What can I do with all these cans of green beans and corn that have been in my cupborad foreve?

Question

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Answer 1

Tater Tot Hotdish

1 lb hamburger browned with salt and pepper.
1 can drained green beans
1 can drained corn
1 can cream of mushroom soup
1/2 can milk or half & half

combine all this and pour in the bottom of a greased casserole (9 x 13). Top with a layer of Tater tots and bake at 400 for 45 minutes.

Answer 2

Those extra cans of corn in your cupboard are a real treasure.

Corn Fritters : 6 fritters
1 can whole kernel corn (drained)
2 eggs beaten
2 tablespoons minced onion
1/4 cup grated cheddar cheese
1/2 cup flour
1 teaspoon baking powder.
Salt and pepper to taste

Combine corn, beaten eggs, onion and cheddar cheese. Combine flour and baking powder. Add this to the corn mixture. I use a gravy ladle to drop these into a hot cast iron skillet.

Green Chili Corn Casserole:
1 can corn
1 4 oz can green chilies
1/2 cup yellow corn meal
1/2 cup milk
3/4 cup cheddar cheese, or Monterrey jack cheese
1 egg
2 T. salad oil.

Combine all.
Pour into a quart casserole dish.
Bake 350 degrees for an hour.

Answer 3

Conniosseur's Casserole

1 12 pz can white shoe peg corn, drained (yellow corn okay too)
1 16 oz can French cut string beans, drained (if using cut GB's, mash a bit w/ fork)
1/2 cup celery chopped
1/2 cup onion chopped
1 2 oz jar pimentos chopped
1/2 cup sour cream
1/2 cup sharp Cheddar cheese, grated
1 10 3/4 oz can cream of celery soup
1/2 tsp salt
1/2 tsp pepper

Topping:
1 cup Ritz cracker crumbs
1/2 stick butter, melted
1/2 cup slivered almonds

Mix all ingredients except topping. Place in 1 1/2 qt. casserole. Sprinkle topping over casserole.
Bake at 350 for 45 minutes. Serves 8.

(I have subbed water chestnuts chopped for the celery and it is very good.)

--Tea Time At the Master’s cookbook

Answer 4

Make green bean casserole with green beans, cream of mushroom soup, french fried onions, and a splash of soy sauce. Corn is great in Black Bean Salsa. Take corn, tomatoes, fresh cilantro (or dried if you want), black beans, salt, pepper, and lime juice. Mix them up, chill for a while, then eat with tortilla chips. Go to www.cooks.com and search green bean recipes or corn recipes.

Answer 5

use high-acid canned food (fruits, tomatoes and pickled products) in 18 to 24 months, and low-acid (meats and vegetables) in two to five years.

With Corn

Tomato-Corn Salad
Drain a can of corn and put in a medium sized serving bowl. Add either chopped fresh tomatoes or chopped drained canned tomatoes. In a small bowl, combine mayonnaise, about 2.5 teaspoons lime juice, and basil (either dried or fresh - fresh is especially good when I have it in my garden). Combine the dressing you just made with the corn and tomatoes. Add salt and pepper to taste. Delicious! (I apologize that I don't have the original recipe. I used it the first time and have been creating it from memory since then.)

Or

I layer Canned Creamed Corn & thinly sliced onions with left over boiled potatoes (sliced or small chunks) - Make top & bottom layers creamed corn. Top all with either buttered bread crumbs or shredded cheese. About 1/2 hour in 350 degree oven - we enjoy this and it can be adjusted to whatever amount is needed. For extra flair add sliced green onion, chopped peppers, chopped ham, etc.

Or

Corn Chowder (hearty soup)

Corn chowder is a favourite in my family. It costs next to nothing to make. Serve with crusty bread, preferably whole wheat, and you have a meal. "Chowder" comes from the French word "chaudiere", a large stew pot.

1/4 cup butter
2 large onions, chopped
2  3 large potatoes, peeled and diced
Water
2 x 15 oz cans evaporated milk
2 x 19 oz cans creamed corn
1 x 15 oz can corn niblets (may substitute a third can of creamed corn)
Salt and pepper to taste (white pepper if you have it)
Fresh garlic, finely chopped, or garlic salt (optional)
Fresh or dried parsley for garnish (optional)

The quantities in this recipe are flexible.

Melt butter and sauté onions until soft but not brown. Add potatoes and cover with 2 to 3 cups water. Bring to a boil and simmer until potatoes are cooked. Add corn and evaporated milk. Over medium heat, bring slowly to a boil, stirring occasionally so it doesn't burn. Season to taste with salt and pepper. (This is a recipe that can take lots of pepper.) Tastes even better after it stands a while, or the next day. If chowder becomes too thick, stir in a bit of milk.

Optional: When serving, add a bit of finely chopped garlic to each bowl, or pass the garlic salt. Garnish with parsley.


Use the same recipes but with the green beans.
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Answer 6

Don't eat canned green beans or corn so I'd check to see if the seals on the cans are good (no discoloration or rust) and donate them to the Food Bank or Meals on Wheels.

Answer 7

Donate some to a food kitchen in your community, or here's a great site for veggie recipes.

Answer 8

put them in a stew, or stir fry them with cabbage, rommaine lettuce,and other veggies....i also fry them up with some minced garlic, tastes good.. if you have too many, i would donate to a food bank or a non profit that feeds the poor and hungrey people....

Answer 9

Give them to the food bank, or make green bean casserole

Answer 10

Well, instead of wasting all that good food on making something you probably won't even finish, I'd donate it to charity so someone who will eat it, will.