15 Budget-friendly-But-Delicious Dinners Made With Canned Foods

We’re all trying to make our grocery budgets stretch a little further these days, and a great way to do that is to stock up on canned and frozen foods that have a long shelf life. But sometimes looking at all of those cans can leave you in need of recipe inspiration. So we gathered some of our very best dishes that make the most of canned goods like beans, tomatoes, and corn, plus frozen vegetables and other convenience products. You’re sure to find your next favorite weeknight dinner in this list.

Antonis Achilleos

Convenience foods ranging from canned corn and green chiles to boxed cornbread mix come together to make this hearty chicken casserole.

Caitlin Bensel; Food Stylist: Torie Cox

True to its name, this old-fashioned favorite makes good operate of everyday pantry ingredients, turning them into a zesty soup that can be served over rice or with crusty bread on the side.

Will Dickey

Instead of the usual rice or spaghetti, egg noodles and ground beef form this family-pleasing casserole that’s blanketed with three kinds of cheese.

Caitlin Bensel; Food Stylist: Torie Cox

Canned tomatoes and tomato paste are the main ingredients in this simple blender soup that goes so well with grilled cheese.

Morgan Hunt Glaze; Food Stylist: Costen King; Prop Stylist: Christina Daley

A gigantic pot of chili is a natural way to used canned ingredients like beans and tomatoes, and this recipe comes together in a jiffy.

Rob Culpepper; Food Stylist: Chelsea Zimmer; Assistant Prop Stylist: Josh Hoggle

Canned cream of mushroom soup and frozen vegetables make this homey casserole come together quickly without sacrificing flavor.

Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Prissy Lee Montiel

Turn pot roast and canned and frozen vegetables into this stew-like soup. It’s also a great way to operate up leftover pot roast, or even ham.

Caitlin Bensel; Food Stylist: Torie Cox

Canned beans, tomatoes, and corn and ground beef make the filling in this comforting cornbread-and-cheese-topped casserole.

Caitlin Bensel; Food Stylist: Torie Cox

Made with almost all pantry staples, plus ground beef, this flavorful soup requires hardly any hands-on cooking. The recipe makes 8 to 10 servings, so plan on leftovers, which freeze beautifully.

Caitlin Bensel; Food Stylist: Torie Cox

This meaty chuckwagon-inspired dish is flavored with barbecue sauce, bacon, Dijon mustard, and brown sugar.

Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley

One of our most popular recipes ever, this creamy take on tortilla soup is made with pantry staples, chicken, and masa harina, which adds thickness.

Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless

Whether you’re making this for a church supper or weeknight dinner, everyone will love this satisfying and meaty casserole.

Robby Lozano, Food Stylist: Emily Nabors Hall

Who could resist this tater-tot-topped, peppery beef casserole? It’s a genuine crowd-pleaser and made with mostly canned and frozen ingredients, from corn to fire-roasted tomatoes.

Greg DuPree

Made mainly with frozen vegetables and a few pantry items, plus lean stew meat, this chunky and hearty soup tastes like more than the sum of its parts.

Greg DuPree

Frozen veggies, a few bottled Asian condiments, and rotisserie chicken make a swift and filling 10-minute meal you can serve up with some steamed rice.