meal in a single vegetable. Although variations still exist, the classic version is less frequently seen on modern menus.
5. Tuna Casserole
Tuna casserole was a budget-friendly, easy-to-make meal that combined canned tuna, noodles, peas, and a creamy soup-based sauce. It became a favorite during the 1950s and 1960s but has fallen out of favor due to evolving tastes and a shift toward fresher ingredients.
6. Deviled Ham
Deviled ham, a spicy blend of chopped or ground ham mixed with seasonings and mayonnaise, was often spread on sandwiches or crackers. Though it was once a popular snack or lunchbox staple, it’s now mostly remembered as a retro delicacy.
7. Swiss Steak
Swiss steak, a dish made by slow-cooking beef in a tomato-based sauce with onions and peppers until tender, was a comforting meal in many homes. The lengthy preparation and evolving tastes have made this dish less common today.
8. Salmon Patties
Salmon patties, made from canned salmon mixed with breadcrumbs, eggs, and seasonings, were an economical way to serve seafood. Pan-fried until golden, they were a staple on dinner tables but have been replaced by fresher seafood options in recent years.
9. Corned Beef Hash
Corned beef hash, a mix of diced corned beef, potatoes, and onions, was often served for breakfast or dinner. While it can still be found on some diner menus, it’s less frequently cooked at home, having been replaced by lighter, fresher options.
10. Meatloaf with Mashed Potatoes
Meatloaf, made from ground beef mixed with breadcrumbs, onions, and seasonings, was often topped with ketchup and baked. Paired with mashed potatoes, it was a classic comfort food. Though still popular in some regions, modern variations with different ingredients are more common.
11. Salisbury Steak
Salisbury steak, made from seasoned ground beef patties served with gravy, was a popular TV dinner. It’s a dish that has seen a decline in home cooking, being largely replaced by other ground beef recipes.
12. Chicken Divan
Chicken Divan is a casserole made with chicken, broccoli, and a creamy cheese sauce, often topped with breadcrumbs. It was a go-to dish for gatherings but has been sidelined in favor of lighter, vegetable-forward casseroles.
13. Spam Fried Rice
Spam fried rice, featuring diced Spam, rice, vegetables, and scrambled eggs, was a popular quick meal. While Spam still has its fans, its popularity has waned as people seek less processed options.
14. Beef Wellington
Beef Wellington, a luxurious dish of beef tenderloin coated with pâté and mushrooms, then wrapped in puff pastry and baked, was once a fine-dining staple. Due to its complexity and rich ingredients, it’s now more of a specialty dish than an everyday dinner.
15. Chicken Pot Pie
Chicken pot pie, filled with chicken, vegetables, and gravy, topped with a flaky crust, was a family favorite. Though still available in grocery stores, fewer people make it from scratch at home today, opting for quicker, healthier meals.
16. Ham and Pineapple
Baked ham topped with pineapple rings and maraschino cherries, often glazed with brown sugar, was a popular holiday dish. The sweet-and-savory combination has fallen out of favor as tastes have shifted away from such retro flavors.
17. Lamb Chops with Mint Jelly
Lamb chops served with a side of mint jelly were considered quite elegant in the 1960s and 1970s. Nowadays, this pairing is less common, as culinary trends have moved toward fresher, more inventive flavor combinations.
18. Turkey Tetrazzini
Turkey Tetrazzini, a pasta bake made with turkey, mushrooms, and a creamy sauce, was a favorite way to use leftover turkey after holidays. Today, it’s a rarity as cooks look for quicker, healthier alternatives for leftovers.
19. Beef Bourguignon
Beef Bourguignon, a slow-cooked stew with beef, red wine, onions, and mushrooms, was a staple of French-inspired home cooking. The time-intensive preparation has led to its decline in popularity in favor of easier, quicker meals.
20. Shrimp Newburg
Shrimp Newburg, a dish featuring shrimp in a rich, sherry-based cream sauce, was once a classic restaurant offering. The heavy, calorie-laden ingredients have led to its decline as diners seek lighter seafood options.
