18 Traditional Sunday Dinners from the ’50s You’ll Want to Try

Sundays in the 1950s were all about gathering around the table with family for a hearty, home-cooked meal. Back then, recipes were simple but packed with flavor, and many of them have stood the test of time. These traditional Sunday dinners bring a bit of nostalgia and comfort, reminding us of an era when food was made with love, and meals were a way to bring people together. So, if you want to capture that warmth and simplicity, these 1950s-inspired meals are perfect for your next Sunday gathering.

Meatloaf

Meatloaf was a Sunday staple in many households during the 1950s. Combine 1 pound of ground beef, 1 cup of breadcrumbs, 1 egg, 1/2 cup of milk, 1 finely chopped onion, salt, and pepper. Mix together and form into a loaf, placing it in a baking dish. Bake at 350°F (175°C) for about 1 hour, basting occasionally with ketchup or a tomato-based sauce. Let it rest before slicing. Serve with mashed potatoes and green beans for a complete meal.

Chicken à la King

This creamy chicken dish was a favorite Sunday dinner option in the ’50s. For the sauce, sauté 1/2 cup of mushrooms and 1/4 cup of green bell peppers in butter until softened. Add 2 cups of cooked, shredded chicken, 1 cup of heavy cream, and 1/2 cup of chicken broth. Stir until thickened, then season with salt and pepper. Serve over toasted bread or puff pastry shells. Garnish with parsley for a classic finish.

Beef Stroganoff

Beef Stroganoff is a rich, comforting dish perfect for Sunday evenings. Brown 1 pound of beef strips in 2 tablespoons of butter, then remove from the pan. In the same pan, sauté 1 cup of mushrooms and 1 finely chopped onion until softened. Stir in 1/2 cup of sour cream and 1/4 cup of beef broth, then return the beef to the pan and simmer until tender. Serve over egg noodles and garnish with fresh parsley.

Pot Roast

Pot roast was a common dish for a slow-cooked Sunday meal. Season a 3-pound chuck roast with salt and pepper, and brown it on all sides in a hot skillet. Place in a slow cooker with 4 peeled carrots, 4 potatoes, and 1 onion. Add 2 cups of beef broth and 1 tablespoon of Worcestershire sauce. Cook on low for 8 hours until the meat is tender and falls apart easily. Serve with the vegetables and gravy from the cooking liquid.

Chicken and Dumplings

This hearty, comforting dish often made its way to Sunday tables in the 1950s. Boil 1 whole chicken in 8 cups of water with salt, pepper, and bay leaves until tender. Remove the chicken, shred the meat, and set aside. For the dumplings, mix 2 cups of flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Stir in 1 cup of milk until dough forms, then drop spoonfuls into the simmering broth. Add the shredded chicken back in and cook for 15 minutes until the dumplings are fluffy.

Baked Ham with Pineapple

A glazed ham was a highlight of many Sunday dinners in the ’50s. Score the surface of a 5-pound ham and place pineapple rings on top, securing them with toothpicks. Make a glaze with 1/2 cup of brown sugar, 1/4 cup of pineapple juice, and 1 tablespoon of mustard. Brush the ham with the glaze and bake at 325°F (160°C) for 1.5 to 2 hours, basting occasionally. Serve with mashed sweet potatoes and green beans.

Salisbury Steak

Salisbury steak is a comforting and hearty Sunday dish from the 1950s. Mix 1 pound of ground beef with 1/4 cup of breadcrumbs, 1 egg, and 1/4 cup of chopped onions. Shape into patties and brown in a skillet. For the gravy, sauté 1 onion, add 1 tablespoon of flour, and slowly whisk in 1 cup of beef broth. Return the patties to the skillet and simmer in the gravy until fully cooked. Serve with mashed potatoes and peas.

Tuna Casserole

This creamy, savory casserole became a Sunday favorite in post-war America. Mix 2 cups of cooked egg noodles, 1 can of tuna, 1 can of cream of mushroom soup, 1/2 cup of peas, and 1/4 cup of milk in a baking dish. Top with 1/2 cup of breadcrumbs mixed with melted butter. Bake at 350°F (175°C) for 30 minutes until golden and bubbly. Serve with a simple green salad for a balanced meal.

