20 Quick Canned Food Recipes for Busy Nights

Monday night and the fridge is looking bare? Don’t sweat it! Our roundup of 20 Quick Canned Food Recipes for Busy Nights is here to save your evening. From hearty soups to effortless pastas, these dishes prove that pantry staples can transform into delicious meals in no time. Perfect for those nights when time is tight but hunger strikes hard. Let’s dive into these easy, tasty solutions!

Creamy Canned Corn Chowder

Just when you thought canned corn couldn’t get any more versatile, this Creamy Canned Corn Chowder comes along to prove you wrong. Perfect for those chilly evenings when you crave something comforting yet effortless to whip up.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups chicken stock, preferably homemade
• 2 cups whole milk
• 2 (15-ounce) cans whole kernel corn, drained
• 1 cup heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika
• 2 tablespoons fresh chives, finely chopped

Instructions

1. In a large pot over medium heat, melt the unsalted butter until it begins to foam slightly, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
4. Sprinkle the all-purpose flour over the onion mixture, stirring constantly to form a roux, and cook for 2 minutes to remove the raw flour taste.
5. Gradually whisk in the chicken stock, ensuring no lumps remain, followed by the whole milk, to create a smooth base.
6. Add the drained whole kernel corn, heavy cream, kosher salt, freshly ground black pepper, and smoked paprika, stirring to combine.
7. Bring the chowder to a gentle simmer over medium-low heat, then reduce the heat to low and cook for 20 minutes, stirring occasionally to prevent sticking.
8. Remove from heat and let stand for 5 minutes to thicken slightly before serving.
9. Garnish each bowl with finely chopped fresh chives for a pop of color and flavor.

Great for a cozy night in, this chowder boasts a velvety texture with a sweet and smoky flavor profile. Serve it alongside a crusty baguette or top with crispy bacon bits for an extra layer of indulgence.

Spicy Canned Black Bean Tacos

Here’s how to whip up a batch of Spicy Canned Black Bean Tacos that are sure to impress. This recipe is perfect for those nights when you want something flavorful, quick, and satisfying without spending hours in the kitchen.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 (15-ounce) can black beans, drained and rinsed
• 1/2 cup vegetable broth
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• 8 small corn tortillas
• 1/2 cup crumbled queso fresco
• 1 avocado, sliced
• 1/4 cup sour cream

Instructions

1. Heat the extra-virgin olive oil in a medium skillet over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper, cooking until fragrant, about 30 seconds.
4. Add the drained and rinsed black beans and vegetable broth to the skillet, bringing the mixture to a simmer.
5. Reduce the heat to low and let the beans simmer for 10 minutes, stirring occasionally, until the liquid has mostly absorbed.
6. Remove the skillet from the heat and stir in the lime juice and chopped fresh cilantro.
7. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
8. Divide the black bean mixture evenly among the tortillas, topping each with crumbled queso fresco, sliced avocado, and a dollop of sour cream.

Enjoy the creamy texture of the avocado against the smoky, spicy beans, all wrapped in a warm corn tortilla. For an extra kick, serve with a side of pickled jalapeños or a drizzle of hot sauce.

Canned Tuna Pasta Bake

Perfect for those evenings when you’re craving something comforting yet effortless, this Canned Tuna Pasta Bake combines simplicity with deliciousness. Let’s walk through the process together, ensuring even beginners can achieve a satisfying result.

Ingredients

• 8 oz elbow macaroni
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 can (5 oz) tuna in water, drained
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the finely diced onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic to the skillet and cook for an additional 30 seconds, until fragrant.
5. Stir in the drained tuna, breaking it apart with a spoon, and cook for 2 minutes to warm through.
6. Pour in the heavy cream, stirring to combine, and bring the mixture to a gentle simmer. Cook for 3 minutes, allowing the sauce to slightly thicken.
7. Remove the skillet from heat and stir in the cooked macaroni, half of the grated Parmesan, salt, black pepper, and red pepper flakes until well combined.
8. Transfer the mixture to the prepared baking dish and top with the remaining Parmesan and panko breadcrumbs.
9. Bake in the preheated oven for 20 minutes, or until the top is golden and crispy.
10. Let the pasta bake rest for 5 minutes before serving to allow the sauce to set.

