Ree Drummond, known for her down-to-earth cooking style, has built a following on simple, flavorful meals. Her recipes often lean on pantry staples, making them perfect for busy weeknights or when fresh ingredients are scarce. Here are five of her most accessible dishes—all made with canned goods and minimal effort. These recipes prove that delicious doesn’t always require a trip to the grocery store.
7-Can Soup: A Minimalist’s Dream
This recipe is so simple it barely needs instructions. Combine one can each of no-bean chili, black beans, kidney beans, pinto beans, diced tomatoes, corn, and tomatoes with green chiles in a pot. Bring to a boil, then simmer and stir in cubed Velveeta cheese until melted. Garnish with cilantro for a quick, satisfying meal.
This recipe exemplifies the pantry-cooking philosophy: maximizing flavor with minimum ingredients. It’s fast, filling, and requires no culinary expertise.
Linguini with Clam Sauce: Drummond’s First Impression
This dish is more than just a meal—it’s the first dish Drummond cooked for her husband, Ladd. Cook linguini according to package directions, reserving pasta water. Sauté canned clams and garlic in butter and olive oil, deglaze with white wine, then add clam juice, more butter, lemon juice, and cream. Toss with pasta, parsley, black pepper, and a sprinkle of cheese.
The story behind this recipe adds a personal touch. It’s a testament to how simple ingredients can create lasting memories.
Buffalo Chickpea Sandwiches: A Vegetarian Kick
For a meatless meal that doesn’t compromise on flavor, mash canned chickpeas with blue cheese, hot sauce, pickles, green onions, and ranch dressing. Spread ranch on sourdough bread, add lettuce and the chickpea mixture, then top with the other slice. The result is a satisfying, spicy lunch ready in minutes.
This recipe demonstrates how canned ingredients can be repurposed into creative, flavorful dishes. It’s a great option for vegetarians or anyone looking to reduce meat consumption.
Black Bean Burger: Pantry-Friendly Patties
Drummond’s black bean burger starts with canned black beans (drained and mashed). Combine them with breadcrumbs, onion, egg, chili powder, salt, pepper, and hot sauce. Form into patties and cook in a skillet for about five minutes per side, adding cheese during the last few minutes. Serve like a traditional burger with your favorite toppings.
This recipe proves that homemade burgers don’t need to be complicated. Canned beans provide a convenient base for a hearty, flavorful patty.
Cornbread Casserole: A Sweet and Savory Side
Mix creamed corn, melted butter, sour cream, and eggs with store-bought corn muffin mix, canned whole kernel corn, and shredded pepper jack cheese. Pour into a baking dish and bake for 45 minutes. Top with chives and hot honey for an extra kick.
This casserole showcases how pantry staples can be combined for a comforting, crowd-pleasing dish. The combination of sweet and savory flavors makes it a versatile side for any meal.
These recipes highlight the beauty of pantry cooking: simplicity, efficiency, and delicious results. Whether you’re short on time, low on ingredients, or just craving something easy, Ree Drummond’s canned-good classics have you covered.
