When life gets busy, it’s easy to let cooking fall by the wayside. But that doesn’t mean you have to sacrifice flavor for convenience. With a little creativity and some help from your pantry staples, you can whip up delicious meals using canned vegetables in no time.
In this article, we’ll explore 20 easy and tasty recipes that showcase the versatility of canned veggies. From hearty stews and soups to quick weeknight dinners and even breakfast options, these recipes prove that canned doesn’t have to mean bland. So grab your cans of goodness and let’s get cooking!
Creamy Canned Corn Chowder
This comforting and creamy soup is a perfect blend of sweet corn, savory potatoes, and aromatic spices. It’s an easy and satisfying meal that can be prepared in no time.
Ingredients:
– 1 (14.75 oz) can whole kernel corn, drained
– 2 medium-sized potatoes, diced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup chicken broth
– 1/2 cup milk
– 2 tbsp butter
– 1 tsp paprika
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the diced potatoes, chicken broth, and canned corn.
5. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes or until the potatoes are tender.
6. Stir in the milk and paprika. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Spicy Canned Green Bean Stir-Fry
A quick and easy stir-fry recipe that combines the convenience of canned green beans with a spicy kick, perfect for a weeknight dinner or lunch prep.
Ingredients:
– 1 can (14.5 oz) green beans, drained
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/4 teaspoon red pepper flakes (or more to taste)
– Salt and pepper, to taste
– Optional: chopped scallions or toasted sesame seeds for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until translucent, about 3 minutes.
3. Add the garlic, ginger, and red pepper flakes; cook for an additional minute.
4. Add the canned green beans; stir-fry for 2-3 minutes, until heated through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with scallions or sesame seeds if desired.
Cooking Time: 10-12 minutes
Canned Pea and Carrot Curry
This simple and comforting curry recipe is a great way to use up canned peas and carrots, perfect for a quick weeknight dinner.
Ingredients:
– 1 can of peas and carrots (drained)
– 2 tablespoons of vegetable oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 teaspoon of curry powder
– 1/2 teaspoon of turmeric
– Salt and pepper to taste
– 1 cup of water or broth
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the onion and garlic and cook until softened, about 3-4 minutes.
3. Stir in the curry powder and turmeric. Cook for 1 minute.
4. Add the peas and carrots, water or broth, salt, and pepper. Bring to a simmer.
5. Reduce heat to low and let cook for 10-15 minutes or until heated through.
6. Taste and adjust seasoning as needed.
7. Garnish with fresh cilantro leaves if desired.
Cooking Time: 15-20 minutes
Quick Canned Tomato Soup
This recipe is a convenient and delicious way to enjoy a warm bowl of tomato soup without much fuss. With just a few simple ingredients, you can have a comforting and flavorful meal ready in no time.
Ingredients:
– 1 (14.5 oz) can of diced tomatoes
– 2 cups of chicken broth
– 1/4 cup of milk or heavy cream (optional)
– 1 tablespoon of butter
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the canned diced tomatoes, chicken broth, and salt. Stir well to combine.
3. Bring the mixture to a simmer and let cook for 10-12 minutes, stirring occasionally.
4. If desired, stir in the milk or heavy cream to add a creamy texture.
5. Taste and adjust the seasoning as needed.
6. Serve hot, garnished with fresh parsley or basil leaves if desired.
Cooking Time: 10-12 minutes
Canned Mixed Veggie Frittata
Start your day off right with this simple and satisfying frittata recipe, featuring canned mixed veggies and a few basic ingredients. Perfect for busy mornings or meal prep.
Ingredients:
– 6 eggs
– 1 cup canned mixed veggies (drained)
– 1 tablespoon butter
– Salt and pepper to taste
– Optional: shredded cheese (Cheddar or Swiss work well)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs and a pinch of salt.
3. Add the drained canned mixed veggies to the egg mixture and stir until combined.
4. Butter a 9-inch pie dish or oven-safe skillet.
5. Pour the egg mixture into the prepared pan and smooth out the top.
6. Bake for 20-25 minutes, or until the frittata is set and golden brown.
7. Remove from the oven and let cool for a few minutes before serving.
Cooking Time: 20-25 minutes
Canned Mushroom and Onion Gravy
This savory gravy is perfect for accompanying roasted meats, mashed potatoes, or as a dip for crusty bread. With its rich flavors of sautéed onions and mushrooms, it’s an easy way to elevate your meals.
Ingredients:
– 1 can (8 oz) of sliced mushrooms
– 1 medium onion, finely chopped
– 2 tablespoons of butter
– 2 cloves of garlic, minced
– 1 cup of all-purpose flour
– 1 cup of beef broth
– Salt and pepper to taste
Instructions:
1. In a large skillet, melt the butter over medium heat.
2. Add the chopped onion and sauté until translucent (about 5 minutes).
3. Add the sliced mushrooms and cook until they release their liquid and start to brown (about 10 minutes).
4. Add the minced garlic and cook for an additional minute.
5. Sprinkle the flour over the mushroom mixture and stir well.
6. Gradually add the beef broth, whisking continuously to avoid lumps.
7. Bring the mixture to a simmer and cook for 2-3 minutes or until thickened.
Cooking Time: 20-25 minutes
Roasted Canned Asparagus with Garlic
Roasted Canned Asparagus with Garlic: Elevate canned asparagus to a whole new level by roasting it with garlic and a hint of olive oil. This quick and easy recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 (14 oz) can of asparagus, drained and rinsed
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Place the canned asparagus on the prepared baking sheet in an even layer.