Golden and bubbling straight from the oven, this pasta bake offers a delightful contrast between the creamy interior and the crispy breadcrumb topping. For an extra touch of freshness, serve with a side of arugula salad dressed with lemon vinaigrette.

Easy Canned Tomato Soup

Kickstart your culinary journey with this effortlessly delicious Easy Canned Tomato Soup, a comforting classic that’s both simple to prepare and satisfying to savor. Perfect for beginners, this recipe demystifies the process, ensuring a foolproof path to a heartwarming bowl of soup.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 (28-ounce) can whole peeled tomatoes, with juices
• 2 cups chicken stock, preferably homemade
• 1 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• Fresh basil leaves, thinly sliced, for garnish

Instructions

1. Heat the olive oil in a large saucepan over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn.
4. Pour in the canned tomatoes with their juices and the chicken stock, then bring the mixture to a simmer.
5. Reduce the heat to low and let the soup simmer gently for 20 minutes, allowing the flavors to meld.
6. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and puree until smooth.
7. Stir in the sugar, salt, and pepper, adjusting the seasoning as necessary.
8. Finish the soup by stirring in the heavy cream and butter until fully incorporated and the soup is slightly thickened.
9. Ladle the soup into bowls and garnish with fresh basil leaves before serving.

Lusciously creamy with a bright acidity from the tomatoes, this soup boasts a velvety texture that’s both rich and refreshing. Serve it with a grilled cheese sandwich for a classic comfort food duo, or drizzle with a touch of basil oil for an elegant twist.

Canned Chicken Enchiladas

Let’s dive into making canned chicken enchiladas, a dish that combines convenience with the rich flavors of traditional Mexican cuisine, perfect for a quick yet satisfying meal.

Ingredients

• 2 cups canned chicken, drained and shredded
• 1 cup Monterey Jack cheese, freshly grated
• 1/2 cup sour cream
• 1/4 cup cilantro, finely chopped
• 1 tbsp clarified butter
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 8 corn tortillas
• 2 cups enchilada sauce, divided
• 1/2 cup red onion, finely diced

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a large mixing bowl, combine the shredded canned chicken, sour cream, Monterey Jack cheese, cilantro, ground cumin, and smoked paprika until evenly mixed.
3. Warm the corn tortillas for 30 seconds in the microwave to make them pliable, then lay them flat on a clean surface.
4. Divide the chicken mixture evenly among the tortillas, spooning it down the center of each, then roll them tightly and place seam-side down in the prepared baking dish.
5. Pour 1 1/2 cups of enchilada sauce over the rolled tortillas, ensuring they are fully covered, then sprinkle the remaining cheese and diced red onion on top.
6. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
7. Remove from the oven and let rest for 5 minutes before serving, allowing the enchiladas to set for easier slicing.

Offering a delightful contrast of textures, these enchiladas feature a creamy interior wrapped in a slightly crisp tortilla, all smothered in a vibrant sauce. Serve them with a side of avocado slices or a crisp green salad for a complete meal.

Savory Canned Green Bean Casserole

Many home cooks overlook the humble canned green bean, but with the right techniques, it can be transformed into a dish that’s both comforting and sophisticated. This Savory Canned Green Bean Casserole is a testament to that, blending simplicity with depth of flavor.

