6,722 canned recipes

Three bean vinaigrette salad with rice, kidney beans, and marinated artichoke hearts. A no-cook vegetarian salad served chilled over lettuce leaves.

One-pot Italian bean soup loaded with sliced smoked sausage, crushed tomatoes, kidney beans, and small pasta shells in a savory broth. Warming, filling, and ready in 45 minutes.

Smoky Western beans with bacon, pinto beans, kidney beans, and lentils simmered in a spiced tomato sauce with cumin and chili powder. Easy one-pot comfort food for a crowd.

My family really loves this recipe. I almost never have leftovers, and when I do there is a race to see who gets to them first.

T-3 cabbage diet soup combines cabbage, peppers, onions, celery, and tomatoes with onion soup mix. The classic low-calorie filling vegetable soup that became famous as the cabbage soup diet base.

Fettuccine topped with a spicy Mexican bean sauce made from kidney beans, stewed tomatoes, green chiles, and cilantro. A hearty vegetarian pasta dinner ready in 30 minutes.

Five-ingredient kielbasa and bow tie pasta soup with canned tomatoes and chicken broth. A quick, hearty soup that goes from stovetop to bowl in 30 minutes with smoky sausage and al dente farfalle.

Six kinds of beans baked in a sweet-tangy brown sugar and vinegar sauce, topped with crumbled bacon and crispy fried onions. A potluck-ready side dish that feeds a crowd.

Broken corn tortillas layered with chicken, Rotel tomatoes, melted Velveeta, and sour cream, baked into a bubbling Tex-Mex casserole that feeds eight. Big flavor, minimal effort.

Quick beef and wild rice skillet with sirloin, corn, stewed tomatoes, and scallions. A fast one-pan weeknight dinner with bold Southwestern flavor and minimal cleanup.

Spicy Rotel tomatoes with hominy and black beans served in warm flour tortillas. A 4-ingredient vegetarian Tex-Mex meal that gets spicier the longer it cooks.

Rice with black beans, corn, plum tomatoes, green chiles, cilantro, and scallions. Low-fat, vegan, and ready in 40 minutes. A Southwestern side that does it all.

Slow cooker ground beef and vegetable casserole layered with sliced potatoes, carrots, peas, onions, and celery, all simmered in tomato soup. A set-it-and-forget-it weeknight one-pot main for six.

Huevos en rabo de mestiza are Mexican eggs poached in a chunky tomato-green chile sauce, topped with melted Monterey Jack cheese. A vegetarian one-skillet meal.

Quick fruit cobbler with canned peaches and apricots, tapioca for thickening, and Bisquick biscuit topping. A low-calorie dessert ready in 45 minutes with minimal prep.

Ground turkey, corn, diced potatoes, and canned tomatoes simmered into a thick, hearty chowder finished with a swirl of evaporated milk. This filling one-pot soup is comfort in a bowl and ready in under an hour.