Canned Meats

Low income (fixed income) people get canned turkey, chicken, beef.  Would like any recipes using canned meat.

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Homemaker's Hutch February IssueHomemaker's Hutch Magazine

February is Hearth Health month and of course there’s Valentine’s Day. We also wanted to continue with our yearly theme of taking care of ourselves and our healthy. Taking a healthy heart as a starting point, we took a broader look at it and don’t just have a cute Valentine’s Day edition for you. Instead you’ll find informative articles, fun ideas and yummy recipes to make your heart, home and soul happy.

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  1. Rhonda says

    Well, this isn’t exactly a recipe, but my family always loved it… My mom would make a brown gravy out of homemade roux and add sauteed onion slices. Then, she’d add canned corned beef. We had that over rice and all four of kids would eat it up!! :)

  2. Darcy says

    When I got canned meat, I would usually use it for soups. Dump in the canned meat and then fill the can with water up to the amount you want. Throw in whatever veggies you want and then rice or noodles.

    Another great way to use the canned pork (but can be done with beef or chicken as well) is to throw it in a crockpot with your favorite barbeque sauce. Yummy BBQ sandwiches.

  3. Terri says

    I can my own meats, mostly venison and chicken but have also done, salmon, pork, beef, and turkey.

    I drain the liquid out of the can and reserve it. With pork, beef, or venison you simply break up the meat with a fork and add your favorite BBQ sauce (sometimes I just use tomato soup, brown sugar, and mustard) and heat it all up in a saucepan. Its good on bread or with cooked pasta in it.
    The broth can be used in another recipe, or frozen for use later, lots of flavor in it.

    Another thing I do with pork, beef, or venison is dump the entire can into a pot on the stove and add a bit of liquid (either water or broth of some sort, then thicken it like a thin gravy. (I use cornstarch and milk). Then you can add vegetables and have stew, or add cooked noodles and a veggie and eat it like a casserole, or serve it as is over mashed potatoes.

    I also sometimes will combine a 1 quart jar of meat (pork,beef,or venison)with a large can of v-8 to make a great soup base. Then add uncooked veggies and let simmer or I use canned veggies-drained for a really quick soup.

    Its also great in chili instead of ground beef.

    With canned chicken (I am going to assume it is boneless) it makes a great chicken salad, just drain the meat (save the juice for another use!) and break it up with a fork, add salt, mayo, and either chopped celery, or chopped sweet pickle, adding a peeled chopped boiled egg, and some shredded cheese is also tasty.

    I will dump the whole can of chicken into a pot, with the broth and thicken as for gravy, and make a pot pie. Add some canned mixed vegetables to the gravy and either use the refigerator biscuits that come in a tube and place them on top of the veggies and gravy in a single layer and bake according to the directions on the box. I also make a crust using a bisquick type mix, I believe the recipe is 1 cup bisquick, 1 egg, and 1/2 cup milk-( usually double this and use a cake pan-but I have a large family) Pour over the top of your gravy mixture and bake 375* for about 20-25 min.

    Another variation on this would be to skip the biscuits or crust and simply add cooked pasta, rice, or potatoes.

    I have another recipe that calls for a box of stove top stuffing, 1 can cream of chicken soup, and frozen broccoli, or corn. Mix stuffing together according to package directions (I put the chicken broth into the water called for in the recipe) then add the soup, and frozen veggies and then bake 350* for 30 min ***optional after baking add sliced velveeta or shredded cheese on top and return to oven until cheese is melty.

    One last thing I do with the canned chicken is to put it in a bowl, and mash it up with a fork, add seasoned bread crumbs, and an egg and mix up like a meatloaf, (if it seems dry add a bit of the chicken broth) then form into patties and brown in a skillet.

  4. Sue says

    this is not really a recipe either but use the canned meats just as you would any cooked meat in casseroles like sheppards pie or chicken pie. Use the liquid for part of the gravy in the recipe. Also great for things like sloppy joes or pulled barbecue pork. Always great in soups or stews as well.

  5. Shelly says

    Here is a favorite of ours using canned meat–
    Rice Casserole
    To 2 C cooked rice
    add: 1 can meat
    1 can cream soup
    2/3 C sour cream
    Mix together. Put in pan. Top with cheese.
    Bake @ 350 for 20-30 mins.

  6. meg says

    I remember eating the tinned meat as a kid. My mom would spring for spices (they’re affordable at places like Wal-mart and the Christmas Tree Shop). She did two things with them, the first is to use whichever meat she wanted in the hamburger helper type box mixes, but the best thing she did was with the canned pork. She kept the pork whole (in the can-shape) & rolled it in rosemary, thyme, oregano and pepper and roasted it. When it was done, she sliced it like a roast or meatloaf, and it was really good… I’m glad we don’t get the canned meats any more, but at the same time, I miss that meal.

