Canned vegetables are a staple in many pantries, and for good reason. They’re convenient, affordable, and can be used in a wide range of dishes from soups to casseroles. But sometimes it’s easy to get stuck in a rut and use them in the same old ways – like adding them to a stir-fry or using them as a side dish. If you’re looking for some inspiration to take your canned vegetable game to the next level, you’ve come to the right place! In this article, we’ll be sharing 18 easy and delicious recipes that showcase the versatility of canned vegetables.
From creamy soups to savory curries, we’ve got a recipe to suit every taste. Whether you’re a busy parent looking for quick and easy meals or a foodie looking to try something new, these recipes are sure to please. So let’s get started and explore the wonderful world of canned vegetable cooking!
Creamy canned corn chowder
A comforting and creamy soup perfect for a chilly evening, this canned corn chowder recipe is a twist on the classic New England-style clam chowder. This easy-to-make dish combines the sweetness of canned corn with the richness of heavy cream.
Ingredients:
– 1 can (14.5 oz) corn, drained
– 2 tablespoons butter
– 1 medium onion, chopped
– 1 cup all-purpose flour
– 1 cup whole milk
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add chopped onion and cook until translucent, about 5 minutes.
3. Sprinkle flour over the onion mixture; cook for 1 minute.
4. Gradually add whole milk and heavy cream, whisking constantly to prevent lumps.
5. Bring mixture to a simmer; cook for 5-7 minutes or until soup has thickened slightly.
6. Stir in drained corn and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Spicy canned green bean stir-fry
Kick up the flavor with this quick and easy stir-fry recipe that combines canned green beans, spices, and a hint of heat. This dish is perfect for a weeknight dinner or as a side dish.
Ingredients:
– 1 (14.5 oz) can of green beans, drained
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and grated ginger; cook for an additional minute.
4. Stir in the canned green beans, red pepper flakes, salt, and pepper.
5. Cook for 2-3 minutes or until the green beans are coated with the spice mixture.
Cooking Time: 6-7 minutes
Cheesy canned carrot casserole
This comforting casserole combines the sweetness of canned carrots with a rich and creamy cheese sauce, perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 (14.5 oz) can of carrots, drained
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup milk
– 2 tablespoons butter
– 1 teaspoon dried thyme
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium saucepan, melt butter over medium heat.
3. Add flour and whisk until smooth; cook for 1 minute.
4. Gradually add milk, whisking constantly; bring to a simmer.
5. Remove from heat and stir in cheddar and Parmesan cheese until melted.
6. In a 9×13-inch baking dish, arrange drained carrots in an even layer.
7. Pour the cheesy sauce over the carrots, spreading evenly.
8. Sprinkle thyme on top.
9. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Garlic butter canned peas
Elevate your canned peas game with a simple and flavorful twist – garlic butter! This recipe adds a rich, savory flavor to the humble can of peas.
Ingredients:
– 1 (16 oz) can of green peas
– 2 cloves of garlic, minced
– 2 tablespoons of unsalted butter
– Salt and pepper to taste
Instructions:
1. Drain the liquid from the canned peas.
2. In a small saucepan, melt the butter over medium heat.
3. Add the minced garlic and cook for 1-2 minutes until fragrant.
4. Pour the garlic butter mixture into the drained peas.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 5-7 minutes
Quick canned tomato soup
Warm up with a comforting bowl of soup that’s ready in just 15 minutes! This recipe is perfect for a quick lunch or dinner.
Ingredients:
– 1 (14.5 oz) can diced tomatoes
– 2 cups chicken broth
– 1/2 cup milk or half-and-half
– 1 tablespoon butter
– 1 teaspoon dried basil
– Salt and pepper, to taste
– Optional: Grated cheddar cheese for topping
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the canned diced tomatoes, chicken broth, milk or half-and-half, and dried basil. Stir to combine.
3. Bring the mixture to a simmer and let cook for 10-12 minutes, stirring occasionally.
4. Season with salt and pepper to taste.
5. Serve hot, topped with grated cheddar cheese if desired.
Cooking Time: 15 minutes
Savory canned mixed vegetable curry
This recipe is a simple and comforting way to enjoy the flavors of India using canned mixed vegetables. With just a few ingredients, you can have a delicious curry on the table in no time!
Ingredients:
– 1 can (14 oz) mixed vegetables (such as peas, carrots, corn)
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 1 cup water or chicken broth
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add diced onion and cook until translucent, about 3-4 minutes.
