Welcome the return of comfort food season with this great 1950s casserole recipe

For the third time in a single year, quite a rarity on the ol' calendar, we get to experience a Friday the 13th. I'm not a very superstitious person myself, so this doesn't phase me in the slightest. If anything, I actually tend to find Friday the 13th to be a really positive day for me - or at least not one that differs from your run-of-the-mill Friday.

{Vintage Friday the 13th image source}

Presently my mind is focused far less on bad luck and suspicious mojo and much more on the fact that we are really and truly into comfort food season once again. Winter may still technically be more than a month away, but in Canada it might as well start on November 1st for all intents, because once Halloween wraps up, most of us switch into winter holiday mode and the weather tends to take a substantial nose dive early in November as well. Not always, and certainly more so in some parts of the country than others, but in general, yep, November = the start of winter here.

I'm a huge fan of comfort food, of gathering friends and family around the table and satiating our bellies and souls alike with food so delicious you nearly tear up with joy as you smell it cooking. Food that evokes thoughts of cozy autumns and icy winters past, of childhood memories, and sometimes of places we've traveled to throughout our lives as well. Such food doesn't have to be an epic calorie feast either, but sometimes it is, and there's nothing wrong in the slightest with that (at least once in while!). We need the extra fuel to stay warm and stave off winter's energy zapping chill.

Today's vintage recipe falls somewhere in the middle I think, though it could be more or less of a treat, just depending on what you put inside it. This 1950s recipe for Chili or Stew Casserole is dead simple to make and isn't too hard on the wallet either, especially if you put existing leftovers to work in it.



{Tasty mashed spuds combine with your favourite chili, stew or similar filling (a thick corn chowder is fabulous here!) in this classic mid-century cold weather perfect casserole that first appeared in the pages of Women's Day magazine back in 1952. Vintage recipe ad image source.}


One of the great things about this recipe is that it can easily be made vegetarian or vegan, if so desired (simply omit meat and/or other animal products), and you can also use a good all-purpose gluten-free flour for the topping. I've made GF versions of this recipe numerous times and it always comes out aces!

You can also swap out the regular potatoes for cooked yams, sweet potatoes, mashed turnips, hearty squash or pumpkin verities, mashed (and drained) cauliflower or broccoli, carrots or, one of my personal favourites, parsnips.

Likewise, as with many casseroles - and this is certainly one of their most appealing qualities - you can add or subtract from the filling, if so desired (for example, you add further cooked chopped veggies to stretch out a small amount of leftover stew or chili). This dish is also nice, especially if you're using chili for it, topped with a little grated cheese before you put it in to oven to bake.

This is not the first, nor, I'm sure, will it be the last vintage comfort food recipe that I post here. I love dishes like this that satisfy and more than live up to their name. They make us happy, are reliable, and work well for as well for solo meals as they do large crowds - plus they usually freeze wonderfully to boot (perfect for those busy December holiday season weeks that lay ahead). What's not to adore? :)