1. TV Dinners in the Aluminum Tray
There was something magical about peeling back that foil cover and digging into a compartmentalized meal while watching The Brady Bunch. TV dinners in the ’70s weren’t gourmet, but they felt fancy in their own way—like your very own restaurant meal, all tucked into one shiny tray. Salisbury steak, mushy peas, and a brownie that somehow cooked at the same time? It was pure science fiction to us back then. These dinners made weeknights easy for busy parents and fun for kids who got to eat in front of the TV shares Chowhound.
Today, frozen meals still exist, but the old-school aluminum trays are long gone, replaced by microwavable plastic. And those odd combinations—turkey with neon-orange sweet potatoes and watery stuffing—just don’t hit the same way anymore. Most people now prefer fresher options or meal delivery services that focus on organic ingredients. But for a moment in time, nothing beat cracking open that foil and scooping up each section like it was a treat adds the Daily Meal.
2. Tang and Powdered Drink Mixes
Tang was the drink of astronauts—or at least that’s what we were told—and that was all the endorsement we needed. The bright orange powder mixed with tap water turned into something that wasn’t quite juice and wasn’t quite soda, but somehow, it was better than both. It made us feel futuristic, like we were sipping something straight from a space shuttle. Kool-Aid had its moment too, with flavors that turned your tongue blue or red and left your upper lip stained like a marker says the Takeout.
Nowadays, parents are more likely to hand kids a juice box or a smoothie pouch than a packet of neon powder. Even Tang, which you can still technically buy, has all but vanished from pantries. We didn’t know—or care—how much sugar or artificial stuff was in those mixes. We just knew that if you stirred hard enough and drank fast, you’d get a burst of something sweet and satisfying adds Business Wire.
3. Hamburger Helper
It wasn’t a burger, and it didn’t exactly “help” in the way we think of helpers today, but Hamburger Helper was a weeknight staple that saved many a dinner. All you needed was a pound of ground beef and a box, and suddenly you had a creamy, cheesy, pasta-laden meal that could feed the whole family. The glove mascot was kind of creepy in retrospect, but we loved seeing him bounce around the commercials. There was something oddly comforting about how quickly everything came together in one big skillet.
These days, Hamburger Helper doesn’t show up in many shopping carts, especially among younger families trying to cut down on processed foods. With everyone leaning into low-carb or gluten-free trends, the cheesy noodles just don’t have the same appeal. But if you were a kid in the ’70s, you probably remember the smell of it wafting from the kitchen and how it signaled that dinner would be quick, hot, and oddly satisfying.
4. Jell-O Molds with Mystery Fillings
If you walked into a party or potluck in the ’70s, there was bound to be at least one Jell-O mold shimmering on the table like a wobbly crown jewel. Sometimes it was lime green with shredded carrots, other times a vibrant red with canned fruit or—brace yourself—tuna. It was sweet, it was savory, it was strange, and we ate it anyway. Making these gelatin creations felt like an art form, and the more layered or elaborate they were, the more impressive.
These days, Jell-O mostly lives in lunchboxes or hospital trays, and the idea of mixing meat or vegetables into it feels downright bizarre. While the molds themselves have become a retro kitsch item, the recipes they once held have mostly disappeared. There’s a nostalgic charm to them, sure, but very few people are willing to give green gelatin and mayonnaise another try. Still, we can’t forget how much pride our moms and grandmas took in making them.
5. Tuna Noodle Casserole
Cream of mushroom soup, canned tuna, egg noodles, and sometimes a sprinkle of crushed potato chips on top—it wasn’t glamorous, but it was reliable. Tuna noodle casserole made frequent appearances in ’70s kitchens, and most of us had a love-hate relationship with it. It smelled fishy, sure, but once you dug in, the creamy, crunchy combo was oddly comforting. It was the kind of dish that stretched a budget and still filled everyone up.
Today, casseroles in general have fallen a bit out of fashion, and tuna noodle in particular has all but vanished. People are more conscious about sodium levels, processed soups, and eating too much pasta. But for many of us, it’s a memory of cold nights and warm kitchens, of dishes that didn’t need much fuss but still felt like a home-cooked meal. It may never make a comeback, but we still remember it.
6. SpaghettiOs
Just the sight of that little can with the red label brought joy to countless kids in the ’70s. SpaghettiOs were warm, saucy, and easy to slurp—what more could a child ask for? Whether you liked the plain version or the one with the tiny meatballs, it was the go-to lunch or quick dinner when no one felt like cooking. And don’t forget that unforgettable jingle—“Uh-oh! SpaghettiOs!”
