Holiday Party Casseroles, 1956

Compiled by Edna Beilenson. Pictures by Vee Guthrie.


"Casserole cooking is easy as pie—A party is born in the wink of an eye!"


This is one sweet little casserole book full of big recipes. Classic American, foreign flavors. All sorts of new combinations you'll find inspiring. Great for entertaining your nearest and dearest during the holidays.


A perfect casserole if you've got kinfolk by the DOZENS.

Casseruole Italiane!

From Wikipedia: Chicken Divan is a chicken casserole usually served with broccoli and Mornay sauce. It was named after the place of its invention, the Divan Parisien Restaurant in the New York City Chatham Hotel where it was served as the signature dish in the early 20th century. In French, the word divan refers to a meeting place or great hall.

Son of a gun, we're gonna have big fun on the bayou.

Curried onions, apples, shrimp? Yes please.

More tempting seafood ideas . . .

A bunch of winners here . . .

A few more dishes à la Americana, and one Syrian, for good measure. Don't miss the advice for when you're next hosting a king and his poodles.

Cookbooks of this period were never short on ideas for ways to recycle leftover turkey.

Till next time!


As I always say:

"You don't have to be perfect

You just have to be special"

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