18 Delicious Canned Mixed Vegetables Recipes Easy

Busy weeknights call for simple, yet satisfying meals, and that’s where canned mixed vegetables shine! Packed with nutrients and ready in a flash, they’re the unsung heroes of quick dinners and comfort food alike. Dive into our roundup of 18 Delicious Canned Mixed Vegetables Recipes Easy to discover how these pantry staples can transform into mouthwatering dishes your family will love. Let’s get cooking!

Vegetable Soup with Canned Mixed Vegetables

Yesterday, as the rain gently tapped against my kitchen window, I found myself craving something simple yet comforting. A vegetable soup made with canned mixed vegetables seemed like the perfect answer to the dreary weather, offering both ease and warmth in every spoonful.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes, undrained
• For the vegetables and seasoning:
  • 2 cans (15 oz each) mixed vegetables, drained
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
3. Pour in the vegetable broth and diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to meld the flavors.
4. Tip: For a deeper flavor, let the soup simmer for an additional 5 minutes.
5. Stir in the drained mixed vegetables, dried thyme, salt, and black pepper. Simmer for another 5 minutes, or until the vegetables are heated through.
6. Tip: Taste the soup before serving and adjust the seasoning if necessary. Remember, the canned vegetables already contain some salt.
7. Remove the pot from the heat and let the soup sit for 2 minutes before serving to allow the flavors to settle.
8. Tip: For a heartier version, add a cup of cooked pasta or rice during the last 5 minutes of cooking.

Here, the soup presents a delightful contrast of textures, from the softness of the canned vegetables to the slight bite of the onions. The thyme adds a subtle earthiness, making it a comforting bowl that pairs wonderfully with a slice of crusty bread for dipping.

Quick Stir Fry with Canned Mixed Vegetables

Zestfully embracing the simplicity of pantry staples, this quick stir fry brings comfort to the table with minimal effort. It’s a humble reminder that delicious meals don’t always require fresh produce or complex techniques.

Ingredients

• For the stir fry:
  • 2 tbsp vegetable oil
  • 1 can (15 oz) mixed vegetables, drained
  • 1/2 cup onion, thinly sliced
  • 2 cloves garlic, minced
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1/4 tsp black pepper

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat (350°F) until shimmering, about 1 minute.
2. Add thinly sliced onion to the skillet. Stir fry for 2 minutes until translucent, stirring occasionally to prevent burning.
3. Mix in minced garlic and cook for 30 seconds until fragrant, ensuring it doesn’t brown too much.
4. Add drained canned mixed vegetables to the skillet. Stir fry for 3 minutes, allowing the vegetables to heat through and slightly crisp at the edges.
5. In a small bowl, whisk together soy sauce, oyster sauce, sugar, and black pepper until the sugar dissolves completely.
6. Pour the sauce over the vegetables in the skillet. Stir fry for an additional 2 minutes, ensuring everything is evenly coated and the sauce thickens slightly.
7. Remove from heat and let it sit for 1 minute before serving to allow the flavors to meld together.

Crunchy yet tender, this stir fry offers a delightful contrast with its savory-sweet sauce. Serve it over a bed of steamed rice or alongside grilled chicken for a more substantial meal.

Canned Mixed Vegetables Salad

Often, the simplest dishes bring the most comfort, especially when they remind us of home. This canned mixed vegetables salad is a testament to that, blending convenience with a touch of nostalgia.

Ingredients

• For the salad:
  • 1 can (15 oz) mixed vegetables, drained
  • 1/2 cup diced celery
  • 1/4 cup finely chopped onion
• For the dressing:
  • 1/4 cup mayonnaise
  • 1 tbsp white vinegar
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large mixing bowl, combine the drained mixed vegetables, diced celery, and chopped onion.
2. In a separate small bowl, whisk together the mayonnaise, white vinegar, sugar, salt, and black pepper until smooth.
3. Pour the dressing over the vegetable mixture and gently toss until all ingredients are evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
5. Before serving, give the salad a gentle stir to redistribute the dressing.

Just as it is, this salad offers a crisp texture and a sweet-tangy flavor that’s refreshingly simple. For a creative twist, serve it atop a bed of lettuce or as a side to grilled chicken.

Mixed Vegetables and Chicken Casserole

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that feels like a warm embrace. This mixed vegetables and chicken casserole is a testament to the beauty of simple ingredients coming together to create something truly nourishing.

Ingredients

• For the casserole:
  • 2 cups cooked chicken, shredded
  • 2 cups mixed vegetables (carrots, peas, corn), frozen
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper, to taste
• For the topping:
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, combine the shredded chicken, mixed vegetables, chicken broth, heavy cream, garlic powder, onion powder, salt, and pepper. Mix well to ensure everything is evenly coated.
3. Transfer the mixture to the prepared baking dish, spreading it out evenly. Tip: For extra flavor, let the mixture sit for 10 minutes before baking to allow the flavors to meld.
4. In a small bowl, mix together the breadcrumbs, Parmesan cheese, and melted butter until the breadcrumbs are evenly coated.
5. Sprinkle the breadcrumb mixture evenly over the top of the casserole. Tip: For a golden crust, press the topping lightly into the casserole.
6. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges. Tip: If the topping browns too quickly, cover the dish loosely with aluminum foil.
7. Remove from the oven and let it sit for 5 minutes before serving.

Fluffy and creamy with a satisfying crunch from the golden topping, this casserole is a delightful contrast of textures. Serve it alongside a crisp green salad for a complete meal that’s as pleasing to the eye as it is to the palate.

Easy Mixed Vegetables Pasta

Cloudy mornings like these call for something simple yet comforting, a dish that whispers of home and heart. Easy Mixed Vegetables Pasta is just that—a gentle stir of colors and flavors, ready to warm your day.

Ingredients

• For the pasta:
  • 8 oz penne pasta
  • 4 quarts water
  • 1 tbsp salt
• For the vegetables:
  • 1 tbsp olive oil
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 1 cup sliced bell peppers
  • 1/2 cup sliced onions
  • 2 cloves garlic, minced
• For the sauce:
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp black pepper
  • 1/2 tsp salt

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp salt and the penne pasta. Cook for 11 minutes, stirring occasionally, until al dente. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the onions and garlic, sautéing for 2 minutes until fragrant.
3. Add the broccoli, carrots, and bell peppers to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are tender yet crisp. Tip: Covering the skillet helps steam the vegetables evenly.
4. Drain the pasta and add it to the skillet with the vegetables. Toss gently to combine.
5. Sprinkle the Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper over the pasta and vegetables. Toss again, adding reserved pasta water as needed to create a light sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.

Here, the pasta emerges with a delightful chew, the vegetables a vibrant crunch, and the sauce a whisper of cheese and pepper. Serve it in a deep bowl, perhaps with a sprinkle of fresh herbs, for a meal that feels both nourishing and effortless.

Vegetable Curry with Canned Mixed Vegetables

Mornings like these, when the light filters softly through the kitchen window, call for something comforting yet simple to prepare. A vegetable curry made with canned mixed vegetables is just the dish to warm the soul without demanding too much time or effort.

Ingredients

• For the curry base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp curry powder
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (13.5 oz) coconut milk
• For the vegetables:
  • 2 cans (15 oz each) mixed vegetables, drained
  • Salt, to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add the diced onion and minced garlic to the skillet, sautéing until the onion becomes translucent, about 5 minutes.
3. Stir in the curry powder, ground turmeric, and cayenne pepper, cooking for another minute to release the spices’ aromas.
4. Pour in the diced tomatoes and coconut milk, bringing the mixture to a gentle simmer. Let it cook for 10 minutes, stirring occasionally.
5. Add the drained mixed vegetables to the skillet, stirring well to coat them in the curry sauce. Simmer for an additional 5 minutes to heat the vegetables through.
6. Season with salt to taste, then remove from heat.

Just like that, you have a dish that’s both vibrant and comforting, with the creamy coconut milk balancing the spices beautifully. Serve it over a bed of fluffy rice or with warm naan bread for a meal that feels both nourishing and indulgent.

Canned Mixed Vegetables Omelette

Today, as the morning light filters through the kitchen window, there’s a simple yet comforting dish that comes to mind—a humble omelette that turns the ordinary into something a little special. It’s a reminder that even the most straightforward ingredients can create a moment of warmth and satisfaction.

Ingredients

• For the omelette:
  • 3 large eggs
  • 1/4 cup canned mixed vegetables, drained
  • 1 tbsp butter
  • 1/8 tsp salt
  • 1/8 tsp black pepper

Instructions

1. In a medium bowl, whisk the eggs, salt, and pepper until fully combined and slightly frothy.
2. Heat a non-stick skillet over medium-low heat (about 300°F) and add the butter, swirling to coat the pan evenly.
3. Pour the egg mixture into the skillet, tilting to spread it evenly. Let it cook undisturbed for 1 minute.
4. Gently sprinkle the canned mixed vegetables over one half of the omelette. Tip: For a fluffier omelette, resist the urge to stir the eggs once they start to set.
5. Using a spatula, carefully fold the other half of the omelette over the vegetables. Cook for another 30 seconds to 1 minute, or until the eggs are fully set but still moist.
6. Slide the omelette onto a plate. Tip: Letting the omelette sit for a minute before serving allows the residual heat to finish cooking the eggs perfectly.

Fluffy and lightly golden, this omelette cradles the tender mixed vegetables in every bite. Serve it with a side of toast or atop a bed of greens for a delightful contrast in textures.

Mixed Vegetables Fried Rice

Today, as the early morning light filters through the kitchen window, I find myself drawn to the simplicity and comfort of making mixed vegetables fried rice. It’s a dish that carries the warmth of home and the promise of nourishment, with each grain of rice telling a story of flavors melding together in harmony.

Ingredients

• For the rice: 2 cups cooked white rice (preferably day-old), 1 tbsp vegetable oil
• For the vegetables: 1/2 cup diced carrots, 1/2 cup peas, 1/2 cup diced bell peppers, 1 tbsp vegetable oil
• For the seasoning: 2 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, 1/4 tsp black pepper
• For garnish: 2 green onions, thinly sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat (350°F).
2. Add the diced carrots, peas, and bell peppers to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp. Tip: Keep the heat high to ensure the vegetables cook quickly without losing their crunch.
3. Push the vegetables to one side of the skillet. Add another 1 tbsp vegetable oil to the empty side, then add the cooked rice. Break any clumps with a spatula and stir-fry for 2 minutes. Tip: Using day-old rice prevents the dish from becoming mushy.
4. Combine the rice and vegetables. Add soy sauce, sesame oil, salt, and black pepper. Stir-fry for another 2 minutes until everything is evenly coated and heated through. Tip: Adjust the seasoning gradually to avoid over-salting.
5. Remove from heat. Garnish with sliced green onions before serving.

Now, the mixed vegetables fried rice sits before you, a vibrant mosaic of colors and textures. The rice is perfectly fluffy, each grain separate yet united by the savory depth of soy sauce and the aromatic hint of sesame oil. Serve it in a bowl topped with a fried egg for a simple yet satisfying meal that speaks to the soul.

Vegetable Stew with Canned Mixed Vegetables

On a quiet morning like this, there’s something deeply comforting about the idea of a vegetable stew. It’s a dish that doesn’t rush, much like the gentle unfolding of dawn, inviting you to savor each moment and every flavor.

Ingredients

• For the base:
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the stew:
  • 1 can (15 oz) mixed vegetables, drained
  • 2 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For thickening:
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

1. Heat the olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add the diced onion and minced garlic to the pot, sautéing for about 5 minutes until the onion becomes translucent. Tip: Stir occasionally to prevent burning.
3. Pour in the vegetable broth, then add the drained mixed vegetables, dried thyme, salt, and black pepper. Stir to combine.
4. Bring the mixture to a simmer, then reduce the heat to low (200°F), covering the pot. Let it cook for 15 minutes, allowing the flavors to meld. Tip: Check occasionally to ensure it’s simmering gently, not boiling.
5. In a small bowl, mix the cornstarch and water until smooth to create a slurry. Stir this into the stew to thicken it, cooking for an additional 5 minutes until the stew reaches your desired consistency. Tip: Add the slurry slowly to avoid clumping.

Mellow and hearty, this vegetable stew wraps you in warmth with its tender vegetables and rich broth. Serve it with a slice of crusty bread for dipping, or over a bed of fluffy rice to make it a more substantial meal.

Canned Mixed Vegetables and Beef Stir Fry

Amidst the quiet hum of the kitchen, where time seems to stretch and bend, there’s a simple joy in turning humble ingredients into something comforting and nourishing. This dish, a stir fry of canned mixed vegetables and beef, is a testament to the beauty of simplicity, offering a quick yet satisfying meal that feels like a warm embrace on a busy day.

Ingredients

• For the stir fry:
  • 1 tbsp vegetable oil
  • 1 lb beef sirloin, thinly sliced
  • 1 can (15 oz) mixed vegetables, drained
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1/2 cup water

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the thinly sliced beef sirloin to the skillet, spreading it out in a single layer to ensure even cooking. Cook for 2-3 minutes until the beef is browned but still slightly pink inside.
3. Tip: Avoid overcrowding the skillet to prevent steaming the beef instead of browning it.
4. Push the beef to one side of the skillet and add the drained mixed vegetables to the other side. Stir the vegetables occasionally, cooking for 2 minutes until they’re heated through.
5. Tip: If the skillet seems dry, add a splash of water to prevent sticking.
6. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and 1/2 cup water until the sugar is dissolved.
7. Pour the sauce over the beef and vegetables in the skillet. Stir everything together and cook for another 2 minutes, allowing the sauce to thicken slightly and coat the ingredients.
8. Tip: For a thicker sauce, let it simmer for an additional minute or two until it reaches your desired consistency.

Unassuming yet deeply flavorful, this stir fry brings together the tender beef and the crisp-tender vegetables in a savory sauce that’s just right. Serve it over a bed of steamed rice or noodles for a complete meal that’s as versatile as it is delicious.

Mixed Vegetables and Potato Hash

Remembering the quiet mornings when the kitchen felt like a sanctuary, this dish brings together the earthy comfort of potatoes and the bright, varied textures of mixed vegetables. It’s a simple, nourishing start to any day, inviting you to slow down and savor each bite.

Ingredients

• For the hash:
  • 2 cups diced potatoes
  • 1 cup mixed vegetables (carrots, peas, corn)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add 2 cups diced potatoes to the skillet, spreading them in an even layer. Let them cook undisturbed for 5 minutes to develop a golden crust.
3. Flip the potatoes and cook for another 5 minutes, until they’re golden on all sides. Tip: Resist the urge to stir too often for the best texture.
4. Add 1 cup mixed vegetables to the skillet, stirring gently to combine with the potatoes.
5. Season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting as needed. Tip: Taste a piece of potato to check the seasoning.
6. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender but still vibrant. Tip: Covering the skillet for the last 2 minutes can help steam the vegetables slightly.

Zesty and hearty, this hash offers a delightful contrast between the crispy potatoes and the soft, sweet vegetables. Serve it topped with a fried egg for a satisfying breakfast, or alongside a crisp salad for a lighter meal.

Vegetable Lasagna with Canned Mixed Vegetables

Yesterday, as the rain gently tapped against my kitchen window, I found myself craving the comfort of a homemade vegetable lasagna, the kind that wraps you in warmth with every bite. Using canned mixed vegetables, this dish comes together with surprising ease, offering a cozy embrace on any day.

Ingredients

• For the sauce:
  • 2 tbsp olive oil
  • 1 can (15 oz) tomato sauce
  • 1 tsp dried basil
  • 1 tsp dried oregano
• For the filling:
  • 1 can (15 oz) mixed vegetables, drained
  • 1 cup ricotta cheese
  • 1 egg
  • 1/2 cup grated Parmesan cheese
• For assembling:
  • 9 lasagna noodles, uncooked
  • 2 cups shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan over medium heat, warm the olive oil. Add the tomato sauce, basil, and oregano, stirring to combine. Simmer for 10 minutes, then remove from heat.
3. In a mixing bowl, combine the drained mixed vegetables, ricotta cheese, egg, and Parmesan cheese. Mix until well blended.
4. Spread a thin layer of the tomato sauce on the bottom of a 9×13 inch baking dish.
5. Place 3 lasagna noodles over the sauce. Spread half of the vegetable mixture over the noodles, then sprinkle with 1/3 of the mozzarella cheese.
6. Repeat the layers: sauce, noodles, remaining vegetable mixture, and another 1/3 of the mozzarella.
7. Top with the remaining 3 noodles, sauce, and mozzarella cheese.
8. Cover with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and slightly golden.
9. Let the lasagna stand for 10 minutes before serving to allow the layers to set.

Vibrant with the colors of the mixed vegetables and rich with the creamy layers of cheese, this lasagna is a testament to the beauty of simplicity. Serve it with a crisp green salad to contrast its hearty texture, or enjoy it as is, letting each forkful remind you of the joy found in homemade meals.

Canned Mixed Vegetables and Cheese Quesadilla

Evenings like these call for something simple yet comforting, a dish that whispers of home and heart. The canned mixed vegetables and cheese quesadilla is just that—a humble, quick meal that turns pantry staples into warmth on a plate.

Ingredients

• For the quesadilla:
  • 1 cup canned mixed vegetables, drained
  • 1 cup shredded cheddar cheese
  • 2 large flour tortillas
  • 1 tbsp olive oil

Instructions

1. Heat a large skillet over medium heat (350°F) and add 1 tbsp olive oil, swirling to coat the bottom evenly.
2. Place one flour tortilla in the skillet, then evenly spread 1 cup of shredded cheddar cheese over it.
3. Distribute 1 cup of drained canned mixed vegetables over the cheese, ensuring even coverage for every bite.
4. Top with the second flour tortilla, pressing down gently to adhere the layers together.
5. Cook for 3-4 minutes until the bottom tortilla is golden brown and crispy, then carefully flip the quesadilla using a wide spatula.
6. Cook the other side for another 3-4 minutes until equally golden and the cheese has fully melted, creating a gooey interior.
7. Remove from the skillet and let it sit for a minute before cutting into wedges, allowing the cheese to set slightly for easier handling.

Golden and crisp on the outside with a tender, cheesy center, this quesadilla is a testament to the beauty of simplicity. Serve it with a dollop of sour cream or a side of salsa for an extra layer of flavor, or enjoy it as is, letting the vegetables and cheese shine.

Mixed Vegetables and Tuna Salad

Venturing into the kitchen on a quiet morning, I find myself drawn to the simplicity and nourishment of a Mixed Vegetables and Tuna Salad. It’s a dish that speaks to the heart of home cooking, where each ingredient brings its own story and texture to the table.

Ingredients

• For the salad:
  • 2 cups mixed greens (spinach, arugula, and romaine)
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 1 can (5 oz) tuna in water, drained
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
2. Gently flake the tuna with a fork and add it to the bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined. Tip: For a smoother dressing, let it sit for 5 minutes before whisking again.
4. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly. Tip: Use salad servers to toss the salad to prevent bruising the greens.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld. Tip: For an extra crunch, add a handful of toasted almonds or walnuts right before serving.

Perfect for a light lunch or a refreshing side, this salad offers a delightful contrast of textures—from the crisp vegetables to the tender tuna. Serve it in a hollowed-out avocado half for an elegant presentation that’s as pleasing to the eye as it is to the palate.

Vegetable Pancakes with Canned Mixed Vegetables

Zephyrs of morning light filter through the kitchen window as I ponder the simplicity and comfort hidden in a can of mixed vegetables, transforming them into something unexpectedly delightful. These vegetable pancakes are a testament to the beauty of making the most out of what we have, offering a crispy exterior that gives way to a soft, flavorful interior.

Ingredients

• For the pancakes:
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1 large egg
  • 1 tbsp vegetable oil
  • 1 cup canned mixed vegetables, drained
• For cooking:
  • 2 tbsp vegetable oil, for frying

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
2. Add the milk, egg, and 1 tbsp of vegetable oil to the dry ingredients, stirring until the batter is smooth.
3. Gently fold in the drained canned mixed vegetables, ensuring they are evenly distributed throughout the batter.
4. Heat 2 tbsp of vegetable oil in a large skillet over medium heat (350°F) until shimmering.
5. Pour 1/4 cup of batter for each pancake into the skillet, flattening slightly with the back of the spoon.
6. Cook for 2-3 minutes on each side, or until golden brown and crispy around the edges.
7. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.

Velvety soft inside with a satisfying crunch on the outside, these pancakes carry the humble flavors of canned vegetables elevated by the simplest of ingredients. Serve them with a dollop of sour cream or a drizzle of honey for a contrast that delights the palate.

Canned Mixed Vegetables and Sausage Skillet

Yesterday, as the rain gently tapped against my kitchen window, I found myself craving something simple yet comforting, a dish that wouldn’t require a trip to the grocery store but would still warm the soul. That’s when the idea of a Canned Mixed Vegetables and Sausage Skillet came to mind, a humble yet satisfying meal that brings together pantry staples in a symphony of flavors.

Ingredients

• For the skillet:
  • 1 tbsp olive oil
  • 1 lb smoked sausage, sliced into 1/2-inch rounds
  • 1 can (15 oz) mixed vegetables, drained
  • 1/2 cup chicken broth
  • 1 tsp garlic powder
  • 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced smoked sausage to the skillet. Cook, stirring occasionally, until the sausage is lightly browned, about 5 minutes.
3. Tip: For extra flavor, let the sausage sit undisturbed for a minute or two to develop a deeper color.
4. Stir in the drained mixed vegetables, 1/2 cup chicken broth, 1 tsp garlic powder, and 1/2 tsp black pepper. Mix well to combine.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 10 minutes, stirring halfway through.
6. Tip: If the skillet seems dry, add a splash more chicken broth to keep the vegetables moist.
7. After 10 minutes, remove the lid and increase the heat to medium. Cook for an additional 2-3 minutes to reduce any excess liquid, stirring frequently.
8. Tip: Taste a vegetable to check for doneness; it should be tender but still have a slight bite.

A harmonious blend of smoky sausage and tender vegetables, this skillet dish is a testament to the beauty of simplicity. Serve it over a bed of fluffy rice or with a slice of crusty bread to soak up the savory juices, and watch as it becomes a weeknight favorite.

Mixed Vegetables and Egg Scramble

Under the soft glow of the morning light, there’s something deeply comforting about stirring together a simple, nourishing meal. This mixed vegetables and egg scramble is a humble yet vibrant dish that invites you to savor each bite slowly, appreciating the textures and flavors that come together in harmony.

Ingredients

• For the scramble:
  • 2 tbsp olive oil
  • 1/2 cup diced bell peppers (any color)
  • 1/2 cup diced zucchini
  • 1/2 cup diced onions
  • 4 large eggs
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a non-stick skillet over medium heat (350°F) until shimmering but not smoking.
2. Add 1/2 cup diced onions to the skillet, sautéing for 2 minutes until translucent, stirring occasionally to prevent burning.
3. Incorporate 1/2 cup diced bell peppers and 1/2 cup diced zucchini into the skillet, cooking for an additional 3 minutes until vegetables are tender but still crisp.
4. While the vegetables cook, whisk 4 large eggs in a bowl with 1/4 tsp salt and 1/4 tsp black pepper until fully combined.
5. Pour the whisked eggs over the sautéed vegetables in the skillet, reducing the heat to low (250°F).
6. Gently stir the mixture every 30 seconds for about 2 minutes, or until the eggs are softly set but still moist.
7. Remove the skillet from heat immediately to avoid overcooking the eggs, letting the residual heat finish the cooking process.

Rich in colors and bursting with freshness, this scramble offers a delightful contrast between the creamy eggs and the crisp vegetables. Serve it atop a slice of toasted whole-grain bread or alongside a fresh salad for a meal that feels both indulgent and wholesome.

Vegetable Pie with Canned Mixed Vegetables

Today, as the morning light filters through the kitchen window, there’s a comforting simplicity in preparing a dish that feels both nourishing and nostalgic. This vegetable pie, with its humble beginnings from a can of mixed vegetables, transforms into a warm, hearty meal that speaks to the soul.

Ingredients

• For the crust:
  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup ice water
• For the filling:
  • 1 can (15 oz) mixed vegetables, drained
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the flour and diced butter. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Handle the dough as little as possible to keep it tender.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the dish, pressing it gently into the bottom and sides.
5. In a skillet over medium heat, warm the olive oil. Add the drained mixed vegetables, salt, and pepper, sautéing for about 5 minutes until slightly softened.
6. Spread the vegetable mixture evenly over the pie crust. Pour the heavy cream over the vegetables.
7. Bake in the preheated oven for 35-40 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any drips.
8. Let the pie cool for 10 minutes before slicing. Tip: This resting time allows the filling to set, making it easier to cut.

Zesty and vibrant, this vegetable pie offers a delightful contrast between the flaky crust and the creamy, tender filling. Serve it alongside a crisp green salad for a complete meal that celebrates the beauty of simplicity.

Conclusion

Delightful as they are versatile, these 18 canned mixed vegetables recipes prove that convenience doesn’t compromise taste. Whether you’re pressed for time or simply craving something hearty, there’s a dish here to satisfy. We’d love to hear which recipes became your kitchen favorites—drop us a comment below! And if you found this roundup helpful, why not share the love? Pin this article on Pinterest for fellow home cooks to enjoy!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.