The Family Dinner Everyone Made in Every Decade Since the 1920s (19 Recipes That Bring It All Back)

Every decade has a dinner that tells its story. Some came from hard times, some from new kitchen gadgets, and some from a recipe on the back of a soup can. This trip through 100 years of the American family dinner has one or two classic meals for each decade, from the 1920s to today, and every slide comes with a recipe you can make this week. Get ready for a lot of “my mom made that.” Which decade is your dinner from..

1920s: Chicken a la King

Back in the 1920s, a fancy dinner at home often meant creamed chicken over toast. Chicken a la king, with its rich cream sauce, mushrooms and bits of red pimiento, showed up at hotel dining rooms, ladies lunches and family tables alike. It was a smart way to stretch leftover chicken into something that felt special. Served in a puff pastry shell or over toast points, it still feels a little elegant today.

You will need: 3 cups cooked chicken (diced), 4 tbsp butter, 8 oz mushrooms (sliced), 1 small green pepper (diced), 1/4 cup flour, 1 1/2 cups chicken broth, 1 cup milk or half and half, 1 small jar pimientos (drained), salt and pepper, toast or puff pastry shells.

How to make it: 1. Melt the butter and cook the mushrooms and green pepper 5 minutes. 2. Stir in the flour and cook 1 minute. 3. Slowly whisk in the broth and milk and simmer until thick. 4. Add the chicken and pimientos and heat through. 5. Season and spoon over toast or into pastry shells.

1920s Family Dinner: Sunday Pot Roast

In the 1920s, Sunday dinner was a big deal, and a pot roast was the star. A cheap, tough cut of beef cooked low and slow with onions, carrots and potatoes became fork tender and fed the whole family, with leftovers for Monday. Many of our grandparents still remember the smell of it filling the house after church. It is the original Sunday family dinner. Was Sunday pot roast a thing at your house?

You will need: 3 to 4 lb beef chuck roast, 2 tsp salt, 1 tsp pepper, 2 tbsp oil, 2 onions (quartered), 4 carrots (chunks), 1 1/2 lb small potatoes, 3 cloves garlic, 2 cups beef broth, 2 sprigs thyme.

How to make it: 1. Season the roast and brown it well in the oil in a Dutch oven. 2. Add the onions, garlic, broth and thyme. 3. Cover and bake at 300 F for 2 hours. 4. Add the carrots and potatoes and bake 1 1/2 hours more, until the meat falls apart.

1930s Family Dinner: Depression Era Beef Stew

During the Great Depression, families learned to make a little meat go a very long way. A pot of stew with a small amount of beef, lots of potatoes, carrots and onions, and whatever else was in the garden could feed a big family for days. It is humble food, but it is deeply comforting, and it might be the most budget friendly dinner in this whole list.

You will need: 1 lb beef stew meat, 2 tbsp flour, 2 tbsp oil, 1 onion, 4 potatoes, 4 carrots, 2 celery ribs, 1 can diced tomatoes, 4 cups beef broth, 1 bay leaf, salt and pepper.

How to make it: 1. Toss the beef in the flour and brown it in the oil. 2. Add the onion and cook 3 minutes. 3. Add the broth, tomatoes and bay leaf, cover and simmer 1 hour. 4. Add the chopped potatoes, carrots and celery and simmer 40 minutes more, until tender. Season and serve with bread.

1930s: Creamed Chipped Beef on Toast

Salty dried beef in a simple white sauce over toast was cheap, filling and quick, so it became a staple in the 1930s and later in military mess halls. Some people love it, some people have a joke name for it, but almost everybody has a story about it. Quick poll: (A) loved it, (B) never had it, (C) my dad made it every week, or (D) please never again?

You will need: 5 oz dried beef (chopped), 3 tbsp butter, 3 tbsp flour, 2 cups milk, black pepper, pinch of cayenne, 4 slices toast.

How to make it: 1. Melt the butter, whisk in the flour and cook 1 minute. 2. Slowly whisk in the milk and simmer until thick. 3. Stir in the dried beef, pepper and cayenne and heat 2 minutes. 4. Spoon over hot toast.

1940s: Wartime Meatloaf

With meat rationed during World War II, home cooks stretched ground beef with oats or breadcrumbs, onions and a tangy topping. The result was the meatloaf many of us still crave. It is tender, it slices well and it makes the best cold sandwich the next day. Do you top yours with ketchup, a brown sugar glaze or gravy? Every family seems to have its own rule.

