1960s Casserole Magic

Playtime in the 1960s! I'm on the left.

Playtime in the 1960s! I’m on the left.

Casseroles built on cream of mushroom soup fed many families in the 1960s, when canned goods seemed ever so much more modern than cooking from scratch. The 1961 top seller, the Better Homes & Gardens Casserole Cook Book, put a lid on every imaginable medley of vegetables and meat, and called it dinner.

I adapted this 1967 recipe from the international cookbook from William H. Ray, the elementary school I attended in Chicago. What mod, striped pants I wore back in the day! I’m not sure what country this recipe represents, nor Don’s identity (certainly not Draper!)), but I chose it because it sounded fairly healthy for its time. It makes a sherry-infused bowl of rice, nuts, chicken and vegetables  with minimal clean-up — good for any era.

1960s chicken 2Don’s Chicken Pilaf (1967)
Serves 4

1/4 cup (4 tablespoons) butter
1 cup raw rice
1 cup minced celery
1/4 cup minced onion
1 cup chopped mushrooms
1 teaspoon minced parsley, plus more for garnish
1 teaspoon salt
1/4 teaspoon pepper
1 (3-4 pound) chicken, cut up
2 1/4 cups boiling chicken stock (or boiling water mixed with 2 chicken bouillon cubes)
3/4 cup dry sherry
1/2 cup blanched sliced almonds

  1. Preheat the oven to 325 degrees.
  2. In an oven-proof saute pan with a lid, melt the butter. Add the celery, onion, mushrooms, and parsley and saute until the vegetables begin to soften, about 5 minutes. Season with salt, pepper, and parsley.
  3. Add the rice and stir to coat with butter on all sides. Continue cooking until the rice browns, about 5 minutes.
  4. Add the water and sherry, then the chicken pieces, pushing them down so they are covered with liquid.
  5. Add the almonds, cover the pot and bake for 1 hour. Sprinkle each serving with additional parsley.

About heritagerecipebox

I am named after my great-grandmother, who only prepared two dishes, according to anyone who remembers. Somehow I ended up with a cooking gene that I brought with me from Richmond, Virginia to my current home in Boston, Massachusetts. I have worked as a journalist and published three cookbooks plus a memoir and a novel. This blog gives me a chance to share family recipes and other American recipes with a past.
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2 Responses to 1960s Casserole Magic

  1. Regina Petricca says:

    I am looking for a recipe called ” Cabbage for a King “using shredded cabbage published about 40 years ago. I lost the recipe and remember taking it to party’s and cook outs receiving raves. Thank you!!


  2. Thanks for stopping by. Do you think it came from the Ray School cookbook? Or maybe a different source?


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