14 Forgotten Casserole Recipes from the 1970s

Some of my warmest food memories come from old family kitchens. The kind with wood cabinets, patterned floors, and a big casserole dish always baking in the oven. Back then, casseroles ruled dinner tables.

They were simple, filling, and made to feed a crowd. That is why I wanted to bring back Forgotten Casserole Recipes from the 1970s. These dishes were popular for a reason.

They used easy pantry foods, saved time, and tasted comforting. Many of them slowly faded away, but they still deserve love.

In this post, I share classic 1970s casseroles that are cozy, budget-friendly, and perfect for home cooks today. If you miss old-school dinners or want simple meals that work every time, you are in the right place.

Why 1970s Casserole Recipes Still Matter

Casseroles from the 1970s were made for real life. Busy parents. Tight budgets. Big families. They used canned soups, frozen veggies, pasta, rice, and ground meat. Everything went into one dish.

One oven. One cleanup. I still make these meals when I want comfort without stress. They are perfect for seniors, busy cooks, and anyone who wants a warm meal without fancy steps.

Tips for Making Vintage Casseroles

Before we start, here are my best tips. First, use a 9×13 inch casserole dish. That size works for most recipes. Second, don’t skip the topping. Crushed chips, breadcrumbs, or cheese add crunch. Third, let the casserole rest after baking.

This helps it set. Then, serve it warm. You can make casseroles ahead. Assemble the dish, cover it, and refrigerate. Bake it when you need it. Feel free to swap ingredients. Use what you have on hand. Now, let’s dive into the recipes.

1. Tuna Noodle Casserole

Tuna noodle casserole is a true 1970s classic. I remember my mom making it on busy nights. It’s the ultimate comfort food. Creamy sauce, tender noodles, and flavorful tuna make it a hit. The crispy potato chip topping adds a nice crunch. This recipe is simple and uses pantry staples. It’s best for feeding a hungry family without much fuss. I love how it comes together in one dish. Give this forgotten gem a try tonight. It will transport you back in time.

Serve: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Ingredients:

• 8 oz egg noodles
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup milk
• 2 cans (5 oz each) tuna, drained
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• 1 cup crushed potato chips
• Salt and pepper to taste

How To Make:

1. Preheat your oven to 375°F.
2. Cook the egg noodles as per the package instructions. Drain them well.
3. In a large bowl, mix the cream of mushroom soup and milk. Stir until smooth.
4. Add the drained tuna, frozen peas, and cooked noodles to the bowl. Mix everything gently.
5. Fold in half of the shredded cheese. Season with salt and pepper.
6. Pour the mixture into a greased casserole dish.
7. Sprinkle the remaining cheese on top. Then, add the crushed potato chips evenly.
8. Bake for 25-30 minutes. The top should be golden and bubbly.
9. Let it cool for 5 minutes before serving. Enjoy!

2. Green Bean Casserole

This casserole is a holiday favorite. But in the 1970s, it was served year-round. I love its creamy texture and crispy onion topping. It uses canned green beans and cream of mushroom soup. It’s simple and delicious. This dish is best for potlucks and family gatherings. It always gets compliments. I make it often for my friends. They always ask for the recipe. It’s a vintage dish that never fails.

Serve: 8 | Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes

Ingredients:

• 2 cans (14.5 oz each) green beans, drained
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1 teaspoon soy sauce
• 1/4 teaspoon black pepper
• 1 can (6 oz) French fried onions

How To Make:

1. Preheat your oven to 350°F.
2. In a large bowl, combine the cream of mushroom soup, milk, soy sauce, and black pepper. Mix well.
3. Add the drained green beans to the bowl. Stir until the beans are coated.
4. Fold in half of the French fried onions.
5. Pour the mixture into a greased casserole dish.
6. Bake for 25 minutes.
7. Take the dish out of the oven. Sprinkle the remaining onions on top.
8. Bake for 5 more minutes. The onions should be golden.
9. Let it sit for a few minutes before serving.

3. Chicken and Rice Casserole

This casserole is pure comfort food. Tender chicken and fluffy rice bake in a creamy sauce. I love how hearty it is. In the 1970s, it was a staple for Sunday dinners. It’s easy to make with leftover chicken. This dish is best for a cozy night in. It warms you up from the inside. My family requests it often. It’s a filling meal that everyone enjoys.