3. Stir in cumin, curry powder, and turmeric. Cook for 1 minute.
4. Add canned mixed vegetables, salt, and pepper. Stir to combine.
5. Pour in water or chicken broth and bring to a simmer.
6. Reduce heat to low and let curry cook for 10-15 minutes or until desired consistency.
Cooking Time: 20-25 minutes
Roasted canned asparagus with parmesan
Elevate canned asparagus to new heights by roasting it with a sprinkle of parmesan cheese.
Ingredients:
– 1 (14.5 oz) can of asparagus, drained and rinsed
– 2 tablespoons olive oil
– 1/4 cup grated parmesan cheese
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the asparagus on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the asparagus and sprinkle with salt and pepper.
4. Roast in the preheated oven for 12-15 minutes, or until tender and slightly caramelized.
5. Remove from the oven and sprinkle with parmesan cheese.
6. Return to the oven for an additional 1-2 minutes, or until the cheese is melted and bubbly.
Cooking Time: 14-17 minutes
Canned spinach and artichoke dip
Transform canned spinach and artichokes into a deliciously creamy dip perfect for parties, gatherings, or snacking at home. This recipe is easy to make and requires only a few simple ingredients.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 (10 oz) can spinach, drained and chopped
– 1 cup cream cheese, softened
– 1/2 cup mayonnaise
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Optional: 1/4 cup grated Parmesan cheese for topping
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, combine chopped artichoke hearts, spinach, cream cheese, mayonnaise, lemon juice, salt, and pepper.
3. Mix until smooth and creamy.
4. Transfer the mixture to a 9×13-inch baking dish or a small ceramic bowl.
5. Bake for 20-25 minutes, or until the dip is lightly golden brown and warm.
6. Serve with tortilla chips, crackers, or pita bread.
Cooking Time: 20-25 minutes
Sweet and sour canned beets
Add a burst of flavor to your meals with this simple recipe for sweet and sour canned beets.
Ingredients:
– 1 (16 oz) can beets, drained and chopped
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a medium saucepan, combine the chopped beets, brown sugar, apple cider vinegar, honey, salt, and black pepper.
2. Bring the mixture to a simmer over medium heat, stirring occasionally.
3. Reduce the heat to low and let it cook for 10-12 minutes, or until the sweet and sour flavors have melded together and the beets are coated in the glaze.
4. Remove from heat and let it cool slightly.
Cooking Time: 10-12 minutes
Herbed canned green beans with almonds
This recipe adds a delightful twist to traditional canned green beans by incorporating the flavors of fresh herbs and crunchy almonds. The result is a tasty and healthy side dish perfect for any meal.
Ingredients:
– 1 (14.5 oz) can green beans, drained
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried parsley
– Salt and pepper to taste
– 1/4 cup sliced almonds
– 2 cloves garlic, minced (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together olive oil, thyme, parsley, salt, and pepper.
3. Add the green beans to the bowl and toss to coat with the herb mixture.
4. Transfer the green bean mixture to a baking dish and top with sliced almonds.
5. Bake for 15-20 minutes or until the almonds are lightly toasted.
6. Remove from oven and sprinkle with garlic (if using).
7. Serve hot.
Cooking Time: 15-20 minutes
Canned vegetable pot pie
A comforting and convenient meal that’s perfect for a weeknight dinner or lunchbox addition.
Ingredients:
– 1 package of refrigerated pie crust (homemade or store-bought)
– 1 can of mixed vegetables (such as corn, peas, carrots, and green beans)
– 1/2 cup of canned cream of chicken soup
– 1/2 cup of milk
– 1 tablespoon of butter
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust to fit a 9×13-inch baking dish.
3. In a large bowl, combine the canned vegetables, cream of chicken soup, and milk. Mix well.
4. Pour the vegetable mixture into the pie crust-lined baking dish.
5. Dot the top with butter and season with salt and pepper.
6. Roll out the remaining pie crust to fit the top of the baking dish.
7. Place the rolled-out pie crust on top and crimp edges to seal.
8. Bake for 35-40 minutes, or until the crust is golden brown.
Cooking Time: 35-40 minutes
Tangy canned three-bean salad
A classic salad that’s easy to prepare and packed with flavor, this tangy three-bean salad is perfect for a quick lunch or dinner.
Ingredients:
– 1 can (15 ounces) each of kidney beans, black beans, and pinto beans, drained and rinsed
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine the three types of beans.
