20 Lunch Lady Recipes That Taste Like the Best Day in the School Cafeteria
Do you still remember the smell of fresh rolls drifting out of the school kitchen? For a lot of us, the lunch lady was the hero of the day. She knew our names, slipped us an extra cookie and made food we still dream about. These lunch lady recipes bring back the best of the school cafeteria from the 1970s, 80s and 90s, rebuilt for your home kitchen with simple ingredients and easy steps. Grab a tray and take a trip back to childhood..
Lunch Lady Peanut Butter Bars
If you went to an American public school, you probably remember this square: a soft peanut butter base and a thick chocolate top. Lunch lady peanut butter bars were the dessert kids raced to the line for, and the recipe has been passed around church cookbooks and family kitchens for decades. They are chewy, salty sweet and they keep for days. Did your school cut them big or small?
You will need: 1 cup butter softened, 1 cup sugar, 1 cup packed brown sugar, 2 cups creamy peanut butter (divided), 2 eggs, 2 teaspoons vanilla, 2 cups all purpose flour, 2 cups quick oats, 1 teaspoon baking soda, 1/2 teaspoon salt. Frosting: 1/2 cup butter, 1/4 cup cocoa powder, 6 tablespoons milk, 3 1/2 cups powdered sugar, 1 teaspoon vanilla
How to make it: Heat the oven to 350°F and grease a rimmed half sheet pan. Beat the butter, both sugars and 1 cup of peanut butter until creamy, then beat in the eggs and vanilla. Mix in the flour, oats, baking soda and salt and press into the pan. Bake 15 to 18 minutes until light golden. Spread the remaining 1 cup of peanut butter over the warm bars and chill until set. For the frosting, bring butter, cocoa and milk to a boil, whisk in the powdered sugar and vanilla, and spread over the peanut butter layer. Chill and cut into squares.
Lunch Lady Rectangle Pizza
Pizza day was the best day of the week, and the slice was never a triangle. It was a crisp rectangle with a thin, bready crust, sweet tomato sauce and cheese baked edge to edge. Many school kitchens used big sheet pans, which is exactly why this lunch lady classic is so easy to copy at home. Cut it into squares and watch who grabs one first. Quick poll: corner piece or middle piece?
You will need: 1 pound pizza dough, 1 tablespoon olive oil, 1 cup pizza sauce, 1/2 teaspoon dried oregano, 3 cups shredded mozzarella, 1/2 cup cooked crumbled sausage or pepperoni (optional)
How to make it: Heat the oven to 450°F. Oil a rimmed half sheet pan and press the dough to the edges. Let it rest 10 minutes, then press again. Spread the sauce, sprinkle oregano and cover with cheese and toppings. Bake 14 to 18 minutes until the bottom is golden. Cool 5 minutes and cut into rectangles.
Lunch Lady Yeast Rolls With Butter
Ask anyone who grew up in the South or the Midwest and they will tell you about the rolls. Big, soft and golden, baked in giant pans, often from scratch early in the morning. Some kids traded their dessert for an extra one. The secret is a soft dough made with milk, butter and a little sugar, plus a brush of melted butter the second the pan comes out of the oven.
You will need: 1 cup warm milk, 1/4 cup warm water, 2 1/4 teaspoons instant yeast, 1/4 cup sugar, 1/4 cup melted butter plus more for brushing, 1 egg, 1 teaspoon salt, 4 cups all purpose flour
How to make it: Mix milk, water, yeast and sugar and rest 5 minutes. Add butter, egg, salt and flour and knead 6 to 8 minutes until soft and smooth. Cover and let rise 1 hour. Shape 15 balls and set them close together in a greased 9×13 pan. Rise 30 to 40 minutes. Bake at 375°F for 15 to 18 minutes. Brush with butter right away.
Chili and Cinnamon Rolls, the Lunch Lady Pairing
If you went to school in Nebraska, Kansas, Iowa or nearby, this one needs no explanation. A bowl of beefy chili next to a big, sweet cinnamon roll was the cold weather lunch kids still talk about. Some dunk the roll, some save it for dessert. Everyone else thinks it sounds strange until they try it. Poll time: A) dunk it, B) eat it after, C) never tried it?
You will need: For the chili: 1 pound ground beef, 1 onion diced, 2 cloves garlic, 1 can (15 oz) kidney beans drained, 1 can (15 oz) tomato sauce, 1 can (14.5 oz) diced tomatoes, 2 tablespoons chili powder, 1 teaspoon cumin, salt. For the rolls: 1 batch of the yeast roll dough above, 1/2 cup soft butter, 3/4 cup brown sugar, 1 tablespoon cinnamon, powdered sugar glaze
How to make it: Brown the beef with onion and garlic, drain, then add beans, tomato sauce, tomatoes and spices. Simmer 30 minutes. For the rolls, roll the dough into a big rectangle, spread with butter, sprinkle brown sugar and cinnamon, roll up and cut 12 slices. Rise 30 minutes and bake at 350°F for 22 to 25 minutes. Glaze while warm.
