Welcome to this collection of delicious recipes! Each recipe has been carefully crafted with detailed instructions and ingredient lists to help you create amazing dishes.
Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.
Table of Contents
- 1 Tuna Noodle Casserole
- 2 Tuna Noodle Casserole
- 3 Green Bean Casserole
- 4 Green Bean Casserole
- 5 Seven-Layer Casserole
- 6 Seven-Layer Casserole
- 7 John Wayne Casserole
- 8 John Wayne Casserole
- 9 Beef Noodle Casserole
- 10 Beef Noodle Casserole
- 11 Chili Mac Casserole
- 12 Chili Mac Casserole
- 13 Eggplant Parmesan Casserole
- 14 Eggplant Parmesan Casserole
- 15 Ham Potato Casserole
- 16 Ham Potato Casserole
- 17 Chicken Rice Casserole
- 18 Chicken Rice Casserole
- 19 Broccoli Cheese Casserole
- 20 Broccoli Cheese Casserole
- 21 Ground Beef Casserole
- 22 Ground Beef Casserole
- 23 Impossible Hamburger Pie
- 24 Impossible Hamburger Pie
- 25 1970s Macaroni Casserole
- 26 1970s Macaroni Casserole
- 27 Tater Tot Casserole
- 28 Tater Tot Casserole
- 29 King Ranch Chicken
- 30 King Ranch Chicken
- 31 Hash Brown Casserole
- 32 Hash Brown Casserole
- 33 Cheesy Hamburger Casserole
- 34 Cheesy Hamburger Casserole
- 35 Sloppy Joe Casserole
- 36 Sloppy Joe Casserole
- 37 Stuffed Pepper Casserole
- 38 Stuffed Pepper Casserole
- 39 Beef Enchilada Casserole
- 40 Beef Enchilada Casserole
- 41 Pierogi Casserole
- 42 Pierogi Casserole
- 43 Philly Cheesesteak Casserole
- 44 Philly Cheesesteak Casserole
- 45 Sweet Potato Casserole
- 46 Sweet Potato Casserole
- 47 Cauliflower Cheese Casserole
- 48 Cauliflower Cheese Casserole
- 49 Zucchini Beef Casserole
- 50 Zucchini Beef Casserole
- 51 Spinach Artichoke Casserole
- 52 Spinach Artichoke Casserole
- 53 Mexican Cornbread Casserole
- 54 Mexican Cornbread Casserole
- 55 Bacon Cheeseburger Casserole
- 56 Bacon Cheeseburger Casserole
- 57 Pasta Hamburger Casserole
- 58 Pasta Hamburger Casserole
- 59 Cheesy Vegetable Casserole
- 60 Cheesy Vegetable Casserole
Tuna Noodle Casserole
Cozyla Digital Calendar+ 15.6'' Touch Wall Planner
Check PriceThis is the casserole that defined an era, and for good reason. Every mom in the 70s had her own version, but they all shared that same creamy, comforting soul that could turn a Tuesday night into something special. The secret to elevating this classic above the ordinary is using good quality tuna and not overcooking your noodles—they’ll continue to soften in the oven, so you want them just shy of al dente when you drain them.
What really makes this dish shine is the crispy topping. Those buttery breadcrumbs or crushed potato chips create a textural contrast that takes it from simple to sublime. This is the kind of dinner your kids will request by name, and the leftovers (if there are any) are somehow even better the next day.
Ingredients
Method
- Preheat oven to 375°F and grease a 9x13-inch baking dish.
- Cook egg noodles according to package directions until just shy of al dente, then drain well.
- In a large bowl, combine the cream of mushroom soup, milk, black pepper, and garlic powder until smooth.
- Add the cooked noodles, tuna, peas, celery, and cheddar cheese to the soup mixture and stir until everything is well combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- In a small bowl, toss the crushed potato chips or breadcrumbs with melted butter, then sprinkle over the top of the casserole.
- Bake for 25-30 minutes until bubbly around the edges and the topping is golden brown.
- Let stand for 5 minutes before serving.
Green Bean Casserole
No Thanksgiving table was complete without this creamy, crispy-topped wonder, and honestly, it deserves a spot at your dinner table year-round. The magic happens when those tender green beans meet the rich mushroom sauce and get crowned with those addictive fried onions. While the original version called for all condensed soup, I’ve found that adding a splash of soy sauce and a pinch of garlic powder brings out flavors that make everyone wonder what your secret is.
The key is not to overdo it in the oven—you want everything heated through and bubbly, with those onions golden but not burned. Make it ahead if you’re juggling multiple dishes; just add the onion topping right before baking so they stay perfectly crispy.
Ingredients
Method
- Preheat your oven to 350°F.
- In a large mixing bowl, stir together the cream of mushroom soup, milk, soy sauce, black pepper, and garlic powder until smooth and well combined.
- Add the drained green beans and 1 1/3 cups of the French fried onions to the soup mixture and stir until the beans are evenly coated.
- Pour the mixture into a 9x13-inch baking dish and spread it out evenly.
- Bake uncovered for 25 minutes until the casserole is hot and bubbly.
- Remove from oven and sprinkle the remaining 1 1/3 cups French fried onions evenly over the top.
- Return to oven and bake for an additional 5 minutes until the onions are golden brown.
- Let cool for 5 minutes before serving.
Seven-Layer Casserole
This one-dish wonder earned its name honestly—seven distinct layers that somehow meld into pure comfort food magic. Ground beef on the bottom, rice, onions, peppers, and more building up to a tomato sauce finale. What makes this casserole so brilliant is that you don’t have to pre-cook a thing. Just layer everything raw right in the pan, and the oven does all the work while the flavors marry together beautifully.
The trick is to use enough liquid so the rice cooks through completely—don’t skimp on that tomato juice. Cover it tightly with foil for most of the baking time to trap the steam, then uncover at the end to let the top get a little caramelized. It’s hearty enough to feed a crowd and costs pennies to make, which is probably why it was on constant rotation in homes across America.
