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Here's a look back at some of the most popular dishes from the '50s, '60s, and '70s. ... Sweet Potato Casserole. ... General Mills single-handedly made chiffon cake into one of the most ubiquitous ...
Other popular recipes featured new-to-the-U.S. ingredients like pineapple and coconut, reflecting the era’s new obsession with global cuisine. Our Guide to Iconic American Foods in the 1950s ...
Tuna Noodle Casserole. ... Popular in the 1950s to the 1970s, fondue was the ultimate party meal. Everyone gathered around a pot of melted cheese and dipped in pieces of bread (or fruit, if you ...
Green bean casserole is an American baked dish consisting primarily of green beans, cream of mushroom soup, and french fried onions. It was popularized in the USA from a recipe printed on a soup can starting in the 1950s. It is a popular side dish for Thanksgiving dinners in the United States and has been described as iconic.
Jell-O, the quintessential American dessert, became increasingly popular in the 1950s as a creative ingredient for salads, puddings, and molded meat dishes. [23] Advertisements and cookbooks also marketed appliances like the refrigerator.
Cooking in earthenware containers has always been common in most cultures, but the idea of casserole cooking as a one-dish meal became popular in the United States in the twentieth century, especially in the 1950s when new forms of lightweight metal and glass cookware appeared on the market. By the 1970s casseroles took on a less-than ...
Tamale Pie. This Southwestern casserole of a saucy beef and chile base baked with cornbread on top is at least a century old. It may have originated in Texas, and was taught in some home economics ...
This is a list of notable casserole dishes. A casserole, probably from the archaic French word casse meaning a small saucepan, [1] is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan.