17 Forgotten Family Dinner Ideas from Decades Past

There’s something magical about the old family recipes that have been forgotten over the years. These dishes were once the heart of everyday dinners, filling kitchens with delicious aromas and bringing people together after a long day. While some of them may have faded from the spotlight, they’re still packed with comfort and flavor that deserves to be rediscovered. Pulling out these recipes feels like welcoming back an old friend—familiar, satisfying, and full of nostalgia.

Chicken à la King

Chicken à la King was a classic dish often served over toast or rice. To prepare it, cook 2 cups of diced cooked chicken, 1/2 cup of sliced mushrooms, and 1/4 cup of chopped green bell pepper in butter. Next, stir in 2 tablespoons of flour, then gradually add 1 cup of chicken broth and 1 cup of milk. Cook until thickened, and finish by seasoning with salt and pepper. Serve over toast points or rice. Garnish with chopped parsley for a final touch.

Beef Stroganoff

Beef Stroganoff was a beloved dish made with tender beef strips. Start by browning 1 lb of sliced beef in butter, then remove it from the pan. In the same pan, cook 1/2 cup of onions and 1 cup of mushrooms until tender. Add 2 tablespoons of flour, then stir in 1 cup of beef broth and 1 cup of sour cream. Return the beef to the pan and simmer for 10 minutes. Serve over egg noodles, garnishing with parsley.

Tuna Noodle Casserole

This creamy casserole was a mid-century favorite for families. Combine 12 oz of cooked egg noodles with 2 cans of drained tuna, 1 can of cream of mushroom soup, and 1/2 cup of milk. Stir in 1/2 cup of frozen peas and season with salt and pepper. Pour the mixture into a baking dish, top with breadcrumbs or crushed potato chips, and bake at 350°F for 25 minutes. Serve warm, enjoying the nostalgic flavors.

Salisbury Steak

Salisbury Steak was a hearty and comforting meal from the 1950s. Mix 1 lb of ground beef with 1/4 cup of breadcrumbs, 1 egg, and 1/4 cup of finely chopped onions. Form into patties and brown them in a skillet. In a separate pan, make a gravy with 2 cups of beef broth, 1 tablespoon of Worcestershire sauce, and 2 tablespoons of flour. Simmer the patties in the gravy for 20 minutes. Serve with mashed potatoes or rice.

Chicken Divan

Chicken Divan was a popular casserole that combined chicken with broccoli and a creamy sauce. Steam 2 cups of broccoli florets and set aside. Layer 2 cups of cooked, shredded chicken and the broccoli in a baking dish. In a saucepan, combine 1 cup of cream of chicken soup, 1/2 cup of mayonnaise, and 1/2 cup of shredded cheddar cheese. Pour the sauce over the chicken and broccoli, then bake at 350°F for 30 minutes until bubbly.

Swedish Meatballs

Swedish meatballs are small, tender, and packed with flavor. Combine 1 lb of ground beef with 1/4 cup of breadcrumbs, 1 egg, and 1/4 cup of finely chopped onion. Form into small meatballs and brown them in a skillet. In a saucepan, make a gravy using 2 cups of beef broth, 1/4 cup of sour cream, and 1 tablespoon of flour. Simmer the meatballs in the gravy for 15 minutes. Serve over mashed potatoes or egg noodles.

Ham and Potato Casserole

This casserole was a common sight at family dinners in the 1960s. Thinly slice 4 medium potatoes and layer them in a baking dish with 2 cups of diced ham. In a saucepan, melt 2 tablespoons of butter, stir in 2 tablespoons of flour, then gradually add 1 cup of milk and 1 cup of shredded cheddar cheese. Pour the sauce over the ham and potatoes and bake at 375°F for 45 minutes. Let it cool slightly before serving.

Shepherd’s Pie

Shepherd’s Pie was a simple yet satisfying meal made with layers of ground meat and mashed potatoes. Cook 1 lb of ground beef or lamb with 1 diced onion and 1 cup of mixed vegetables. Spread the meat mixture in a baking dish and top with 3 cups of mashed potatoes. Bake at 350°F for 30 minutes, until the top is golden brown. Serve with gravy or Worcestershire sauce for extra flavor.

