15 Classic Holiday Side Dishes from the ’60s and ’70s

Green Bean Casserole

Green bean casserole became an iconic side dish in the 1960s, combining canned green beans, cream of mushroom soup, and crispy fried onions. To make it, mix 2 cans of green beans with 1 can of cream of mushroom soup and 1/2 cup of milk. Stir in 1/3 cup of fried onions, then transfer to a baking dish. Bake at 350°F for 25 minutes, then top with another 1/3 cup of fried onions. Bake for an additional 5 minutes until the top is golden and crispy.

Ambrosia Salad

Popular in the 1970s, ambrosia salad combines fruit with a creamy, marshmallow-filled dressing. Combine 1 can of mandarin oranges, 1 can of pineapple chunks (both drained), 1 cup of mini marshmallows, and 1/2 cup of shredded coconut. Mix with 1 cup of sour cream or Cool Whip for sweetness. Chill in the fridge for at least 1 hour before serving to let the flavors blend.

Sweet Potato Casserole with Marshmallows

This dish combines sweet potatoes with a sugary topping of marshmallows for a holiday treat. Boil 4 medium sweet potatoes until soft, then mash with 1/2 cup of brown sugar, 1/4 cup of butter, and 1 teaspoon of vanilla extract. Spread into a baking dish and top with 2 cups of mini marshmallows. Bake at 350°F for 20 minutes or until the marshmallows are golden brown.

Scalloped Potatoes

A creamy, cheesy side, scalloped potatoes were often served during holiday dinners. Slice 4 large potatoes thinly and layer them in a buttered dish. In a saucepan, melt 2 tablespoons of butter, add 2 tablespoons of flour, and slowly whisk in 2 cups of milk. Pour the sauce over the potatoes and sprinkle with 1 cup of shredded cheddar cheese. Bake at 350°F for 45 minutes, until the potatoes are tender and the top is golden.

Glazed Carrots

A sweet side dish that was often seen on holiday tables, glazed carrots are simple yet flavorful. Boil 1 pound of baby carrots until tender, then drain. In a skillet, melt 2 tablespoons of butter, then add 2 tablespoons of brown sugar and 1 tablespoon of honey. Toss the carrots in the glaze and cook for another 5 minutes until the carrots are fully coated and slightly caramelized.

Waldorf Salad

This dish was a 1970s favorite, made with apples, celery, and walnuts for a crunchy and refreshing side. Dice 2 apples and toss with 1/2 cup of chopped celery and 1/4 cup of walnuts. Mix in 1/3 cup of mayonnaise or yogurt for creaminess. For extra sweetness, add 1/4 cup of raisins. Chill before serving to enhance the flavors.

Corn Pudding

Corn pudding is a slightly sweet and creamy dish that was often served alongside the main course in the 60s. Combine 1 can of whole kernel corn (drained) with 1 can of creamed corn, 1/4 cup of sugar, and 2 beaten eggs. Stir in 1 cup of milk and 1/4 cup of melted butter. Pour into a buttered casserole dish and bake at 350°F for 45 minutes until the top is golden and the pudding is set.

Peas and Pearl Onions

This side dish was a staple in the 1970s, combining peas with creamy onions for a festive touch. Cook 1 pound of pearl onions in boiling water for 5 minutes, then drain. In a saucepan, melt 2 tablespoons of butter and stir in 2 tablespoons of flour, slowly adding 1 cup of milk. Add 1 cup of frozen peas and the onions, and simmer until thickened. Season with salt and pepper before serving.

Deviled Eggs

Always a party favorite, deviled eggs were frequently served during holiday gatherings in the 60s and 70s. Boil 6 eggs until hard, then peel and cut in half. Remove the yolks and mash with 1/4 cup of mayonnaise, 1 teaspoon of mustard, and a dash of paprika. Fill the egg whites with the mixture and garnish with a sprinkle of paprika or parsley.

Macaroni and Cheese

Baked macaroni and cheese was a rich, comforting dish often served at holiday meals. Cook 2 cups of elbow macaroni until al dente, then drain. In a saucepan, melt 2 tablespoons of butter, add 2 tablespoons of flour, and whisk in 2 cups of milk. Stir in 1 1/2 cups of shredded cheddar cheese until melted. Combine with the pasta, transfer to a baking dish, and bake at 350°F for 20 minutes.

Creamed Corn

A rich and buttery side dish, creamed corn was a popular holiday addition. Combine 2 cans of corn (drained) with 1/2 cup of heavy cream and 2 tablespoons of butter in a saucepan. Heat over medium heat and stir in 1 tablespoon of sugar and 1 tablespoon of flour to thicken. Simmer for 5 minutes until the sauce thickens.

Baked Apples

Baked apples were a simple yet elegant side dish from the 60s, perfect for a holiday table. Core 4 apples and stuff each with 1 tablespoon of brown sugar, 1 tablespoon of butter, and a pinch of cinnamon. Place in a baking dish and add 1/2 cup of water to the bottom. Bake at 350°F for 30 minutes, until the apples are tender and caramelized.

Mashed Rutabagas

Rutabagas were often mashed and served as a savory side dish in the 1960s. Peel and cube 2 large rutabagas, then boil in salted water until tender, about 25 minutes. Drain and mash with 2 tablespoons of butter and 1/4 cup of cream for a smooth texture. Add salt and pepper to taste, and a pinch of nutmeg for extra flavor. This side pairs well with roasted meats and offers a slightly sweet alternative to mashed potatoes.

Creamed Spinach

A luxurious and comforting side dish, creamed spinach was often found on holiday menus in the 70s. Sauté 1 pound of fresh spinach in 2 tablespoons of butter until wilted, then drain off any excess liquid. In the same pan, melt 2 more tablespoons of butter and stir in 2 tablespoons of flour to form a roux. Gradually add 1 cup of milk, then stir in 1/4 cup of Parmesan cheese and the spinach. Cook until the mixture thickens and becomes creamy.

Au Gratin Potatoes

A rich, cheesy classic, au gratin potatoes were often served during special holiday meals in the 60s. Slice 4 large potatoes thinly and layer them in a buttered dish. In a saucepan, melt 2 tablespoons of butter, add 2 tablespoons of flour, and whisk in 2 cups of milk. Stir in 1 1/2 cups of grated cheese (such as cheddar) and season with salt and pepper. Pour over the potatoes and bake at 375°F for 45 minutes, until bubbly and golden on top.

This article originally appeared on RetailShout.

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