Today, SpaghettiOs are still on shelves, but they don’t hold the same status they once did. Many parents opt for fresh pasta or more “wholesome” alternatives, leaving the classic can behind. But those of us who grew up in the ’70s still remember the satisfying swirl of those little O’s in a pool of tomato sauce. It was a comfort food that asked nothing of you—just a spoon and a few minutes in the microwave.
7. Bologna Sandwiches with Wonder Bread
Back in the ’70s, lunch didn’t get much simpler than a few slices of bologna slapped between two pieces of soft, squishy white bread. Add a swipe of mayo or a slice of American cheese, and you had a sandwich that felt complete. Wonder Bread was practically air, but it was the standard in most households. And if your lunchbox came with a side of chips and a Little Debbie snack, you were living large.
Bologna’s reputation has taken a nosedive in recent years, with most people turning toward leaner, nitrate-free deli meats or skipping sandwiches altogether. Wonder Bread is still around, but it’s more of a novelty now than a pantry staple. Still, one bite of that classic combo could take you right back to your elementary school cafeteria. It wasn’t fancy, but it was dependable.
8. Chicken à la King
Creamy, chunky, and served over toast or rice, Chicken à la King was one of those meals that sounded fancier than it actually was. It often came from a can or was whipped together with leftovers, cream of mushroom soup, and frozen peas. Despite the humble ingredients, it had an upscale ring to it that made it feel a little special. It was warm and filling, perfect for a weeknight dinner.
Now, you’d be hard-pressed to find Chicken à la King on any modern menu, let alone in a grocery store freezer section. People are more likely to whip up a stir-fry or chicken pasta dish than recreate this creamy concoction. But for many families in the ’70s, it was a dinner that checked all the boxes: easy, filling, and just different enough to break up the routine. It may be forgotten, but it certainly had its moment.
9. Liver and Onions
You either loved it or you dreaded the nights it showed up on your plate. Liver and onions was a regular part of the dinner rotation in the ’70s, usually served with mashed potatoes and some overcooked green beans. Parents insisted it was “good for you” because of the iron, but most kids were too distracted by the smell to care. Still, if cooked right, it was rich and flavorful in a way that other meats weren’t.
Today, liver has pretty much vanished from American tables unless you’re in a specialty restaurant or part of an older generation that still craves it. The texture and strong flavor just don’t appeal to modern palates. But there was a time when liver and onions were a staple, especially in homes that believed in eating every part of the animal. It wasn’t glamorous, but it was hearty—and unforgettable.
10. Rice-a-Roni
Dubbed “The San Francisco Treat,” Rice-a-Roni was a side dish that often stole the spotlight. The mix of pasta and rice, toasted in butter and simmered with seasoning, was surprisingly delicious for something that came out of a box. Whether you paired it with chicken or just ate it as-is, it had a buttery, savory flavor that made it feel a little elevated. It was quick, cheap, and endlessly versatile.
Rice-a-Roni still exists, but it’s no longer the superstar it once was. Home cooks have turned to couscous, quinoa, or homemade pilafs, pushing this boxed side dish into the background. But for those who grew up in the ’70s, it brings back memories of easy weeknight dinners and the jingle that stayed stuck in your head. It was comfort in a saucepan.
11. Sloppy Joes
Sloppy Joes lived up to their name—messy, saucy, and impossible to eat without staining your shirt. Ground beef simmered in a sweet tomato-based sauce and spooned onto a hamburger bun felt like a treat, even if it looked a bit chaotic. It was a popular choice for both school cafeterias and home kitchens. If you were lucky, your family used Manwich from a can, but plenty of people made it from scratch too.
These days, Sloppy Joes feel like a relic of a different era. They still pop up occasionally, but most people have moved on to burgers, tacos, or other handheld favorites. Still, the taste of one can immediately take you back to a summer night with paper plates and plastic cups. It was one of those meals that didn’t try to be pretty—it was just good.
12. Macaroni Salad with Miracle Whip
A barbecue wasn’t complete without a bowl of macaroni salad—usually made with elbow noodles, chopped veggies, and a generous dollop of Miracle Whip. The sweetness of the dressing gave it that unmistakable ’70s flair. Sometimes there were hard-boiled eggs tossed in, sometimes cubes of ham or even pineapple. Every family had their own version, and it was often made in giant batches to last for days.
Today, macaroni salad has been edged out by trendier sides like quinoa salad or roasted veggie platters. And Miracle Whip? That’s practically a taboo word in foodie circles now. But for those of us who grew up with it, that creamy, tangy taste is deeply nostalgic. It wasn’t gourmet, but it was part of the fabric of every family gathering.