5 Ridiculously Easy Pioneer Woman Dinner Recipes You Can Make With Pantry Staples
Don’t you love when you already have everything you need to make a delicious dish ready to go in your pantry? Ree Drummond loves a pantry recipe, and we’ve found five of her best ones to share with the class. These dishes are some of the easiest you’ll ever make because they rely on canned goods to be the stars of the show. But even though the ingredients may be basic, the flavors are out of this world.
Check out Drummond’s top five pantry staple recipes and give them all a try — you’ll have a hard time choosing a favorite.
7-Can Soup
This two-step and seven-can recipe from Drummond is so easy and delicious, you’ll always want to have these seven canned goods available to make it in a pinch. To make the soup, empty cans of no-beans chili, black beans, kidney beans, pinto beans, diced tomatoes, corn, and tomatoes with green chiles into a pot (without draining them first). Bring it to a boil, then reduce the heat before stirring in cubed Velveeta cheese until melted. Serve with cilantro, and that’s it! So easy, and so darn delicious.
Linguini with Clam Sauce
Linguini with Clam Sauce is the first meal Drummond ever cooked for her husband Ladd, and the rest is history, so it simply must be delicious! Cook a box of linguini according to the package instructions, reserving a bit of pasta water for later. Then, in a pan, melt butter with olive oil and add in your canned clams and garlic, allowing them to brown. Pour in white wine to deglaze the pan and cook the sauce so it thickens. Finally, add in the reserved clam juice, more butter, lemon juice, and cream. Finish the sauce with parsley and black pepper before adding the cooked pasta to the sauce. Give everything a good toss and a sprinkle of cheese, and you’re ready to enjoy.
Buffalo Chickpea Sandwiches
This vegetarian take on buffalo chicken packs in all the flavors you know and love without the meat! To make Buffalo Chickpea Sandwiches, start by mashing canned chickpeas with a fork in a large bowl. Fold in blue cheese, hot sauce, pickles, green onions, celery, and a bit of ranch dressing. Spread more ranch dressing on your sourdough bread before topping one of your slices with lettuce and the chickpea mixture. Sandwich your bread halves together, and you have a fast, delicious, and flavorful lunch!
Black Bean Burger
Drummond’s vegetarian-friendly Black Bean Burger recipe starts with a base of canned black beans that have been drained. Mash them with a fork and add breadcrumbs, onion, egg, chili powder, salt, pepper, and hot sauce. Prepare your skillet and form your bean mixture into patties. Cook them in the skillet for about five minutes on the first side, flipping them, adding a slice of cheese, and cooking for another five minutes. Enjoy these patties like you would traditional hamburgers and top them with all the fixings! They’re so tasty!
Cornbread Casserole
You’ve never had a side quite like Drummond’s Cornbread Casserole. It’s made with creamed corn, which is mixed together with melted butter, sour cream, and eggs before being combined with store-bought corn muffin mix, canned whole kernel corn, and shredded pepper jack cheese. Pour this mixture into a prepared baking dish and bake for about 45 minutes. Serve with chives and hot honey to really send all the flavors home — it’s just so good, you’ll want to eat it with everything.
Before you go, check out our slideshow below: