631 corned recipes

Possee stew made from five cans: stewed tomatoes, chili beans, corn, hominy, and green chilies. A dump-and-heat pantry stew ready in 15 minutes flat.

Cube steaks marinated overnight in seasoned salt and red wine, coated in Bisquick, pan-fried until crispy in butter and oil, then baked until tender. A two-step method for the crunchiest chicken fried steak.

Easy kidney bean and corn salad tosses pantry staples with red onion, cilantro, salsa, and lime for a vegan, gluten-free side. Better the longer it sits, perfect for potlucks and meal prep.

Crunchy drop cookies loaded with crushed corn cereal and raisins or chocolate chips. Brown sugar keeps them chewy inside with crisp golden edges.

Bourbon Balls with Pecans and Vanilla Wafers recipe

Get out the crockpot for this delicious vegetable soup made with ground beef, italian zucchini squash and tomatoes.

A classic taco salad piling browned ground beef, sharp cheddar, tomato, and crisp lettuce, tossed with Catalina dressing and taco chips. A potluck favorite that comes together in about 15 minutes.

Mexican escabeche-style pickled vegetables with carrots, cauliflower, zucchini, jalapeños, and olives in a tangy herbed vinegar brine. Chill overnight and serve as a zesty side.

Crispy oven-fried Parmesan chicken coats chicken breasts in crushed corn flakes, Parmesan, and red pepper flakes, then bakes until golden. The healthier no-fry alternative to fried chicken.

Classic party mix tosses Chex-style cereals and pretzel sticks in a Worcestershire butter sauce, baked low until every piece turns deeply seasoned and crisp. The original snack-bowl staple, ready in an hour.

Thick, freezer-friendly broccoli cheddar chowder loaded with hash browns, corn, and pimientos. Mix it up, freeze it, then reheat for a cozy weeknight bowl.

Black bean chili chowder made with canned black bean soup, tomatoes, corn, salsa, and green onions. A 20-minute pantry soup topped with sour cream.

My family has been making this for years. It's always a hit.

Lightened-up hash brown casserole with frozen shredded potatoes, evaporated skim milk, nonfat sour cream, and sharp cheddar under a crisp buttered cornflake crust. A church-potluck classic, reformed.

Fresh black bean salad tossed with sweet corn, cilantro, red peppers, lime juice, and olive oil. No-cook relish ready in 20 minutes.

Hollowed tomatillos stuffed with cheddar, cream cheese, corn, and ground red chile. A no-cook Mexican-inspired appetizer you can prep ahead and serve cold.