Recipes that use Evaporated Milk

I got a lot of cans of evaporated milk with my WIC package thinking I would use them in recipes. The only thing is – I have no recipes!! I would love to hear any and all types of dishes that call for evaporated milk any of you have used and enjoy. Thanks so much!

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  1. says

    Hi Lea.
    Canned milk can be used in place of regular milk ,use half milk and half water.Also can be used whenever a recipe calls for light cream or half n half.It makes everything taste so good and rich.
    I will post some recipes a little later.

  2. Kami says

    I use evaporated milk where cream or half and half is called for in recipes. It is delicious in potato soups (and every other creamy or cheesy soup), gravy, coffee, au gratin potatoes. In fact, I prefer it to cream in these recipes for its richness and depth of flavor. People always ask for my potato soup and cream of broccoli recipes and I’m convinced it is the evaporated milk they can’t put their finger on.

  3. Debra says

    You can use evaporated milk just like regular milk in any recipe. Mix 1:1 evap milk with plain water and you have regular milk. My husband also uses evaporated milk in his coffee and says it gives it a richer flavor then regular milk, I would not know I drink mine black.

  4. nancy says

    Just use the milk in any recipe. Mix it 1 part milk to 1 part water. I keep it on hand all the time. It’s good in coffee as the other post said, and it’s the only thing to use in mashed potatoes and pumpkin pie.

  5. Terri says

    We use quite a bit of evaporated milk here.

    I have used it to make homemade ice cream, just substitute the canned milk undilluted in place of the cream or the half & half.

    Mix one can of evapororated milk with one can water and store in the fridge (i store it in a quart size mason jar) then just keep in the fridge and use whenever a recipe calls for milk in baking or cooking.

    It also makes great homemade cream soups. Like creamy potato soup, or cheesy broccoli soup. Just substitute the evaporated milk in place of the cream or half & half.

    I also make homemade hot cocoa with it. Dilute the canned milk with water (or with milk for a little bit richer flavor), then add a dash of vanilla, sugar to taste, a couple of tablespoons unsweetened cocoa (I have also used chocolate chips-or hershey bars right after trick or treating….great way to use up that candy) simmer over med heat, stirring constantly until warm enough (I don’t like mine very hot). A dash of cinnamon is good too.

  6. Rose says

    I would use it in French Toast (use one can milk, undiluted with 4 eggs, pinch cinnamin and 1 tsp vanilla if you have it) Using a nice thick sour dough bread…heaven!
    Also, pumpkin pie is my main way to use it…Make it crustless if you’d like to cut down on fat and calories and $$. It’s just as good as the crusted version (with whipped cream of course!)

  7. Angela says

    Potato Soup

    2 lbs potatoes, cut in to bite sized chunks
    1 medium onion, diced
    1 can chicken broth
    1 can evaporated milk
    1 tsp minced garlic
    1/2 cup butter
    salt and pepper to taste

    To large pot, add everything except butter and evaporated milk. Add enough water to the pot to cover the potatoes by about 1/2 inch. Bring to a boil, then simmer until potatoes are soft but not falling apart. Add butter (you can add more butter if you like it buttery) and evaporated milk, warm back up, and serve with corn bread or grilled cheese sandwiches. Our family favorite!

  8. says

    Hi again.
    Here`s a small selection of recipes:Hope you find some you like:)

    Macaroni and Cheese

    3 1/2 cups cooked elbow macaroni
    1 3/4 cups (7 oz.) shredded processed American cheese
    1 can (12 oz.) Evaporated Milk
    1 teaspoon salt
    1 tsp dry mustard or 2 tsp. prepared mustard
    1/4 tsp pepper

    1. Spread macaroni in a 1 1/2-quart casserole dish.
    2. In a medium saucepan combine remaining ingredients. Stir over low heat until cheese is completely melted.
    3. Pour over macaroni. Top with more cheese if desired. Bake in 350°F oven 25 minutes or until hot and bubbly.


    mEAT lOAF

    2 lbs ground beef
    1 2/3 cups Evaporated Milk
    1 package (2 envelopes) dried onion soup mix

    1. Mix all ingredients. With wet hands shape into loaf in shallow baking pan.
    2. Bake in 350°F oven 1 hour and 30 minutes.


    Easy Lasagna Casserole

    3 cups uncooked egg noodles
    1 lb. ground beef
    1/2 cup chopped onion
    1 can (15 oz.) tomato sauce
    1 pkg (1 1/2 oz.) spaghetti sauce mix
    1 pkg (3 oz) cream cheese, softened
    1 cup PET Evaporated Milk
    1/2 tsp. garlic salt
    1 cup (4 oz.) shredded Mozzarella cheese

    1. Cook noodles in boiling salted water until tender.
    2. Cook ground beef and onion in skillet until ground beef is browned. Drain.
    3. Stir in tomato sauce and spaghetti sauce mix. Cook until thickened.
    4. Drain noodles. Combine cream cheese and evaporated milk in warm saucepan until smooth. Stir in noodles and garlic salt. Pour into 9-inch square baking dish.
    5. Spread meat mixture over top. Top mixture with shredded cheese. Bake at 350 degrees F for 20 minutes or until bubbly.