2. Add the red bell pepper and cilantro to the bean mixture.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard.
4. Pour the dressing over the bean mixture and toss to coat.
5. Season with salt and pepper to taste.
Cooking Time: 5 minutes
Creamed canned corn with bacon
Elevate your sides game with this simple yet satisfying recipe that combines the natural sweetness of canned corn with the smoky richness of crispy bacon.
Ingredients:
– 1 (16 oz) can cream-style corn, drained
– 6 slices of cooked bacon, crumbled
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the crumbled bacon and cook until crispy, about 2-3 minutes.
3. Pour in the drained canned corn, stirring to combine with the bacon and butter.
4. Add the heavy cream or half-and-half and stir until heated through, about 2-3 minutes.
5. Season with salt and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Canned vegetable fried rice
Transform leftover rice into a savory and satisfying meal with this simple recipe.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 can mixed vegetables (drained and rinsed)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 teaspoons soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and stir-fry for another minute.
4. Add the canned mixed vegetables and cooked rice to the skillet. Stir-fry until the rice is well coated with the vegetable mixture.
5. Add soy sauce and season with salt and pepper to taste.
6. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Tips:
– Use leftover rice to reduce food waste and save time.
– Customize the recipe by adding your favorite protein (e.g., cooked chicken or shrimp) or other vegetables.
Mediterranean canned chickpea salad
A refreshing twist on traditional chickpea salads, this Mediterranean-inspired recipe combines the convenience of canned chickpeas with the bold flavors of the Mediterranean.
Ingredients:
– 1 (15 oz) can chickpeas, drained and rinsed
– 1/2 cup chopped red onion
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 1/4 cup Kalamata olives, pitted
– 2 tablespoons extra virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the chickpeas, red onion, parsley, feta cheese, and olives.
2. Drizzle the olive oil and lemon juice over the mixture; season with salt and pepper to taste.
3. Toss gently to combine.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is ready in just a few minutes.
Cheesy canned broccoli rice bake
A comforting casserole that combines the ease of canned broccoli with the creaminess of cheese, perfect for a quick weeknight dinner.
Ingredients:
– 1 can (10.5 oz) condensed cream of mushroom soup
– 1 cup uncooked white rice
– 2 cups water
– 1 can (14.5 oz) broccoli florets, drained
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine rice, water, and soup. Stir until combined.
3. Add drained broccoli, shredded cheese, milk, and butter. Mix well.
4. Pour mixture into a 9×13 inch baking dish.
5. Cover with aluminum foil and bake for 35 minutes.
6. Remove foil and continue baking for an additional 10-15 minutes, or until top is golden brown.
7. Serve hot and enjoy!
Cooking Time: 45-50 minutes
Spicy canned diced tomatoes salsa
Add a kick to your meals with this easy and flavorful salsa recipe, perfect for topping tacos, grilled meats, or veggies.
Ingredients:
– 1 (14.5 oz) can of diced tomatoes
– 1/4 cup of chopped fresh cilantro
– 2 tablespoons of lime juice
– 1 tablespoon of olive oil
– 1 teaspoon of ground cumin
– 1/2 teaspoon of smoked paprika
– 1/4 teaspoon of cayenne pepper (or more to taste)
– Salt and pepper, to taste
Instructions:
1. Drain the liquid from the canned tomatoes.
2. In a medium bowl, combine the drained tomatoes, cilantro, lime juice, olive oil, cumin, smoked paprika, and cayenne pepper.
3. Stir until well combined.
4. Taste and adjust seasoning as needed (add more lime juice, salt, or pepper to taste).
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None, just assemble and chill!
Simple canned vegetable soup
This hearty soup is a comforting blend of canned vegetables, perfect for a quick and easy meal. It’s a great way to use up leftover veggies or add some variety to your daily routine.
Ingredients:
– 1 (14.5 oz) can diced tomatoes
– 1 (11 oz) can corn, drained
– 1 (10.75 oz) can green beans, drained
– 1 (9 oz) can carrots, drained
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, combine the canned vegetables, thyme, salt, and pepper.
2. Add enough water to cover the ingredients by about an inch.
3. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 10-15 minutes.
4. Taste and adjust seasoning as needed.
Cooking Time: 10-15 minutes
Summary
Discover the ease and convenience of cooking with canned vegetables! This article presents 18 simple and delicious recipes that showcase the versatility of canned veggies. From creamy soups to savory curries, and from cheesy casseroles to tangy salads, there’s something for everyone. Get creative in the kitchen with these easy-to-make dishes that combine canned vegetables with fresh ingredients and spices. Perfect for busy home cooks, students, or anyone looking for quick and tasty meals.
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