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish or large casserole dish.
- Layer the ingredients in this exact order: spread uncooked rice evenly on the bottom, then layer the corn over the rice.
- In a bowl, mix together the tomato sauce and water or tomato juice, then pour half of this mixture over the corn layer.
- Crumble the raw ground beef evenly over the tomato mixture and season with salt, pepper, and chili powder.
- Layer the sliced onions over the ground beef, followed by the green bell pepper rings.
- Pour the remaining tomato sauce mixture over the top and arrange the bacon pieces on the very top layer.
- Cover the dish tightly with aluminum foil and bake for 75 minutes.
- Remove the foil and bake for an additional 15 minutes to allow the top to brown slightly.
- Let the casserole rest for 10 minutes before serving to allow the layers to set.
John Wayne Casserole
Named after “The Duke” himself, this hearty Tex-Mex casserole became a potluck legend in the 1970s and it’s easy to see why. With layers of flaky biscuit crust, seasoned beef, and a creamy, spicy topping loaded with cheese, it’s the kind of dish that disappears fast at any gathering. The secret is in that bottom layer – using refrigerated biscuit dough creates the most wonderful buttery foundation that soaks up all those delicious flavors without getting soggy.
What I love most about this casserole is how it bridges the gap between a Mexican-inspired dish and classic American comfort food. The sour cream and mayo mixture might sound unusual, but trust me, it creates this incredibly rich, tangy layer that balances the seasoned beef perfectly. Make sure to let it rest for about 5 minutes after baking so the layers set up nicely when you cut into it.
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- Press biscuit dough into the bottom of the prepared baking dish, stretching to cover the entire bottom and slightly up the sides.
- In a large skillet over medium-high heat, brown the ground beef with diced onion until fully cooked, then drain excess fat and stir in taco seasoning according to package directions.
- Spread the seasoned beef mixture evenly over the biscuit dough layer.
- In a medium bowl, combine sour cream, mayonnaise, 1 cup of shredded cheese, and green chiles, then spread this mixture over the beef layer.
- Top with remaining 1 cup of cheese, diced tomatoes, and sliced black olives.
- Bake for 35-40 minutes until the biscuit crust is golden brown and the cheese is melted and bubbly.
- Let stand for 5 minutes before cutting into squares and serving.
Beef Noodle Casserole
This is the casserole that epitomizes 70s comfort food – simple, satisfying, and made with ingredients you probably already have in your pantry. It’s the dish our moms turned to on busy weeknights when they needed something filling that the whole family would actually eat without complaint. The combination of tender egg noodles, seasoned ground beef, and a creamy tomato sauce creates pure nostalgia in every bite.
The beauty of this recipe is its versatility and forgiving nature. You can assemble it in the morning, refrigerate it, and pop it in the oven when you get home from work. I always add an extra handful of cheese on top during the last 10 minutes of baking for that irresistible golden, bubbly finish. It reheats beautifully too, which means leftovers for lunch are just as good as the original dinner.
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish, then cook egg noodles according to package directions until al dente and drain.
- In a large skillet, brown ground beef with chopped onion and garlic over medium-high heat until meat is fully cooked, then drain excess fat.
- Add tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper to the beef mixture and simmer for 5 minutes.
- In a large bowl, combine cooked noodles, sour cream, cottage cheese, and 1 cup of shredded cheddar cheese, mixing well.
- Spread half of the noodle mixture in the prepared baking dish, top with half of the meat sauce, then repeat layers.
- Cover with aluminum foil and bake for 25 minutes.
- Remove foil, sprinkle remaining 1 cup of cheddar cheese on top, and bake uncovered for an additional 10 minutes until cheese is melted and bubbly.
- Allow to rest for 5 minutes before serving.
Chili Mac Casserole
Combining two beloved classics – chili and mac and cheese – into one glorious casserole was pure genius from the 1970s. This is the ultimate kid-friendly dinner that adults secretly love just as much. The pasta soaks up all that rich, spicy chili flavor while the cheese creates a gooey, comforting blanket over everything. It’s hearty enough to satisfy the biggest appetites and stretches beautifully when you’re feeding a crowd.
My favorite trick with this casserole is to use a combination of sharp cheddar and Monterey Jack cheeses – the cheddar brings bold flavor while the Jack melts like a dream. Don’t skip browning the beef properly; those caramelized bits add so much depth to the final dish. And if you have picky eaters, you can easily adjust the heat level in the chili seasoning to keep everyone happy at the dinner table.
Ingredients
Method
- Preheat oven to 375°F and grease a large 9x13-inch baking dish, then cook macaroni according to package directions until al dente, drain, and set aside.
- In a large pot or Dutch oven, brown ground beef with diced onion over medium-high heat, breaking up the meat as it cooks, then drain excess fat.
- Add kidney beans, tomato sauce, diced tomatoes, chili powder, cumin, garlic powder, salt, and pepper to the beef mixture and simmer for 10 minutes, stirring occasionally.
- Stir the cooked macaroni into the chili mixture until well combined.
- Pour half of the chili mac mixture into the prepared baking dish and sprinkle with half of the combined cheeses.
- Top with remaining chili mac mixture and sprinkle with remaining cheese.
- Bake uncovered for 25-30 minutes until heated through and cheese is melted and golden brown on top.
- Let stand for 5 minutes before serving with optional toppings like sour cream, green onions, or jalapeños.
Eggplant Parmesan Casserole
This cheesy, saucy eggplant casserole was the sophisticated way to serve vegetables in the ’70s, and it still holds up beautifully today. What I love most about this version is that you can skip the frying step that traditional eggplant parm requires—just layer everything right in the dish and let the oven do the work. The eggplant becomes melt-in-your-mouth tender while the cheese gets gloriously bubbly and golden.
