20 Depression Era Dinners That Fed a Whole Family on Almost Nothing and Still Taste Like Home

In the 1930s, many families fed a whole household on what we now spend on one fancy coffee. They had very little, but they never stopped cooking with love. These Depression era dinners got people through hard times, and they are still warm, filling and easy on the wallet today..

Depression era dinners: the poor man’s meal of potatoes, onions and hot dogs

Clara Cannucciari, who shared her childhood recipes on her YouTube show Great Depression Cooking, made this one famous. Her video of the Poorman’s Meal now has about 9.8 million views. It is just potatoes, onions and sliced hot dogs fried together in one pan until crispy and sweet. It is cheap, filling and honestly delicious. Would you eat this for dinner tonight?

You will need: 4 medium potatoes peeled and sliced, 1 large onion sliced, 4 hot dogs sliced into coins, 3 tablespoons oil, salt, pepper.

How to make it: Heat the oil in a large skillet over medium heat. Add the potatoes and onion, season, and cook 15 minutes, turning now and then, until tender and browned. Add the hot dogs and cook 5 more minutes until they are browned at the edges. Taste, add more salt and pepper, and serve hot.

Depression era dinners: Hoover stew with macaroni and hot dogs

Hoover stew was named, not kindly, after President Herbert Hoover, and it was a common sight in soup kitchens during the 1930s. It used what was cheap and easy to find: macaroni, sliced hot dogs, canned tomatoes and canned corn or beans. It is still a filling, kid friendly pot of comfort that costs very little to make.

You will need: 8 ounces elbow macaroni, 4 hot dogs sliced, 1 can (14.5 ounces) stewed tomatoes, 1 can (15 ounces) corn or beans drained, 1 small onion chopped, 1 tablespoon oil, salt, pepper.

How to make it: Cook the macaroni until tender and drain. In a big pot, cook the onion and hot dogs in oil for 5 minutes. Add the tomatoes and corn or beans and simmer 10 minutes. Stir in the macaroni, season with salt and pepper, and simmer 5 more minutes.

Depression casserole with beef, potatoes and tomato soup

When a little ground beef had to feed a big family, it got layered with sliced potatoes and a can of tomato soup. The potatoes soak up the sauce and turn soft and savory. This was the kind of dinner that filled every plate at the table. Would you add cheese on top, or keep it old school?

You will need: 1 pound ground beef, 1 onion chopped, 4 medium potatoes thinly sliced, 1 can (10.75 ounces) condensed tomato soup, 1/2 can water, salt, pepper.

How to make it: Heat the oven to 350 degrees F. Brown the beef and onion and season. Layer half the potatoes in a greased dish, then the beef, then the rest of the potatoes. Mix the soup and water and pour over the top. Cover and bake 1 hour, then uncover for 15 minutes.

Creamed chipped beef on toast

Thin dried beef in a simple white gravy, spooned over toast, was a thrifty favorite that stretched a small jar of meat into a hot meal. Later it became famous in the military mess hall, where it earned a much less polite nickname. Salty, creamy and very filling, it still tastes like home to many grandparents.

You will need: 4 ounces dried chipped beef chopped, 3 tablespoons butter, 3 tablespoons flour, 2 cups milk, black pepper, 4 slices toast.

How to make it: Melt the butter in a skillet and cook the beef for 2 minutes. Sprinkle in the flour and stir for 1 minute. Slowly whisk in the milk and simmer until thick, about 5 minutes. Season with pepper (it is already salty). Spoon over hot toast.

Depression era dinners: navy bean and ham hock soup

A bag of dry beans and one smoky ham hock could feed a family for days. Navy bean soup is so classic that a version has been served in the U.S. Senate restaurant for more than 100 years. It is thick, hearty and even better the next day. Serve it with a square of cornbread for the full experience.

You will need: 1 pound dry navy beans soaked overnight, 1 smoked ham hock, 1 onion chopped, 2 carrots diced, 2 celery stalks diced, 2 cloves garlic, 8 cups water, salt, pepper.

How to make it: Drain the beans and put everything except salt in a big pot. Bring to a boil, then simmer covered for about 2 hours until the beans are very soft. Pull the meat off the ham hock and return it to the pot. Mash some beans to thicken. Season to taste.

Fried cornmeal mush

Cornmeal was cheap, so many families cooked it into a thick mush for supper, poured the leftovers into a loaf pan, and fried slices the next morning. The outside turns crisp and golden while the inside stays soft. Eat it with maple syrup, or with a little gravy for a savory dinner side.

You will need: 1 cup cornmeal, 1 cup cold water, 3 cups boiling water, 1 teaspoon salt, 2 tablespoons butter or oil for frying, maple syrup.

How to make it: Mix the cornmeal with the cold water. Stir it into the boiling salted water and cook on low, stirring often, for 15 minutes. Pour into a greased loaf pan and chill overnight. Slice 1/2 inch thick and fry in butter about 4 minutes per side.

Milk toast for cold nights

Milk toast is about as simple as it gets: hot buttered toast in a bowl of warm milk with a little sugar or salt. Grandmas served it to kids who felt under the weather and to anyone who needed a warm supper on a cold, thin week. Did anyone ever make milk toast for you?