Crispy Chicken Patty Sandwich
The chicken patty on a soft bun was a lunch line favorite, especially when it came with a little cup of honey mustard. At home you can make the patties from ground chicken, so they stay juicy inside and crunchy outside. Make a double batch and freeze the extras for busy school nights. Did your school serve it with pickles, or plain?
You will need: 1 pound ground chicken, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 egg beaten, 1 cup panko or plain breadcrumbs, oil for frying, 4 soft buns, lettuce, pickles, mayo
How to make it: Mix the chicken with the seasonings and shape 4 thin patties. Dip each in egg, then press into the breadcrumbs. Pan fry in 1/4 inch of oil over medium heat 4 to 5 minutes per side until golden and 165°F inside. Drain on a rack. Serve on toasted buns with lettuce, pickles and mayo.
Lunch Lady Butter Cookies
Simple, pale gold and soft enough to melt in your mouth, these butter cookies showed up on the tray more often than anyone could count. A lunch lady could bake hundreds at once, and the smell filled the hallway before the bell rang. They need just a handful of pantry ingredients. Do you remember the ones with a little dab of frosting on top?
You will need: 1 cup butter softened, 1/2 cup sugar, 1 egg yolk, 1 1/2 teaspoons vanilla, 1/4 teaspoon salt, 2 1/4 cups all purpose flour
How to make it: Heat the oven to 350°F. Beat butter and sugar until fluffy, then add the yolk, vanilla and salt. Mix in the flour until just combined. Pipe or roll into 1 inch balls and flatten slightly on a lined sheet. Bake 10 to 12 minutes until the edges are barely golden. Cool on the pan for 5 minutes.
Taco Day Beef Tacos
Taco day meant crunchy shells, seasoned ground beef, shredded lettuce and bright orange cheese. Some schools served it as a taco boat or a build your own taco bar. It is still one of the easiest family dinners there is, and kids love making their own just like they did in the cafeteria. Hard shell or soft? Tell us your team.
You will need: 1 pound ground beef, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 2/3 cup water, 8 to 10 hard taco shells, shredded lettuce, shredded cheddar, diced tomato, sour cream
How to make it: Brown the beef in a skillet and drain. Stir in the spices and water and simmer 5 to 8 minutes until thick. Warm the shells in a 350°F oven for 5 minutes. Fill with beef, then lettuce, cheese and tomato. Set everything out taco bar style and let everyone build their own.
Salisbury Steak With Mashed Potatoes and Gravy
This was the plate that came with a big scoop of mashed potatoes and plenty of brown gravy. A tender beef patty simmered in onion gravy is pure comfort, and it is cheap to make for a crowd. The cafeteria version was soft and saucy. This one keeps that feel but adds real browned onions for deeper flavor.
You will need: 1 1/2 pounds ground beef, 1/3 cup breadcrumbs, 1 egg, 1 tablespoon Worcestershire sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 onion sliced, 2 tablespoons butter, 2 tablespoons flour, 2 cups beef broth, mashed potatoes for serving
How to make it: Mix beef, breadcrumbs, egg, Worcestershire, salt and pepper. Shape 6 oval patties and brown 3 minutes per side, then set aside. Cook the onion in butter until soft, stir in flour, then whisk in broth until it thickens. Return the patties, cover and simmer 15 minutes until cooked through. Spoon over mashed potatoes.
Lunch Lady Buttered Corn
Sweet, buttery corn sat in its own little square on the tray, and somehow it tasted better there than anywhere else. The lunch lady trick was simple: butter, a pinch of sugar and a little salt. It takes 10 minutes and turns a bag of frozen corn into a side kids actually eat. Did you eat the corn first or save it for last?
You will need: 4 cups frozen corn kernels, 3 tablespoons butter, 1 teaspoon sugar, 1/2 teaspoon salt, 2 tablespoons water or milk, black pepper
How to make it: Add the corn, water and butter to a saucepan. Cover and cook over medium heat 6 to 8 minutes, stirring once or twice. Uncover, stir in the sugar and salt and cook 1 to 2 minutes more so the butter coats every kernel. Taste and add pepper.
Sloppy Joes, the Messiest Lunch Lady Classic
Napkins were never enough on sloppy joe day. Sweet and tangy beef piled on a soft bun is one of those meals that make grown adults smile. The homemade version takes 20 minutes and tastes far better than sauce from a can. Poll: A) plain bun, B) toasted bun, C) with a slice of cheese, D) with pickles?