The secret to avoiding watery casserole is salting your eggplant slices first and letting them sit for about 20 minutes to draw out excess moisture. Pat them dry before layering, and you’ll have a perfectly textured dish every time. This makes fantastic leftovers too—some say it’s even better the next day when all those Italian flavors have had time to meld together.
Ingredients
Method
- Preheat oven to 375°F and grease a 9x13-inch baking dish.
- Sprinkle eggplant slices with salt and let sit for 20 minutes, then pat dry with paper towels.
- Dip each eggplant slice in beaten eggs, then coat with breadcrumbs mixed with basil and oregano.
- Spread 1 cup marinara sauce in bottom of prepared baking dish.
- Layer half the eggplant slices over sauce, top with 1 cup marinara, 1 cup mozzarella, and 1/2 cup Parmesan.
- Repeat layers with remaining eggplant, sauce, and cheeses.
- Drizzle olive oil over the top and cover with foil.
- Bake covered for 30 minutes, then uncover and bake 15 minutes more until cheese is golden and bubbly.
Ham Potato Casserole
If you’ve got leftover ham taking up space in your fridge, this creamy potato casserole is about to become your new best friend. This was the dish that graced every post-Easter and post-Christmas dinner table in the ’70s, and for good reason—it’s pure comfort in a 9×13 pan. The combination of tender potatoes, chunks of ham, and that rich cheese sauce creates something magical that both kids and adults devour.
I like to use Yukon Gold potatoes because they hold their shape nicely and have a naturally buttery flavor, but russets work great too. Don’t skip the step of par-cooking your potatoes before assembling—nobody wants crunchy potatoes in their casserole! A crunchy cornflake or breadcrumb topping adds the perfect textural contrast to all that creamy goodness underneath.
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- Boil diced potatoes in salted water for 8-10 minutes until just tender, then drain well.
- In a large bowl, combine cream of mushroom soup, sour cream, 1 1/2 cups cheddar cheese, milk, onion, garlic powder, and pepper.
- Add potatoes and ham to the soup mixture and stir until everything is well coated.
- Pour mixture into prepared baking dish and spread evenly.
- Mix crushed cornflakes with melted butter and remaining 1/2 cup cheese, then sprinkle over casserole.
- Cover with foil and bake for 45 minutes, then uncover and bake 15 minutes more until golden and bubbly.
Chicken Rice Casserole
This is the casserole that busy moms have been relying on since the Nixon administration, and it’s still getting dinner on the table today. It’s a complete meal in one dish—protein, grain, and vegetables all baked together into something wonderfully satisfying. The rice cooks right in the casserole, soaking up all the chicken juices and creating the most flavorful base you can imagine.
My favorite trick is using bone-in, skin-on chicken thighs instead of breasts—they stay juicier during the longer baking time and add so much more flavor to the rice below. You can absolutely use rotisserie chicken if you’re in a pinch, just add it during the last 15 minutes so it doesn’t dry out. This casserole also freezes beautifully, so I often make two and stash one away for those hectic weeknights when cooking from scratch just isn’t happening.
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- Spread uncooked rice evenly in bottom of prepared dish.
- In a bowl, whisk together chicken broth and cream of chicken soup, then pour over rice.
- Sprinkle frozen vegetables, onion, and celery over the rice mixture.
- Season chicken thighs with poultry seasoning, garlic powder, salt, and pepper, then arrange on top of rice.
- Dot butter pieces over chicken and rice.
- Cover tightly with aluminum foil and bake for 60 minutes.
- Remove foil and bake uncovered for 15 minutes more until chicken is golden and rice is tender.
Broccoli Cheese Casserole
This golden-topped beauty was the star of every church potluck and holiday table in the ’70s, and for good reason. The combination of tender broccoli florets smothered in a creamy cheese sauce and topped with buttery cracker crumbs creates the perfect balance of vegetables and indulgence. My secret? Don’t overcook the broccoli before it goes into the casserole—it’ll finish cooking in the oven and stay bright green instead of turning that mushy olive color.
What makes this casserole so foolproof is that it actually tastes better when made ahead. Assemble it the night before, keep it covered in the fridge, and just pop it in the oven when you’re ready. The flavors meld together beautifully, and you’ll have one less thing to worry about when you’re hosting. Kids who normally wrinkle their noses at broccoli will be coming back for seconds!
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- Blanch broccoli florets in boiling salted water for 3 minutes, then drain well and pat dry.
- In a large bowl, combine cream of mushroom soup, shredded cheddar cheese, mayonnaise, diced onion, beaten eggs, salt, and pepper, stirring until well mixed.
- Fold in the broccoli florets and transfer the mixture to the prepared baking dish.
- In a small bowl, mix crushed Ritz crackers with melted butter until evenly coated.
- Sprinkle the buttery cracker mixture evenly over the top of the casserole.
- Bake for 30-35 minutes until the top is golden brown and the casserole is bubbly around the edges.
- Let stand for 5 minutes before serving.
Ground Beef Casserole
Every busy mom in the 1970s had her version of this reliable weeknight wonder in her recipe box, and it’s still a lifesaver on those chaotic evenings when everyone’s hungry and you need dinner fast. This is comfort food at its finest—savory ground beef, tender egg noodles, and a rich tomato-cream sauce all baked together until bubbly. The genius of this dish is its flexibility; you can easily stretch it to feed a crowd or use up whatever vegetables are hiding in your crisper drawer.
I love making a double batch and freezing one for those nights when cooking from scratch just isn’t happening. The key to maximum flavor is browning the beef really well—don’t rush this step! Those caramelized bits on the bottom of the pan are pure gold and will make your whole casserole taste so much richer.
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- Cook egg noodles according to package directions until al dente, drain, and toss with butter.
- In a large skillet over medium-high heat, brown ground beef with diced onion and minced garlic until meat is no longer pink and onions are softened, about 8 minutes.
