20 Side Dishes From the ’70s That Deserve a Comeback
Bringing Back Some Forgotten Favorites
The 1970s gave us plenty of memorable food trends, and while some are probably better left in the past, others deserve another chance. Family dinners, neighborhood potlucks, and holiday gatherings featured all kinds of creative side dishes made with inexpensive ingredients and simple cooking methods. From creamy casseroles to colorful salads, these recipes were popular for good reason, even if they've since fallen out of fashion. Here are 20 nostalgic side dishes from the '70s that we'd love to see back on the dinner table.
1. Broccoli Rice Casserole
Broccoli rice casserole was a familiar sight at family dinners throughout the 1970s, especially when there were plenty of mouths to feed. Made with cooked rice, broccoli, condensed soup, and often processed cheese, it was affordable and surprisingly filling. The ingredients might sound basic, but the creamy texture and cheesy flavor made it hard to resist.
2. Carrot & Raisin Salad
Back when mayonnaise-based salads were everywhere, carrot and raisin salad was a particularly popular choice. Shredded carrots and sweet raisins were tossed with a creamy dressing, sometimes with crushed pineapple thrown in for extra sweetness. Its bright orange color made it stand out among the heavier dishes at potlucks and barbecues. If you're looking for a refreshing side dish that doesn't require any cooking, this one's worth bringing back.
3. Scalloped Corn
Canned corn was a pantry staple in the '70s, and scalloped corn was one of the tastiest ways to use it. Typically made with eggs, milk, butter, and crushed crackers, this baked dish had a soft interior and a slightly crispy topping. Families loved how easily it came together using ingredients they already had in the kitchen. It's especially delicious served alongside roasted chicken or a traditional meatloaf.
4. Waldorf Salad
Although Waldorf salad dates back to the 1890s, it remained a familiar addition to American dinner tables during the 1970s. Crisp apples, celery, walnuts, and grapes were commonly combined with a mayonnaise-based dressing for a sweet and crunchy side. Swapping some of the mayonnaise for Greek yogurt makes it a little lighter and more modern without losing what made it so popular.
5. Green Pea Salad
Cold pea salad was a dependable potluck favorite that appeared in plenty of variations throughout the decade. Many recipes combined sweet green peas with diced onions, cheddar cheese, bacon, and a creamy mayonnaise dressing. Since it could be prepared ahead of time, hosts had one less thing to worry about while everything else was cooking. Its combination of sweet, salty, and tangy flavors still makes it a great addition to summer cookouts.
6. Pineapple Cheese Casserole
Southern households were particularly fond of pineapple cheese casserole, an unusual dish that brought sweet fruit and savory ingredients together. Canned pineapple chunks, shredded cheddar cheese, sugar, and flour were topped with buttery crackers before baking. It might sound like a strange combination today, but the contrasting flavors work surprisingly well together.
7. Creamed Pearl Onions
Creamed pearl onions added a little elegance to family dinners without calling for especially expensive ingredients. Small, tender onions were covered in a rich white sauce made with butter, flour, and milk or cream. Their natural sweetness balanced the savory sauce, making them an especially tasty accompaniment to roast beef. While peeling fresh pearl onions can be tedious, frozen ones make this forgotten side much easier to prepare.
8. Seven-Layer Salad
Few dishes captured the colorful presentation trends of the 1970s quite like seven-layer salad. Usually assembled in a clear glass bowl, it featured distinct layers of lettuce, peas, onions, celery, bacon, cheese, and creamy dressing, although recipes varied. Half the fun was admiring all those colorful layers before anyone started serving themselves. It's worth reviving for parties, especially since you can put it together long before your guests arrive.
9. Harvard Beets
Harvard beets were an old-fashioned vegetable dish that continued appearing on American tables during the '70s. Sliced cooked beets were coated in a glossy sweet-and-sour sauce traditionally made with sugar, vinegar, and a little cornstarch. The result was a brightly colored side dish with a distinctively tangy flavor. Even people who usually find plain boiled beets boring might enjoy this more flavorful version.
10. Stuffed Tomatoes
Long before stuffed vegetables became a common sight on restaurant menus, home cooks were making their own versions using ripe tomatoes. Popular fillings included breadcrumbs, cooked rice, herbs, onions, and grated cheese, with the tomatoes baked until tender. They were an appealing way to serve vegetables without resorting to another creamy casserole. When tomatoes are in season, this vintage recipe is definitely worth revisiting.
