15 Vintage Comfort Foods from the ’70s You’ll Crave Today

If you’re craving a taste of the past, the comfort foods from the ’70s are a delicious place to start. These dishes may remind you of simpler times when family dinners were a big deal, and hearty, satisfying meals were the norm. Whether it’s a creamy casserole or a decadent dessert, these classic recipes offer that nostalgic flavor you didn’t realize you missed.

Tuna Noodle Casserole

Tuna Noodle Casserole is the quintessential comfort food from the ’70s. For this recipe, combine 12 oz of cooked egg noodles, 1 can of condensed cream of mushroom soup, 1 cup of milk, 2 cups of shredded cheddar cheese, 1 can of drained tuna, and 1 cup of frozen peas. Mix everything together in a large bowl and transfer it to a greased casserole dish. Top with 1/2 cup of crushed potato chips for extra crunch. Bake at 375°F for 25 minutes, and you’ve got a warm, creamy dish that tastes like pure nostalgia.

Salisbury Steak

Salisbury Steak was a TV dinner staple in the ’70s, but you can easily make it fresh at home. Start by mixing 1 pound of ground beef with 1/2 cup of breadcrumbs, 1 egg, 1/4 cup of finely chopped onions, and 1 tablespoon of Worcestershire sauce. Form the mixture into patties and cook in a skillet over medium heat until browned. In the same pan, make a quick gravy by whisking together 1 can of beef broth, 2 tablespoons of flour, and a dash of salt and pepper. Let the patties simmer in the gravy for 15 minutes until cooked through, and serve with mashed potatoes for a true vintage meal.

Chicken à la King

Chicken à la King was a luxurious dish in the ’70s, perfect for serving over toast or rice. To make it, cook 2 cups of diced chicken in 2 tablespoons of butter until lightly browned. Stir in 1/4 cup of flour, then slowly add 1 cup of chicken broth and 1/2 cup of milk, whisking until smooth. Add 1/2 cup of sliced mushrooms, 1/4 cup of diced pimentos, and a pinch of salt. Let the sauce thicken, then serve hot over toasted bread or rice for a hearty meal that never goes out of style.

Sloppy Joes

Sloppy Joes were a weeknight favorite in the ’70s, and they’re still a crowd-pleaser today. In a large skillet, cook 1 pound of ground beef with 1 chopped onion and 1/2 chopped green bell pepper until the meat is browned and the vegetables are soft. Stir in 1 cup of tomato sauce, 1/4 cup of ketchup, 1 tablespoon of mustard, 1 tablespoon of Worcestershire sauce, and a pinch of salt and pepper. Simmer for 10 minutes, then spoon the mixture onto toasted hamburger buns for a messy but delicious sandwich.

Deviled Eggs

Deviled Eggs were a go-to appetizer in the ’70s and still make a perfect party snack. Start by hard boiling 6 eggs and letting them cool completely. Cut them in half and scoop out the yolks into a bowl. Mash the yolks with 2 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, and a pinch of salt and paprika. Spoon or pipe the mixture back into the egg whites and sprinkle with a little more paprika for color. These little bites of flavor are perfect for any retro gathering.

Meatloaf

Meatloaf is the epitome of comfort food, and in the ’70s, it was a dinner table classic. Mix 1 1/2 pounds of ground beef with 1 cup of breadcrumbs, 1/2 cup of milk, 1 egg, 1 tablespoon of Worcestershire sauce, and 1/2 cup of chopped onions. Shape the mixture into a loaf and place it in a greased baking dish. Top with 1/4 cup of ketchup and bake at 350°F for 1 hour. Let it rest for 10 minutes before slicing for a savory, hearty main course that’s great for leftovers too.

Quiche Lorraine

Quiche Lorraine was a sophisticated dish in the ’70s and is still a brunch favorite today. In a pie crust, layer 1/2 cup of cooked and crumbled bacon, 1/2 cup of shredded Swiss cheese, and 1/4 cup of chopped green onions. In a separate bowl, whisk together 3 eggs, 1 cup of heavy cream, and a pinch of salt and pepper. Pour the egg mixture over the fillings in the crust, then bake at 375°F for 35-40 minutes until the quiche is set and golden. Slice and serve for a perfect blend of creamy and savory.