  7. says

    Because the meat is already cooked, I put it in at
    the end whenever possible, to keep it from going
    ‘stringy’/overcooked. I believe in making the food
    we have on hand taste good:

    Shredded beef tacos
    Chicken or turkey, mexican rice, cheese burritos
    Chicken, green chilis, drained pinto beans, cheese wraps
    Turkey soup with parsley dumplings
    Creamy chicken enchiladas
    Beef or chicken chimichangas
    Chicken rice a roni
    Beef stroganoff
    Chicken or Turkey salad sandwiches on whole wheat bread
    Shredded meat bbq on buns
    Beef stew
    Chicken barley soup
    Hot beef sandwiches, restaurant style, with mashed potatoes/gravy
    Savory beef soup
    beef barley soup
    Mexican haystacks
    Hawaiian haystacks (turkey or chicken)
    Chicken cacciatore
    Turkey hash
    Beef n’ refried bean tostados
    Beef teriyaki stir fry
    Cuban beef over rice
    Chicken, Turkey, or Beef n’ noodles
    Bobbi turkey sandwiches
    Beef chili with beans
    Chicken or Turkey and broccoli alfredo
    Beef fajitas
    Hungarian goulash
    Chicken white chili
    Turkey patties
    Mom’s chicken tortilla soup
    Turkey tortellini soup
    Sweet n’ sour chicken
    Cheese n’ beef pockets
    Turkey, broccoli, rice, cheese bake

    • Pam says

      Thanks for this list. My husband & I are seniors and on a very limited income. I was looking for recipes using canned beef, which my husband is not very fond of being in Vietnam, but I am going to try the Beef Stroganoff, or the Hungarian goulash. I think he will like those 2 recipes. I am always looking for frugal ways to live! I think the younger generation should also.

    • Rebecca says

      Do you have recipes to make these dishes? They sound great but I’d love recipes I’m not creative enough to make on my own :)…thanks for the suggestions!

  8. Jaime says

    One of my favorite recipes is with canned chicken. It is called Creamed Chicken Sandwiches. Just empty the contents of the can in a pan on the stove. While heating on med-low add chicken bouillon cubes, garlic and black pepper, all to taste. To thicken crush saltine crackers into the mix. You want it to be spreadable. My family spreads mayo on the bread and then the creamed chicken. It is wonderful served with homemade potato salad. This recipe is one that is better tasting as a leftover, and great for potlucks.

  9. says

    We are about to launch a new type of catering/ home-delivery business in Reno, Nev and every one of our chef-inspired dishes are made with canned meats, poultry, seafood and cheese for home-cooked meals that can be prepared and served in under 15 minutes. Got the idea when family and friends continued to rave about the dishes we served. The canned brand makes all the difference!!!!

  10. hippiechild79 says

    ladies thank you for all that input. i have four boys and they are always hungry and we always get a deer every year i never know what to do with all the meat. i didn’t even realize that you could can it. sorry my mom wouldn’t allow me in the kitchen so here I am still trying to learn things. again thank you and have a happy new year

  11. Canoechili says

    Canoe Chili is based on an old family recipe, but modified so all the ingredients would travel at bottom of a canoe or at a camp out without refrigeration. I keep ingredients in cupboard for unexpected crowds, or quick lunches.

    1 can of canned turkey12 oz
    1 bottle Heinz chile sauce 12oz
    1-2 can bush’s best chile beans or other brands
    1 can tomato paste or 1can tomato sauce 8oz
    Chile powder to taste

    Combine all canned ingredients in sauce pan. 5 minutes or until hot. Add chile powder to taste. If available we add broccoli, or leftover cooked vegetables. When eating you can add cheese, or eat with cron bread.

  12. brad says

    1 tablespoon vegetable oil

    1 tablespoon all-purpose flour

    1 onion, chopped

    1 pound bulk pork sausage

    1 pound ground beef

    1 teaspoon Cajun seasoning

    1 pinch garlic powder

    1 (15 ounce) package store-bought refrigerated pie dough, at room temperature

    1 quart vegetable oil for deep frying

    Heat 1 tablespoon oil in a large skillet over medium-low heat; whisk in flour, and cook until flour turns from white to a nutty brown color, 2 to 3 minutes. Stir in onion and cook until transparent, about 5 minutes. Add meats and brown until no longer pink, 10 to 12 minutes; stir in Cajun seasoning and garlic powder; drain fat. Cool to room temperature.
    On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Use a 5 inch diameter round cookie cutter or cut around a saucer to make a round of dough. Place a heaping tablespoon of meat filling in the center of each round. Fold dough over filling and seal edges closed by pressing with a fork or fingers. Repeat to make 15 pies, re-rolling dough scraps as needed.
    Heat oil for frying in deep fryer to 375 degrees F (190 degrees C).
    Deep fry pies in small batches until golden brown, 3 to 4 minutes. Drain on paper towels. Or bake pies on greased cookie sheets in preheated 350 degree F (175 degrees C) oven 15 to 20 minutes, or until golden brown.

  13. Amy says

    My mom used to make us creamed tuna and it was devoured every time . It is just a basic medium thick white sauce made with whole or 2% milk, a butter/flour roux, a can of tuna, a handful of frozen peas and carrots (opt)…seasoned to taste. We would eat it on top of toasted bread or inexpensive drop biscuits with lots of pepper.

    1. Using a little evaporated milk will make it nice and rich.
    2. The cans of tuna in the 70’s were around 7 ounces, so you may need 2 cans now : (

  14. Campingrecipes says

    Our scout troop often uses canned chicken and canned turkey for lunch. To prevent backseat cooks the rules are whoever makes it decides on the recipe. In the morning the boys make homemade trailmix using nuts ( cashews, walnuts, peanuts and pecans) , dried fruit (raisins ,apricots,cranberry) , and candies(m&m, gummy bears ). The nuts and dried fruit are then used in making chicken or turkey salad sandwiches. When traveling we use flour tortillas instead of bread. All ingredients can be kept in cupboard. Some of the favorite versions.
    chicken Salad
    Mix canned chicken (drained) , apricots, cashews, mayonnaise (or salad dressing if camping) djon mustard or other seasonings
    turkey Salad
    Mix canned turkey(drained), dried cranberries, walnuts, mayonnaise (salad dressing) djon mustard or other seasonings.

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