- Drain excess fat and stir in tomato sauce, Italian seasoning, salt, and pepper, then simmer for 5 minutes.
- In a separate bowl, combine sour cream, cottage cheese, and 1 cup of shredded mozzarella cheese.
- Layer half of the cooked noodles in the prepared baking dish, then spread the cheese mixture over the noodles.
- Add the remaining noodles, then top with the beef mixture and sprinkle with remaining 1/2 cup mozzarella cheese.
- Bake uncovered for 25-30 minutes until cheese is melted and casserole is heated through.
Impossible Hamburger Pie
The name says it all—this magical casserole forms its own crust as it bakes, which absolutely blew minds back in the ’70s and still impresses today. You simply pour a simple batter over seasoned ground beef and cheese, slide it in the oven, and somehow it emerges with a golden, quiche-like bottom crust. It’s pure weeknight wizardry, and the fact that it only dirties one pie plate makes cleanup a breeze.
Don’t be tempted to skip the resting time after it comes out of the oven—those few minutes let everything set up perfectly so you get clean slices instead of a sloppy mess. I like to serve this with a simple green salad and call it dinner. My kids request this constantly, and I never get tired of their faces when they ask how the crust magically appeared!
Ingredients
Method
- Preheat oven to 400°F and generously grease a 9-inch pie plate with butter.
- In a large skillet over medium-high heat, cook ground beef and chopped onion until beef is browned and onion is tender, about 8 minutes, then drain well.
- Season the beef mixture with salt, pepper, and garlic powder, then spread evenly in the bottom of the greased pie plate.
- Sprinkle shredded cheddar cheese over the beef mixture.
- In a blender or mixing bowl, combine milk, Bisquick baking mix, and eggs, blending until smooth.
- Pour the batter evenly over the beef and cheese in the pie plate.
- Bake for 30-35 minutes until a knife inserted in the center comes out clean and the top is golden brown.
- Let the pie stand for 5-10 minutes before slicing and serving.
1970s Macaroni Casserole
This is the casserole that graced every church potluck and family reunion table throughout the decade. What made it so universally loved was its incredible creaminess—the combination of cottage cheese and sour cream creates this luscious texture that’s nothing like the boxed stuff. The secret that experienced cooks know is to slightly undercook your macaroni before it goes into the oven, because it continues to absorb all those wonderful creamy flavors as it bakes. My mother-in-law swears by letting it rest for 10 minutes after baking, which helps everything set up beautifully.
The beauty of this casserole is how forgiving it is—you can assemble it completely the night before, keep it covered in the fridge, and just pop it in the oven when you need it. Just add about 10 extra minutes to the baking time if you’re starting from cold. The buttery cracker topping gets perfectly golden and crunchy, providing that satisfying contrast to the creamy pasta underneath.
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- Cook macaroni according to package directions until just shy of al dente, about 2 minutes less than recommended. Drain well.
- In a large bowl, combine cottage cheese, sour cream, beaten eggs, 2 cups of the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well blended.
- Add the cooked macaroni to the cheese mixture and stir until evenly coated.
- Pour mixture into the prepared baking dish and spread evenly. Top with remaining 1 cup of shredded cheddar cheese.
- In a small bowl, mix crushed crackers with melted butter. Sprinkle evenly over the top of the casserole.
- Bake for 30-35 minutes until bubbly around the edges and the topping is golden brown.
- Let rest for 10 minutes before serving to allow the casserole to set up properly.
Tater Tot Casserole
If there’s one dish that defined casual 1970s family dinners, this is it. Tater Tot Casserole became famous because it delivered everything busy moms needed: minimal prep, ingredients you could keep on hand, and a one-dish meal that kids actually got excited about. The genius is in how those frozen tater tots transform into a crispy golden crown while the savory meat mixture bubbles away underneath. The key tip I learned from years of making this is to break up your ground beef into very fine crumbles—larger chunks just don’t distribute the flavor as well throughout the casserole.
Don’t skip the step of draining your beef thoroughly; excess grease will make your casserole soggy instead of that perfect tender-crisp texture we’re after. Some cooks like to add a handful of shredded cheese in the middle layer for extra richness, and I’m not going to talk you out of that! This freezes beautifully either before or after baking, making it perfect for those nights when you need dinner to practically make itself.
Ingredients
Method
- Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
- In a large skillet over medium-high heat, cook ground beef with diced onion until beef is browned and crumbled into fine pieces, about 8-10 minutes. Drain excess grease thoroughly.
- Add garlic, salt, and pepper to the beef and cook for 1 minute until fragrant.
- Stir in both cans of soup, frozen vegetables, and 1 cup of shredded cheese. Mix until well combined.
- Spread the beef mixture evenly in the prepared baking dish.
- Arrange tater tots in a single layer on top of the beef mixture, covering completely.
- Bake for 35-40 minutes until tater tots are golden brown and crispy.
- Sprinkle remaining 1 cup of cheese over the tater tots and bake for an additional 5 minutes until cheese is melted.
King Ranch Chicken
This Texas legend swept through kitchens across America in the 70s, and once you taste it, you’ll understand why it never left. Despite its fancy name, it’s really just layers of tortillas, chicken, and a zesty cream sauce with peppers and tomatoes—but somehow it adds up to something far greater than its parts. The original versions used canned cream of mushroom and cream of chicken soup, which honestly still works beautifully for a quick weeknight version. What elevates this casserole is using rotisserie chicken (a huge time-saver) and taking an extra minute to sauté your onions and peppers until they’re really softened and fragrant.
Here’s the trick that makes all the difference: tear your tortillas into irregular pieces rather than cutting them neatly. Those rough edges get wonderfully crispy where they peek out of the sauce, adding texture throughout. Make sure your top layer of cheese is generous—it should cover completely and get bubbly and golden. This is another fantastic make-ahead option that actually tastes even better the next day after all the flavors have mingled together overnight.