Liver and Onions

Liver and Onions was once a common meal, known for its nutritional value. Start by frying 1 lb of sliced liver in butter, cooking for about 3-4 minutes on each side. In the same pan, cook 1 sliced onion until caramelized. Remove the liver, add 1/2 cup of beef broth, and simmer to create a sauce. Serve the liver with the onions on top, alongside mashed potatoes. This dish was often accompanied by green beans or other vegetables.

Meatloaf

A classic meatloaf recipe was a 1950s family favorite. Mix 1 lb of ground beef with 1/2 cup of breadcrumbs, 1 egg, 1/4 cup of chopped onions, and 1/4 cup of milk. Shape into a loaf and place in a baking pan. Spread 1/4 cup of ketchup over the top and bake at 350°F for 1 hour. Let it rest for 10 minutes before slicing. Serve with mashed potatoes and green beans for a nostalgic meal.

Stuffed Bell Peppers

Stuffed bell peppers were a colorful and filling meal in the mid-20th century. Cut the tops off 4 bell peppers and remove the seeds. In a skillet, cook 1/2 lb of ground beef with 1/4 cup of onions, then stir in 1 cup of cooked rice and 1/2 cup of tomato sauce. Stuff the mixture into the bell peppers, place them in a baking dish, and bake at 350°F for 30 minutes. Garnish with shredded cheese and parsley.

Tamale Pie

Tamale Pie was a creative dish from the 1940s that blended Mexican flavors with American cooking. Brown 1 lb of ground beef with 1 diced onion and 1/2 cup of diced green bell peppers. Stir in 1 can of diced tomatoes, 1 cup of corn, and 1 cup of cornmeal. Pour the mixture into a baking dish and top with shredded cheddar cheese. Bake at 375°F for 25 minutes, then let cool slightly before slicing.

Beef Wellington

Beef Wellington was a special occasion dish that impressed at dinner parties. To make it, sear a 1 lb beef tenderloin on all sides and set aside. In the same pan, cook 1 cup of mushrooms and 1/2 cup of onions until softened, then cool. Roll out puff pastry, spread the mushroom mixture in the center, place the beef on top, and wrap the pastry around it. Brush with an egg wash and bake at 400°F for 25 minutes until golden. Let it rest before slicing for a perfectly flaky, savory treat.

Baked Ziti

Baked Ziti was a comforting Italian-American casserole that fed the whole family. Cook 12 oz of ziti pasta until al dente and drain. In a saucepan, simmer 2 cups of marinara sauce with 1/2 lb of cooked ground beef and 1 cup of ricotta cheese. Toss the pasta with the sauce mixture and pour into a baking dish. Top with 1 cup of shredded mozzarella cheese and bake at 350°F for 20 minutes until bubbly. Serve with a side of garlic bread.

Chicken Pot Pie

Chicken Pot Pie was a classic way to use up leftovers and create a comforting meal. In a large skillet, cook 1/2 cup of onions, 1/2 cup of carrots, and 1/2 cup of peas until softened. Stir in 2 cups of cooked chicken and 1 can of cream of chicken soup. Pour the mixture into a pie crust-lined baking dish and cover with another layer of pie crust. Bake at 375°F for 30 minutes until the crust is golden brown. Let cool slightly before slicing.

Macaroni and Cheese with Ham

Macaroni and Cheese with Ham was a beloved casserole that blended the creamy comfort of mac and cheese with savory ham. Cook 2 cups of macaroni, then stir in a mixture of 2 cups of shredded cheddar cheese, 1/2 cup of milk, and 1/4 cup of butter. Fold in 1 cup of diced ham, and pour everything into a baking dish. Top with breadcrumbs or extra cheese, then bake at 350°F for 25 minutes until bubbly and golden. This dish was a favorite way to use up leftover ham from Sunday dinners.

Porcupine Meatballs

Porcupine Meatballs were a fun and creative dish from the 1950s, named for the way rice poked out from the meatballs. Combine 1 lb of ground beef with 1/2 cup of uncooked rice, 1 egg, and 1/4 cup of chopped onions. Form into small meatballs and brown them in a skillet. Simmer the meatballs in 2 cups of tomato sauce and 1 cup of beef broth for 30 minutes until the rice is cooked through. Serve over mashed potatoes or with steamed vegetables for a quirky yet comforting meal.

This article originally appeared on RetailShout.

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