Ingredients

• 2 cans (14.5 oz each) cut green beans, drained
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp clarified butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 1 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, melt the clarified butter, then add the finely diced yellow onion. Sauté until translucent, about 5 minutes, to build a flavor base.
3. Add the minced garlic to the skillet and cook for an additional 1 minute, stirring constantly to prevent burning.
4. Pour in the heavy cream, stirring gently to combine with the onions and garlic. Allow the mixture to simmer for 3 minutes, which will thicken the sauce slightly.
5. Stir in the drained green beans, grated Parmesan cheese, sea salt, and freshly ground black pepper. Mix well to ensure the beans are evenly coated with the sauce.
6. Transfer the mixture to a greased baking dish, spreading it out evenly. Sprinkle the panko breadcrumbs over the top for a crispy finish.
7. Bake in the preheated oven for 20 minutes, or until the top is golden brown and the sauce is bubbling around the edges.

You’ll find the casserole has a delightful contrast between the creamy interior and the crunchy breadcrumb topping. For an extra touch of elegance, serve it in individual ramekins garnished with a sprinkle of fresh thyme.

Canned Salmon Patties with Dill Sauce

Just when you thought canned salmon couldn’t get any better, these salmon patties with dill sauce come along to prove you wrong. Perfect for a quick weeknight dinner or a fancy brunch, this recipe is as versatile as it is delicious.

Ingredients

• 1 can (14.75 oz) wild-caught salmon, drained and flaked
• 1/2 cup panko breadcrumbs
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp finely chopped fresh dill
• 1 tbsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 1/2 cup sour cream
• 1 tbsp lemon juice
• 1 tsp honey

Instructions

1. In a large mixing bowl, combine the flaked salmon, panko breadcrumbs, beaten eggs, 1 tbsp of the dill, Dijon mustard, sea salt, and black pepper. Mix gently until just combined.
2. Form the mixture into 4 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent the mixture from sticking.
3. Heat the clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
4. Carefully place the patties in the skillet. Cook for 4-5 minutes on each side, or until golden brown and crispy. Tip: Avoid overcrowding the skillet to ensure even cooking.
5. While the patties cook, prepare the dill sauce by whisking together the sour cream, lemon juice, honey, and remaining 1 tbsp of dill in a small bowl until smooth.
6. Transfer the cooked patties to a paper towel-lined plate to drain any excess butter. Tip: Let them rest for a minute to set before serving.

Absolutely delightful, these salmon patties boast a crispy exterior with a moist, flavorful interior, perfectly complemented by the tangy and slightly sweet dill sauce. Serve them atop a bed of mixed greens for a light meal or alongside roasted potatoes for something more hearty.

Quick Canned Chili Mac

You might think that whipping up a comforting bowl of chili mac requires hours in the kitchen, but this quick canned chili mac recipe is here to prove otherwise. Perfect for those busy weeknights when time is of the essence, yet you’re craving something hearty and satisfying.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 pound ground beef, 80/20 blend
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes, with juices
• 2 cups elbow macaroni
• 2 cups beef broth
• 1 cup sharp cheddar cheese, freshly grated
• Salt, to season

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, approximately 3 minutes, stirring occasionally.
3. Incorporate the minced garlic and cook until fragrant, about 30 seconds, ensuring it doesn’t burn.
4. Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until no pink remains, roughly 5 minutes.
5. Season the beef with smoked paprika, ground cumin, and chili powder, stirring to evenly distribute the spices.
6. Pour in the tomato sauce, kidney beans, and diced tomatoes with their juices, stirring to combine. Bring the mixture to a simmer.
7. Add the elbow macaroni and beef broth, ensuring the pasta is fully submerged. Cover and simmer for 10 minutes, or until the pasta is al dente.
8. Remove the skillet from heat and stir in the freshly grated sharp cheddar cheese until melted and creamy.
9. Season with salt as needed, and serve hot.

Now that you’ve mastered this quick canned chili mac, you’ll appreciate its creamy texture and robust flavors, a testament to the power of simple ingredients. Try topping it with a dollop of sour cream and a sprinkle of fresh cilantro for an extra layer of flavor.

Canned Pineapple Upside-Down Cake

Every home baker deserves a foolproof dessert that wows with minimal effort, and this Canned Pineapple Upside-Down Cake is just that. Let’s dive into creating this nostalgic treat with a modern twist, ensuring every step is clear and achievable for bakers of all levels.

