Canned vegetables are hands down the most economical way to eat vegetables. They don't require refrigeration or freezing, and require very little energy to heat. They can even be eaten without cooking at all. They go on sale fairly frequently, and because they are shelf stable, can be stored for long periods of time getting you through to the next sale. They are also the most common food pantry donation.They are the unsung heroes of eating on a low or food stamp budget.
The downside of canned vegetables is that they are limited in the ways you can fix them.
We routinely stock corn, green beans, carrots, mushrooms, mixed vegetables, and different kinds of beans. It is so handy to be able to heat and eat. Sometimes we get bored with that though, and I hear, green beans again?!? as I set the food on the table. On one hand, we are teaching our kids to be grateful for what we have, but on the other, I TOTALLY get what they are saying. Here are some links to ways to jazz up canned vegetables. Enjoy!
Corn:
I like every recipe on this list, Corn 5 ways, and of course the motherload of canned corn recipe lists from Taste of Home 40 can corn recipes
Green beans:
Blistered Green Beans , Chinese style green beans, Smothered Bacon green beans makes a lot, so I would definitely cut the recipe in half, and the amount of bacon you use is flexible, Sausage, Green Bean, Potato Casserole you don't have to use "Slap your mama" seasoning, feel free to substitute
Carrots:
5 minute glazed carrots is another that makes a lot, and can be cut in half, Carrot Casserole use canned carrots instead of cooking and mashing fresh carrots makes this MUCH faster, Same for this casserole
Mixed Vegetables:
Vegetable Casserole use canned instead of frozen and cut cook time to 20-25 minutes, and 5 more ways that sound delicious
What do you like to make with canned vegetables?
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