11. Watergate Salad
Watergate salad became a popular American potluck dish during the 1970s, thanks largely to the convenience of instant pistachio pudding mix. Crushed pineapple, miniature marshmallows, whipped topping, and chopped nuts created a sweet, fluffy mixture with its signature pale green color. Despite being called a salad, it could easily pass for dessert by today's standards. Still, it's a fun, nostalgic addition to holiday spreads, especially when served in small portions.
12. Baked Zucchini With Parmesan
Home gardeners with more zucchini than they knew what to do with often turned to simple baked vegetable dishes. One popular preparation involved layering zucchini slices with butter, breadcrumbs, and Parmesan cheese before baking everything until golden. The topping provided a satisfying crunch while letting the vegetable's mild flavor come through. It's a tasty, uncomplicated alternative to some of the more elaborate vegetable recipes you'll find today.
13. Copper Penny Carrots
Copper penny carrots got their name from the round carrot slices that gave this colorful marinated salad its distinctive appearance. The cooked carrots were traditionally mixed with onions, green bell peppers, and a tangy dressing often made with tomato soup, vinegar, and sugar. After a few hours in the refrigerator, the vegetables absorbed the dressing and developed a delicious sweet-and-sour flavor. This make-ahead recipe deserves another chance, especially if you enjoy serving cold vegetable sides at gatherings.
14. Spinach Soufflé
Frozen spinach was a convenient ingredient in many 1970s kitchens, and spinach soufflé put it to good use. Home cooks combined spinach with eggs, cheese, and seasonings to create a fluffy baked side dish that felt a little fancier than ordinary cooked greens. Some versions relied on packaged mixes or prepared frozen products, making the process even easier. Making it from scratch is a great way to add more vegetables to a traditional family dinner.
15. Ambrosia Salad
Ambrosia salad had been around for generations before the '70s, but the decade embraced particularly creamy versions of this Southern favorite. Mandarin oranges, pineapple, coconut, and miniature marshmallows were often mixed with sour cream or whipped topping. The result was sweet, colorful, and incredibly easy to prepare without ever turning on the oven. Although it's more of a fruit dessert than a traditional side dish, it still deserves an occasional spot at family gatherings.
16. Baked Acorn Squash With Brown Sugar
Long before roasted squash became a regular feature on trendy restaurant menus, families were enjoying baked acorn squash with butter and brown sugar. The squash was typically halved, seeded, and roasted until the flesh was tender enough to scoop out with a spoon. Some recipes also called for a little cinnamon or maple syrup to add even more sweetness. This comforting dish is especially appealing during fall, when squash is plentiful and relatively inexpensive.
17. Creamed Cucumbers
Creamed cucumber salad was a refreshing choice during warm-weather dinners, particularly in Midwestern households. Thin cucumber slices were combined with onions and a dressing made from sour cream, vinegar, sugar, and fresh dill. Letting the salad chill before serving gave the flavors time to develop while keeping the vegetables pleasantly crisp. Its cool, tangy flavor makes it a perfect match for grilled meats and heavier picnic foods.
18. Cauliflower With Cheese Sauce
Cauliflower wasn't always roasted with elaborate spice blends or turned into substitutes for other foods. During the '70s, one popular preparation involved steaming or boiling the florets before covering them in a warm cheddar cheese sauce. The mild vegetable tasted wonderful with the rich topping, making it much more appealing to picky eaters. It's a simple, satisfying dish that proves cauliflower doesn't need much fuss to taste good.
19. Three-Bean Salad
Three-bean salad was a dependable fixture at picnics, church suppers, and backyard gatherings throughout the decade. Most versions featured green beans, yellow wax beans, and kidney beans tossed with sliced onions and a sweet vinegar dressing. Unlike mayonnaise-based salads, it held up well when transported and could be prepared ahead without losing its appeal. Bringing it back would add a colorful, protein-rich option to modern barbecue spreads.
20. Duchess Potatoes
Duchess potatoes offered a more decorative alternative to ordinary mashed potatoes, making them especially popular for formal dinners and holiday meals. The preparation involved mixing mashed potatoes with egg yolks and butter, then piping the mixture into elegant swirls before baking. Their golden edges and creamy centers looked impressive, even though the recipe didn't call for any particularly unusual ingredients. If you want to add a little retro elegance to your next dinner party, these potatoes deserve a spot on the menu.
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