Ingredients

• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup light brown sugar, firmly packed
• 1 can (20 oz) pineapple slices in juice, drained (reserve juice)
• 1 1/2 cups all-purpose flour, sifted
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 3/4 cup granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup whole milk
• 1/4 cup reserved pineapple juice

Instructions

1. Preheat your oven to 350°F (175°C). Position the rack in the center for even baking.
2. Pour the melted butter into a 9-inch round cake pan, tilting to coat the bottom evenly.
3. Sprinkle the brown sugar over the butter, ensuring an even layer that will caramelize during baking.
4. Arrange the pineapple slices in a single layer over the brown sugar, pressing gently to adhere.
5. In a medium bowl, whisk together the sifted flour, baking powder, and sea salt to aerate and combine.
6. In a separate large bowl, beat the granulated sugar, eggs, and vanilla extract until pale and slightly thickened, about 2 minutes.
7. Alternately add the flour mixture and the milk to the egg mixture, beginning and ending with the flour, mixing just until combined after each addition.
8. Gently stir in the reserved pineapple juice to add moisture and a subtle tropical flavor to the batter.
9. Pour the batter over the pineapple layer in the pan, smoothing the top with a spatula.
10. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
11. Let the cake cool in the pan for 10 minutes, then invert onto a serving plate. Allow it to sit for a minute before lifting the pan to ensure the topping releases beautifully.

Caramelized pineapple and a moist, tender crumb make this cake a standout. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Hearty Canned Beef Stew

Zesty and comforting, this Hearty Canned Beef Stew transforms simple pantry staples into a nourishing meal with minimal effort. Perfect for those chilly evenings when you crave something warm and satisfying without spending hours in the kitchen.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 pound canned beef, drained and shredded
• 2 cups beef stock, preferably homemade
• 1 cup carrots, peeled and diced
• 1 cup potatoes, peeled and cubed
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant, ensuring it doesn’t brown.
4. Add the shredded canned beef to the pot, breaking apart any large chunks with a wooden spoon, and cook for 2 minutes to lightly brown.
5. Pour in the beef stock, scraping the bottom of the pot to deglaze and incorporate any browned bits for added flavor.
6. Add the diced carrots, cubed potatoes, fresh thyme leaves, and bay leaf to the pot, stirring to combine all ingredients evenly.
7. Bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the vegetables are tender.
8. Season the stew with salt and freshly ground black pepper to taste, then remove the bay leaf before serving.

Flavorful and robust, this stew boasts tender chunks of beef and vegetables in a rich, savory broth. Serve it with a slice of crusty bread for dipping or over a bed of creamy mashed potatoes for an extra comforting meal.

Canned Chickpea Curry

Now, let’s dive into making a simple yet flavorful Canned Chickpea Curry that’s perfect for a quick weeknight dinner. This dish combines the convenience of canned chickpeas with aromatic spices for a meal that’s both nutritious and satisfying.

Ingredients

• 2 tablespoons clarified butter (ghee)
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup canned diced tomatoes
• 1/2 cup coconut milk
• 1/2 teaspoon salt
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the clarified butter in a large skillet over medium heat (350°F) until shimmering.
2. Add the finely diced yellow onion and sauté for 5 minutes, or until translucent, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add the ground cumin, ground coriander, turmeric powder, and cayenne pepper to the skillet. Toast the spices for 30 seconds to release their aromas.
5. Pour in the drained and rinsed chickpeas, stirring to coat them evenly with the spice mixture.
6. Add the canned diced tomatoes and coconut milk, bringing the mixture to a gentle simmer. Cook uncovered for 10 minutes, allowing the flavors to meld.
7. Season with salt, then garnish with fresh cilantro before serving.

Great for meal prep, this curry develops a deeper flavor the next day. Serve it over steamed basmati rice or with warm naan bread for a complete meal. The creamy coconut milk balances the heat from the cayenne, while the chickpeas add a satisfying texture.

Zesty Canned Sardine Salad

On a bustling weekday, when time is scarce but the craving for something nutritious and flavorful strikes, this Zesty Canned Sardine Salad comes to the rescue. It’s a harmonious blend of simplicity and sophistication, perfect for beginners eager to explore the versatility of canned seafood.

Ingredients

• 1 can (4.25 oz) sardines in olive oil, drained
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1 tbsp capers, drained
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp Dijon mustard
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 2 cups mixed greens

Instructions

1. In a medium mixing bowl, gently flake the drained sardines with a fork, ensuring to remove any large bones for a smoother texture.
2. Add the halved cherry tomatoes, finely diced red onion, and drained capers to the bowl with the sardines.
3. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, sea salt, and freshly ground black pepper until emulsified.
4. Pour the dressing over the sardine mixture and toss gently to combine, being careful not to break the sardines into too small pieces.
5. Arrange the mixed greens on a serving plate and top with the sardine salad mixture.
6. Serve immediately, offering a delightful contrast between the crisp greens and the rich, zesty sardine mixture.

The salad boasts a vibrant texture, with the creaminess of the sardines playing off the crisp vegetables and greens. For an extra touch of elegance, serve it atop a slice of toasted artisan bread or alongside a chilled glass of Sauvignon Blanc.

Canned Mushroom Risotto

Kickstart your culinary journey with this simplified yet sophisticated Canned Mushroom Risotto, a dish that marries convenience with gourmet flair. Perfect for beginners, this recipe demystifies the risotto-making process, ensuring a creamy, flavorful outcome every time.

Ingredients

• 1 cup Arborio rice
• 2 tbsp clarified butter
• 1/2 cup dry white wine
• 4 cups chicken stock, kept warm
• 1 can (14 oz) sliced mushrooms, drained
• 1/2 cup grated Parmigiano-Reggiano
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• Salt to taste

Instructions

1. In a large saucepan, melt the clarified butter over medium heat until it shimmers but does not smoke.
2. Add the finely diced onion and minced garlic, sautéing until translucent, about 3 minutes, stirring constantly to prevent browning.
3. Stir in the Arborio rice, coating each grain with butter, and toast for 2 minutes until the edges become slightly translucent.
4. Pour in the dry white wine, stirring continuously until the liquid is fully absorbed, about 2 minutes.
5. Begin adding the warm chicken stock one ladle at a time, allowing each addition to be fully absorbed before adding the next, stirring frequently. This process should take about 18 minutes.
6. After the third ladle of stock, incorporate the drained canned mushrooms and fresh thyme leaves, continuing to add stock as needed.
7. Once the rice is al dente and the mixture is creamy, remove from heat. Fold in the grated Parmigiano-Reggiano until fully melted and integrated.
8. Season with salt to taste, remembering the cheese adds saltiness, so adjust accordingly.

Notably, this risotto boasts a velvety texture with earthy undertones from the mushrooms, elevated by the sharpness of Parmigiano-Reggiano. Serve it as a standalone star or alongside a crisp, green salad for a balanced meal.

Simple Canned Fruit Salad

Zesty and refreshing, this Simple Canned Fruit Salad is a delightful way to bring a burst of flavor to your table with minimal effort. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome every time.

Ingredients

• 1 cup canned pineapple chunks, drained
• 1 cup canned peach slices, drained
• 1 cup canned pear halves, drained and cubed
• 1/2 cup maraschino cherries, drained and halved
• 1/4 cup granulated sugar
• 1 tbsp fresh lemon juice
• 1/2 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, combine the drained pineapple chunks, peach slices, pear cubes, and halved maraschino cherries.
2. Sprinkle the granulated sugar over the fruit mixture, ensuring even distribution for balanced sweetness.
3. Drizzle the fresh lemon juice and pure vanilla extract over the fruit, gently tossing to coat all pieces uniformly.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
5. Before serving, give the salad a gentle stir to redistribute any accumulated juices at the bottom of the bowl.