Serve: 6 | Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes

Ingredients:

• 1 cup uncooked white rice
• 2 cups cooked chicken, shredded
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of celery soup
• 1 cup chicken broth
• 1 cup frozen mixed vegetables
• 1/2 cup milk
• 1 teaspoon onion powder
• Salt and pepper to taste

How To Make:

1. Preheat your oven to 350°F.
2. In a large bowl, mix both cream soups, chicken broth, and milk. Stir until smooth.
3. Add the uncooked rice, shredded chicken, frozen vegetables, onion powder, salt, and pepper. Mix well.
4. Pour the mixture into a greased casserole dish.
5. Cover the dish with foil.
6. Bake for 1 hour. Remove the foil and bake for 10 more minutes.
7. The rice should be tender and the sauce bubbly.
8. Let it cool for 10 minutes before serving.

4. Beef Stroganoff Casserole

This casserole takes the classic stroganoff and makes it easier. Egg noodles and beef in a sour cream sauce bake to perfection. I love its rich flavor. In the 1970s, it was a fancy weeknight meal. It’s hearty and satisfying. This dish is best for impressing guests with little effort. I serve it with a simple salad. It feels special without the work.

Serve: 6 | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes

Ingredients:

• 8 oz egg noodles
• 1 pound ground beef
• 1 onion, chopped
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste

How To Make:

1. Preheat your oven to 375°F.
2. Cook the egg noodles as per the package instructions. Drain and set aside.
3. In a skillet, cook the ground beef and onion over medium heat. Cook until the beef is browned. Drain any fat.
4. In a large bowl, mix the cream of mushroom soup, sour cream, milk, garlic powder, salt, and pepper.
5. Add the cooked noodles and beef mixture to the bowl. Stir until combined.
6. Pour the mixture into a greased casserole dish.
7. Sprinkle the shredded cheese on top.
8. Bake for 25-30 minutes. The cheese should be melted and bubbly.
9. Let it cool for 5 minutes before serving.

5. Hamburger Casserole

This casserole is a family favorite. Ground beef, pasta, and tomatoes come together in a cheesy bake. I love how kid-friendly it is. In the 1970s, it was known as “goulash” or “American chop suey.” It’s filling and flavorful. This dish is best for a busy weeknight. It comes together in no time. I often double the recipe for leftovers. They taste great the next day.

Serve: 6 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cups uncooked elbow macaroni
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup water
• 1 teaspoon Italian seasoning
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

How To Make:

1. Preheat your oven to 350°F.
2. In a skillet, cook the ground beef, onion, and bell pepper over medium heat. Cook until the beef is browned. Drain any fat.
3. In a large bowl, combine the cooked beef mixture, uncooked macaroni, tomato sauce, diced tomatoes, water, Italian seasoning, salt, and pepper.
4. Pour the mixture into a greased casserole dish.
5. Cover the dish with foil.
6. Bake for 30 minutes.
7. Remove the foil and stir the casserole.
8. Sprinkle the cheese on top.
9. Bake for 10 more minutes. The cheese should be melted.
10. Let it cool for 5 minutes before serving.

6. Potato Chip Casserole

Yes, you read that right! Potato chips are the star in this casserole. It’s a crunchy, creamy, and salty dish. I love its unique texture. In the 1970s, it was a potluck sensation. It uses canned chicken and cream soup. This dish is best for those who love salty snacks. It’s a fun throwback recipe. I make it for game days. It always surprises people in a good way.

Serve: 6 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes

Ingredients:

• 2 cans (5 oz each) canned chicken, drained
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup sour cream
• 1 cup crushed potato chips
• 1 cup frozen peas
• 1/2 cup chopped celery
• 1/2 cup mayonnaise
• Salt and pepper to taste

How To Make:

1. Preheat your oven to 350°F.
2. In a large bowl, mix the cream of chicken soup, sour cream, and mayonnaise until smooth.
3. Add the canned chicken, crushed potato chips, frozen peas, and chopped celery. Stir gently.
4. Season with salt and pepper.
5. Pour the mixture into a greased casserole dish.
6. Bake for 20-25 minutes. The top should be lightly browned.
7. Let it cool for 5 minutes before serving.

7. Spam Casserole

Spam was popular in the 1970s. This casserole turns it into a hearty meal. I love its savory flavor. Spam is combined with potatoes and cheese. It’s surprisingly delicious. This dish is best for using pantry staples. It’s a forgotten recipe worth trying. I serve it with a side of applesauce. The sweet and salty mix is perfect.