You will need: 1 1/2 lb ground beef, 3/4 cup quick oats or breadcrumbs, 1 onion (grated), 1 egg, 1/2 cup milk, 1 tsp salt, 1/2 tsp pepper. Glaze: 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp vinegar.

How to make it: 1. Mix the beef, oats, onion, egg, milk, salt and pepper gently. 2. Shape into a loaf on a lined pan. 3. Stir together the glaze and spread half on top. 4. Bake at 350 F for 50 minutes, add the rest of the glaze and bake 10 minutes more, until 160 F inside.

1940s: Spam and Potato Hash

Canned meat like Spam became a wartime staple because it kept well and did not need a fridge. Fried up with potatoes and onions, it turned into a crispy, salty skillet dinner that soldiers and families both remember. Top it with a fried egg and it is still one of the cheapest, tastiest dinners you can make in 20 minutes.

You will need: 1 can (12 oz) Spam or other canned luncheon meat (diced), 4 cooked potatoes (diced), 1 onion (diced), 2 tbsp oil or butter, black pepper, 4 eggs (optional).

How to make it: 1. Heat the oil in a cast iron skillet and cook the onion 3 minutes. 2. Add the diced meat and fry until browned. 3. Add the potatoes, press down and cook without stirring 5 minutes, then flip and brown. 4. Season with pepper and top with fried eggs.

1950s Family Dinner: Tuna Noodle Casserole

Nothing says 1950s family dinner like a bubbling tuna noodle casserole. Canned soup made creamy casseroles fast and easy for busy moms, and this one became an icon. Egg noodles, tuna, peas and a crunchy topping baked until golden. It is cheap, it reheats well, and it tastes exactly like childhood for millions of Americans. Did you grow up with potato chip topping or breadcrumbs?

You will need: 8 oz egg noodles, 2 cans (5 oz) tuna (drained), 1 can cream of mushroom soup, 1 cup milk, 1 cup frozen peas, 1 cup shredded cheddar, 1 cup crushed potato chips or buttered breadcrumbs.

How to make it: 1. Cook the noodles until just tender and drain. 2. Mix the soup and milk, then fold in the noodles, tuna, peas and half the cheese. 3. Spread in a baking dish and top with the rest of the cheese and the chips. 4. Bake at 375 F for 25 minutes, until bubbly.

1950s: Salisbury Steak With Mushroom Gravy

When Swanson rolled out its TV dinners in the 1950s, families started eating in front of the television, and Salisbury steak became a classic of the tray dinner. The homemade version is so much better: juicy beef patties in a rich onion and mushroom gravy. Serve it with mashed potatoes and peas for the full retro plate. Did you ever eat dinner on a TV tray?

You will need: 1 1/2 lb ground beef, 1/2 cup breadcrumbs, 1 egg, 1 tbsp Worcestershire, salt and pepper, 1 tbsp oil, 1 onion (sliced), 8 oz mushrooms (sliced), 2 tbsp flour, 2 cups beef broth.

How to make it: 1. Mix the beef, breadcrumbs, egg, Worcestershire, salt and pepper and shape 6 oval patties. 2. Brown them in the oil and set aside. 3. Cook the onion and mushrooms in the pan, stir in the flour, then whisk in the broth. 4. Return the patties and simmer 15 minutes, until cooked through.

1960s: Beef Stroganoff

In the 1960s, beef stroganoff was the dinner party dish that made home cooks feel worldly. Tender strips of beef and mushrooms in a sour cream sauce over buttered egg noodles felt rich and special, yet it is ready in about 30 minutes. It is still one of the most loved family dinner recipes of all time. Do you serve yours over noodles, rice or mashed potatoes? For more mid century comfort food, see our retro dinners from the 1950s to the 1970s.

You will need: 1 lb sirloin (thin strips), salt and pepper, 2 tbsp butter, 1 onion (sliced), 8 oz mushrooms, 2 tbsp flour, 1 1/2 cups beef broth, 1 tsp Dijon mustard, 3/4 cup sour cream, 12 oz egg noodles.

How to make it: 1. Season the beef and sear it quickly in butter, then set aside. 2. Cook the onion and mushrooms 6 minutes. 3. Stir in the flour, then the broth and mustard, and simmer until thick. 4. Off the heat, stir in the sour cream and beef. 5. Serve over cooked noodles.

1960s: Cheese Fondue Night

Fondue pots were one of the hottest wedding gifts of the late 1960s and 1970s, and fondue night turned dinner into a party. Everybody gathers around the pot, dips bread and veggies into melted Swiss cheese, and tries not to drop anything. Grab a vintage pot at a thrift store or just use a small saucepan. Do you still have a fondue pot hiding in a cupboard?

