375 can recipes

Try something fun and different for dinner with this scrumptious recipe that will find its place in your cookbook for years to come!

Chicken pieces braised with sliced fennel, Italian stewed tomatoes, and fennel seeds in one pan. A rustic Mediterranean weeknight dinner in under an hour.

Italian pasta e ceci soup with chickpeas, elbow pasta, canned tomatoes, garlic, and fresh basil. A hearty one-pot vegetarian soup ready in under an hour.

Creamy chicken spread loaded with sweet California figs, crunchy nuts, and a zing of crystallized ginger. No cooking needed, just stir and spread for the best sandwich upgrade ever!

Pounded round steak seasoned with dry mustard and Worcestershire, then braised until melt-in-your-mouth tender and topped with savory mushrooms. A classic crowd-sized dinner that feeds 10 with minimal prep.

Open-faced tuna melts pile canned tuna, mayo, dill pickles, and onion onto a toasted bun, then broil with melty cheese on top. Five-ingredient lunch ready in 10 minutes flat.

Sweet and creamy, this spread works well on zucchini bread or even a bagel.

Quick weeknight stroganoff with tender beef strips, canned mushrooms, and onion soup mix folded into tangy sour cream sauce: ready in 15 minutes over egg noodles.

Salmon spinach frittata bakes flaked Alaskan salmon, cottage cheese, Swiss, eggs, and spinach into a high-protein oven frittata. A make-ahead brunch slab for crowds.

San Antonio chile verde with simmered chicken breast, green chiles, tomatoes, and cumin. A Tex-Mex stew brightened with cilantro and a surprising splash of soy sauce for depth.

Your pork chops won't taste dry with this delicious recipe you will use over and over again.

Red beans and greens salad tosses kidney beans with chopped escarole, red onion, and chunky salsa. Five minutes, five ingredients, zero cooking.

A batch-cook curry base gravy with garlic, ginger, onion puree, and tomatoes. Make 10 portions, freeze, and shortcut your way through weeknight curries.

This easy slow cooker stuffing uses cream of mushroom soup and earthy canned mushrooms to create rich, moist bread dressing without fussing over oven temperatures or timing.

Mini salmon burgers made with canned salmon, crushed saltine crackers, dill, and lemon juice. Pan-fried until golden for a quick appetizer or light main.

Fondue bourguignonne with cubed beef fillet cooked tableside in hot oil, served with a tomato shallot dipping sauce. The classic French fondue dinner-party experience.