    Makes 6 servings.


    Scrumptious Cheddar Bacon Scalloped Potatoes

    Level: Easy

    Estimated Times:
    Preparation – 10 min | Cooking – 20 min | Yields – 16 servings (1/2 cup each)


    6 slices turkey or Regular bacon, cooked and chopped, divided

    2 to 2 1/2 pounds (about 6 medium) potatoes, unpeeled and thinly sliced

    3 tablespoons butter or margarine

    3 tablespoons all-purpose flour

    1/2 teaspoon salt

    1/4 teaspoon ground black pepper

    1 can (12 fl. oz.) Evaporated Lowfat 2% Milk

    1 cup water

    2 cups (8-oz. pkg.) shredded 2% cheddar cheese, divided

    2 green onions, sliced (opt)

    PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 8 to 10 minutes or until just fork tender; drain.

    MEANWHILE, HEAT butter in medium saucepan over medium heat. Stir in flour, salt and pepper. Gradually stir in evaporated milk, water and 1/3 cup bacon. Cook for about 8 to 10 minutes, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in 1 1/2 cups cheese and green onion.

    LAYER half of potatoes in ungreased 3-quart microwave-safe dish. Pour half of sauce over potatoes. Top with remaining potatoes and sauce. Top with remaining cheese and bacon. Microwave uncovered on HIGH (100%) power for 2 to 3 minutes or until cheese is melted.


    Peanut Butter Lover`s Pie
    chill at least 3 hours

    1 frozen deep dish pie crust shell
    3/4 cup sugar
    3 T cornstarch
    3 egg yolks
    2 1/2 cups Evaporated Milk
    1 tsp vanilla
    3/4 cup creamy peanut butter

    1. Bake pie shell according to package directions.
    2. Combine sugar and cornstarch in a heavy 3-quart saucepan. Combine egg yolks and milk and gradually add to dry mixture, stirring well with a wire whisk to prevent lumps.
    3. Cook over medium heat, stirring constantly with a wire whisk until mixture thickens and comes to a boil. Boil 1 minute. Remove from heat and stir in vanilla and peanut butter.
    4. Cool slightly, then pour into cooled pie shell.

    1 Pie


    pUMPKIN Pie
    *In place of pumpkin pie spice, you may use 1 1/4 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger and 1/4 teaspoon cloves.

    1 9-inch Frozen Deep Dish Pie Crust Shell, unbaked
    1 cup brown sugar, firmly packed
    2 tbls flour
    2 1/4 tsp pumpkin pie spice*
    1/2 tsp salt
    1 egg
    1 1/2 cups (1 lb.) cooked pumpkin
    1 tall can (12 oz.) PET Evaporated Milk

    1. Mix brown sugar, flour, spice and salt in large bowl. Stir in egg. Beat in pumpkin and evaporated milk until smooth. Pour into pastry crust.
    2. Bake in 375°F oven 50 to 55 minutes or until knife inserted 2 inches from edge comes out clean. Serve warm or cold.

    1 pie

    Bread Pudding

    4 slices toasted bread
    2 tablespoons butter or margarine
    1/3 cup raisins
    2 eggs, slightly beaten
    1/2 cup sugar
    few grains salt
    1 cup Evaporated Milk
    1 cup boiling water
    1 teaspoon vanilla
    4 teaspoons sugar
    1/4 teaspoon cinnamon

    1. Spread toasted bread with butter and cut into quarters.
    2. Place buttered side up in greased 1 1/4-quart baking dish.
    3. Sprinkle raisins over toast.
    4. Mix eggs, 1/2 cup sugar, salt, evaporated milk, boiling water and vanilla.
    5. Pour over toast and let stand 10 minutes.
    6. Sprinkle cinnamon and sugar over top.
    7. Bake in 350°F oven 35 minutes or until knife inserted near edge comes out clean.

    Serves 4


    Cream of Potato Soup
    (For smoother texture, cool, whip in blender, and serve hot or cold.)

    2 tablespoons butter or margarine
    2 tablespoons minced onion
    1 tablespoon finely cut-up green onion
    2 13 3/4-oz. cans chicken broth
    4 cups mashed potatoes
    1 can (12 oz.) Evaporated Milk
    1/2 teaspoon salt
    few grains pepper

    1. Melt butter or margarine in large saucepan. Add onion and cook until tender.
    2. Add chicken broth. Mix evaporated milk and potatoes. Add to broth. Season with salt and pepper.
    3. Cook and stir over medium heat until steaming.

