9 Weird Casseroles From the ’70s We All Secretly Loved
The 1970s were a golden age for quirky kitchen experiments, and nowhere was that more obvious than in the casserole dish. Back then, families leaned on canned goods, frozen veggies, and bold flavor mashups. These recipes showed up at potlucks, holiday spreads, and late-night suppers. They might look odd now, but they earned their place in food history.
Pineapple Casserole
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Pineapple casserole mixed sweet pineapple chunks with sharp Cheddar cheese and buttery cracker crumbs. It was popular in Southern gatherings and often appeared on Easter tables. The dish required only six ingredients and took under an hour to bake. Many cookbooks of the time highlighted it as a dessert or side.
Tuna Mushroom Casserole
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This bake was popularized through Betty Crocker guides and church cookbooks. Tuna mushroom casserole became a 1970s staple by combining pantry basics into a single dish. Canned tuna mixed with cream of mushroom soup and tender egg noodles formed the base, while a layer of buttery bread crumbs finished it off. Many families added frozen peas or green beans for extra color.
Chicken Divan
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This dish reflected the era’s love of shortcut sauces. Broccoli crowns were layered with chicken, then bathed in a mixture of condensed soup, mayonnaise, and a dusting of curry powder or Cheddar. Chicken Divan appeared often in Junior League and PTA fundraiser books. It saved time because it used leftovers and frozen vegetables.
Green Bean Casserole
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Though it debuted in the 1950s, green bean casserole gained massive popularity through the 1970s. Advertisements from Campbell’s Soup heavily promoted this dish. Canned green beans were stirred with cream of mushroom soup and milk, then crowned with crispy fried onions. The crunchy onion layer delivered texture, while the creamy base kept it rich.
Ham And Noodle Casserole
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Ham and noodle casserole earned its place as a clever way to use leftovers. Home cooks combined diced baked ham with egg noodles and cream of mushroom soup. Vegetables like carrots or broccoli were often stirred in for variety, and a blanket of melted cheese finished the dish. Its popularity was clear—The Good Housekeeping Cookbook’s 1971 edition featured it as a trusted choice for family dinners and potlucks.
Chicken Spaghetti Casserole
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Chicken spaghetti casserole stood out in the 1970s as a reliable crowd‑pleaser. Spaghetti noodles were tossed with shredded chicken, cream-based soups, and chopped bell peppers, then baked together in a single dish. Southern gatherings, especially reunions, often featured it because it stretched simple ingredients into a generous meal.
Funeral Potatoes
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This casserole used frozen hash browns, sour cream, and cream of chicken soup. Crushed cornflakes coated the top for crunch. The recipe spread through Mormon communities and quickly traveled beyond. Despite the somber nickname, it brought joy to many gatherings.
Classic Chicken Tetrazzini
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Chicken tetrazzini made a big return in the 1970s thanks to its practicality and comfort. This dish is basically layered spaghetti with diced chicken and mushrooms, all coated in a creamy sauce and finished with a sprinkle of Parmesan. Its make-ahead appeal and freezer-friendly reputation earned it a loyal following.
Old-School Squash Casserole
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This casserole is created with bright yellow squash mixed with onions, cheese, and crushed Ritz crackers. Southern Living issues from the 70s often featured it, too. Butter softened the squash before baking for a tender filling. The cracker topping offered a salty crunch. It became a side dish for Sunday dinners and church potlucks.
Sloppy Joe Casserole
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The sloppy joe took on a new life, layered with pasta and baked with cheese. The 1970s leaned into canned sauces and easy ground beef recipes, and this dish fit perfectly. Families enjoyed the familiar sweet-savory sauce baked into a hearty meal.
Reunion Pea Casserole
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A lesser-known favorite, this dish used black-eyed peas, sausage, and cheese for a rich, savory combination. It appeared often in community cookbooks across the South. The recipe embraces field peas like Lady Cream or Pinkeye.
Tater Tot Breakfast Bake
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Weekend brunch in the 1970s often featured a casserole that gave tater tots a starring role. Instead of a dinner side, the tots crowned a hearty mix of scrambled eggs, crisp bacon pieces, and melted cheese.
Okra And Rice Casserole
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This recipe showcased Southern produce, like okra and corn, combined with Cajun seasoning and breadcrumbs. It celebrated regional flavors while using minimal cookware. Okra added a slight bite and color, while buttery rice formed the base.
Shrimp And Grits Casserole
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The ‘70s saw cooks transform the traditional Southern pairing of shrimp and grits into a baked casserole. Layers of creamy grits supported seasoned shrimp, all brought together with a rich, flavorful gravy. A generous sprinkle of cheese melted as it baked.
Classic Sweet Potato Casserole
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Dubbed a holiday star, this casserole combined mashed sweet potatoes with sugar, eggs, and a buttery topping. Many versions used marshmallows, but others favored pecan streusel. The dish became a staple at Thanksgiving tables across the country during the 70s.