Beef Stroganoff

Beef Stroganoff was a popular dish in the ’70s, known for its creamy and savory flavors. To make this classic meal, start by browning 1 pound of thinly sliced beef sirloin in 2 tablespoons of butter over medium heat. Once browned, remove the beef from the pan and set it aside. In the same pan, sauté 1 chopped onion and 1 clove of minced garlic until softened. Stir in 2 tablespoons of flour, then slowly add 1 cup of beef broth and 1 cup of sour cream, whisking until smooth. Add the beef back to the pan, and simmer for 10 minutes until thickened. Serve over egg noodles for a comforting meal.

Hamburger Helper

Hamburger Helper was a staple for busy families in the 1970s, offering a quick and filling dinner. To make a homemade version, cook 1 pound of ground beef in a large skillet until browned, then drain the excess fat. Stir in 2 cups of uncooked elbow macaroni, 2 cups of milk, 2 cups of water, 1 tablespoon of tomato paste, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of garlic powder. Let the mixture simmer for 15 minutes, stirring occasionally, until the pasta is cooked. Add 1 cup of shredded cheddar cheese, stir, and serve this easy, one-pot meal that’s packed with nostalgic flavor.

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake is a retro dessert that continues to be a favorite today. Begin by melting 1/4 cup of butter in a 9-inch round cake pan, then sprinkle 1/2 cup of brown sugar evenly over the bottom. Arrange pineapple rings on top of the sugar, placing maraschino cherries in the center of each ring. In a separate bowl, mix 1 cup of flour, 1 cup of sugar, 1/3 cup of butter, 1/2 cup of milk, 1 teaspoon of baking powder, and 1 egg until smooth. Pour the batter over the pineapple and bake at 350°F for 35-40 minutes. Let the cake cool slightly before inverting it onto a plate for a sweet and tangy treat.

Stuffed Bell Peppers

Stuffed Bell Peppers were a popular weeknight dinner option in the ’70s. Start by cutting the tops off 4 large bell peppers and removing the seeds. In a skillet, cook 1 pound of ground beef with 1/2 cup of diced onions and 1 clove of minced garlic until browned. Stir in 1 cup of cooked rice, 1 can of diced tomatoes, 1/2 cup of shredded mozzarella cheese, and a pinch of salt and pepper. Stuff the peppers with the beef mixture, place them in a baking dish, and cover with foil. Bake at 350°F for 30 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is melted.

Chicken Divan

Chicken Divan was a casserole dish that found its way onto many dinner tables in the ’70s. To make this creamy dish, preheat your oven to 350°F and grease a casserole dish. Steam 4 cups of broccoli florets until tender, then layer them at the bottom of the dish. In a skillet, cook 2 cups of diced chicken breast until golden brown, then layer the chicken on top of the broccoli. In a separate bowl, whisk together 1 can of cream of chicken soup, 1/2 cup of mayonnaise, 1 teaspoon of curry powder, and 1 cup of shredded cheddar cheese. Pour the mixture over the chicken and broccoli, then top with 1/2 cup of breadcrumbs. Bake for 25 minutes until bubbly and golden.

Ambrosia Salad

Ambrosia Salad is a sweet, fruity dish that was a hit at potlucks in the 1970s. To make this nostalgic side, combine 1 cup of mini marshmallows, 1 cup of shredded coconut, 1 can of mandarin oranges (drained), 1 can of pineapple chunks (drained), and 1 cup of sour cream in a large bowl. Stir everything together until the fruit is evenly coated. Chill the salad in the fridge for at least an hour before serving, allowing the flavors to blend. This creamy, citrusy dish is the perfect blend of sweet and tangy, with just the right amount of texture.

Cheese Fondue

Cheese Fondue was all the rage in the ’70s and remains a fun dish for gatherings. In a fondue pot or saucepan, heat 1 cup of dry white wine until it simmers, then gradually stir in 2 cups of shredded Gruyère and 1 cup of shredded Emmental cheese. Add 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water to help thicken the fondue. Stir constantly until the cheese is melted and smooth. Season with a pinch of nutmeg and a dash of black pepper. Serve with cubed bread, apple slices, and vegetables for dipping, making for an interactive and delicious meal.

Watergate Salad

Watergate Salad was a quirky dessert salad that originated in the ’70s. To make this retro favorite, combine 1 package of pistachio pudding mix, 1 can of crushed pineapple (with juice), 1 cup of mini marshmallows, and 1 cup of whipped topping in a large bowl. Stir everything together until fully mixed and refrigerate for at least an hour before serving. This light, fluffy dessert is sweet, nutty, and bursting with a delightful green color that made it a unique dish for the times.

This article originally appeared on RetailShout.

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