You will need: 2 slices bread, 1 tablespoon butter, 1 cup milk, 1 teaspoon sugar or a pinch of salt, a pinch of cinnamon.

How to make it: Toast the bread and spread with butter. Warm the milk in a small pot until steaming, not boiling. Put the toast in a bowl and pour the milk over. Sprinkle with sugar and cinnamon, or just salt and pepper. Eat with a spoon.

Depression era dinners: hamburger gravy over mashed potatoes

Half a pound of ground beef goes a long way when it is turned into a rich, peppery gravy. Pour it over a big pile of mashed potatoes and nobody leaves the table hungry. This one is still a weeknight hero, ready in about 20 minutes. Quick poll: A) Over mashed potatoes B) Over toast C) Over rice?

You will need: 1/2 pound ground beef, 1 small onion chopped, 3 tablespoons flour, 2 cups milk or broth, salt, pepper, mashed potatoes to serve.

How to make it: Brown the beef and onion in a skillet. Sprinkle the flour over and stir for 1 minute. Slowly pour in the milk or broth, stirring, and simmer until thick, about 5 minutes. Season generously with pepper and salt. Spoon over mashed potatoes.

Salmon patties from a can

Canned salmon was an affordable protein, and stretching it with crackers or bread crumbs turned one can into a family dinner. Salmon patties, or salmon croquettes, are crisp outside and tender inside. They are still a Southern favorite with a side of peas or mac and cheese. Do you eat yours with ketchup, tartar sauce, or plain?

You will need: 1 can (14.75 ounces) salmon drained, 1 egg, 1/2 cup crushed crackers, 1/4 cup minced onion, 1 tablespoon lemon juice, pepper, 3 tablespoons oil.

How to make it: Flake the salmon in a bowl, removing large bones and skin if you like. Mix in the egg, crackers, onion, lemon juice and pepper. Shape into 6 patties. Fry in hot oil over medium heat about 4 minutes per side until golden.

Peanut butter bread with no eggs or butter

Peanut butter bread was a clever Depression era recipe because it needs no eggs, no butter and no yeast. It bakes into a soft, slightly sweet loaf that tastes amazing toasted. Families ate it with jam for supper or packed it for lunch. It is perfect with a bowl of soup.

You will need: 2 cups flour, 1/2 cup sugar, 4 teaspoons baking powder, 1 teaspoon salt, 1 cup peanut butter, 1 1/2 cups milk.

How to make it: Heat the oven to 350 degrees F and grease a loaf pan. Whisk the flour, sugar, baking powder and salt. Stir in the milk and peanut butter until just combined. Spread in the pan and bake about 50 minutes until a toothpick comes out clean. Cool before slicing.

Depression era dinners: cabbage and noodles

Cabbage was one of the cheapest vegetables you could buy, and frying it slowly in butter with onions makes it sweet and silky. Toss it with egg noodles and you have the dish many Eastern European families call haluski. It is cozy, budget friendly and surprisingly hard to stop eating.

You will need: 1 small head cabbage chopped, 1 onion sliced, 4 tablespoons butter, 8 ounces egg noodles, salt, black pepper.

How to make it: Melt the butter in a large skillet and cook the onion for 5 minutes. Add the cabbage and cook on medium low, stirring now and then, for 20 minutes until soft and golden. Cook the noodles and drain. Toss everything together and season well with salt and lots of pepper.

Poor man’s husband casserole

This cheesy ground beef and noodle bake is a newer spin on old budget cooking, and it is trending again right now. It layers buttery egg noodles, a creamy cheese mix and a simple meat sauce. Like the thrifty dinners on this list, it feeds a crowd for little money. If you love old fashioned family suppers, you will also enjoy these retro dinners from the 1950s to the 1970s.

You will need: 8 ounces egg noodles, 1 pound ground beef, 1 can (15 ounces) tomato sauce, 1/2 cup sour cream, 4 ounces cream cheese softened, 1/4 cup sliced green onions, 1 cup shredded cheddar, salt, pepper.

How to make it: Heat the oven to 350 degrees F. Cook the noodles and drain. Brown the beef, add the tomato sauce and simmer 5 minutes. Mix the sour cream, cream cheese and onions. Layer noodles, cream mix and meat sauce in a dish. Top with cheddar and bake 25 minutes.

Eggs goldenrod on toast

Eggs goldenrod turns a few hard boiled eggs into a pretty supper. The whites go into a creamy white sauce over toast, and the yolks are pressed through a sieve on top so they look like the yellow goldenrod flowers that bloom along country roads. Have you ever heard of this one before today?

You will need: 6 hard boiled eggs, 3 tablespoons butter, 3 tablespoons flour, 2 cups milk, salt, pepper, 4 slices toast, paprika.

How to make it: Separate the yolks and whites and chop the whites. Melt the butter, stir in the flour, then whisk in the milk and simmer until thick. Add the whites and season. Spoon over toast and press the yolks through a sieve over the top. Finish with paprika.