Just as simple as it sounds, this fruit salad offers a harmonious blend of textures from the soft peaches to the slightly firmer pears, all tied together with a sweet and tangy dressing. Serve it chilled in a hollowed-out pineapple half for an eye-catching presentation at your next gathering.

Canned Vegetable Stir-Fry

Preparing a quick and nutritious meal doesn’t have to be complicated, especially when you have canned vegetables at your disposal. This Canned Vegetable Stir-Fry is a testament to simplicity meeting flavor, perfect for those busy evenings when time is of the essence.

Ingredients

• 2 tablespoons clarified butter
• 1 cup canned corn kernels, drained
• 1 cup canned green beans, drained
• 1 cup canned carrots, drained and sliced
• 1/2 cup canned peas, drained
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1/2 teaspoon ground black pepper

Instructions

1. Heat a large skillet over medium-high heat and add the clarified butter, allowing it to melt evenly across the surface.
2. Once the butter is shimmering, add the minced garlic, sautéing for 30 seconds until fragrant but not browned.
3. Introduce the canned corn kernels, green beans, carrots, and peas to the skillet, stirring to coat them in the butter and garlic mixture.
4. Continue to cook the vegetables, stirring occasionally, for 5 minutes or until they begin to soften and develop a slight char.
5. Drizzle the soy sauce over the vegetables, followed by the ground black pepper, tossing to ensure even distribution.
6. Cook for an additional 2 minutes, allowing the flavors to meld together, then remove from heat.

The stir-fry should present a vibrant mix of textures, from the crisp-tender green beans to the soft, sweet carrots. Serve it over a bed of steamed jasmine rice or alongside grilled chicken for a complete meal that’s both satisfying and effortless.

Canned Clam Linguine

For those evenings when time is of the essence but the craving for something comforting and seafood-based strikes, this canned clam linguine is a savior. Follow these steps to transform simple pantry staples into a dish that feels both luxurious and homely.

Ingredients

• 8 oz linguine pasta
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 2 (6.5 oz) cans chopped clams, drained, juice reserved
• 1/2 cup dry white wine
• 1/4 cup fresh parsley, finely chopped
• 1 tbsp unsalted butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds, being careful not to burn the garlic.
3. Pour in the reserved clam juice and white wine, bringing the mixture to a simmer. Allow it to reduce by half, about 3-4 minutes, which will concentrate the flavors.
4. Stir in the drained clams, parsley, butter, salt, and pepper, cooking just until the clams are heated through, about 2 minutes.
5. Add the drained linguine to the skillet, tossing to coat evenly with the sauce. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is achieved.
6. Remove from heat and sprinkle with grated Parmesan cheese before serving.

Enjoy the harmonious blend of tender clams and al dente pasta, enveloped in a sauce that’s both briny and subtly spicy. For an extra touch of elegance, garnish with a sprinkle of fresh parsley and a drizzle of high-quality olive oil.

Sweet Canned Peach Cobbler

Perfect for those who appreciate the simplicity of canned fruits yet crave the homemade touch, this Sweet Canned Peach Cobbler combines ease with elegance. Let’s guide you through creating this comforting dessert that promises to delight with every spoonful.

Ingredients

• 2 cups canned peach slices in syrup, drained
• 1 cup all-purpose flour, sifted
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 1 cup whole milk
• 1/2 cup unsalted butter, melted
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 375°F (190°C) and position the rack in the middle.
2. In a 9-inch square baking dish, pour the melted unsalted butter, ensuring it coats the bottom evenly.
3. In a mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and kosher salt until well combined.
4. Add the whole milk and pure vanilla extract to the dry ingredients, stirring until just incorporated to avoid overmixing.
5. Pour the batter over the melted butter in the baking dish; do not stir.
6. Evenly distribute the drained canned peach slices over the batter, then sprinkle the ground cinnamon on top.
7. Bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Allow the cobbler to cool for 10 minutes before serving to let the flavors meld beautifully.

