20 Classic American Dishes That Deserve a Comeback

America Is a Melting Pot

People from every corner of the globe have helped shape the United States into the diverse nation it is today and our food culture tells that story. From creative takes on French and Italian favorites to Americanized versions of beloved Chinese dishes, here are twenty classic American foods that deserve a comeback.

Salisbury Steak

If you wanted to turn ground beef and assorted leftovers into something a bit more refined, you’d end up with Salisbury steak. This clever dish blends beef with vegetables, chicken, and pork, then shapes the mixture to mimic a traditional Hamburg steak. It’s a perfect example of American culinary creativity at work.

Chicken À La King

This dish brings together diced chicken, mushrooms, and bell peppers in a creamy sauce, typically served over rice or toast. While early variations date back to the 1600s, the modern version is credited to William King, who cooked at the Bellevue Hotel in Philadelphia.

Jell-O Salad

Dreamed up in the early 1900s and skyrocketing in popularity during the World Wars, Jell,O salad blended fruits and sometimes even vegetables into flavored gelatin. It may sound a little unusual today, but at the time, these shimmering creations were considered the height of sophistication.

Ham Loaf

We can thank the Pennsylvania Dutch community for this classic. It’s their take on meatloaf, made with ground ham and pork and finished with a sweet glaze of mustard and brown sugar. Though it’s not widely eaten outside this community, its rich, layered flavors are surprisingly addictive.

Tomato Aspic

Although aspic also known as animal jelly has been around since the Middle Ages, this particular variation became hugely popular in the 1950s, often appearing as the centerpiece of high society dinners. Now made with gelatin, it’s mixed with tomato juice, onion, and an array of spices to create a bright red, savory jelly.

Chipped Beef on Toast (S. O. S. )

Made with dried, sliced beef served over toast and covered in a creamy sauce, this dish is a proud staple of American military heritage. First created by army cooks around the time of the Second World War, its simple, comforting recipe has been passed down through military families for generations.

Liver and Onions

This iron rich dish features sautéed livers paired with caramelized onions and often served with bacon or toast. It originated in Germany and was brought to the U.S. by German migrants in the 19th and early 20th centuries. Today, it’s a beloved staple in many classic diner-style restaurants across the United States.

Corned Beef Hash

Got leftover corned beef from last night? Then this might be the perfect breakfast for you. Just toss diced corned beef into a pan with onions and potatoes, fry everything until it’s golden and crispy, and you’re all set!

Tuna Noodle Casserole

A creative spin on the classic tuna casserole, this version swaps traditional rice or pasta for egg noodles. Like many dishes on this list, it became a household favorite in the 1950s, when canned soup and tuna were inexpensive and widely available.

Baked Alaska

If you lived during the Gilded Age and had the means to attend one of those lavish high-society balls this dessert would likely have been the showstopper. This 19th century classic combines cake and ice cream, encased in a torched meringue, and served chilled for an elegant finish.

Shrimp Cocktail

Often paired with the Tomato Aspic mentioned earlier, this shrimp dish was a must have at 1950s dinner parties. It features chilled shrimp served with a zesty cocktail sauce. While it’s still enjoyed today, it never quite regained the widespread popularity it once had in mid century America.

Macaroni Salad

A relatively healthy and balanced choice on this list, macaroni salad combines boiled elbow pasta with diced vegetables and a tangy, creamy dressing. What sets it apart from a typical pasta dish is that it’s traditionally served cold, making it a refreshing side for picnics and potlucks.

Chicken Divan

If you traveled back to the early 1900s and dined at the Divan Parisien in the Chatham Hotel, this chicken casserole would have been the restaurant’s signature dish. Served with broccoli and rich Mornay sauce, it was considered the pinnacle of fine dining at the time.

American-Style Goulash

If you’re from the Midwest, you’ve probably encountered this local take on the Hungarian goulash. Dating back to the early 1900s, it combines macaroni or egg noodles with ground beef, onions, garlic, and tomatoes, all topped with melted cheese. A simple, hearty, and well-balanced dinner that comes together in no time.

Waldorf Salad

The history of this iconic salad is well documented. Created in March 1896 at the Waldorf Astoria, the Waldorf Salad features apples, celery, grapes, and a mix of dried fruits and nuts, all tossed in mayonnaise or yogurt and served on a bed of crisp lettuce.

Johnnycakes

A New England classic with roots stretching back to colonial times, the Johnnycake also known as a hoecake is a simple cornmeal flatbread, much like a pancake. If you’re craving a heartier alternative to the traditional pancake, this is definitely worth a try.

Baked Stuffed Tomatoes

This dish is simple to grasp tomatoes are filled with spiced rice and fragrant aromatics, baked, and finished with a sprinkling of cheese. If you’re looking for a retro vegetarian entrée or an easy side, this one’s definitely worth trying.

Cabbage Rolls

Another culinary contribution from Eastern European settlers in the U.S., cabbage rolls feature boiled cabbage leaves stuffed with meat usually ground beef and seasoned with onions, garlic, and other aromatics. While they aren’t as common today, you’ll likely spot this classic recipe in your grandma’s cookbooks from the 1950s and ’60s.

Spam Fritters

During World War II, Spam was a staple for soldiers and readily available at home. When chicken rations ran low, people began coating Spam in breadcrumbs, giving rise to the iconic Spam Fritters. It might not be the healthiest option, but even today, it can rival fried chicken in crispy, savory appeal.

Oxtail Stew

Many might not think of a cow’s tail as particularly appetizing, but oxtail has been considered a delicacy in cuisines dating back to Roman times. In the U.S., early colonial cooks used local ingredients to create rich, gelatinous, and deeply flavorful oxtail stews that remain beloved today.