18 School Lunches From the 1960s That Would Cause Outrage Today

School lunches in the 1960s reflected the food culture and the general knowledge people had about food and nutrition back then. The food served in the cafeterias focused on cheap food that could be kept in storage and cooked in large quantities to be served to hundreds of students. Therefore, processed meats, canned vegetables, condensed soups, and sweet sauces featured heavily in the menus served to the students back in the 1960s. Some of the foods served included chipped beef on toast, tuna noodle casserole, macaroni with hot dogs, and bologna sandwiches, which focused on the quantity and convenience of the food served to the students, with little regard to the nutritional value of the food served to the students.

1. Creamed Chipped Beef on Toast

Creamed chipped beef on toast was a standard dish served in American school cafeterias throughout the 1960s. School cafeteria staff would cook dried salted beef in a white gravy made of flour, butter, and whole milk, and it would cook until it was pale and thick and had a velvety texture. This would then be served over slices of plain toast. This dish was not originally served in school cafeterias. Instead, it was originally served in the military during World War II and was called “S.O.S.” This dish was served in school cafeterias because it was affordable and could be stored for long periods of time and served in large quantities.

2. Gelatin Salads with Canned Veggies

In school cafeterias of the 1960s, there was a ubiquitous presence of gelatin salads. Large metal molds were filled with brightly colored gelatin-based desserts, often mixed with a variety of strange ingredients. School cafeteria workers often mixed lime gelatin with canned peas, grated carrots, celery, and crushed pineapple. These were mixed and chilled for a day before serving, transforming into a firm and hard solid. This dish was part of a larger movement of gelatin-based recipes dominating cookbooks and magazines. School cafeterias adopted this dish because it was affordable and served a large number of people.

3. Spam and Pineapple Lunch Plate

Spam was common in school lunches in the 1960s because it was affordable and had a long shelf life that prevented it from spoiling easily. In school cafeterias, Spam was cut thick and cooked on big griddles until brown and crispy on the outside and juicy on the inside. A can of canned pineapple slices was usually placed on the side of the Spam. On some days, Spam and pineapple were baked with brown sugar or syrup to give them a sweet glaze. Mashed potatoes or white bread usually accompanied the Spam and pineapple on the plate. This dish was a classic combination of sweet and savory that was common in the 1960s.

4. Liver and Onions with Gravy

Liver and onions appeared on the menu in many school cafeterias throughout the 1960s. Large pans of sliced beef liver were cooked on flat grills, and after that, onions and brown gravy were added to the top. It was often served with mashed potatoes or boiled vegetables. The nutritional value of this dish was heavily promoted to the kids because the liver contained so much iron, protein, and vitamins. The school administrators saw this dish as a responsible way to feed the growing number of kids in the school system. The liver was less expensive than other meats, so the cafeterias could stretch their budgets to feed the kids a protein-rich meal.

5. Creamed Peas and Pearl Onions

Creamed peas and pearl onions were a familiar school lunch side dish in the 1960s. The school lunch workers would simply open a large can of peas and small white pearl onions, then simmer them together in a thick, creamy milk sauce. The result was a pale green stew with small white onion pieces throughout. This dish was part of a 1950s and 1960s American food trend that often featured canned vegetables and creamy sauces. This meal was also easy to prepare in school cafeterias because it only required one pot of food that could feed hundreds of people with minimal preparation. The flavors of this dish were sweet from the canned peas and a touch of onion bite from the pearl onions. Its texture was mushy because of its long stay on steam tables and the thick sauce that often oozed onto the tray and onto other foods.

6. Peanut Butter and Mayonnaise Sandwich

In the 1960s, there was a school lunch menu that consisted of a peanut butter and mayonnaise sandwich. They would take white bread and put peanut butter on it, followed by a layer of mayonnaise, and finally, they would put the other slice of bread on top. Although it might sound strange, it is actually a very popular sandwich filling for many people. This meal would provide a good amount of protein from the peanut butter and calories from the mayonnaise and bread. School lunches were designed to be affordable and filling, and bread was delivered daily. They had large containers of peanut butter, making it possible for them to make hundreds of sandwiches quickly.

7. Tuna Noodle Casserole

Tuna noodle casserole was a regular entrée on American school lunch menus during the 1960s. It was prepared in the cafeterias by combining egg noodles, canned tuna, and canned cream of mushroom soup, mixing them in large pans, and baking until the tops turned golden brown. At times, crushed potato chips were sprinkled on top of the casserole. It was the epitome of 1960s American cooking, with processed foodstuffs helping the schools feed hundreds of students with minimal preparation. It was also hearty, affordable, and conducive to large-scale preparation. The smell of canned tuna and cream of mushroom soup was quite evident, and students either enjoyed the dish or pushed the noodles around their trays, leaving them uneaten.

8. Corned Beef Hash with White Bread

Corned beef hash is a classic school lunch dish from back in the 60s, especially during the early and mid-years of that decade. The cooks in school cafeterias would sauté chopped corned beef and diced potatoes on large flat griddles and then serve them on trays after they were cooked slowly until they were crispy and golden brown on the edges. The idea behind this meal is to stretch the corned beef by adding diced potatoes and serving it as a school lunch because it is inexpensive and easy to produce in large quantities. The end result is a meal that is quite salty because of the corned beef that is used in this dish. Some kids like it because of its crunchy texture and flavor, while others find it too overpowering.

9. Bologna and Processed Cheese Sandwich

The school lunch menus of the 1960s also included sandwiches made of Bologna and processed cheese. These were easily prepared in school cafeterias in a matter of minutes. The lunch included soft white bread, Bologna, and blocks of processed cheese. The meal could also be complemented with some yellow mustard or mayonnaise. The food was purchased in bulk and ready for use in school cafeterias because it did not have to be cooked. It was also valued because it did not take long to prepare during busy lunchtime sessions. The sandwich tasted familiar and comfortable for many students, although it was highly processed. It contained a lot of salt and preservatives from the Bologna and extra fat and salt from the cheese.

