Most family recipes in the 1960s were still relatively simple, and most families were still reunited around the dinner table at that time. Then TV dinners and casseroles began to become popular as television became the central focus of the home. Of course, traditional cooking methods and recipes continued to evolve.
Today’s fast-paced life has allowed many processed foods to begin making their way into American kitchens, ushering in a new era of quick and easy meal preparation. But family gatherings often feature dishes that have become cultural icons of nostalgia. Let’s take an in-depth look at some of the most popular staples of the 1960s family table.
1. **Meatloaf**: Back in the 1960s, Meatloaf was arguably the quintessential American family dinner. And at the time, every family seemed to have their own unique way of flavoring it, all going with various modifications based on each family’s level of affordability. The classic is to use ground beef as the main ingredient, with breadcrumbs, eggs, etc., depending on preference.
Recipe details: Meatloaf
Cook time: Unknown Total time: 75
Level: Unknown Servings: 6
Total weight: 1629.0 g Calories: 2866.4 kcal
Energy: 2866.4 kcal Protein: 185.7 g
Carbs: 78.3 g Fat: 196.9 g
Dish Tags: american, main course, lunch/dinner, Low-Carb, Dairy-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free, Gluten, Wheat, Sulfites
Ingredients:
2 lb meatloaf mix (beef, pork, and veal)
1 cup cooked oatmeal
1 cup finely chopped onion
1/3 cup finely chopped fresh parsley
1/4 cup soy sauce
2 large eggs
2 teaspoons finely chopped garlic
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 cup chili sauce (ketchup-based)
Get the recipe: Meatloaf
2. **Tuna Casserole**: Another popular dish of the 1960s, this dish embodies the idea of convenience above all else. The dish was made with canned tuna, cream of mushroom soup and pasta. Some also choose to top it with crunchy breadcrumbs.
The tuna casserole dish was a generally recognized affordable option in those days that allowed families to make a hearty meal out of a few basic ingredients. It may have become a hallmark of that era.
Recipe details: Tuna Casserole
Cook time: Unknown Total time: 60
Level: Unknown Servings: 8
Total weight: 2026.0 g Calories: 2716.2 kcal
Energy: 2716.2 kcal Protein: 157.2 g
Carbs: 370.2 g Fat: 67.5 g
Dish Tags: american, main course, lunch/dinner, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free, Gluten, Wheat, Sulfites
Ingredients:
Coarse salt and ground pepper
¾ pound tubetti or elbow macaroni
1 cup panko (Japanese breadcrumbs)
½ ounce Parmesan, grated (2 tablespoons)
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 yellow onion, diced small
3 tablespoons all-purpose flour
2 ½ cups low-sodium chicken broth
1 ½ cups whole milk
2 cans (6 ounces each) solid light tuna packed in water, drained and flaked
1 cup frozen peas, thawed
Get the recipe: Tuna Casserole
3. **Chicken and Dumplings**: In the 1960s, many families were still struggling to make ends meet. Therefore, for most households any recipe connected to economic simplicity would be perfect. Conversely, chicken dumplings were a staple food alternative for many families in the past since they were a great method to serve a big family with leftover chicken or a little amount of meat.
Recipe details: Chicken and Dumplings
Level: Unknown Servings: 16
Total weight: 3023.3 g Calories: 7779.4 kcal
Energy: 7779.4 kcal Protein: 342.1 g
Carbs: 746.5 g Fat: 367.9 g
Dish Tags: american, lunch/dinner, Balanced, Sugar-Conscious, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Soy
Ingredients:
1 Whole Chicken
6 cups flour
1 1/2 cups Self-Rising Flour
3/4 cup Shortening
3 cups Whole Milk
Get the recipe: Chicken and Dumplings
4. **Jell-O Salads**: Few dishes are as synonymous with the 1960s table as the Jell-O salads for which they are so well known. It’s actually a combination of flavored gelatin with a variety of toppings, ranging from fruits like pineapple and cherries to vegetables like shredded carrots or celery.
Personally, I feel it could reflect an exploration of convenience and novelty food pairings for people of that era.