Serve: 6 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour

Ingredients:

• 1 can (12 oz) Spam, cubed
• 4 cups peeled and diced potatoes
• 1 onion, chopped
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

How To Make:

1. Preheat your oven to 375°F.
2. In a large bowl, combine the cubed Spam, diced potatoes, and chopped onion.
3. In another bowl, mix the cream of mushroom soup, milk, garlic powder, salt, and pepper.
4. Pour the soup mixture over the Spam and potatoes. Stir to coat.
5. Transfer everything to a greased casserole dish.
6. Cover with foil and bake for 30 minutes.
7. Remove the foil and sprinkle the cheese on top.
8. Bake for 15 more minutes. The potatoes should be tender.
9. Let it cool for 10 minutes before serving.

8. Macaroni and Cheese Casserole

This isn’t just any mac and cheese. It’s a baked casserole with a crispy topping. I love its gooey center and crunchy top. In the 1970s, it was made with processed cheese for extra creaminess. This dish is best for comfort food lovers. It’s always a crowd-pleaser. I add a dash of hot sauce for kick. It makes the flavor pop.

Serve: 8 | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes

Ingredients:

• 8 oz elbow macaroni
• 2 cups shredded cheddar cheese
• 1 can (10.5 oz) cheddar cheese soup
• 1 cup milk
• 1/2 cup sour cream
• 1/2 teaspoon mustard powder
• 1 cup breadcrumbs
• 2 tablespoons melted butter
• Salt and pepper to taste

How To Make:

1. Preheat your oven to 350°F.
2. Cook the macaroni as per the package instructions. Drain and set aside.
3. In a large saucepan, combine the cheddar cheese soup, milk, sour cream, and mustard powder. Heat over medium heat until warm.
4. Add 1 1/2 cups of shredded cheese. Stir until melted.
5. Add the cooked macaroni to the sauce. Stir to coat.
6. Pour the mixture into a greased casserole dish.
7. In a small bowl, mix the breadcrumbs and melted butter. Sprinkle over the macaroni.
8. Top with the remaining 1/2 cup cheese.
9. Bake for 25-30 minutes. The top should be golden.
10. Let it cool for 5 minutes before serving.

9. Shepherd’s Pie Casserole

This casserole is a twist on the classic shepherd’s pie. Ground beef and veggies are topped with mashed potatoes. I love its hearty layers. In the 1970s, it was a complete meal in one dish. It’s comforting and filling. This dish is best for a cold night. It will warm you up. I use leftover mashed potatoes. It saves time and tastes great.

Serve: 6 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 1 cup frozen mixed vegetables
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup beef broth
• 1 teaspoon Worcestershire sauce
• 4 cups mashed potatoes (prepared)
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

How To Make:

1. Preheat your oven to 375°F.
2. In a skillet, cook the ground beef and onion over medium heat. Cook until the beef is browned. Drain any fat.
3. Add the frozen vegetables, cream of mushroom soup, beef broth, Worcestershire sauce, salt, and pepper. Stir and simmer for 5 minutes.
4. Pour the beef mixture into a greased casserole dish.
5. Spread the mashed potatoes evenly over the beef layer.
6. Sprinkle the shredded cheese on top.
7. Bake for 30-35 minutes. The cheese should be melted and bubbly.
8. Let it cool for 10 minutes before serving.

10. Broccoli Rice Casserole

This casserole is creamy and cheesy. Broccoli and rice bake in a delicious sauce. I love its green color and fresh taste. In the 1970s, it was a side dish for holidays. But it’s hearty enough to be a main course. This dish is best for vegetarians. It’s a healthy option. I sometimes add almonds for crunch. It adds a nice texture.

Serve: 6 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour

Ingredients:

• 2 cups cooked white rice
• 2 cups chopped broccoli florets
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• 1/2 cup milk
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup chopped onion
• Salt and pepper to taste

How To Make:

1. Preheat your oven to 350°F.
2. In a large bowl, mix the cream of mushroom soup, sour cream, and milk until smooth.
3. Add the cooked rice, chopped broccoli, 1 cup of cheese, chopped onion, salt, and pepper. Stir well.
4. Pour the mixture into a greased casserole dish.
5. Sprinkle the remaining 1/2 cup cheese on top.
6. Bake for 40-45 minutes. The broccoli should be tender.
7. Let it cool for 5 minutes before serving.