You will need: 1 pound ground beef, 1/2 onion diced, 1/2 green bell pepper diced, 1 clove garlic, 3/4 cup ketchup, 1 tablespoon brown sugar, 1 tablespoon yellow mustard, 1 teaspoon Worcestershire sauce, 1/4 cup water, salt and pepper, 4 to 6 hamburger buns
How to make it: Brown the beef with onion and pepper, then drain. Add garlic for 1 minute. Stir in ketchup, brown sugar, mustard, Worcestershire and water. Simmer 10 to 15 minutes until thick. Season to taste and spoon onto toasted buns.
School Chocolate Sheet Cake
A square of chocolate cake with a shiny layer of frosting was the reason a lot of kids finished their vegetables. School cooks made it in huge sheet pans, so it stayed moist and was easy to cut. This one bowl version bakes in a 9×13 pan and gets frosted while warm, so the top turns fudgy. Love nostalgic sweets? Try our homemade snack cakes that taste just like your childhood lunchbox next.
You will need: 2 cups flour, 2 cups sugar, 3/4 cup cocoa powder, 1 1/2 teaspoons baking soda, 1 teaspoon salt, 2 eggs, 1 cup buttermilk, 1/2 cup oil, 2 teaspoons vanilla, 1 cup hot coffee or hot water. Frosting: 1/2 cup butter, 1/3 cup cocoa, 1/3 cup milk, 3 cups powdered sugar
How to make it: Heat the oven to 350°F and grease a 9×13 pan. Whisk the dry ingredients, then add eggs, buttermilk, oil and vanilla. Stir in the hot coffee; the batter will be thin. Bake 30 to 35 minutes. For the frosting, bring butter, cocoa and milk to a boil, whisk in powdered sugar and pour over the warm cake.
Friday Fish Square Sandwich
On many Fridays the menu said fish, and that meant a crispy square of breaded fish on a bun with tartar sauce. Making it at home with a fresh white fish fillet is quick, and the crunchy coating stays crisp when you bake it on a rack. Kids who say they do not like fish often change their minds with this one.
You will need: 1 pound cod or pollock fillets cut into 4 squares, 1/2 cup flour, 1 egg, 1 cup panko, 1/2 teaspoon paprika, salt, 4 soft buns, cheese slices (optional). Tartar sauce: 1/2 cup mayo, 2 tablespoons chopped pickles, 1 teaspoon lemon juice
How to make it: Heat the oven to 425°F and set a rack on a sheet pan. Season the fish, dip in flour, then egg, then panko mixed with paprika. Spray with oil and bake 12 to 15 minutes until crisp and the fish flakes easily. Stir together the tartar sauce. Serve on buns with cheese and sauce.
Lunch Lady Baked Macaroni and Cheese
The lunch lady version of mac and cheese was creamy, a little firm on top and cut into neat squares. That was the baked kind, made with a simple cheese sauce and plenty of cheddar. It is the side dish that disappears first at every potluck. Tell us: crispy top or extra creamy?
You will need: 1 pound elbow macaroni, 4 tablespoons butter, 1/4 cup flour, 3 cups milk, 1 teaspoon salt, 1/2 teaspoon dry mustard, 4 cups shredded cheddar, 1/2 cup breadcrumbs (optional)
How to make it: Heat the oven to 350°F. Cook the macaroni 2 minutes short of the package time and drain. Melt butter, whisk in flour for 1 minute, then whisk in milk and cook until thick. Stir in salt, mustard and 3 cups of cheese. Mix with the pasta, pour into a 9×13 dish, top with the rest of the cheese and crumbs. Bake 25 minutes.
Cafeteria Apple Crisp Squares
Fall menus brought warm apple crisp with a crunchy oat topping, and the whole school smelled like cinnamon. It is one of the easiest desserts you can make with a bag of apples, and it is just as good cold the next day in a lunchbox. Ice cream on top is optional but highly encouraged.
You will need: 6 cups peeled sliced apples, 1/4 cup sugar, 1 teaspoon cinnamon, 1 tablespoon lemon juice. Topping: 1 cup flour, 1 cup old fashioned oats, 3/4 cup brown sugar, 1/2 teaspoon salt, 1/2 cup cold butter
How to make it: Heat the oven to 350°F. Toss the apples with sugar, cinnamon and lemon juice and spread in a greased 9×13 pan. Mix flour, oats, brown sugar and salt, then cut in the butter until crumbly. Scatter over the apples. Bake 40 to 45 minutes until bubbly and golden. Cool 20 minutes before cutting.
