American comfort food reflects cultural history, creativity, and nostalgia. Some beloved dishes, however, have faded from the spotlight. Rediscovering these classic American comfort foods can bring the past into the present and introduce a whole new generation to vintage flavors. Enjoying them with a few updated tweaks can make them feel both timeless and exciting. Here’s a look at 20 comfort foods that deserve a comeback, with details and tips on enjoying them today.
Chicken à la King
Description: A creamy dish made with diced chicken, mushrooms, and bell peppers in a rich sauce, served over toast or rice.
Why It’s Forgotten: Once a popular entrée in the 1950s and 60s, it was overshadowed by simpler chicken dishes.
Tip: Add fresh herbs and sautéed mushrooms to modernize and elevate the flavor.
Ryan Liebe
Shrimp Wiggle
Description: A classic casserole of shrimp and peas in a creamy sauce, traditionally served over toast or rice.
Why It’s Forgotten: The simplicity of ingredients and canned peas fell out of favor.
Tip: Try fresh peas and add a touch of Old Bay seasoning for a modern twist.
classic-recipes
Chiffon Pie
Description: A light, airy pie made with a gelatin-based filling and whipped egg whites, available in flavors like lemon, orange, and chocolate.
Why It’s Forgotten: Cream pies and cheesecakes became more popular.
Tip: Opt for real fruit juice for a vibrant, refreshing flavor.
Caitlin Bensel
Ham and Banana Hollandaise
Description: Banana slices wrapped in ham and topped with hollandaise sauce, once served as a side dish.
Why It’s Forgotten: The combination was considered unusual as tastes shifted to more conventional pairings.
Tip: Substitute with turkey and a hint of Dijon mustard in the sauce for a less-sweet take.
Tomato Aspic
Description: A tomato gelatin salad that was popular in the 1950s as an appetizer or side dish.
Why It’s Forgotten: The concept of savory gelatin fell out of fashion.
Tip: Use fresh herbs and diced vegetables to give this dish a modern, Mediterranean feel.
ElizabethKnicely
Welsh Rarebit
Description: A savory sauce of melted cheese and spices served over toast; traditionally flavored with beer or mustard.
Why It’s Forgotten: It was replaced by easier cheese sauces and simpler meals.
Tip: Add a splash of beer or mustard to the cheese sauce for depth.
foodandtable
Meatloaf with Tomato Soup Glaze
Description: Classic meatloaf topped with a condensed tomato soup glaze, adding a sweet-savory twist.
Why It’s Forgotten: Ketchup-glazed or plain meatloaf became more common.
Tip: Try adding Worcestershire sauce to the tomato soup for a richer glaze.
comfycook
Beef Wellington
Description: Beef tenderloin coated in pâté and mushroom duxelles, wrapped in puff pastry.
Why It’s Forgotten: It’s labor-intensive, and simpler steak preparations gained popularity.
Tip: Try mini Wellingtons or a simplified version with ready-made puff pastry.
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Corned Beef Hash
Description: Diced corned beef, potatoes, and onions, fried together until crispy.
Why It’s Forgotten: It’s often associated with canned meats.
Tip: Use fresh corned beef and add herbs like parsley or thyme for added flavor.
Simply Recipes / Annika Panikker
Baked Alaska
Description: A dessert of ice cream and cake topped with meringue and briefly baked to create a golden crust.
Why It’s Forgotten: Complex to make, it was replaced by easier frozen desserts.
Tip: Mini versions of Baked Alaska can be fun to make and easier to handle.
Jennifer Causey
Creamed Chipped Beef on Toast
Description: A creamy, salty sauce with chipped beef, served over toast—once popular in military kitchens.
Why It’s Forgotten: It’s simple and perceived as outdated.
Tip: Substitute fresh roast beef and add black pepper for a more refined flavor.
frugalupstate
Jell-O Salad
Description: Molded gelatin with ingredients like fruit, marshmallows, or vegetables.
Why It’s Forgotten: Its unusual texture combinations fell out of favor.
Tip: For a modern twist, use fresh fruit and top with whipped cream.
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Salisbury Steak
Description: Ground beef patties served with a savory mushroom gravy.
Why It’s Forgotten: Often considered cafeteria food, overshadowed by more refined beef dishes.
Tip: Use high-quality ground beef and fresh mushrooms for a restaurant-quality dish.
danosseasoning
Bread Pudding with Hard Sauce
Description: Stale bread mixed with custard and spices, baked until golden, then topped with a “hard” butter and sugar sauce.
Why It’s Forgotten: Softer, easier desserts became more popular.
Tip: Use brioche bread for a richer flavor, and add a dash of bourbon to the sauce.
cookingbythebook
Deviled Crab
Description: A spicy, baked crab mixture, traditionally served in a crab shell.
Why It’s Forgotten: Overtaken by crab cakes and simpler seafood dishes.
Tip: Serve in ramekins if shells aren’t available, and spice it up with a hint of cayenne.
Sakhawat H.
Oxtail Stew
Description: A hearty stew made with oxtail, vegetables, and broth, cooked until tender.
Why It’s Forgotten: More economical cuts of meat became popular.
Tip: Slow-cook with carrots, potatoes, and red wine for rich flavor.
Simply Recipes / Mihaela Kozaric Sebrek
Tuna Noodle Casserole
Description: A creamy casserole made with noodles, canned tuna, and peas.
Why It’s Forgotten: The rise of healthier, fresher dishes led to its decline.
Tip: Use fresh tuna and add mushrooms for a more sophisticated take.
The Spruce Eats / Diana Chistruga
Liver and Onions
Description: Pan-fried liver topped with caramelized onions, once considered a healthy meal.
Why It’s Forgotten: Strong flavors and shifting views on organ meats.
Tip: Try chicken liver for a milder flavor, and marinate to reduce any bitterness.
Susan Olayinka/Tasting Table
Cheese Fondue
Description: Melted cheese sauce served in a communal pot, enjoyed by dipping bread and vegetables.
Why It’s Forgotten: Fondue parties became less common in the 1980s.
Tip: Use a blend of Gruyère and Emmental cheese for classic flavor.
step-by-step photos
Chicken Divan
Description: A casserole of chicken, broccoli, and creamy sauce topped with cheese and breadcrumbs.
Why It’s Forgotten: Once popular in the 1950s, replaced by lighter casseroles.
Tip: Add a dash of curry powder to the sauce for extra depth.
Alex Lepe