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add diced onion and both bell peppers, cooking until softened, about 5-7 minutes.
- In a large bowl, combine both soups, diced tomatoes with green chilies, chicken broth, chili powder, cumin, garlic powder, and the sautéed vegetables. Mix well and season with salt and pepper.
- Spread one-third of the torn tortilla pieces in the bottom of the prepared baking dish.
- Layer with half of the shredded chicken, then pour one-third of the soup mixture over the chicken. Sprinkle with 1 cup of shredded cheese.
- Repeat layers: another third of tortillas, remaining chicken, another third of soup mixture, and 1 cup of cheese.
- Top with remaining tortilla pieces, pour remaining soup mixture over all, and finish with the final 1 cup of cheese, spreading to cover completely.
- Bake for 35-40 minutes until bubbly throughout and the cheese on top is golden and melted. Let stand 5 minutes before serving.
Hash Brown Casserole
Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.
This creamy, golden-crusted classic was the star of every church potluck and holiday brunch throughout the 70s, and for good reason. The genius of this dish is how it transforms a humble bag of frozen hash browns into something utterly irresistible with just a few pantry staples. The secret that veteran home cooks know is to let it sit for about 10 minutes after it comes out of the oven—this allows the crispy top to set perfectly while the inside stays creamy and rich.
What makes this casserole a true comfort food champion is its incredible make-ahead friendliness. You can assemble it the night before, keep it covered in the fridge, and just pop it in the oven the next morning. The cornflake topping adds that essential crunch that perfectly contrasts with the velvety potato base, and don’t even think about skipping it—that’s the signature touch that makes this dish memorable.
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- In a large bowl, combine hash browns, cream of chicken soup, sour cream, shredded cheddar cheese, 1/2 cup melted butter, diced onion, salt, and pepper until well mixed.
- Spread the hash brown mixture evenly into the prepared baking dish.
- In a small bowl, mix crushed cornflakes with 1/4 cup melted butter, then sprinkle evenly over the casserole.
- Bake uncovered for 45 minutes until the top is golden brown and the casserole is bubbling around the edges.
- Let stand for 10 minutes before serving to allow the casserole to set.
Cheesy Hamburger Casserole
If there’s one casserole that perfectly captures the spirit of 70s comfort cooking, this is it. Cheesy Hamburger Casserole was the answer to busy weeknights when you needed something hearty, budget-friendly, and guaranteed to satisfy even the pickiest eaters at the table. The beauty of this recipe lies in how the egg noodles soak up all the savory flavors from the seasoned beef and tomato sauce, creating this wonderful harmony of textures and tastes that just screams “home cooking.”
The real magic happens when you add that final layer of cheese on top and let it get all bubbly and golden under the broiler for just a minute or two. One tip I always share: don’t drain your ground beef too thoroughly—you want to leave just a little bit of that flavorful fat to keep everything moist and delicious. This is one of those dishes that actually tastes even better the next day, making it perfect for leftovers that your family will actually fight over.
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- In a large skillet over medium-high heat, brown the ground beef with diced onion and garlic until meat is no longer pink, about 8 minutes.
- Stir in tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper, then simmer for 5 minutes.
- In a large bowl, combine cooked egg noodles, sour cream, cottage cheese, and 1 cup of shredded cheddar cheese.
- Layer half of the noodle mixture in the prepared baking dish, top with the meat sauce, then add remaining noodle mixture.
- Sprinkle remaining 1 cup of cheddar cheese on top and bake for 30 minutes.
- Optional: Broil for 2-3 minutes until cheese is golden and bubbly, then let stand 5 minutes before serving.
Sloppy Joe Casserole
Remember the messy, delicious joy of sloppy joes? Now imagine all those tangy, sweet, tomato-rich flavors baked into a convenient casserole form that’s so much easier to serve at the dinner table. This recipe was a stroke of genius from creative home cooks who loved the taste of sloppy joes but wanted something a bit more substantial and a lot less drippy. The biscuit topping is what really sets this apart—it bakes up fluffy and golden, creating the perfect vehicle for soaking up that saucy filling.
Here’s the insider trick that elevates this from good to unforgettable: brown your ground beef until it’s really caramelized in spots before adding your sauce ingredients. Those little crispy bits add so much depth of flavor. And while you can use refrigerated biscuit dough in a pinch, taking the extra few minutes to make a simple drop biscuit topping from scratch gives you that authentic homemade touch that makes this taste just like grandma’s version.
Ingredients
Method
- Preheat oven to 400°F and grease a 9x13-inch baking dish.
- In a large skillet over medium-high heat, brown ground beef until well-caramelized, about 10 minutes, then add onion, bell pepper, and garlic and cook until softened, about 5 minutes.
- Stir in ketchup, brown sugar, Worcestershire sauce, mustard, salt, and pepper, then simmer for 5 minutes until mixture thickens slightly.
- Pour the sloppy joe mixture into the prepared baking dish and spread evenly.
- In a medium bowl, combine biscuit baking mix, milk, and melted butter, stirring just until combined.
- Drop spoonfuls of biscuit dough over the meat mixture, then sprinkle shredded cheese over the top.
- Bake for 20-25 minutes until biscuits are golden brown and cooked through, then let stand 5 minutes before serving.
Stuffed Pepper Casserole
This casserole takes everything we love about classic stuffed peppers and transforms it into a dish that’s actually manageable on a weeknight. No more wrestling with hot pepper halves or waiting forever for them to bake through! The beauty here is that you get all those wonderful flavors—savory beef, sweet peppers, tangy tomato sauce, and fluffy rice—in a fraction of the time. I especially love that you can prep this in the morning and pop it in the oven when things get hectic around dinner time.
