Bringing Back The 1970s Table

Some flavors linger long after the plates are cleared. They're the perfect combination of comfort, heartiness, and nostalgia. Today, we remember them not just for their taste but for the warmth they carried into kitchens and dining rooms across the country. Join us as we revisit 20 beloved favorites that deserve to grace our tables once again.

1. Chicken À La King

This creamy chicken dish was a popular entrée in the 1970s and was considered “fancy” comfort food for special family dinners. Often served over rice, pasta, or toast points, some home cooks used canned mushrooms and peas to save time on preparation.

2. Cheese Fondue

In the 1970s, cheese fondue was the ultimate interactive party dish. Guests dipped bread cubes into a shared pot of melted cheese using long forks. Imported from Switzerland, it became a “modern” entertaining hit, and wine sometimes enriched the already indulgent mixture.

3. Beef Stroganoff

This Russian-inspired dish featured tender beef strips with mushrooms in a sour cream-based sauce over noodles. A big hit in American kitchens during the 1970s, some recipes replaced beef with ground beef for a cheaper, weeknight-friendly version.

4. Tuna Casserole

Budget-friendly and filling, tuna casserole defined many 70s family meals. Canned tuna, pasta, peas, and creamy sauce baked under a crunchy topping made it irresistible. Potato chips sometimes replaced breadcrumbs, and canned cream of mushroom soup gave it a quick-fix appeal.

5. Quiche Lorraine

Quiche Lorraine became a fashionable dish in 1970s America, and featured a buttery crust filled with eggs, cream, cheese, and bacon. Many 70s cooks saw quiche as a sophisticated brunch option, and it was commonly served with a small side salad to “balance” the richness.

6. Ambrosia Salad

Countless 70s holiday tables had ambrosia salad on them. This sweet, creamy dish was made from canned fruit, mini marshmallows, and whipped topping or sour cream, and could appear as a side dish or a dessert. Coconut flakes were a common addition for extra texture and flavor.

7. Deviled Eggs

At 1970s potlucks and picnics, deviled eggs were always welcome. Hard-boiled eggs were filled with a seasoned, creamy yolk mixture, then topped with paprika for a signature look. Some cooks added pickle relish or bacon bits. They were a classy yet affordable finger food.

8. Salisbury Steak

Salisbury steak was a weeknight staple named after Dr. James Salisbury, who promoted a meat-heavy diet in the 1800s. It consisted of seasoned ground beef patties smothered in rich brown onion gravy, and many 70s versions used filler ingredients to stretch the meat budget.

9. Stuffed Bell Peppers

Colorful and comforting, stuffed bell peppers were a main course. They were made by filling hollowed peppers with rice, ground meat, and tomato sauce, and some versions used leftover meatloaf mix for convenience. This dish was considered “healthy” because it incorporated vegetables.

10. Waldorf Salad

Waldorf salad originated at New York’s Waldorf Astoria Hotel in the late 1800s, and in the 70s, it was seen as both elegant and refreshing. It combined crisp apples, celery, walnuts, and mayonnaise dressing, and grapes were sometimes added for a touch of sweetness.

11. Chicken Cacciatore

This flavorful Italian-American dish was made by braising chicken with tomatoes, onions, peppers, and herbs. Commonly served with pasta or crusty bread, some recipes included mushrooms or olives for extra depth. The name means “hunter’s style” in Italian, referencing rustic cooking methods.

12. Shrimp Cocktail

A popular appetizer at 1970s dinner parties and restaurants, shrimp cocktail was considered a sign of sophistication at social gatherings. It featured chilled shrimp served with a tangy tomato-based cocktail sauce, and was sometimes served in a special glass for a dramatic presentation.

13. Meatloaf

Not only was meatloaf a comforting main dish, but it was also an affordable one, and every household seemed to have its own “secret” recipe. Consisting of seasoned ground beef baked into a loaf shape, often with a ketchup glaze, leftovers made excellent sandwiches the next day.

14. Macaroni Salad

For 1970s picnics and barbecues, macaroni salad was a go-to side dish. It consisted of cold pasta mixed with mayonnaise and diced vegetables, while some versions included diced ham or hard-boiled eggs. The creamy texture made it a cooling contrast to grilled foods.

15. Carrot Raisin Salad

Made with shredded carrots, raisins, and a sweet-tangy mayonnaise dressing, carrot raisin salad was a colorful side dish commonly found at potlucks. Some variations included pineapple chunks for extra sweetness. While the dish had a “healthy” image, it was still sweet enough for kids.

16. Swedish Meatballs

Swedish meatballs were a sought-after buffet dish in 1970s America. These small, seasoned meatballs served in a creamy gravy gained extra attention through Swedish smorgasbord restaurants. Commonly served as both appetizers and main courses, many home recipes used sour cream for richness.

17. Pineapple Upside-Down Cake

A beloved dessert that remained popular throughout the 1970s, it featured caramelized pineapple rings and cherries baked beneath a buttery cake. The presentation wowed guests when the cake was flipped after baking, and canned pineapple made the recipe accessible year-round.

18. Green Bean Casserole

With a recipe originally created by Campbell's Soup in the 1950s, green bean casserole was a signature side dish at holiday meals. It combined canned green beans, cream of mushroom soup, and crispy fried onions, and many cooks added more onions for extra crunch.

19. Baked Alaska

Upscale restaurants in the 70s often featured Baked Alaska, a dramatic dessert that combined cake and ice cream covered in browned meringue. The meringue acted as insulation, keeping the ice cream from melting in the oven. Due to the skill involved, it was considered a special occasion treat.

20. Chicken Divan

This creamy baked casserole was popular in 1970s home cooking. The dish originated at a New York hotel named the Divan Parisien, and it combined chicken, broccoli, and a cheese sauce, sometimes topped with breadcrumbs. It was a go-to option for brunches and holiday buffets.