Roast Beef with Yorkshire Pudding

Roast beef and Yorkshire pudding was a beloved Sunday dinner during the ’50s. Rub a 3-pound beef roast with salt, pepper, and garlic, then roast at 375°F (190°C) until the internal temperature reaches 135°F (57°C) for medium-rare. For the Yorkshire pudding, whisk together 1 cup of flour, 1 cup of milk, and 2 eggs. Pour the batter into a hot, greased pan and bake for 20 minutes. Serve the roast with gravy and vegetables.

Creamed Chipped Beef on Toast

Creamed chipped beef was a popular comfort food of the era. Melt 2 tablespoons of butter in a pan and stir in 2 tablespoons of flour to make a roux. Slowly whisk in 2 cups of milk, stirring until thickened. Add 1 cup of chopped dried beef and simmer for 5 minutes. Season with pepper and serve over buttered toast. This simple dish was often paired with a side of green beans.

Stuffed Bell Peppers

Stuffed bell peppers made for a hearty and colorful Sunday dinner. Hollow out 4 large bell peppers and parboil them for 5 minutes. For the filling, sauté 1/2 pound of ground beef with 1/2 cup of diced onions, then stir in 1 cup of cooked rice, 1/2 cup of tomato sauce, and season with salt and pepper. Stuff the peppers and bake at 350°F (175°C) for 30 minutes. Serve with a side salad for a fresh contrast.

Swiss Steak

Swiss steak was a slow-cooked classic that many families enjoyed on Sundays. Dredge 1 pound of beef round steak in flour and brown in a skillet. In the same pan, sauté 1 onion and 1 bell pepper, then add 1 can of diced tomatoes and 1 cup of beef broth. Return the steak to the pan and simmer for 2 hours until tender. Serve with mashed potatoes or rice.

Chicken Pot Pie

Chicken pot pie was a warm and hearty favorite. For the filling, cook 2 cups of diced chicken with 1 cup of carrots, 1/2 cup of peas, and 1/2 cup of potatoes in a creamy sauce made with 2 tablespoons of butter, 2 tablespoons of flour, and 1 cup of chicken broth. Pour the filling into a pie crust and top with another crust. Bake at 375°F (190°C) for 30 minutes until golden. Serve with a side of fresh greens.

Shepherd’s Pie

Shepherd’s pie was a great way to use up leftover meat. Brown 1 pound of ground lamb with 1 diced onion, then stir in 1/2 cup of peas and carrots. Add 1 cup of beef broth and simmer until thickened. Transfer to a baking dish and top with mashed potatoes, spreading them evenly. Bake at 375°F (190°C) for 20 minutes until golden. This dish was often served with crusty bread.

Fried Chicken

Fried chicken was a must-have for a Southern-inspired Sunday dinner. Dredge 8 chicken pieces in seasoned flour, then dip in buttermilk, and dredge again. Fry in 2 inches of hot oil for 12-15 minutes until golden and crispy. Drain on paper towels and season with salt. Serve with coleslaw and cornbread for a complete meal.

Spaghetti and Meatballs

Spaghetti and meatballs became a beloved Sunday dinner for many families. For the meatballs, mix 1 pound of ground beef with 1/4 cup of breadcrumbs, 1 egg, and 1/4 cup of Parmesan cheese. Roll into balls and bake at 350°F (175°C) for 20 minutes. Serve with cooked spaghetti and marinara sauce, topped with extra Parmesan cheese and fresh basil.

Macaroni and Cheese

Macaroni and cheese was a comforting dish that made its way to many Sunday tables. Cook 2 cups of elbow macaroni, then drain. In a saucepan, melt 2 tablespoons of butter, whisk in 2 tablespoons of flour, and slowly stir in 2 cups of milk. Add 2 cups of shredded cheddar cheese, stirring until melted. Pour the sauce over the macaroni and bake at 350°F (175°C) for 20 minutes. Serve with a side of green salad.

Corned Beef and Cabbage

This dish was a nod to Irish-American tradition on Sundays. Boil a 3-pound corned beef brisket with 2 cloves of garlic, 2 bay leaves, and 1 tablespoon of peppercorns for 3 hours. Add 4 quartered potatoes, 4 carrots, and 1 head of cabbage, cut into wedges, during the last 30 minutes. Serve the meat sliced thin with the vegetables and a side of mustard.

This article originally appeared on RetailShout.

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