You will need: 8 oz Gruyere (grated), 8 oz Emmental or Swiss (grated), 2 tbsp cornstarch, 1 clove garlic (halved), 1 1/4 cups dry white wine or low sodium chicken broth, 1 tbsp lemon juice, pinch of nutmeg, cubed bread, apples, steamed broccoli and potatoes for dipping.

How to make it: 1. Toss the cheese with the cornstarch. 2. Rub the pot with garlic, add the wine or broth and lemon juice and bring to a simmer. 3. Add the cheese a handful at a time, stirring until smooth. 4. Add nutmeg and keep warm over a low flame. Dip and enjoy.

1970s Family Dinner: Homemade Hamburger Skillet

Boxed hamburger helper dinners hit stores in 1971 and became a busy family favorite. The homemade version tastes even better and uses simple pantry staples: ground beef, elbow pasta, milk, cheese and a few spices, all in one pan. It is cheap, fast and kid approved. Who else remembers the glove on the box?

You will need: 1 lb ground beef, 1 small onion, 2 cups elbow macaroni (uncooked), 2 cups beef broth, 1 cup milk, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp chili powder, 1 1/2 cups shredded cheddar, salt and pepper.

How to make it: 1. Brown the beef and onion in a large skillet and drain. 2. Add the pasta, broth, milk and spices. 3. Bring to a boil, cover and simmer 12 minutes, stirring now and then, until the pasta is tender. 4. Stir in the cheese until melted.

1970s: Quiche Lorraine

Quiche became a trendy American dinner in the 1970s, served at brunch, potlucks and fern filled restaurants everywhere. A buttery crust filled with eggs, cream, bacon and Swiss cheese is simple to make and feels a little fancy. Serve it with a green salad and you have a perfect light supper. Team quiche for dinner or quiche for breakfast only?

You will need: 1 unbaked 9 inch pie crust, 6 slices bacon (cooked and crumbled), 1 1/2 cups shredded Swiss cheese, 4 eggs, 1 1/2 cups half and half, 1/2 tsp salt, 1/4 tsp pepper, pinch of nutmeg.

How to make it: 1. Blind bake the crust at 400 F for 10 minutes. 2. Scatter the bacon and cheese in the crust. 3. Whisk the eggs, half and half, salt, pepper and nutmeg and pour over. 4. Bake at 350 F for 35 to 40 minutes, until just set. Rest 10 minutes before slicing.

1980s: Pasta Primavera

Pasta primavera was born at a famous New York restaurant in the 1970s and became the dinner of the 1980s, when everyone wanted lighter, veggie packed pasta. It is a colorful bowl of spaghetti tossed with spring vegetables, a little cream and lots of Parmesan. It is a great way to use up whatever veggies are in your fridge. What veggies would you throw in?

You will need: 12 oz spaghetti, 2 tbsp olive oil, 1 cup broccoli florets, 1 zucchini (sliced), 1 red pepper (strips), 1 cup peas, 1 cup cherry tomatoes, 2 cloves garlic, 1/2 cup cream, 1/2 cup grated Parmesan, basil, salt and pepper.

How to make it: 1. Cook the spaghetti and save 1/2 cup of the water. 2. Saute the broccoli, zucchini and pepper in oil 5 minutes, then add the peas, tomatoes and garlic for 2 minutes. 3. Add the cream and Parmesan. 4. Toss in the pasta, loosen with pasta water and top with basil.

1980s: Blackened Chicken

Cajun cooking swept the country in the 1980s, and “blackened” was suddenly on every menu. The idea is simple: coat chicken or fish in a bold spice mix and sear it in a very hot cast iron pan so it gets a dark, smoky crust. Serve it with rice and a squeeze of lemon. Do you like your food mild, a little spicy, or bring on the heat?

You will need: 4 boneless chicken breasts (pounded even), 2 tbsp melted butter, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1/2 tsp oregano, 1/2 tsp cayenne, 1 tsp salt, 1/2 tsp black pepper, lemon wedges.

How to make it: 1. Mix the spices. 2. Brush the chicken with butter and coat both sides with the spice mix. 3. Heat a cast iron skillet until very hot and cook the chicken 5 to 6 minutes per side, until 165 F inside. 4. Rest 5 minutes and serve with lemon.

