The 1960s represented a significant turning point in American culinary history, characterized by the increasing popularity of international dishes alongside the continued prevalence of processed and convenience foods that had become staples in the previous decade. This era saw both traditional home cooking and new innovations shaping the American dinner table.
Convenience cooking gained momentum in the mid-20th century, with casseroles becoming a popular choice for home cooks. The Green Bean Casserole, originally named "Green Bean Bake," was developed by Campbell's test kitchen employee Dorcas Reilly in 1955. The recipe, requiring only six ingredients—canned or fresh green beans, Campbell's Cream of Mushroom soup, soy sauce, black pepper, milk, and French-fried onions—remained largely unchanged. Another mid-century casserole classic, a recipe for tuna, noodle, and mushroom soup casserole, appeared in "The Joy of Cooking" in 1951. Chicken Divan, a dish combining chicken and broccoli in a creamy sauce often topped with cheese and breadcrumbs, also enjoyed popularity during this period.
International cuisine also began to make a notable impact. Fondue, a Swiss tradition derived from the French word "fondre" (to melt), surged in popularity in the 1960s and 1970s. Its appeal was partly boosted by its presence at the 1964 New York World's Fair. The communal dish, involving melted cheese, wine, and seasonings served with bread and other accompaniments, became a fashionable centerpiece for social gatherings, with fondue sets becoming a popular entertaining item.
The introduction of the frozen TV dinner by C. A. Swanson & Sons in 1954 reflected the growing desire for easy-to-prepare meals. Marketed as a convenient and fun meal with a disposable tray for easy cleanup, the TV dinner tapped into the excitement surrounding television, allowing families to dine while watching their new sets. This trend towards convenience continued with items like French Onion Dip. Lipton's dehydrated onion soup, introduced in the early 1950s, was combined with sour cream by home cooks to create "California dip," later known as French onion dip, a favored party snack. While modern versions may use yogurt or cream cheese, the original two-ingredient recipe laid the groundwork for this enduring appetizer.
Other notable dishes from the era included Chicken Kiev, a dish with disputed origins but linked to French culinary techniques and Eastern European cuisine, prepared by stuffing chicken with cold, garlic-and-herb butter before breading and frying it. Frozen versions of Chicken Kiev became available in grocery stores. Retro favorites like Swedish meatballs, typically made with a meat mixture, breadcrumbs, and egg, and served with gravy, were also common. Chicken à la king, featuring chicken and vegetables in a cream sauce served over toast, rice, or noodles, and Grasshopper pie, a no-bake dessert with crème de menthe and crème de cacao in a cookie crust, were also part of the mid-century American food landscape. The debut of Julia Child's "The French Chef" in 1963 further encouraged home cooks to explore and prepare foreign dishes, contributing to the evolving tastes of middle-class Americans.