Zesty yet sweet, this cobbler boasts a tender, cake-like base with juicy peach slices that burst with flavor. Serve it warm with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.

Canned Pumpkin Spice Muffins

Great news for pumpkin lovers! These canned pumpkin spice muffins are a breeze to make, offering a perfect blend of warmth and sweetness in every bite. Let’s dive into the methodical process of creating these autumnal treats.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 2 pasture-raised eggs, lightly beaten
• 1 cup canned pumpkin puree
• 1/2 cup clarified butter, melted and cooled
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
3. In a separate bowl, combine the lightly beaten eggs, canned pumpkin puree, clarified butter, vanilla extract, and buttermilk, whisking until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix to ensure tender muffins.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Best enjoyed warm, these muffins boast a moist, fluffy texture with a rich, spiced flavor profile. For an extra indulgent twist, serve with a dollop of whipped cream or a drizzle of caramel sauce.

Canned Tomato and Basil Bruschetta

Ready to elevate your appetizer game with minimal effort? This Canned Tomato and Basil Bruschetta combines the convenience of pantry staples with the freshness of garden herbs for a dish that’s both simple and sophisticated.

Ingredients

• 1 (14.5 oz) can of whole peeled San Marzano tomatoes, drained and finely chopped
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh basil leaves, chiffonade
• 1 clove garlic, minced
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1 baguette, sliced into 1/2-inch thick pieces
• 1 tbsp clarified butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for toasting the baguette slices.
2. In a medium mixing bowl, combine the chopped San Marzano tomatoes, extra-virgin olive oil, chiffonade basil, minced garlic, fine sea salt, and freshly ground black pepper. Stir gently to mix. Tip: Let the mixture sit for 10 minutes to allow the flavors to meld.
3. Brush each baguette slice lightly with melted clarified butter on one side. Tip: For even toasting, arrange the slices in a single layer on a baking sheet.
4. Toast the baguette slices in the preheated oven for 5-7 minutes, or until golden and crisp around the edges. Tip: Keep an eye on them after the 5-minute mark to prevent burning.
5. Remove the toasted baguette slices from the oven and let them cool slightly before topping each with a generous spoonful of the tomato and basil mixture.

Fresh and vibrant, this bruschetta offers a delightful contrast between the crisp, buttery toast and the juicy, aromatic topping. Serve it as a starter at your next dinner party or enjoy it as a light lunch with a side of mixed greens.

Canned Mixed Bean Salad

Discover the simplicity and versatility of a Canned Mixed Bean Salad, a dish that brings together a medley of flavors and textures with minimal effort. Perfect for beginners, this recipe is a great way to explore the world of salads with a methodical approach.

Ingredients

• 1 can (15 oz) mixed beans, drained and rinsed
• 1/4 cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup finely diced red onion
• 1/2 cup chopped fresh parsley

Instructions

1. In a large mixing bowl, combine the drained and rinsed mixed beans with the finely diced red onion and chopped fresh parsley.
2. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, sea salt, and freshly ground black pepper until emulsified. Tip: For a smoother dressing, ensure all ingredients are at room temperature before whisking.
3. Pour the dressing over the bean mixture and gently toss to coat all ingredients evenly. Tip: Use a rubber spatula to fold the ingredients gently, preventing the beans from breaking apart.
4. Let the salad sit at room temperature for 10 minutes before serving to allow the flavors to meld. Tip: For enhanced flavor, refrigerate the salad for an hour before serving.

Layered with a crisp texture and a tangy, savory flavor profile, this Canned Mixed Bean Salad is a delightful addition to any meal. Serve it atop a bed of greens for a light lunch or as a vibrant side dish at your next barbecue.

Summary

Unlock the secret to effortless, delicious meals with our roundup of 20 quick canned food recipes, perfect for those hectic evenings. We hope these ideas inspire your next easy dinner. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!