When it comes to cooking, many of us are always on the lookout for ways to make mealtime easier and more efficient. With busy schedules and limited time, it can be challenging to come up with creative and delicious meal ideas that fit our hectic lifestyles. That’s where canned mixed vegetables come in – a convenient and versatile ingredient that can be used in a wide range of dishes.
In this article, we’ll explore 20 quick and easy recipes that feature canned mixed vegetables as the main ingredient. From soups to stir-fries, curries to casseroles, these recipes are perfect for busy nights when you need a meal on the table fast. Whether you’re a seasoned cook or a culinary newbie, you’ll find inspiration in this collection of tasty and convenient recipes that showcase the humble canned mixed vegetable.
Easy Canned Mixed Vegetable Soup
This comforting soup is a perfect blend of flavors and textures, requiring minimal effort and preparation time. With just a few simple ingredients, you can enjoy a warm and satisfying meal.
Ingredients:
– 1 (14.5 oz) can diced tomatoes
– 1 (15 oz) can mixed vegetables (such as carrots, peas, corn)
– 2 cups chicken or vegetable broth
– 1/4 cup water
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh herbs (e.g., parsley, basil)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the canned diced tomatoes and stir until they start to break down.
3. Add the mixed vegetables, broth, and water. Stir well to combine.
4. Bring the mixture to a simmer and let cook for 10-15 minutes or until heated through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 10-15 minutes
Quick Canned Veggie Stir-Fry
In a hurry but still want a healthy and delicious meal? This recipe is perfect for you! With just a few simple ingredients and minimal cooking time, you’ll have a tasty stir-fry ready in no time.
Ingredients:
– 1 can of mixed vegetables (drained)
– 2 tablespoons of vegetable oil
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1 teaspoon of soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 2-3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the drained canned vegetables and soy sauce. Cook for 2-3 minutes or until heated through.
5. Season with salt and pepper to taste.
6. Garnish with chopped green onions if desired.
7. Serve hot over rice, noodles, or enjoy as is.
Cooking Time: 10-12 minutes
Enjoy your quick and easy canned veggie stir-fry!
Canned Mixed Vegetable Curry
Quick and Easy Canned Mixed Vegetable Curry Recipe
This recipe is a great way to enjoy a flavorful and nutritious curry without having to spend hours in the kitchen. With just a few simple ingredients and some basic cooking skills, you can whip up a delicious meal in no time.
Ingredients:
– 1 can mixed vegetables (such as peas, carrots, corn)
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 1 cup water or canned coconut milk (optional)
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the onion and garlic and sauté until softened, about 3-4 minutes.
3. Stir in the curry powder, turmeric, and cumin. Cook for 1 minute.
4. Add the canned mixed vegetables and stir to combine.
5. Add water or coconut milk if desired to achieve the desired consistency.
6. Season with salt and pepper to taste.
7. Simmer for 10-15 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Simple Canned Veggie Pasta
This recipe is a great option for a busy weeknight dinner or a satisfying lunch. With just a few ingredients and minimal cooking time, you can enjoy a nutritious and flavorful meal in no time.
Ingredients:
– 8 oz pasta of your choice
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) mixed vegetables (such as corn, peas, carrots)
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the canned diced tomatoes and mixed vegetables. Stir well to combine.
4. Season with salt and pepper to taste.
5. Combine cooked pasta with the tomato-veggie mixture.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Canned Mixed Vegetable Casserole
A delicious and easy-to-make casserole that’s perfect for a weeknight dinner or a potluck gathering. This Canned Mixed Vegetable Casserole is a great way to use up canned vegetables and is sure to please even the pickiest eaters.
Ingredients:
– 1 (15 oz) can mixed vegetables
– 1 cup canned cream of mushroom soup
– 1/2 cup milk
– 1 cup shredded cheddar cheese
– 1/4 cup crushed crackers
– 1 tsp dried parsley
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine the mixed vegetables, cream of mushroom soup, and milk. Stir until well combined.
3. Pour the mixture into a 9×13 inch baking dish.
4. Sprinkle the shredded cheese evenly over the top of the casserole.
5. Sprinkle the crushed crackers and dried parsley over the cheese.
6. Bake for 30-35 minutes or until the casserole is hot and bubbly.
Cooking Time: 30-35 minutes
Speedy Canned Veggie Fried Rice
A quick and easy meal that’s perfect for a busy day. This recipe uses canned vegetables to save time, but still packs plenty of flavor!
Ingredients:
– 2 cups cooked rice (preferably day-old rice)
– 1 can mixed veggies (drained and rinsed)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 2 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the cooked rice to the skillet, breaking up any clumps with a spatula.
5. Stir-fry the rice for about 2-3 minutes, until heated through and slightly browned.
6. Add the canned mixed veggies, soy sauce, salt, and pepper. Stir-fry for an additional 1-2 minutes, until combined.
7. Taste and adjust seasoning as needed.
8. Garnish with chopped scallions if desired.
Cooking Time: 10-12 minutes
Canned Mixed Vegetable Stew
This hearty stew is a perfect solution when you’re short on time or ingredients. With just a few simple steps, you can create a delicious and nutritious meal that’s ready in no time.
Ingredients:
– 1 (14.5 oz) can mixed vegetables (such as carrots, corn, green beans, peas)
– 1 (15 oz) can diced tomatoes
– 2 cups water
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Open the cans of mixed vegetables and diced tomatoes. Drain the liquid from the canned tomatoes.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
3. Add the drained diced tomatoes and stir to combine with the oil.
4. Pour in the can of mixed vegetables and water. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes or until heated through.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Fast Canned Veggie Omelette
This recipe is a great way to use up canned veggies and make a delicious omelette in no time! With just a few simple ingredients, you can whip up a tasty breakfast or snack.
Ingredients:
– 2 eggs
– 1/4 cup canned mixed vegetables (such as bell peppers, carrots, and green beans)
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Crack the eggs into a bowl and whisk until well combined.
2. Heat the butter in a medium-sized non-stick skillet over medium heat.
3. Pour in the egg mixture and cook until the edges start to set, about 2-3 minutes.
4. Add the canned mixed vegetables on one half of the omelette and sprinkle with salt and pepper to taste.
5. Use a spatula to gently fold the other half of the omelette over the veggies.
6. Cook for an additional minute, until the eggs are fully set and the cheese is melted (if using).
7. Serve hot and enjoy!
Cooking Time: 5-6 minutes
Canned Mixed Vegetable Salad
A quick and easy salad recipe perfect for a busy day when you need a healthy and satisfying snack or side dish. This recipe uses canned mixed vegetables, which are readily available in most supermarkets.
Ingredients:
– 1 can of mixed vegetables (drained)
– 1/2 cup of mayonnaise
– 1 tablespoon of chopped fresh parsley
– Salt and pepper to taste
– 2 tablespoons of chopped fresh chives (optional)
Instructions:
1. Drain the canned mixed vegetables and rinse them with cold water.
2. In a large bowl, combine the drained vegetables, mayonnaise, salt, and pepper. Mix well until all the vegetables are coated with the dressing.
3. Stir in the chopped parsley and chives (if using).
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled.
Cooking Time: 10-15 minutes (including preparation time)
Quick Canned Veggie Quesadillas
Quick Canned Veggie Quesadillas
Get a flavorful and filling snack or meal with these easy quesadillas packed with canned veggies, cheese, and tortillas.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes, drained
– 1/2 cup shredded cheddar cheese
– 4 large tortillas
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: sour cream, salsa, and cilantro for topping
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together black beans and diced tomatoes.
3. Place a tortilla in the skillet and sprinkle with cheese and veggie mixture.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip and cook for an additional 1-2 minutes.
7. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Canned Mixed Vegetable Pot Pie
Elevate your comfort food game with this simple and satisfying recipe that combines the convenience of canned mixed vegetables with a flaky pie crust.
Ingredients:
– 1 can (14.5 oz) mixed vegetables (peas, carrots, corn)
– 1 cup frozen puff pastry, thawed
– 2 tablespoons butter, melted
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. Spoon the canned mixed vegetables onto one half of the pastry, leaving a 1/2-inch border around the edges.
4. Dot the top of the vegetables with melted butter.
5. Fold the other half of the pastry over the filling and press edges to seal.
6. Place pie on a baking sheet lined with parchment paper and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Easy Canned Veggie Frittata
Whip up a quick and delicious breakfast or brunch with this simple recipe that combines the convenience of canned veggies with the richness of eggs. Perfect for busy mornings or lazy Sundays.
Ingredients:
– 6-8 eggs
– 1 cup canned mixed vegetables (such as peas, carrots, and corn)
– 1 tablespoon butter
– Salt and pepper to taste
– Optional: shredded cheese (Cheddar or Mozzarella work well)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together eggs and a pinch of salt.
3. Add the canned mixed vegetables to the egg mixture and stir until they’re evenly distributed.
4. Butter a 9-inch (23cm) pie plate or skillet and pour in the egg mixture.
5. Cook over medium heat for 2-3 minutes, until the edges start to set.
6. Transfer the dish to the preheated oven and bake for 15-20 minutes, or until the eggs are almost set.
7. Remove from the oven and sprinkle with shredded cheese (if using). Let cool for a few minutes before serving.
Cooking Time: 17-22 minutes
Canned Mixed Vegetable Shepherd’s Pie
A comforting twist on a classic recipe, this canned mixed vegetable shepherd’s pie is a great option for a busy weeknight dinner. With just a few simple ingredients and steps, you can have a delicious and satisfying meal on the table in no time.
Ingredients:
– 1 can (14.5 oz) mixed vegetables (such as peas, carrots, corn)
– 1 cup cooked ground beef or turkey
– 1 cup mashed potatoes
– 2 tablespoons butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine the canned mixed vegetables and cooked ground beef or turkey. Season with salt and pepper to taste.
3. Transfer the mixture to a 9×13 inch baking dish.
4. Spread the mashed potatoes evenly over the top of the vegetable mixture.
5. Dot the top of the potatoes with butter.
6. Bake for 25-30 minutes, or until the potatoes are golden brown.
Cooking Time: 25-30 minutes
Speedy Canned Veggie Tacos
Speedy Canned Veggie Tacos Recipe Summary:
Looking for a quick and easy meal that’s packed with nutrients? This Speedy Canned Veggie Tacos recipe is the perfect solution, using canned vegetables to create a flavorful and healthy dish in no time!
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1 can corn kernels
– 1/2 cup taco seasoning
– 8-10 tacos shells
– Shredded cheese (optional)
– Chopped cilantro (optional)
Instructions:
1. In a large skillet, heat the taco seasoning over medium-high heat for 1 minute.
2. Add the black beans, diced tomatoes, and corn kernels to the skillet. Stir well to combine.
3. Cook for 5-7 minutes or until the mixture is hot and bubbly.
4. Warm the tacos shells according to package instructions.
5. Assemble the tacos by spooning the veggie mixture into the shells. Top with shredded cheese and chopped cilantro, if desired.
Cooking Time: 10-12 minutes
Canned Mixed Vegetable Chowder
This comforting chowder recipe is a great way to use up canned mixed vegetables, perfect for a weeknight dinner or a quick lunch. With just a few simple ingredients and 20 minutes of cooking time, you’ll have a delicious and satisfying meal in no time.
Ingredients:
– 1 can (14.5 oz) mixed vegetables
– 2 cups chicken broth
– 1/2 cup milk
– 2 tablespoons butter
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chicken broth, milk, and canned mixed vegetables. Stir until well combined.
3. Bring the mixture to a simmer and let cook for 10-12 minutes or until heated through.
4. Season with salt, pepper, and thyme to taste.
5. Serve hot and enjoy!
Cooking Time: 20 minutes
Quick Canned Veggie Pizza Topping
Quick Canned Veggie Pizza Topping Recipe
Transform canned veggies into a flavorful pizza topping with this simple recipe. Perfect for busy nights or unexpected gatherings, it’s an easy way to add some color and nutrition to your favorite pizzas.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chopped bell peppers (from 1 can)
– 1/2 cup sliced mushrooms (from 1 can)
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the diced tomatoes, bell peppers, and mushrooms. Cook for 5-7 minutes or until the veggies are tender and lightly browned.
4. Season with oregano, salt, and pepper to taste.
5. Spread the topping on your favorite pizza dough or crust and bake according to package instructions.
Cooking Time: 10-12 minutes
Canned Mixed Vegetable Hash
This recipe is a delicious and convenient way to enjoy mixed vegetables with the added benefit of canned goods, perfect for busy weeknights or meal prep. With just a few simple ingredients and minimal cooking time, you can have a tasty and healthy side dish ready in no time.
Ingredients:
– 1 (14.5 oz) can mixed vegetables (drained)
– 2 tablespoons olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: 1/4 cup shredded cheddar cheese for added flavor
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium skillet, heat the olive oil over medium-high heat.
3. Add the diced onion and cook until translucent, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
5. Stir in the drained mixed vegetables and season with salt and pepper to taste.
6. Transfer the mixture to a baking dish and bake for 15-20 minutes or until heated through.
7. If using cheese, sprinkle on top and return to oven for an additional 2-3 minutes or until melted.
Cooking Time: 20-25 minutes
Easy Canned Veggie Wraps
A quick and healthy snack that’s perfect for a busy day – just wrap up canned veggies with some tasty additions!
Ingredients:
– 1 can of mixed veggies (such as corn, peas, carrots)
– 2 large tortilla wraps
– 1/4 cup hummus
– 1/4 cup shredded cheese (optional)
– Salt and pepper to taste
– Chopped fresh herbs (such as parsley or cilantro) for garnish
Instructions:
1. Drain the canned veggies and rinse with cold water.
2. Lay a tortilla wrap flat on a surface.
3. Spread 1-2 tablespoons of hummus along the center of the wrap, leaving a small border at each end.
4. Add the drained veggies to one half of the wrap, followed by shredded cheese (if using).
5. Fold the other half of the wrap over the filling to create a triangle or a rectangular shape.
6. Repeat with remaining ingredients and serve immediately.
Cooking Time: None! This recipe is quick and easy, ready in just 5-7 minutes.
Canned Mixed Vegetable Risotto
This recipe is a twist on traditional risotto, using canned mixed vegetables for added convenience and flavor. Perfect for a weeknight dinner or a quick lunch, this dish is easy to prepare and can be customized with your favorite vegetables.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1 can (14.5 oz) mixed vegetables (such as peas, carrots, corn)
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 1 garlic clove, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
5. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. When the rice is cooked and creamy, stir in the canned mixed vegetables.
7. Season with salt and pepper to taste.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Fast Canned Veggie Noodle Bowl
Whip up a satisfying meal in no time with this easy and nutritious recipe that combines canned veggies, noodles, and savory flavor.
Ingredients:
– 1 cup cooked noodles (e.g., rice noodles or soba noodles)
– 1 can (14.5 oz) mixed vegetables (such as carrots, peas, corn)
– 2 tablespoons soy sauce
– 1 tablespoon olive oil
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Optional: sliced green onions, toasted sesame seeds for garnish
Instructions:
1. Cook noodles according to package instructions.
2. Drain canned vegetables and rinse with cold water.
3. In a large bowl, combine cooked noodles, drained vegetables, soy sauce, olive oil, and sesame oil. Toss gently to combine.
4. Season with salt and pepper to taste.
5. Garnish with sliced green onions and toasted sesame seeds, if desired.
Cooking Time: 10-12 minutes
Summary
Discover quick and easy recipes that use canned mixed vegetables, perfect for busy nights! From hearty soups to savory stir-fries, these 20 recipes will satisfy your cravings without sacrificing flavor or nutritional value. Try our Easy Canned Mixed Vegetable Soup, Quick Canned Veggie Stir-Fry, or Canned Mixed Vegetable Curry for a delicious and stress-free meal. Whether you’re in the mood for comfort food or something new and exciting, we’ve got you covered with these easy and convenient recipes.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