4. Drizzle the olive oil over the asparagus, then sprinkle the minced garlic evenly.
5. Season with salt and pepper to taste.
6. Roast in the preheated oven for 12-15 minutes, or until the asparagus is tender and slightly caramelized.
7. Remove from the oven and serve hot.
Cooking Time: 12-15 minutes
Canned Spinach and Cheese Quesadillas
These creamy, cheesy quesadillas are a delightful way to enjoy the convenience of canned spinach. With just a few simple ingredients, you can whip up a tasty snack or light lunch in no time.
Ingredients:
– 1 (14.5 oz) can of spinach, drained
– 2 cups shredded cheddar cheese (divided)
– 4 large tortillas
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together the canned spinach and 1 cup of the shredded cheese.
3. Place a tortilla in the skillet and sprinkle one-quarter of the spinach-cheese mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
5. Flip and cook for an additional 2 minutes or until the other side is also crispy and the cheese is melted.
6. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Simple Canned Potato Salad
This classic potato salad recipe is a staple for any gathering or potluck. With just a few ingredients and simple preparation, you can have a delicious side dish ready in no time.
Ingredients:
– 2 cups canned potatoes (drained)
– 1/2 cup mayonnaise
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the canned potatoes, mayonnaise, salt, and pepper.
2. Stir until well combined and smooth.
3. Add the chopped fresh dill and stir gently to distribute evenly.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve cold or at room temperature.
Cooking Time: None (canned potatoes are already cooked)
Canned Carrot and Pea Fried Rice
A quick and easy recipe perfect for a busy day or a lazy Sunday afternoon. This Canned Carrot and Pea Fried Rice is a creative twist on traditional fried rice, using convenient canned carrots and peas to add natural sweetness and pop of color.
Ingredients:
– 2 cups cooked rice (preferably leftover)
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and cook until translucent, about 2 minutes.
3. Add the garlic and cook for an additional minute.
4. Pour in the mixed vegetables and stir-fry for 2-3 minutes, or until heated through.
5. Add the cooked rice to the skillet, stirring-frying constantly for about 5 minutes, or until well combined with the vegetables.
6. Season with soy sauce and salt to taste.
7. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Enjoy your delicious Canned Carrot and Pea Fried Rice!
Canned Green Bean Casserole
This comforting casserole is a staple of American comfort food, made easy with canned green beans and a few simple ingredients. Perfect for a quick weeknight dinner or a holiday gathering.
Ingredients:
– 1 (14.5 oz) can green beans, drained
– 1 cup cream of mushroom soup
– 1/2 cup milk
– 1/2 cup french-fried onions
– 1/4 cup butter, melted
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a mixing bowl, combine the drained green beans, cream of mushroom soup, milk, and melted butter. Stir until smooth.
3. Pour the mixture into a 9×13-inch baking dish.
4. Sprinkle the french-fried onions evenly over the top.
5. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Cheesy Canned Cornbread Casserole
A comforting, easy-to-make casserole perfect for a weeknight dinner or potluck gathering.
Ingredients:
– 1 (15.25 oz) can cornbread mix
– 1 cup canned creamed corn
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped green onions (optional)
– 1/4 cup butter, melted
– 1/2 teaspoon salt
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine cornbread mix and creamed corn. Stir until well combined.
3. Add shredded cheddar cheese and chopped green onions (if using). Mix until evenly distributed.
4. Pour melted butter over the mixture and stir until just combined.
5. Pour mixture into a 9×13 inch baking dish.
6. Bake for 35-40 minutes, or until golden brown on top and set in the center.
Cooking Time: 35-40 minutes
Canned Okra and Tomato Stew
This hearty stew is a perfect blend of Southern comfort food and convenience, using canned okra and tomatoes as the foundation. This recipe makes for a delicious and easy meal that’s ready in no time.
Ingredients:
– 1 can (14.5 oz) okra, drained
– 1 can (14.5 oz) diced tomatoes
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the canned okra, diced tomatoes, and water. Season with salt and pepper to taste.
5. Bring the stew to a simmer and let it cook for 20-25 minutes or until the flavors have melded together.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 20-25 minutes
Canned Beets with Honey Glaze
This recipe adds a touch of sweetness to the earthy flavor of canned beets, perfect for a quick side dish or as a topping for salads or sandwiches. With just a few ingredients and simple steps, you can elevate the humble canned beet to new heights.
