Period cookbooks and magazines tell us belly-filling simple meals prepared from pre-packaged goods were popular in the 1950s. This was a perfectly understandable reaction to recent memories of lean pantries, government rationing, and WWII soldier rations.

American companies did their best to convince the "typical" 1950s American homemaker to purchase time-saving appliances and serve her family new convenience foods. Did the average home cook buy into all this convenience? Yes, but not immediately. She also liked to experiment and was intrigued by new flavors and recipes introduced by returning GIs.

1950s cookbooks, food company brochures, and popular women's magazines confirm the popularity of tuna noodle casserole, frosted meatloaf (frosted with mashed potatoes!, served with peas) and anything grilled...though mostly red meat...on the barbeque (a popular "new" suburban trend). Main meals were accompanied by frozen vegetables, with lots of butter or sauce. Canned soup reigned supreme as the ultimate combination of convenience and versatility, explaining the proliferation of casseroles. Three bean salad was ubiquitous. Chex Mix (also known as Trix Mix, TV Mix) was the "signature" snack.

This decade also marked the beginning of ethnic foods entering mainstream America. GIs returning from tours in Europe and the Pacific developed new tastes. Food companies were quick to supply the ingredients. "Americanized" versions of sukyaki, egg foo yung, chow mein, enchiladas, pizza, lasagne, and barbecued meats with polynesian sauces regularly appeared in 1950s cookbooks.

Food researchers continually came across this recipe and had to dub it “The Most Popular Casserole of the 1950s!” Does this look familiar? My mom made it often. See what you think:

Company Casserole
Serves 6

1/2 lb noodles (4 cups)
1 tablespoon butter
1 lb chuck, ground
1 8 oz cans tomato sauce
1/2 lb cottage cheese (1 cup)
1 8 oz pkg. soft cream cheese
1/4 cup commercial sour cream
1/3 cup snipped scallions
1 tablespoon minced green pepper
2 tablespoons melted butter

Start heating oven to 375 degrees. Cook noodles as label directs; drain. Meanwhile, in 1 tablespoon hot butter in skillet, saute beef until browned. Stir in tomato sauce. Remove from heat. Combine cottage cheese, cream cheese, sour cream, scallions, green pepper. In 2 quart casserole, spread half of noodles; cover with cheese mixture; then cover with rest of noodles. Pour on melted butter, then meat mixture. Bake, uncovered, 30 minutes.