Recipe details: Thanksgiving Jell-O Salad
Cook time: Unknown Total time: 130
Level: Unknown Servings: 6
Total weight: 1332.4 g Calories: 1996.7 kcal
Energy: 1996.7 kcal Protein: 69.5 g
Carbs: 226.5 g Fat: 95.5 g
Dish Tags: american, special occasions, salad, lunch/dinner, Balanced, Kidney-Friendly, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Sulfites
Ingredients:
1 (16 ounce) can crushed pineapple, drained
1 (16 ounce) container small curd cottage cheese
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (3 ounce) package lime-flavored gelatin mix (such as Jell-O®)
Get the recipe: Thanksgiving Jell-O Salad
5. **Pot Roast**: Pot Roast was such a hearty dish for the 60’s that it was usually served at Sunday dinner. Or it would be served as the centerpiece of a special meal. This recipe, on the other hand, is relatively delicate and requires slow cooking. The classic approach is to feature a hearty cut of beef, usually accompanied by root vegetables such as carrots, potatoes and onions, simmered together in a rich broth.
Recipe details: Pot-Roast Hash
Cook time: Unknown Total time: 40
Level: Unknown Servings: 4
Total weight: 3380.9 g Calories: 4017.3 kcal
Energy: 4017.3 kcal Protein: 530.7 g
Carbs: 96.5 g Fat: 170.4 g
Dish Tags: american, main course, lunch/dinner, High-Protein, Low-Carb, Sugar-Conscious, Dairy-Free, Gluten-Free, Wheat-Free, Peanut-Free
Ingredients:
2 tablespoons vegetable oil
2 baking potatoes (about 1 pound), peeled and cut into 1/4-inch dice
Salt and pepper
1 onion, chopped (about 1 1/2 Cups)
1 green bell pepper, chopped
2 cups leftover Pot Roast, (cut into 1/4-inch dice)
1/2 cup leftover pan juices, (optional)
4 eggs
Get the recipe: Pot-Roast Hash
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6. **Fish Sticks**: Fish Sticks became a staple in many families in the 1960s, primarily because of their convenience and appeal to children. Furthermore adding to Fish Sticks’ appeal at the time was the emergence of frozen goods. Children really like it, thus many homes choose it for their hectic weekend meals.
Recipe details: Crispy Fish Sticks
Level: Unknown Servings: 4
Total weight: 873.8 g Calories: 2479.4 kcal
Energy: 2479.4 kcal Protein: 83.5 g
Carbs: 108.6 g Fat: 190.4 g
Dish Tags: french, main course, lunch/dinner, Low-Carb, Sugar-Conscious, Pescatarian, Dairy-Free, Peanut-Free, Tree-Nut-Free
Ingredients:
2 large eggs, beaten to blend
2 cups panko (Japanese breadcrumbs)
1 /4 cup all-purpose flour
1 pound flounder or cod fillets, sliced crosswise into 3/4-inch-wide strips
Kosher salt, freshly ground pepper
3 /4 cup vegetable oil, divided
Get the recipe: Crispy Fish Sticks
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7. **Beef Stroganoff**: In the 60’s, this creamy Beef Stroganoff actually originated in Russia, only to be refined by American kitchens and completely domesticated. It became the first choice for most family dinners of the time.
The dish also reflected the growing influence of the international flavors of the time in American recipes. Beef Stroganoff came to symbolize this trend as more and more families began to explore recipes outside of traditional American cuisine.
Recipe details: Beef Stroganoff
Cook time: Unknown Total time: 45
Level: Unknown Servings: 4
Total weight: 1439.1 g Calories: 1895.5 kcal
Energy: 1895.5 kcal Protein: 111.6 g
Carbs: 34.1 g Fat: 148.3 g
Dish Tags: eastern europe, condiments and sauces, lunch/dinner, Low-Carb, Keto-Friendly, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Gluten, Wheat, Sulfites
Ingredients:
1 pound beef tenderloin
Coarse salt and ground pepper
3 tablespoons canola oil
1 medium onion, thinly sliced
1 pound white mushrooms, sliced 1/2 inch thick
1 cup reduced-sodium canned beef broth
1 tablespoon Dijon mustard
1/2 cup sour cream
Chopped fresh dill, for garnish
Get the recipe: Beef Stroganoff
8. **Sloppy Joes**: I believe that few recipes are able to evoke childhood memories as well as Sloppy Joes. This dish first started showing up in school cafeterias and casual gatherings. It grew in popularity and was a very popular staple for young people in the 1960s.
