From fondue to casseroles: Classic 1960s foods that defined a generation

The 1960s marked a shift in American cuisine as international dishes gained popularity while the processed and convenience foods of the 1950s remained staples on dinner tables.

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Swanson & Sons introduced the frozen TV dinner in 1954, "marketing it as an easy-to-prepare, fun-to-eat meal, with a disposable tray that reduced cleanup time," the Smithsonian National Museum of American History reported.

"The portable TV dinner tapped into middle-class Americans' excitement over television, allowing families to eat in front of their new sets." VINTAGE PHOTOS REVEAL WHAT GROCERY SHOPPING LOOKED LIKE IN THE 1960s Julia Child's first television cooking show , "The French Chef," debuted in 1963, and with it came a new approach to preparing foreign fare for middle-class home cooks.

Do you remember eating the following classic dishes during the midcentury? The Swiss tradition of fondue took America by storm in the 1960s and ‘70s, thanks in part to the Swiss Pavilion serving Swiss cheese fondue at the 1964 New York World's Fair.

Fondue is derived from the French word fondre, which means "to melt." The dish involves melting cheese, wine and seasonings together in a pot and eating it communally with bread, meat and other items.

CLICK HERE FOR MORE LIFESTYLE NEWS Fondue sets became a fashionable centerpiece of entertaining during the '60s and '70s.

As convenience cooking grew in popularity during the mid-century, casseroles incorporating canned and processed products fit the bill.

The green bean casserole was created by Campbell's test kitchen employee Dorcas Reilly in 1955 and was originally called "Green Bean Bake," according to the company's website.

"To this day, the recipe calls for only six ingredients: canned or fresh green beans, Campbell's Cream of Mushroom soup, soy sauce, black pepper, milk and French-fried onions," the website says.

A recipe for tuna, noodle and mushroom soup casserole was included in the 1951 version of "The Joy of Cooking." CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER Chicken divan, a casserole combining chicken and broccoli in a creamy sauce and often topped with cheese and breadcrumbs, was another popular dish of the era.

The exact origins of Chicken Kiev are disputed, but it has connections to French culinary techniques and Eastern European cuisine, reported Tasting Table.

It is made by stuffing a chicken breast with cold, garlic-and-herb butter, breading the chicken and frying it.