Vintage Recipes for Your Modern Kitchen

These harken back to a time when families had time to cook and were eating meals together, and these recipes generally use common, easy-to-obtain ingredients.

Through the onslaught of two world wars and the Great Depression, these one dish wonders provided a great way to share food and make a dollar stretch in the wake of food shortages.

These classics inspired by this culinary revolution, are still a staple more than 75 years later, giving us more than our share of great recipes to make that can fill our bellies but not empty our pockets.

The word casserole originally referred to the pan in which the dish was cooked.

In 1787, after a visit to Italy, Thomas Jefferson brought a pasta machine back to Monticello. His daughter, Mary Randolph, prepared a dish made with pasta and Parmesan cheese.

In the 1950's, the combination of small kitchens and new availability of lighter cookware the casserole became a simple, easy and cheap way to use leftover foods to serve the whole family.

This Classic Green Bean Casserole is heaven on a spoon. The perfect balance of crispiness and flavor that is a great side dish for tonight's dinner.

A cheesy, veggie and chicken-filled spaghetti casserole using a whole chicken. It is made with "real", wholesome ingredients that all just blend together into pure comfort food.

Since the first German-Americans in Pennsylvania settled in the early colonies, meatloaf, a mixture of ground pork and cornmeal, has been served on the American plate.

During the Great Depression, meatloaf became a mainstay of many Americans’ diets because it helped home cooks extend the life of their meat products.

By the 1950s, meatloaf was here to stay; found in every home and a very local diner.

This is a good old classic meatloaf recipe that makes a perfect family dish. Mom approved.

These single-serve meatloaves bake under a sweet and savory topping to ensure moist and flavorful little loaves that your whole family will love.

Quiche became popular in England sometime after the Second World War, and in the U.S. during the 1950's. British soldiers brought it back during their time overseas and shared it with their families.

Once it reached stateside, Quiche became one of the first family-sized dishes to feed 1 person. People were really hungry back then!

Quiche is the perfect food for a picnic or a party as it is served cold and can be conveniently prepared ahead of time.

This quiche has all the fixins of a loaded baked potato -- in a flaky pastry! Great for a weekend brunch, it can be made a day ahead and reheated in a low oven.

"According to legend," writes Michelle Buffardi, author of Great Balls of Cheese, "the first cheese ball in recorded history was made in 1801 by Elisha Brown, Jr. on his farm and presented to President Thomas Jefferson". It weighed 1,235 pounds and was referred to as the Cheshire Mammoth Cheese.

The cheese ball has been gracing dinner parties ever since!

Creamy, cheesy and savory appetizer that is perfect with crackers, toast or veggies. With the flavor of your favorite BLT sandwich.

The Cheese Ball also inspired the Cheese Log. In this recipe, goat cheese is the perfect canvas. Nuts, herbs, or even dried fruit - since goat cheese can be bought in little logs that you can roll in whatever you desire. When it comes to party appetizers, you can’t beat the praise-to-effort ratio of this delicious little creation.

The Macaroni and Cheese dinner was also another American staple popularized during the Great Depression. Kraft Foods™ introduced its boxed macaroni and cheese in 1937.

Delicious and creamy, you can never go wrong with Mac 'n Cheese!

In any given twelve-week period, approximately one-third of the population of the United States will eat macaroni and cheese at least once. About half of all children in the United States will eat macaroni and cheese during this time period.