15 Classic Comfort Food Dishes You Haven’t Had in Years

Welsh rarebit

Comfort food and nostalgia go hand and hand. It’s no surprise that classic comfort foods remind you of your childhood. You grew up with your mom making your favorite soothing meal either as a consolation prize when you deserved a reward, when you weren’t feeling swell, or when you just needed a hug.

Of course, dishes like mac ‘n cheese, mashed potatoes, and meatloaf have stood the test of time and are still giving comfort to this day. However, there are countless once-upon-a-time coddlers that did their job well, but for whatever reason, are no longer around for the pity party. Take a trip down memory lane with these comfort foods you haven’t eaten in years. Ready for the nostalgia to continue? Then you won’t want to miss these 15 Classic American Desserts That Are No Longer Made.


Chicken a la King

Chicken a la king

Queen of the comfort food dinners in the early 20th century, especially in winter, this steamy rich dish was created with diced chicken, mushrooms, veggies, sherry cream sauce and served over toast or biscuits. It was crowned in the 1800s appearing on menus in upscale restaurants, namely in New York City. But in the ’50s, Chicken a la King held court in households across the nation. Turkey a la King was just as indulging, but neither are served as often as a similar classic: chicken pot pie.


Egg Cream

Chocolate new york egg cream

With Jewish and New York City roots, there are no eggs in this sweet soda fountain drink—and, wait for it—there’s no cream in it, either. It was a regionally revered beverage made with chocolate, seltzer, and milk and served often at soda fountains and in luncheonettes.


Fluffernutter Sandwiches

Fluffernutter sandwich

Marshmallow fluff is the quintessential feel-good food. I have a friend who always travels with a jar of the fluff—she eats it with a spoon straight out of the jar. In the 60s and 70s, peanut butter and Fluffernutter slathered between two slices of white bread became a comfort sandwich for kids, but not so much anymore (perhaps because many of us are watching our sugar intake). By the way, National Fluffernutter Day is October 8—if you need an excuse.


Tapioca Pudding

Tapioca pudding

This is your grandmother’s comfort food—a pudding that’s made with tapioca and cream or milk, served cold, or better yet, warm. A cuddle in a bowl. Tapioca is a starch extracted from the cassava root and today, tapioca is trending as pearls for that new comfort food—bubble tea.


Baked Apples

Baked apples

This comfort fruit dish, popular especially in autumn, was in its heyday in the ’50s. It was one of the healthier comfort foods, and inexpensive, and is typically baked with cinnamon, sugar and butter.


Welsh Rarebit

Welsh rarebit

Welsh rarebit was the ultimate comfort food dinner—it was a quick meal built with toasted bread that was blanketed with a cheesy sauce (sometimes made with beer) and then baked or broiled. My dad’s favorite go-to meal, he cheated and used the Stouffer’s boxed version, which he would doctor with bacon and tomatoes. It was a savory comfort dish—and somewhat exotic thanks to its Welsh roots.


Tuna Noodle Casserole

Tuna casserole

This dish evokes childhood memories and maybe that’s the most comforting thing about it. It was a family meal of canned tuna fish, shredded cheese, canned veggies like peas or corn, and that clutch Cream of Mushroom soup. A can of fried onions sprinkled on top gave this casserole its comfort crunch.


Rice Pudding

Rice pudding

Rice pudding has a storied history and has had a place at the table in regions throughout the world for centuries. In the states, the pudding is made of rice, milk, butter, and cinnamon. It’s particularly comforting when served warm, and it was made even more gratifying with the addition of whiskey or maple syrup.


TV Dinners

Frozen dinner

When the ‘rents went out for the evening, it was TV dinners for the kiddos. Today, it’s more like take-out or delivery night. TV dinners were a fun-loving meal where you could eat on a TV tray, not at the dinner table, and watch the night’s television lineup (on 13 channels). Swanson’s Hungry Man Turkey TV Dinner was a popular dinner in the 70s, and so was Swanson’s Salisbury Steak TV Dinner with its tiny compartments of peas, mashed potatoes and cobbler dessert.


Root Beer Float

Root beer float

The foamy dessert in a glass made with root beer and generous scoops of vanilla ice cream, a root beer float was a sassy sassafras sip that was often shared on first dates with high school sweethearts, or with grandpa at the soda fountain.


Grandmother’s Corn Pudding

corn pudding

Talk about Southern comfort. Even the name of this souffle-like dish is consoling. It was very popular in the South, created with corn, eggs, milk or heavy cream, sugar, and butter. Gram-worthy.



Chocolate pudding

A dessert that seemed to melt away emotional and physical pain, popular flavors were chocolate, vanilla, and butterscotch. And banana pudding with Nilla Wafers in the ’50s was a hit, especially in the South. Now, you’re more likely to find pudding cups in hospital cafeterias before ever whipping it up at home yourself.



Green Jello

Wiggly, squiggly, sugary, and colorful, there were no redeeming healthy qualities to this gelatinous dessert. It was a desired comfort food whether as a snack at home, or even at a holiday meal in the form of a Jell-O salad mold made in a Bundt pan.


Franks and Baked Beans

Beans and hotdogs

A comfort supper, especially in New England, this meal was inexpensive and hearty. It’s made, of course, with frankfurters, but the secret was in those beans, typically simmered in sweet molasses. Throw in some brown bread (homemade in a can or store-bought) and you’ve got a traditional Saturday night in New England meal.


Sloppy Joe’s

sloppy joe

Just the idea that it was a sloppy dish was comforting to kids—it was a license to let the meat tumble down their chin and into their lap, at no fault of their own. The loose meat sandwich, which was very popular in the Midwest, was made with a blend of ground beef, onions, tomato sauce or ketchup and Worcestershire sauce and then slopped on a hamburger bun. Who’s Joe? Who knows.

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