1990s: Chicken Caesar Wraps

In the 1990s, wraps were everywhere, and the chicken Caesar wrap was king. Grilled chicken, crisp romaine, Parmesan and creamy Caesar dressing rolled into a big tortilla felt fresh, modern and portable. They are still a great quick dinner or lunchbox hero. Did you have a favorite 90s wrap spot? Tell us what you ordered.

You will need: 2 grilled chicken breasts (sliced), 1 head romaine (chopped), 1/2 cup Caesar dressing, 1/2 cup shaved Parmesan, 1 cup croutons (crushed), 4 large flour tortillas, black pepper.

How to make it: 1. Toss the romaine with the dressing, Parmesan and croutons. 2. Warm the tortillas so they fold easily. 3. Fill each with salad and sliced chicken. 4. Roll up tightly, folding in the sides, and cut in half.

2000s: Mini Cheeseburger Sliders

The 2000s were all about mini food, and sliders were the star of every party and game night. Baking them all at once on a tray of soft rolls makes them perfect for a family dinner. Melty cheese, juicy beef and a buttery top. Sliders made a weeknight family dinner feel like a party. How many sliders can you eat in one sitting? Be honest, we will not tell.

You will need: 1 1/2 lb ground beef, 1 small onion (grated), salt and pepper, 6 slices American or cheddar cheese, 12 slider rolls (in one slab), 2 tbsp melted butter, 1 tsp sesame seeds, pickles and ketchup.

How to make it: 1. Press the beef evenly into a lined 9×13 pan, top with the onion, salt and pepper and bake at 400 F for 15 minutes; drain. 2. Slice the rolls in half as one slab and set the bottoms on a tray. 3. Add the beef, cheese and pickles, then the tops. 4. Brush with butter, add sesame seeds and bake 10 minutes.

2010s Family Dinner: Sheet Pan Chicken and Vegetables

The 2010s gave us the sheet pan dinner, and busy families never looked back. Chicken thighs, potatoes and vegetables roast together on one pan, with almost no dishes to wash. Food blogs and social media made it the most shared family dinner idea of the decade. What is your favorite one pan dinner? This one is a great place to start.

You will need: 6 bone-in chicken thighs, 1 1/2 lb baby potatoes (halved), 1 lb broccoli or green beans, 1 red onion (wedges), 3 tbsp olive oil, 2 tsp garlic powder, 2 tsp paprika, 1 tsp dried oregano, salt and pepper, lemon.

How to make it: 1. Toss the potatoes and onion with half the oil and spices on a sheet pan. 2. Rub the chicken with the rest and nestle it on the pan. 3. Roast at 425 F for 25 minutes. 4. Add the broccoli and roast 15 minutes more, until the chicken reaches 175 F. Squeeze lemon over.

2020s: Air Fryer Crispy Chicken

If one gadget defines this decade, it is the air fryer. Crispy, golden chicken with a fraction of the oil and no pot of hot grease on the stove has made it a weeknight hero. Kids love it, grown ups love it, and dinner is done in about 20 minutes. Do you own an air fryer yet? Many people say they use it more than their oven.

You will need: 1 1/2 lb chicken tenders, 1 cup panko, 1/2 cup grated Parmesan, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, 2 eggs (beaten), cooking spray, honey mustard or ranch to dip.

How to make it: 1. Mix the panko, Parmesan, garlic powder, paprika and salt. 2. Dip each tender in egg, then press into the crumbs. 3. Spray lightly and air fry at 400 F for 10 to 12 minutes, flipping halfway, until 165 F inside. 4. Serve with your favorite dip.

2020s Family Dinner: Birria Tacos

Birria tacos took over social media in the early 2020s with that famous dip into a cup of rich, red consomme. The beef is slow cooked with dried chiles and spices until it falls apart, then tucked into crispy, cheesy tortillas. It takes time, but it is a weekend project the whole family will remember. Have you jumped on the birria taco trend yet?

You will need: 3 lb beef chuck (chunks), 4 dried guajillo chiles and 2 ancho chiles (seeded), 1 onion, 4 cloves garlic, 1 can diced tomatoes, 1 tsp cumin, 1 tsp oregano, 2 bay leaves, 4 cups beef broth, corn tortillas, shredded Oaxaca or mozzarella cheese, cilantro and onion.

How to make it: 1. Soak the chiles in hot water 10 minutes and blend with the onion, garlic, tomatoes and spices. 2. Brown the beef, add the sauce, broth and bay leaves, and simmer covered 3 hours until tender. 3. Shred the beef. 4. Dip tortillas in the fat on top of the broth, fill with beef and cheese and crisp in a skillet. 5. Serve with a cup of broth for dipping.