  9. Desiree says

    You can make sweet rice. I don’t measure so I can’t give you the exact measurements.

    About 2 cups of cooked Rice
    1 can of evaporated milk
    about 1 tsp cinnamon
    about 1 tsp vanilla

    Put the cooked rice in a sauce pan. Add about half of the can evaporated milk. And then a little at a time. You don’t want to make the rice runny, but the rice will soak up the milk. Then add the cinnamon, vanilla, and sugar. Add enough sugar until the rice is as sweet as you would like it. It is very good. Especially on a cold night or morning. If you like raisins you can add those too.

  10. Sue says

    Use evaporated milk anywhere you would use regular milk only add and equal amount of water to it. My DH loves it as a creamer for his coffee as well. I use it in any of the cream of soups where you add milk or cream. If it is a milk based I add chicken broth of water and if it is cream based I use it straight from the can.

  11. Dede Blakeney says

    I always have evap milk ready to go in my frig – we only use fresh for cereal, etc. Depending on what I am making, depends on how much water I add to the evap milk. Making Ranch Dressing is wonderful – kids and grandkids won’t even eat bottled Ranch Dressing. I use it in (pop)corn bread, alfredo’s, gravies, cakes. Put a can in the freezer, DO NOT ADD WATER, just sugar and whip. Yum.

    • Steohanie Erlitz says

      I would love to try your Ranch Dressing recipe using evaporated milk if you are willing to share it. We go through alot of Ranch at my house and I always have evaporated milk on hand. Thank you so much!

  12. says

    Do you ever watch the Duggars? They use evaporated milk in their tater tot casserole, which is pretty tasty.

    1 can evap. milk
    1 can cream of whatever soup
    1 lb ground beef/turkey
    1 bag tater tots

    Brown beef and drain, and spread in 9×13 casserole dish. Place frozen tots over beef. Mix evaporated milk with your cream soup and pour over tots. Bake in 350 degree oven for 45 minutes or top is golden brown.

    I sometimes add a can of corn with the beef but I think on the show they serve it with green beans on the side.

  13. Kristine Real Housewife of LBC says

    I love your site! I found these recipes to be both economical and tasty. I’m making the Duggar’s Tater Tot Casserole tonight… Along with their Sauteed Green Beans (yep, they make ‘em with Soy Sauce- it’s on their website)

    Bon Apetit! You are the Julia Child of today!

  14. Becky says

    Add a can of water to a can of evap milk to make normal strength milk. Not the best for drinking straight, but great when you need milk for cooking (biscuits, white sauces, gravies, breading meats, mashed potatoes, cornbread, etc.)

  15. Joanne Marie says

    My Mother used to make rice and bread puddings in the oven. She would put the glass covered casserole dish in a larger possibly a roasting pan filled half way with water. My Mom passed away last spring and she hadn’t made puddings for many years but maybe someone out there could give me some guidane. I know she definitely used evaporated milk, but I don’t think she cooked the rice first. If she had old golden raisins she would soak them in hot water. That’s about all I remember! Thanks!

  16. Susan Grenier says

    I use evaporated milk and eggs for my breading for chicken, I dip the chicken in the milk and egg and then into cornflake crumbs (you can buy these in the market by the breading). Then pan fry the chicken. YUM!

    • The Hillbilly Housewife says

      Using evaporated milk instead of whole milk really makes sense, Susan. Why add more water to your chicken than you have to before breading? Very good suggestion and one I will definitely try soon! Thank you for sharing, Susan.

  17. Cheryl says

    i like using evaporated milk to make sausage gravy.
    it gives the gravy a fuller taste & the cans are easy to store in the pantry. for that go-to-meal

  18. Cyndi Roer says

    I use evaporated milk in mashed potatoes, chicken gravy, pies, rice pudding, bread pudding, Jello green salad, It is wonderful! Lasts a long time on the shelves! I live on a ranch about seventy miles from a store, and only go once or twice a month, shopping! The evaporated milk is a must have! I have raised baby calves, foals, puppies, racoons, deer, kittens, javalina, baby burro’s, on canned milk! And in a crunch my own babies. A wonder in a can! Or as my father would say, a cow in every can! And you don’t have to feed it!

    • The Hillbilly Housewife says

      “A cow in every can!” Splendid! Thank you for sharing your father’s expression, Cyndi.

  19. Tiara Shields says

    I have 2 cans that expire in a couple of months and with us moving I searched how to use this and found this page! I learned something new and useful! I will now be putting this milk in our storm shelter pile! Thank you!!

  20. Dot Cauchy says

    How long is evaporated milk good for after expiration date?? Got can a year past date? Is it still good to use? I opened it yesterday & it seems ok, I used it in coffee ?

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