1,966 pantry recipes

Tuna casserole with a Bisquick biscuit base, sharp cheddar, pimientos, and celery, baked square and finished with a creamy cream-of-celery tuna sauce poured over each serving. A retro pantry-staple supper.

Heritage sourdough dried apple cake rolled with spiced fruit and baked in a bubbling brown sugar-cinnamon syrup. This pioneer-style recipe turns pantry staples into a sticky, fragrant dessert that feeds a crowd.

Homemade banana butter made from 10 ripe bananas, maraschino cherries, and pectin. This spreadable fruit preserve yields 8 to 9 half-pints for gifting or stocking the pantry.

Ground beef and potato chowder with carrots, celery, and cheddar cheese soup for a creamy Midwestern comfort bowl. A hearty, simple chowder with pantry staples.

Simple hamburger corn casserole layered with egg noodles, ground beef, corn, and cream of mushroom soup. A budget-friendly weeknight dinner that feeds a crowd with pantry staples.

Homemade long-grain and wild rice mix with brown rice, wild rice, thyme, and parsley. A DIY pantry staple that beats the boxed stuff and stores beautifully in an airtight container.

DIY Halloween makeup uses pantry corn syrup, cornstarch, and food coloring layered with tissue strips for kid-safe, lickable face paint. Build warts, scars, and ghoul effects.

Creamy hominy casserole baked with sour cream, cheddar cheese, green chilies, and cumin. A Southwestern-style side dish that's hearty, cheesy, and ready in about an hour with pantry-friendly canned hominy.

Old-fashioned navy bean soup with smoky ham, celery, carrots, onion, and thyme simmered low and slow into a thick, satisfying pot. Pantry-friendly comfort that thrives on cold winter nights.

Iowa brownies made with chocolate syrup instead of cocoa or melted chocolate, producing fudgy, dense squares with minimal rise. A simple Midwest pantry recipe with just six basic ingredients.

Flaky tuna and broccoli pie in a homemade cornmeal crust with creamy Parmesan filling seasoned with dill. A budget-friendly dinner that feeds six from pantry staples.

Chicken baked in a soy sauce and red wine vinegar marinade with garlic and oregano. Just five pantry ingredients for incredibly tender, savory-tangy results every time.

Penne pasta with chickpeas, canned tomatoes, and a double hit of basil tossed with parmesan. A pantry-friendly vegetarian pasta dinner ready in 30 minutes.

Homemade apricot butter with fresh apricots, orange juice, and orange zest cooked down to a thick, spreadable preserve. Properly water-bath canned for year-round pantry storage.

Grilled polenta cake with orange blossom yogurt, fresh strawberries, and pistachios. A sophisticated Middle Eastern-inspired dessert built from pantry staples and summer fruit.

Best bread and butter pickles use sliced cucumbers and onions overnight-salted, then simmered in a turmeric-yellow brown sugar brine with dry mustard. Sweet, tangy, and pantry-stable in pint jars.