The secret to making this taste authentically ’70s is using good old-fashioned white rice and not skimping on the bell peppers. Mix your colors if you can—red, green, and yellow make it look like a celebration on a plate. And here’s a mom-to-mom tip: this reheats beautifully, so make the full batch even if you’re feeding a smaller crew. Your future self will thank you when you’ve got ready-made lunches for the week.
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- In a large skillet over medium-high heat, brown the ground beef with the chopped onion until the meat is fully cooked and the onion is softened, about 8-10 minutes. Drain excess fat.
- Add the diced bell peppers to the skillet and cook for 5 minutes until slightly softened.
- Stir in the cooked rice, tomato sauce, diced tomatoes, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Pour half of the mixture into the prepared baking dish and spread evenly.
- Sprinkle 1 cup of mozzarella cheese over the mixture, then top with the remaining beef and rice mixture.
- Cover with foil and bake for 30 minutes.
- Remove foil, top with remaining 1 cup of mozzarella cheese, and bake uncovered for 15 minutes more until cheese is melted and bubbly.
Beef Enchilada Casserole
If you grew up in the ’70s, you remember when “Mexican food” meant casseroles layered with tortillas, and honestly? There’s absolutely nothing wrong with that. This dish became a weeknight staple because it delivers all the cheesy, saucy satisfaction families crave without any fussy rolling or arranging. It’s essentially enchilada lasagna, and trust me, that’s a compliment. The layering technique means every single bite has the perfect ratio of tortilla, meat, sauce, and cheese.
The genius of this recipe is in its flexibility—use whatever enchilada sauce makes your family happy, whether that’s mild, medium, or spicy. I always keep the cheese layer generous because we’re not here to count calories; we’re here to make a casserole that actually gets eaten without complaints. Let it rest for about 10 minutes after it comes out of the oven so it sets up nicely and doesn’t turn into a soupy mess when you cut into it.
Ingredients
Method
- Preheat oven to 375°F and spray a 9x13-inch baking dish with cooking spray.
- In a large skillet, cook ground beef and diced onion over medium-high heat until beef is browned and onion is tender, about 8 minutes. Drain fat.
- Stir in black beans, green chiles, cumin, chili powder, and garlic powder. Cook for 2 minutes more.
- Spread 1/2 cup enchilada sauce on the bottom of the prepared baking dish.
- Layer one-third of the tortilla quarters over the sauce, followed by one-third of the beef mixture, one-third of the remaining enchilada sauce, and one-third of the cheese.
- Repeat layers two more times, ending with cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until cheese is golden and bubbly. Let stand 10 minutes before serving with sour cream and green onions.
Pierogi Casserole
This Eastern European-inspired casserole is pure comfort in a baking dish, bringing together potatoes, noodles, cheese, and onions in the most glorious way possible. It became popular in the ’70s when casseroles ruled the dinner table and busy moms discovered they could get all that pierogi flavor without spending hours hand-forming dumplings. The crispy onion topping adds the perfect textural contrast to the creamy, tender layers underneath—it’s what takes this from “pretty good” to “can I have seconds?”
Don’t skip the step of caramelizing those onions properly; that’s where a huge amount of the flavor comes from. And if you’ve got leftover mashed potatoes hanging around, this is their moment to shine. Just make sure everything is nice and creamy before it goes into the casserole dish. This one feeds a crowd and is perfect for potlucks because it holds up well and tastes even better the next day.
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish. Cook egg noodles according to package directions, drain, and set aside.
- In a large skillet, melt butter over medium heat and add sliced onions. Cook, stirring occasionally, for 15-20 minutes until deeply golden and caramelized. Season with a pinch of salt.
- In a large bowl, combine mashed potatoes, cottage cheese, sour cream, 2 cups of cheddar cheese, salt, pepper, and garlic powder. Mix until smooth and creamy.
- Fold the cooked noodles into the potato mixture until well combined.
- Spread half of the noodle and potato mixture into the prepared baking dish.
- Top with half of the caramelized onions, then add the remaining noodle mixture.
- Sprinkle the remaining 1 cup of cheddar cheese on top, followed by the remaining caramelized onions.
- Bake uncovered for 35-40 minutes until heated through and the top is golden brown. Garnish with fresh chives before serving.
Philly Cheesesteak Casserole
This hearty casserole brings all those iconic Philly cheesesteak flavors straight to your dinner table without the mess of sandwich assembly. Back in the 70s, creative home cooks discovered they could transform any beloved sandwich into a family-sized casserole, and this one quickly became a weeknight hero. The combination of tender beef, caramelized peppers and onions, and that gloriously gooey cheese topping makes this a dish everyone will ask for again and again.
The secret to getting this just right is to really let those peppers and onions cook down until they’re soft and sweet—don’t rush this step! I also love using a combination of provolone and mozzarella for maximum cheese pull. Serve it over rice or with crusty bread to soak up every bit of that savory goodness, and you’ve got yourself a dinner winner that tastes like it took way more effort than it actually did.
Ingredients
Method
- Preheat oven to 375°F and grease a 9x13 inch baking dish.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat and cook the sliced beef until browned, about 5-7 minutes, then transfer to the prepared baking dish.
- In the same skillet, add remaining olive oil and sauté the peppers, onions, and mushrooms until softened and caramelized, about 10-12 minutes.
- Season the vegetables with garlic powder, salt, and pepper, then spread them evenly over the beef in the baking dish.
- Pour beef broth over the mixture, then layer provolone slices on top and sprinkle with mozzarella cheese.
- Bake for 20-25 minutes until the cheese is melted, bubbly, and golden brown on top.
- Let rest for 5 minutes before serving.
Sweet Potato Casserole
Oh, this one’s a showstopper! Sweet potato casserole with that irresistible marshmallow topping became the star of holiday tables throughout the 70s, and honestly, it’s never gone out of style in my house. There’s something magical about the way the fluffy sweet potatoes pair with warm spices, butter, and that golden-brown marshmallow crown on top. Kids go absolutely crazy for it, and adults love it just as much—it walks that perfect line between side dish and dessert.