Ingredients:
– 1 (14.5 oz) can of beets, drained and sliced
– 2 tbsp honey
– 1 tbsp apple cider vinegar
– 1/4 tsp salt
– 1/4 tsp black pepper
– Fresh thyme leaves for garnish (optional)
Instructions:
1. In a small saucepan, combine honey, apple cider vinegar, salt, and black pepper. Heat over medium heat, whisking until the honey dissolves.
2. Add the sliced beets to the glaze and toss to coat.
3. Cook for an additional 5 minutes, stirring occasionally, until the beets are well coated with the glaze.
4. Serve warm or at room temperature, garnished with fresh thyme leaves if desired.
Cooking Time: 15-20 minutes
Canned Pea and Pasta Salad
This light and refreshing salad is perfect for a quick lunch or dinner. With the comfort of canned peas, pasta, and a hint of garlic, you’ll be hooked!
Ingredients:
– 8 oz. pasta (such as bow tie or penne)
– 1 can (16 oz.) green peas
– 2 tbsp. olive oil
– 2 cloves garlic, minced
– 1 tsp. lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add canned peas to the skillet and stir to combine with garlic mixture. Cook for an additional 2-3 minutes or until peas are tender.
4. In a large bowl, combine cooked pasta, pea mixture, lemon juice, salt, and pepper. Toss to combine.
5. Top with grated Parmesan cheese if desired.
6. Serve warm or chilled.
Cooking Time: 15-20 minutes
Canned Lima Bean and Bacon Soup
A comforting and easy-to-make soup that combines the creamy texture of lima beans with the smoky flavor of bacon.
Ingredients:
– 1 can (14.5 oz) lima beans, drained and rinsed
– 6 slices of bacon, diced
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 4 cups chicken broth
– 1/2 cup water
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
2. Remove the cooked bacon from the pot with a slotted spoon and set aside.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
4. Add the drained lima beans, chicken broth, water, salt, and pepper to the pot.
5. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
6. Stir in the cooked bacon and serve hot.
Cooking Time: 30-35 minutes
Canned Zucchini and Tomato Bake
A simple and comforting casserole perfect for a weeknight dinner or potluck gathering.
Ingredients:
– 1 (14.5 oz) can diced tomatoes
– 1 (8 oz) can sliced zucchini
– 1 cup shredded cheddar cheese
– 1/2 cup breadcrumbs
– 2 tablespoons olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine canned diced tomatoes and sliced zucchini.
3. In a separate bowl, mix shredded cheddar cheese and breadcrumbs.
4. Grease a 9×13-inch baking dish with olive oil.
5. Add the tomato-zucchini mixture to the prepared baking dish.
6. Top with the cheese-breadcrumb mixture.
7. Bake for 30-35 minutes or until golden brown.
Cooking Time: 30-35 minutes
Canned Three-Bean Chili
Quick and satisfying, this Canned Three-Bean Chili is a perfect meal solution for busy days.
Ingredients:
– 1 (14.5 oz) can diced tomatoes
– 1 (15 oz) can red kidney beans, drained and rinsed
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can pinto beans, drained and rinsed
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a medium saucepan, combine the canned tomatoes, red kidney beans, black beans, pinto beans, chili powder, cumin, and paprika.
2. Bring the mixture to a simmer over medium heat.
3. Reduce the heat to low and let cook for 10-15 minutes or until heated through.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh cilantro, scallions, or crushed tortilla chips if desired.
Cooking Time: 10-15 minutes
Canned Pumpkin and Lentil Stew
This comforting stew is a perfect blend of autumn flavors, made easy with canned pumpkin and lentils. It’s a great option for a quick weeknight dinner or a nutritious meal prep.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red or brown lentils, rinsed and drained
– 1 can (16 oz) pumpkin puree
– 2 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Optional: crusty bread or crackers for serving
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the lentils, diced tomatoes, pumpkin puree, vegetable broth, and thyme. Season with salt and pepper.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Canned Artichoke and Spinach Dip
Savor the rich flavors of this creamy dip, perfect for any gathering or party. This easy-to-make recipe combines the tender artichokes with the nutty taste of spinach.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 package frozen chopped spinach, thawed and drained
– 8 ounces cream cheese, softened
– 1/2 cup mayonnaise
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a mixing bowl, combine the chopped artichoke hearts, spinach, cream cheese, mayonnaise, and lemon juice. Mix until smooth.
3. Season with salt and pepper to taste.
4. Transfer the mixture to a baking dish or a small cast-iron skillet.
5. Bake for 20-25 minutes or until lightly browned on top.
Cooking Time: 20-25 minutes
Serve: With crackers, chips, or veggies, this dip is sure to please!
Summary
Looking for quick and easy recipe ideas for busy nights? Look no further! This collection of 20 canned vegetable recipes has got you covered. From comforting soups to flavorful stir-fries, these dishes are perfect for a weeknight meal. Try making creamy chowders with canned corn or green beans, or whip up a frittata with mixed veggies. You can even use canned mushrooms and onions to make a savory gravy or roast asparagus with garlic for a healthy side dish. Whatever your taste buds crave, there’s a recipe here to satisfy.