11. Cornbread Casserole

This casserole is like a savory corn pudding. It’s sweet, creamy, and delicious. I love its golden top. In the 1970s, it was served with barbecue or chili. It’s easy to make with Jiffy mix. This dish is best for potlucks. It always disappears fast. I bring it to family reunions. Everyone loves it.

Serve: 8 | Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes

Ingredients:

• 1 box (8.5 oz) Jiffy cornbread mix
• 1 can (15 oz) cream-style corn
• 1 can (15 oz) whole kernel corn, drained
• 1 cup sour cream
• 1/2 cup melted butter
• 2 eggs, beaten
• 1 cup shredded cheddar cheese

How To Make:

1. Preheat your oven to 350°F.
2. In a large bowl, combine all ingredients except the cheese. Mix well.
3. Pour the mixture into a greased casserole dish.
4. Bake for 40 minutes.
5. Sprinkle the cheese on top.
6. Bake for 5 more minutes. The cheese should be melted.
7. Let it cool for 10 minutes before serving.

12. Sweet Potato Casserole

This casserole is a dessert-like side dish. Sweet potatoes are topped with marshmallows. I love its sweet and creamy texture. In the 1970s, it was a Thanksgiving must-have. But it’s great any time of year. This dish is best for those with a sweet tooth. It’s always a hit. I make it for holiday dinners. It brings back fond memories.

Serve: 8 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Ingredients:

• 3 cups mashed sweet potatoes
• 1/2 cup milk
• 1/4 cup melted butter
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 2 cups mini marshmallows

How To Make:

1. Preheat your oven to 350°F.
2. In a large bowl, mix the mashed sweet potatoes, milk, melted butter, brown sugar, vanilla, and cinnamon until smooth.
3. Pour the mixture into a greased casserole dish.
4. Bake for 20 minutes.
5. Remove from the oven and top with marshmallows.
6. Bake for 10 more minutes. The marshmallows should be golden.
7. Let it cool for 5 minutes before serving.

13. French Toast Casserole

This casserole turns French toast into a bake. It’s perfect for breakfast or brunch. I love its custardy center. In the 1970s, it was called “overnight French toast.” You prepare it the night before. This dish is best for lazy weekends. It’s a treat for the whole family. I serve it with fresh berries. The combination is delightful.

Serve: 8 | Prep Time: 15 minutes + overnight | Cook Time: 45 minutes | Total Time: 1 hour + overnight

Ingredients:

• 1 loaf French bread, cut into cubes
• 6 eggs
• 2 cups milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 cup raisins (optional)
• 1/2 cup chopped pecans (optional)
• Maple syrup for serving

How To Make:

1. Grease a casserole dish. Place the bread cubes in the dish.
2. In a large bowl, whisk the eggs, milk, sugar, vanilla, and cinnamon.
3. Pour the egg mixture over the bread cubes. Press down so the bread absorbs the liquid.
4. Cover and refrigerate overnight.
5. In the morning, preheat your oven to 350°F.
6. If using, sprinkle raisins and pecans on top.
7. Bake for 40-45 minutes. The top should be golden and set.
8. Let it cool for 5 minutes. Serve with maple syrup.

14. Pizza Casserole

This casserole tastes like pizza in a dish. Pasta, pepperoni, and cheese bake together. I love its spicy flavor. In the 1970s, it was a kid-friendly meal. It’s fun and easy to make. This dish is best for pizza lovers. It’s a crowd-pleaser. I let everyone add their own toppings. It makes dinner interactive and fun.

Serve: 6 | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes

Ingredients:

• 8 oz rotini pasta
• 1 pound ground beef
• 1 onion, chopped
• 1 can (15 oz) pizza sauce
• 1 cup sliced pepperoni
• 1 green bell pepper, chopped
• 2 cups shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

How To Make:

1. Preheat your oven to 375°F.
2. Cook the pasta as per the package instructions. Drain and set aside.
3. In a skillet, cook the ground beef and onion over medium heat. Cook until the beef is browned. Drain any fat.
4. In a large bowl, combine the cooked pasta, beef mixture, pizza sauce, pepperoni, bell pepper, Italian seasoning, salt, and pepper.
5. Stir in 1 cup of cheese.
6. Pour the mixture into a greased casserole dish.
7. Top with the remaining 1 cup cheese.
8. Bake for 25-30 minutes. The cheese should be melted and bubbly.
9. Let it cool for 5 minutes before serving.