My best advice is to make sure your sweet potatoes are whipped really smooth and creamy before they go into the baking dish. Nobody wants lumpy sweet potatoes! And here’s a little trick: pop it under the broiler for just the last minute or two to get those marshmallows perfectly toasted and caramelized. Just don’t walk away—they go from golden to burnt in a heartbeat. This casserole reheats beautifully too, making it perfect for holiday meal prep.
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13 inch baking dish.
- Boil sweet potatoes in a large pot of water until fork-tender, about 15-20 minutes, then drain well.
- Mash the sweet potatoes until smooth, then mix in melted butter, milk, sugar, beaten eggs, vanilla, cinnamon, nutmeg, and salt until well combined and creamy.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- Bake uncovered for 25 minutes until heated through and set.
- Remove from oven and top evenly with mini marshmallows, then return to oven for 5-7 minutes until marshmallows are golden brown.
- Let cool for 5 minutes before serving.
Cauliflower Cheese Casserole
Before cauliflower became the trendy veggie of the 2010s, our moms and grandmas in the 70s already knew how to make it absolutely irresistible. This classic casserole smothers tender cauliflower florets in a rich, creamy cheese sauce and tops it all with buttery breadcrumbs for crunch. It’s comfort food at its finest, and it’s honestly one of the best ways to get even picky eaters to devour their vegetables. The cheese sauce is so good, you’ll be tempted to eat it with a spoon!
The key to this dish is not overcooking your cauliflower—you want it tender but not mushy, since it’ll continue cooking in the oven. I like to blanch the florets just until they’re barely fork-tender, then drain them really well so you don’t end up with a watery casserole. Extra sharp cheddar gives you the most flavor, but feel free to mix in some Gruyère if you’re feeling fancy. This pairs perfectly with roasted chicken or baked ham for a complete meal.
Ingredients
Method
- Preheat oven to 375°F and grease a 2-quart baking dish.
- Bring a large pot of salted water to boil and blanch cauliflower florets for 5 minutes until just tender, then drain well and arrange in the prepared baking dish.
- In a medium saucepan, melt 4 tablespoons butter over medium heat, then whisk in flour and cook for 1 minute to create a roux.
- Gradually whisk in milk and cook, stirring constantly, until sauce thickens, about 5 minutes.
- Remove from heat and stir in cheddar cheese, garlic powder, salt, pepper, and ground mustard until cheese is melted and sauce is smooth.
- Pour cheese sauce evenly over the cauliflower, then toss panko breadcrumbs with melted butter and sprinkle over the top.
- Bake for 25-30 minutes until bubbly and breadcrumbs are golden brown, then let rest 5 minutes before serving.
Zucchini Beef Casserole
This casserole was the genius solution every 70s mom reached for when their garden was overflowing with zucchini in late summer. The beauty of this dish is how it transforms bland summer squash into something hearty and satisfying by layering it with seasoned ground beef and plenty of melted cheese. Unlike some zucchini recipes that turn watery and sad, this one holds its shape beautifully thanks to a quick salting trick that draws out excess moisture before baking.
The combination of Italian seasonings and that golden, bubbly cheese topping makes this feel like comfort food rather than just a way to use up vegetables. It’s substantial enough to serve as a complete meal, and leftovers actually taste even better the next day once all the flavors have had time to meld together. Your family won’t even realize they’re eating their veggies!
Ingredients
Method
- Preheat oven to 375°F and grease a 9x13-inch baking dish.
- Sprinkle zucchini slices with 1/2 teaspoon salt and let sit for 10 minutes, then pat dry with paper towels to remove excess moisture.
- In a large skillet, brown the ground beef with onion and garlic over medium-high heat until meat is fully cooked, about 8 minutes, then drain excess fat.
- Stir tomato sauce, Italian seasoning, remaining salt, and pepper into the beef mixture and simmer for 5 minutes.
- Arrange half of the zucchini slices in the prepared baking dish, then spread half of the meat sauce over the zucchini.
- Sprinkle 1 cup of mozzarella cheese over the meat layer, then repeat layers with remaining zucchini, meat sauce, and mozzarella.
- Top with Parmesan cheese and bake uncovered for 35-45 minutes until bubbly and golden brown on top.
- Let stand for 10 minutes before serving to allow the casserole to set.
Spinach Artichoke Casserole
Long before spinach artichoke dip became the party staple it is today, this elegant casserole was gracing dinner tables at every potluck and church supper. What makes this version so special is the creamy, dreamy base made with cream cheese and sour cream that brings the spinach and artichokes together in perfect harmony. It’s rich without being heavy, and the buttery breadcrumb topping adds just the right amount of crunch to contrast with the creamy filling.
This is one of those magical dishes that looks impressive enough for company but comes together quickly enough for a weeknight meal. The best part? It can be assembled ahead of time and popped in the oven when you’re ready to eat. Kids who normally turn their noses up at spinach often can’t resist this cheesy, golden-topped casserole.
Ingredients
Method
- Preheat oven to 350°F and grease a 2-quart casserole dish.
- In a large mixing bowl, combine cream cheese, sour cream, mozzarella, Parmesan, garlic, onion powder, salt, and pepper until well blended.
- Fold in the drained spinach and chopped artichoke hearts until evenly distributed throughout the cream cheese mixture.
- Spread the mixture evenly into the prepared casserole dish.
- In a small bowl, toss panko breadcrumbs with melted butter until well coated, then sprinkle evenly over the top of the casserole.
- Bake for 28-30 minutes until the casserole is hot and bubbly and the breadcrumb topping is golden brown.
- Let cool for 5 minutes before serving.
Mexican Cornbread Casserole
This zesty casserole brought a little Tex-Mex flair to suburban dinner tables in the 70s, and it’s still a crowd-pleaser today. The genius is in the layers: seasoned ground beef on the bottom, a sweet and slightly spicy cornbread batter poured right over the top, and cheese that melts into every delicious bite. It bakes up into this beautiful golden dish where the cornbread gets crispy around the edges while staying moist and tender in the middle.