Spaghetti and Meat Sauce Day
Spaghetti day was a messy, happy day. A pile of noodles, a ladle of meat sauce and a sprinkle of Parmesan, often with garlic toast on the side. The school style sauce is mild and a little sweet, which is exactly why kids loved it. One big pot feeds a crowd for very little money.
You will need: 1 pound spaghetti, 1 pound ground beef, 1 onion diced, 2 cloves garlic minced, 1 can (28 oz) crushed tomatoes, 1 can (6 oz) tomato paste, 1 teaspoon Italian seasoning, 1 teaspoon sugar, salt and pepper, grated Parmesan
How to make it: Brown the beef with the onion, drain, then add garlic for 1 minute. Stir in tomatoes, paste, seasoning and sugar. Simmer 25 to 30 minutes, adding a splash of water if it gets thick. Cook the spaghetti, drain, and top with sauce and Parmesan.
Golden Grilled Cheese
Some school kitchens baked grilled cheese on big sheet pans so every sandwich came out evenly toasted with the cheese perfectly melted. That trick works at home too when you need to feed a lot of hungry kids at once. Use soft white bread and American cheese for the true lunch line taste.
You will need: 8 slices white bread, 4 tablespoons soft butter, 8 slices American or mild cheddar cheese
How to make it: Heat the oven to 425°F with a sheet pan inside for 5 minutes. Butter one side of each slice of bread. Place 4 slices butter side down on the hot pan, add 2 slices of cheese to each and top with bread, butter side up. Bake 6 minutes, flip and bake 4 to 6 minutes more until golden.
Baked Chicken Nuggets
Nugget day was always a good day, especially with a little cup of barbecue sauce for dipping. These homemade ones are baked, use real chicken breast and come out crisp thanks to toasted panko. Kids can help with the dipping and coating, which makes dinner a little more fun. Barbecue, ketchup or honey mustard?
You will need: 1 1/2 pounds boneless chicken breast cut into bite size pieces, 1 1/2 cups panko, 2 tablespoons melted butter, 1/2 cup flour, 2 eggs beaten, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt
How to make it: Heat the oven to 425°F. Toast the panko with the butter in a skillet until golden. Mix the flour with the seasonings. Coat the chicken in flour, then egg, then panko. Bake on a greased rack 15 to 18 minutes until the chicken reaches 165°F.
Homemade Corn Dogs
Corn dog day felt like the county fair had come to school. A sweet cornbread coating around a hot dog, dipped in ketchup or mustard. These are fried at home in a deep pot, and the batter takes five minutes to mix. Ketchup team or mustard team?
You will need: 8 hot dogs, 8 wooden skewers, 1 cup yellow cornmeal, 1 cup flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 egg, 1 cup milk, oil for frying
How to make it: Heat 3 inches of oil to 350°F in a heavy pot. Pat the hot dogs dry and push in the skewers. Whisk the dry ingredients, then add the egg and milk. Pour the batter into a tall glass. Dip each hot dog, turning to coat, and fry 3 to 4 minutes until deep golden. Drain on paper towels.
School Thanksgiving Turkey and Gravy
The school Thanksgiving lunch was a big deal: sliced turkey, mashed potatoes, gravy, a roll and maybe a spoonful of cranberry sauce. It is also a perfect way to use leftover turkey, and a quick pan gravy makes it taste like the holiday all over again. Which side did you always ask for more of?
You will need: 1 pound sliced cooked turkey, 3 tablespoons butter, 3 tablespoons flour, 2 cups turkey or chicken broth, 1/2 teaspoon poultry seasoning, salt and pepper, 4 cups hot mashed potatoes
How to make it: Melt the butter in a skillet, whisk in the flour and cook 1 to 2 minutes until light brown. Slowly whisk in the broth and simmer until thick. Add poultry seasoning, salt and pepper. Lay the turkey slices in the gravy, cover and warm 5 minutes. Serve over mashed potatoes.
Lunch Lady Chocolate Pudding Cups
That little cup of chocolate pudding was a prize on any tray. Homemade pudding is silky, rich and ready in about 10 minutes on the stove. Pour it into small cups so everyone gets their own, just like in the cafeteria. Which lunch lady classic would you bring back to the menu tomorrow? Tell us in the comments.
You will need: 1/2 cup sugar, 3 tablespoons cocoa powder, 3 tablespoons cornstarch, 1/4 teaspoon salt, 2 1/2 cups milk, 2 ounces chopped chocolate, 1 tablespoon butter, 1 teaspoon vanilla
How to make it: Whisk the sugar, cocoa, cornstarch and salt in a saucepan. Slowly whisk in the milk. Cook over medium heat, stirring, until it bubbles and thickens, about 6 to 8 minutes. Take it off the heat and stir in the chocolate, butter and vanilla. Pour into cups, press plastic wrap on the surface and chill 2 hours.