10. Sloppy Joe Sandwich on White Bread

Sloppy Joes have been a popular dish in many school cafeterias since the 1960s. The dish is prepared by cooking ground beef with tomato sauce, onions, and a hint of sweetness, all mixed together in large metal pots. The hot mixture is served over soft white hamburger buns or bread, and the service is quick because the trays move swiftly along the serving line. The dish is a classic sloppy joe, with the combination of sweet and savory flavors making it popular with the kids. It has its drawbacks, as the sauce formed a pool on the trays and the bread got soggy. The ground beef mixture contained large amounts of sugar and salt from the processed sauces.

11. Fish Sticks with Tartar Sauce

Fish sticks with tartar sauce have been a common feature of school lunches since the 1960s. Technological advancements in frozen foods made it easier for school cafeterias to order in bulk a box of fish sticks that could be directly placed in the industrial oven for baking. Trays with fish sticks would be brought out in abundance to be served with a side of tartar sauce made from mayonnaise and pickles. In some cases, the school would provide a choice of sides with the fish sticks. Frozen seafood gained traction in the 1960s as a popular school food item because it was inexpensive to procure and required little storage space. The fish sticks with tartar sauce relied on frozen foods in the form of fish sticks and mayonnaise-based sauce.

12. Macaroni and Cheese with Canned Hot Dogs

The school lunch menu of the 1960s often included macaroni and cheese with sliced hot dogs. The hot dogs and macaroni were boiled together in a large container and then topped with a cheese sauce made from powdered cheese mix. The dish was served hot and was very popular because it was filling and could be made on a large scale with minimal preparation and storage requirements. The hot dogs and macaroni could be stored in available space and served in large quantities without requiring much preparation. The macaroni and cheese tasted creamy and salty at the same time and was a favorite dish for many kids in school. However, it also contained high levels of sodium and hot dogs with preservatives and additives that are not considered healthy today.

13. SOS Ground Beef Gravy over Mashed Potatoes

Ground beef gravy served over mashed potatoes was a popular dish in school cafeterias during the 1960s. Ground beef was browned in large quantities in deep pans and then mixed with flour, milk, and seasonings to create a thick gravy. This was served over mashed potatoes on trays in the school cafeterias. This meal seemed like a poor imitation of the traditional military-style meals that many people had grown up eating during World War II. This meal was chosen for school cafeterias because it was economical and could be served in large quantities quickly. It also lasted long on the steam tables without losing its texture. The gravy was salty and starchy, soaking into the potatoes and often spreading out on the tray. This meal was filling but boring for some students and not tasty for others because of its thickness.

14. Cottage Cheese with Canned Fruit Cocktail

If you were around back in the 1960s, you would have probably seen this dish quite frequently at school lunch lines. The school lunch ladies would take a serving of cottage cheese and place it on a small plate or bowl, and then top it with a serving of canned fruit cocktail. The fruit would be a combination of peaches, pears, grapes, and cherries, all swimming in a sweet syrup. It would be a bright and cheerful dish to go with the heavier fare that the school lunch ladies would be serving. It would be a quick and easy dish because nothing would have to be cooked. It was a combination of protein from the cheese and fruits from the fruit cocktail.

15. Barbecue Meatballs with White Rice

Barbecue meatballs were another dish that appeared on school lunch menus in the late 1960s. In this dish, barbecue meatballs were served in large trays in school cafeterias, and the meatballs were baked until they turned brown and glazed with a sweet and tangy barbecue sauce made with ketchup, sugar, and vinegar. These meatballs were served on top of plain white rice or on the side of slices of bread. This dish was practical because it allowed the school to stretch a small amount of meat to feed many children. It was a good recipe because it was easy to make in large quantities and had inexpensive ingredients. It was very sweet due to the large amount of sugar in the sauce, and it had a lot of salt as well.

16. Salisbury Steak with Brown Gravy

Salisbury steak was a familiar presence on school lunch menus back in the 1960s. School cafeteria staff cooked ground beef and formed it into oval shapes, cooking them on large flat grills. These oval shapes were then placed in large pans and smothered in brown gravy. The staff at these cafeterias would place these steaks on metal trays with mashed potatoes and/or white bread. This meal first became popular in the early 20th century as a cheap alternative to steak. School cafeterias continued to use it because it could be made in large quantities and would provide many meals for students. This dish had a strong salty taste, mostly from the brown gravy.

17. Creamed Corn with Buttered Bread

Creamed corn is one of those dishes that was commonly found in school cafeterias during the 1960s. Whether it was served as a main dish or a side dish, creamed corn was a staple. To make it, the staff would heat up large cans of creamed corn in large metal pots. These cans were already filled with starch and sugar, giving it a creamy texture. As they scooped it out, it would go onto students’ trays and would often be served with slices of white bread and butter. This was a simple and quick meal for students. Canned vegetables were very popular back then, especially for school cafeterias. They were cheap, easy to store, and ready for use at any time. The taste of creamed corn is sweet, due to the sugar and starch it contains.

18. Bologna and Bean Bake

In the 1960s, there were some school cafeterias where they would make a Bologna and Bean Bake, especially for lunch. They would put bologna and baked beans in large casserole dishes and put them in the oven. They would take them out when the beans were thick, and the edges of the bologna were a little brown. They would sometimes add brown sugar and/or mustard for more taste. They would put these trays out, and people would take them and put them on a plate, sometimes with white bread and/or veggies. This would make for a filling meal for kids, especially on those days when they have long classes.

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