From fondue to casseroles: Classic 1960s foods that defined a generation

The 1960s marked a shift in American cuisine as international dishes gained popularity while the processed and convenience foods of the 1950s remained staples on dinner tables.

C. A. Swanson & Sons introduced the frozen TV dinner in 1954, “marketing it as an easy-to-prepare, fun-to-eat meal, with a disposable tray that reduced cleanup time,” the Smithsonian National Museum of American History reported.

“The portable TV dinner tapped into middle-class Americans’ excitement over television, allowing families to eat in front of their new sets.”

Chicken divan, a casserole combining chicken and broccoli in a creamy sauce and often topped with cheese and breadcrumbs, was another popular dish of the era.

The exact origins of Chicken Kiev are disputed, but it has connections to French culinary techniques and Eastern European cuisine, reported Tasting Table. 

It is made by stuffing a chicken breast with cold, garlic-and-herb butter, breading the chicken and frying it.

Frozen versions of this item are available in grocery stores today.

Lipton’s introduced its dehydrated onion soup in the early 1950s. 

By the middle of the decade, home cooks were combining it with sour cream to make what became known as California dip, later called French onion dip, a go-to snack item and party food, according to the website Quaint Cooking.

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The dip has evolved from the original, two-ingredient recipe. 

Modern iterations of it involve using Greek yogurt, whipped cottage cheese or cream cheese.

Other retro food favorites that baby boomers may remember fondly include Swedish meatballs, Chicken à la king and grasshopper pie.

Swedish meatballs are typically made with a meat mixture, breadcrumbs and egg and topped with gravy.

Chicken à la king uses chicken, vegetables and a cream sauce and is typically served over toast, rice or noodles.

Grasshopper pie is a no-bake dessert that incorporates crème de menthe and crème de cacao in a cookie crust.