4,963 con can recipes

Grandma's favorite summer dish can now be yours with this simple recipe that's extremely easy to understand.

USDA-style jellied cottage cheese and fruit salad with lime gelatin, crushed pineapple, and sliced peaches. A retro make-ahead gelatin salad that freezes well for up to 6 months.

Chunky turkey breast simmered with bacon, carrots, celery, and rosemary in a thick gravy, crowned with fluffy Bisquick dumplings. Old-fashioned comfort in a Dutch oven, ready in about an hour.

Spicy Cajun beans simmered with stewed tomatoes and hot sauce, spooned over split cornbread and topped with shredded cheddar. A hearty 20-minute meal from pantry staples.

Tofu stir fry with crispy golden tofu and rainbow vegetables in a sweet-spicy coconut, pineapple, and sriracha sauce. A vibrant vegetarian stir fry with a gluten-free option and an almond crunch.

A succulent and savory beef stew that your family won't believe you made in the crockpot!

Ground beef chili with kidney beans, crushed Roma tomatoes, Mexican stewed tomatoes, and vegetable juice. A straightforward, simmered-from-scratch weeknight chili.

Greek linguini with spinach, chickpeas, golden raisins, olive oil, and crushed red pepper. A vegan pasta dish with sweet-savory Mediterranean flavors ready in 30 minutes.

Individual beef Wellington wraps seasoned beef tenderloin fillets with mushroom pate in puff pastry, baked golden brown. Date-night dinner for two, ready in 40 minutes.

Thai-style shrimp and asparagus stir-fry with garlic, straw mushrooms, fish sauce, and oyster sauce. Wok-fast: shrimp turn bright orange and the sauce sets in under a minute.

No-cook black bean and corn salad with bell pepper, celery, and onion dressed in cumin and rice vinegar. Vegan, flexible portions, ready in 20 minutes.

Mom's cheesy potato casserole made with frozen hash browns, sharp cheddar, sour cream, and cream of chicken soup, topped with buttery corn flakes. The ultimate comfort food side dish.

Quick vegan one-pot meal with black beans, pineapple, corn, and tomatoes spiced with curry and ginger. Serve over rice or pasta in 25 minutes flat.

Mushroom vegetable barley soup with a full pound of fresh mushrooms, carrots, celery, and pearl barley simmered in chicken broth with thyme and nutmeg.

Indian-spiced lentils with wilted spinach, plum tomatoes, and a fragrant blend of curry, ginger, cinnamon, and nutmeg. Vegetarian, high in fiber, and on the table in 45 minutes. Serve over rice.

Grilled salmon and cheddar sandwiches turn canned salmon, mayo, lemon, and onion into a melty griddled lunch on buttery French bread. Tuna melt's smoky-rich cousin.