What really sets this apart from ordinary cornbread is the addition of creamed corn to the batter, which keeps everything incredibly moist, plus diced green chiles for a mild kick that even picky eaters can handle. It’s the kind of one-dish dinner that feels special enough for guests but easy enough to throw together on a busy Tuesday. Serve it with a dollop of sour cream and some sliced avocado, and you’ve got yourself a complete meal that’ll have everyone asking for seconds.
Ingredients
Method
- Preheat oven to 375°F and grease a 9x13-inch baking dish.
- In a large skillet over medium-high heat, cook ground beef and onion until beef is browned and onion is tender, about 8 minutes, then drain fat.
- Stir taco seasoning, black beans, and corn into the beef mixture, then spread evenly in the bottom of the prepared baking dish and top with 1 cup of shredded cheddar cheese.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, beat together milk, oil, eggs, and creamed corn until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined, then fold in diced green chiles.
- Pour the cornbread batter evenly over the beef layer in the baking dish, spreading gently to cover.
- Bake for 35-40 minutes until the cornbread is golden brown and a toothpick inserted in the center comes out clean, then sprinkle remaining 1 cup of cheese on top and return to oven for 5 minutes until cheese melts.
- Let stand for 10 minutes before cutting and serving.
Bacon Cheeseburger Casserole
This is the casserole that made my kids stop complaining about what’s for dinner! It’s everything they love about a cheeseburger—the juicy beef, crispy bacon, melted cheese—but in a form that actually fills them up and sneaks in some pasta for substance. The beauty of this 70s classic is that you can prep it in the morning, stick it in the fridge, and pop it in the oven when you get home from soccer practice. The top gets gloriously golden and crispy while the inside stays creamy and comforting.
My secret is using a mix of sharp cheddar and American cheese—the cheddar gives you flavor while the American melts into that nostalgic, gooey texture we all remember from childhood. Don’t skip the step of draining your bacon on paper towels; you want crispy bits, not greasy ones. This feeds a crowd easily and honestly tastes even better as leftovers the next day.
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- In a large skillet over medium-high heat, brown the ground beef with diced onion until meat is fully cooked and onion is softened, about 8 minutes. Drain excess fat.
- In a large bowl, combine the cooked pasta, browned beef mixture, crumbled bacon, cheese soup, sour cream, 1 1/2 cups cheddar cheese, American cheese, garlic powder, salt, and pepper. Mix until well combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Top with remaining 1/2 cup cheddar cheese and sprinkle crushed crackers over the top.
- Bake for 30-35 minutes until bubbly and golden brown on top.
- Let stand for 5 minutes before serving.
Pasta Hamburger Casserole
If there was ever a workhorse recipe in my dinner rotation, this is it. This humble casserole got families through busy weeknights in the 70s, and it’s still doing the same job today. What I love most is how forgiving it is—you can use whatever pasta shapes you have in the pantry, swap the tomato sauce for marinara if that’s what’s open in your fridge, and it still turns out perfectly. It’s the kind of recipe that reminds you that comfort food doesn’t need to be complicated or fancy.
The magic happens when that pasta absorbs all the flavors from the seasoned beef and tomato sauce as it bakes, getting tender and flavorful while the cheese on top turns bubbly and golden. I always make a double batch because it freezes beautifully, and it’s one of those meals my teenagers will actually reheat for themselves. Serve it with a simple green salad, and you’ve got a complete meal that costs less than takeout.
Ingredients
Method
- Preheat oven to 375°F and grease a 9x13-inch baking dish.
- In a large skillet, brown the ground beef over medium-high heat until fully cooked, breaking it into crumbles, about 8-10 minutes. Drain fat and season with Italian seasoning, garlic powder, onion powder, salt, and pepper.
- In a large bowl, combine the cooked pasta, browned beef, pasta sauce, diced tomatoes, cottage cheese, 1 cup of mozzarella cheese, and Parmesan cheese. Stir until everything is well mixed.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Top with the remaining 1 cup of mozzarella cheese.
- Cover with aluminum foil and bake for 20 minutes, then remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Cheesy Vegetable Casserole
This was the casserole that made vegetables acceptable at every church potluck and family gathering in the 70s, and honestly, it still works its magic today. There’s something about vegetables swimming in a creamy cheese sauce, topped with buttery crackers, that makes even the pickiest eaters go back for seconds. I’ve watched my own veggie-resistant kids devour broccoli when it’s prepared this way. It’s pure nostalgia on a plate, and sometimes that’s exactly what we need.
The key to elevating this retro classic is not overcooking your vegetables before they go into the casserole—they should still have a little bite to them since they’ll continue cooking in the oven. I like using a combination of broccoli, cauliflower, and carrots for color and texture variety, but you can absolutely use frozen mixed vegetables to make your life easier. That crunchy Ritz cracker topping is non-negotiable though; it’s what takes this from a simple veggie bake to something your family will actually request.
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Add broccoli, cauliflower, and carrots and cook for 5 minutes until slightly tender but still crisp. Drain well and pat dry.
- In a large bowl, combine cream of mushroom soup, sour cream, 1 1/2 cups of cheddar cheese, mayonnaise, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Add the blanched vegetables to the cheese mixture and stir gently to coat all vegetables evenly.
- Pour the vegetable mixture into the prepared baking dish and spread evenly. Top with remaining 1/2 cup cheddar cheese.
- In a small bowl, mix crushed Ritz crackers with melted butter until crumbs are evenly coated. Sprinkle the buttery cracker mixture over the top of the casserole.
- Bake uncovered for 30 minutes until bubbly around the edges and the cracker topping is golden brown.
- Let stand for 5 minutes before serving.