Old fashioned bread pudding

Nothing went to waste in a Depression kitchen, and stale bread became a warm baked pudding with milk, eggs and a little sugar. Raisins were added when there were any. It is a sweet ending to a simple supper, and it makes the whole house smell like cinnamon.

You will need: 6 cups stale bread cubes, 2 1/2 cups milk, 3 eggs, 1/2 cup sugar, 1 teaspoon vanilla, 1 teaspoon cinnamon, 2 tablespoons melted butter, 1/2 cup raisins.

How to make it: Heat the oven to 350 degrees F and butter a baking dish. Spread the bread and raisins in the dish. Whisk the milk, eggs, sugar, vanilla, cinnamon and butter and pour over. Let it soak 15 minutes. Bake 40 to 45 minutes until puffed and set in the middle.

Fried bologna sandwiches

Bologna was cheap, and frying a thick slice until the edges curl and crisp makes it taste a whole lot fancier. Cut a small slit in the middle so it stays flat. Pile it on bread with mustard and a slice of cheese for a hot sandwich supper. Team mustard or team mayo?

You will need: 4 thick slices bologna, 4 slices American cheese, 8 slices bread, mustard, 1 tablespoon butter, sliced onion (optional).

How to make it: Cut a small slit from the center to the edge of each slice. Fry in butter over medium heat about 2 minutes per side until browned. Add a slice of cheese on top for the last 30 seconds. Toast the bread, spread with mustard, and build the sandwiches.

Depression era dinners: simple potato soup

Potatoes, an onion and some milk were enough for a warming pot of soup. Some cooks added tiny dumplings called rivels made from flour and egg. This version is creamy without any cream, and it is one of the cheapest Depression era dinners you can make today. Top it with pepper or a little cheese.

You will need: 5 medium potatoes diced, 1 onion chopped, 2 tablespoons butter, 4 cups water or broth, 2 cups milk, salt, pepper, chopped parsley.

How to make it: Melt the butter and cook the onion for 5 minutes. Add the potatoes and water or broth and simmer 15 minutes until tender. Mash some of the potatoes right in the pot to thicken. Stir in the milk, heat through without boiling, and season well.

Liver and onions

Organ meats were among the cheapest cuts at the butcher, and liver and onions was a regular supper in many homes. Love it or hate it, it is rich in iron and cooks in minutes. Soaking the liver in milk first gives a milder taste. Be honest: A) Love it B) Hate it C) Never tried it?

You will need: 1 pound beef or calf liver sliced, 1 cup milk, 1/2 cup flour, salt, pepper, 2 large onions sliced, 3 tablespoons butter.

How to make it: Soak the liver in milk for 30 minutes, then pat dry. Cook the onions slowly in half the butter until soft and golden, then set aside. Dredge the liver in seasoned flour and fry in the rest of the butter 2 minutes per side. Top with the onions.

Depression era dinners: chicken and dumplings that stretched one bird

One chicken could feed a big family when it was simmered into broth and filled with fluffy flour dumplings. The dumplings made the meal go further and turned it into a hearty, stick to your ribs supper. To many families, it still tastes like Sunday at Grandma’s house.

You will need: 1 whole chicken (about 4 pounds), 1 onion, 2 carrots, 2 celery stalks, 10 cups water, salt, pepper. Dumplings: 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, 3 tablespoons butter, 1 cup milk.

How to make it: Simmer the chicken with the vegetables in water for 1 hour. Remove, shred the meat and return it to the broth. Mix the dumpling flour, baking powder and salt, cut in the butter, then stir in the milk. Drop spoonfuls into the simmering broth, cover and cook 15 minutes without lifting the lid.

Depression cake with no eggs, milk or butter

Also called boiled raisin cake or poor man’s cake, Depression cake skips eggs, milk and butter, which were often hard to get or too expensive. Raisins, water, sugar and warm spices are simmered first, then mixed with flour. It bakes into a moist, spiced cake that tastes like the holidays.

You will need: 1 cup raisins, 1 cup water, 1 cup brown sugar, 1/3 cup shortening or oil, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, 2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt.

How to make it: Simmer the raisins, water, sugar, shortening and spices for 5 minutes, then cool. Heat the oven to 350 degrees F. Stir the flour, baking soda and salt into the raisin mix. Pour into a greased 8 inch pan and bake 35 to 40 minutes.

Water pie, the dessert made from almost nothing

Water pie is the ultimate make do dessert: water, flour, sugar, butter and vanilla baked in a crust. It sounds strange, but it sets into a sweet, buttery custard style filling. It went viral online not long ago, and people are still amazed it works. Which of these Depression era dinners will you try first?

You will need: 1 unbaked 9 inch pie crust, 1 1/2 cups water, 1 cup sugar, 4 tablespoons flour, 1 teaspoon vanilla, 5 tablespoons butter cut into small pieces.

How to make it: Heat the oven to 400 degrees F. Pour the water into the crust. Mix the flour and sugar and sprinkle it evenly over the water without stirring. Drizzle the vanilla and dot with butter. Bake 30 minutes, then lower to 375 degrees F and bake 30 more. Cool completely to set.