For many families, Sloppy Joes are an affordable and delicious alternative. The simple recipe allowed parents to make a hearty meal in no time. Some families would add mustard to the dish or even sprinkle it with cheese to make their own flavor.
Recipe details: Sloppy Joes with Carrot-Jalapeño Slaw Recipe
Level: Unknown Servings: 6
Total weight: 1896.5 g Calories: 2936.1 kcal
Energy: 2936.1 kcal Protein: 120.5 g
Carbs: 341.8 g Fat: 122.4 g
Dish Tags: american, starter, brunch, Balanced, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Gluten, Wheat, Sulfites, FODMAP
Ingredients:
For the Sloppy Joes:
1 teaspoon canola oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 (4-ounce) can chopped green chiles
1 pound lean ground beef
Salt and freshly ground pepper
1 cup canned puréed tomatoes
3/4 cup barbecue sauce
1/2 cup ketchup
1 tablespoon mustard
1 to 2 tablespoons brown sugar
1/2 teaspoon cayenne powder
6 to 8 toasted hamburger buns, to serve
For the slaw:
3 carrots
2 to 3 jalapeños
1/4 small red onion
Salt
1/4 cup to 1/2 cup sour cream
Get the recipe: Sloppy Joes with Carrot-Jalapeño Slaw Recipe
9. **Deviled Ham Spread**: Deviled Ham Spread was a staple dish on countless menus in the 1960s. This spread is produced from minced ham blended with mustard, mayonnaise and a few spices, and is commonly served with crackers and sandwiches.
The dish also demonstrates the proliferation of manufactured and canned foods of the era. Canned ham allowed folks to create a dinner in minutes.
Recipe details: Deviled Ham Sandwich
Cook time: Unknown Total time: 35
Level: Unknown Servings: 8
Total weight: 914.2 g Calories: 2378.8 kcal
Energy: 2378.8 kcal Protein: 104.0 g
Carbs: 244.1 g Fat: 109.8 g
Dish Tags: american, sandwiches, lunch/dinner, Balanced, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Sulfites
Ingredients:
2 (4.5 ounce) cans Underwood® Deviled Ham Spread
4 ounces cream cheese
1 tablespoon chopped onion
4 teaspoons pimento cheese spread
3 tablespoons B&G® Sweet Relish
1 teaspoon mustard
16 slices bread
Get the recipe: Deviled Ham Sandwich
10. **Pigs in a Blanket**: Pigs in a Blanket is certainly a favorite at banquets and celebrations. The meal contains tiny sausages or hot dogs wrapped in thin crescent dough and baked till golden brown and crispy.
Pigs in a Blanket is a tribute to the finger meals and bite-sized delicacies that became popular in the 1960s. Their ease of preparation made them a favorite for weekend dinners, after-school snacks and even casual entertaining. Still going strong today, this meal illustrates that classics never go out of style.
Recipe details: Pigs in a Blanket
Level: Unknown Servings: 54
Total weight: 1565.3 g Calories: 5794.1 kcal
Energy: 5794.1 kcal Protein: 156.5 g
Carbs: 264.0 g Fat: 455.0 g
Dish Tags: american, starter, lunch/dinner, Low-Carb, Sugar-Conscious, Low Potassium, Kidney-Friendly, Keto-Friendly, Peanut-Free, Sulfites
Ingredients:
2 pounds (about 60) mini hot dogs
Cheddar cheese, cut into small pieces, optional
Caramelized Onions for Pigs in a Blanket , optional
1 large egg
All-purpose flour, for work surface
1 box (17 ½ ounces) frozen puff pastry, thawed
Poppy, sesame, or mustard seeds, optional
Mustard, for serving
Ketchup, for serving
Get the recipe: Pigs in a Blanket
When we look back upon these iconic staples of the 1960s, we notice that they were more than just meals-they mirrored the ideals, tastes, and inventions of the age. From the rise of convenience foods to the infusion of exotic cuisines, these recipes tell the tale of a time when family meals were beloved rituals.
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