Canned Corned Beef Recipes: 11 Cheap Suppers Grandma Stretched to Feed the Whole Family

Canned corned beef recipes kept a lot of families fed when money was tight, and Grandma knew exactly how to make one humble can go a very long way. From the war years through the 1970s, that squat little tin sat in almost every pantry, ready to be fried with potatoes, folded into eggs, folded into a creamy noodle bake or tucked into a pastry. It needs no cooking, keeps for years and breaks apart into tender, salty shreds that flavor everything around it. Below are 11 cheap suppers built on that one pantry staple, from a crispy breakfast skillet and golden fritters to Reuben casserole, Filipino corned beef with rice and hearty hand pies. Each comes with a short shopping list and easy steps, and most feed four for just a few dollars..

Canned Corned Beef Recipes Start Here: The Crispy Breakfast Skillet

If you only try one of these canned corned beef recipes, make it this skillet, because it is the one Grandma made on Saturday mornings and again on Sunday night. Diced potatoes go into a hot cast iron pan with onion until they crisp, then the corned beef is crumbled in and left alone so it can form a crunchy, browned crust. Corned beef is beef brisket cured in salt, so the canned kind brings plenty of seasoning on its own. Crack a few eggs into little wells, cover the pan and serve it straight to the table..

You will need: One 12 ounce can corned beef, 1 1/2 pounds potatoes (diced small), 1 onion (diced), 3 tablespoons oil or butter, 4 eggs, black pepper, sliced green onions, toast for serving.

How to make it: 1. Chill the can for an hour so the corned beef slices and crumbles neatly. 2. Fry the potatoes and onion in the oil over medium heat for 15 minutes, turning, until tender and golden. 3. Crumble in the corned beef, press it down and cook without stirring for 4 to 5 minutes until crusty, then turn and repeat. 4. Make 4 wells, crack in the eggs, cover and cook until the whites are set. 5. Season with pepper, scatter over green onions and serve with toast.

Tortang Carne Norte, the Corned Beef Omelet Patties

In the Philippines, canned corned beef is so beloved that it has its own name, carne norte, and one of the most popular ways to eat it is as tortang carne norte. The meat is mashed with sauteed onion and potato, bound with beaten eggs and fried into thin, golden omelet patties. They are crisp at the edges, soft in the middle and perfect with a scoop of rice and a splash of ketchup or banana sauce. It is one of the cheapest canned corned beef recipes on this list and stretches a single can to feed four.

You will need: One 12 ounce can corned beef, 1 small potato (finely diced), 1 small onion (finely chopped), 2 cloves garlic (minced), 4 eggs, salt and pepper, oil for frying, steamed rice for serving.

How to make it: 1. Saute the garlic, onion and potato in a little oil until the potato is tender. 2. Add the corned beef and cook for 3 minutes, breaking it up, then let it cool slightly. 3. Beat the eggs in a bowl and stir in the corned beef mixture. 4. Ladle 1/3 cup portions into a hot oiled pan, flattening them into thin patties. 5. Fry for 2 minutes per side until golden and serve with rice.

Golden Corned Beef Fritters for a Penny Supper

Corned beef fritters were the answer whenever there was half a can of meat and a couple of leftover potatoes. Everything gets mashed with an egg and a little flour, shaped into small cakes and shallow-fried until the outside turns deeply golden and crunchy. Of all the canned corned beef recipes Grandma relied on, this was the leftover hero. She served them with a fried egg for breakfast or with a pot of beans and a green salad for supper. A creamy mustard dip or a squeeze of lemon cuts through the richness, and kids love them even cold the next day.

You will need: One 12 ounce can corned beef, 2 cups cold mashed potatoes, 1 egg, 1/3 cup flour, 3 green onions (sliced), 1 teaspoon mustard, black pepper, oil for frying, lemon wedges.

How to make it: 1. Mash the corned beef with the potatoes, egg, green onions, mustard and pepper. 2. Stir in enough flour to make a mixture that holds its shape. 3. Shape into 8 small patties and chill for 15 minutes. 4. Shallow fry in hot oil for 3 to 4 minutes per side until crisp. 5. Drain on paper towels and serve with lemon or a mustard dip.

Corned Beef and Cabbage Skillet, No Long Simmer Needed

Traditional corned beef and cabbage simmers for hours, but with a can of corned beef you can get the same cozy flavors on the table in half an hour. Wedges or shreds of green cabbage are softened in butter with onion until sweet, then the corned beef is warmed through along with boiled potatoes and a pinch of caraway. A drizzle of grainy mustard on the side pulls it all together. It is one of those thrifty canned corned beef recipes that tastes like a holiday dinner but costs far less than a brisket.

You will need: One 12 ounce can corned beef (sliced), 1 small head green cabbage (cut into wedges or shredded), 1 onion (sliced), 3 tablespoons butter, 1 pound small potatoes (boiled), 1/2 cup broth, 1/2 teaspoon caraway seeds, pepper, grainy mustard.

How to make it: 1. Melt the butter in a large lidded skillet and soften the onion for 3 minutes. 2. Add the cabbage, caraway and broth, cover and cook for 10 to 12 minutes until tender. 3. Tuck the corned beef slices and boiled potatoes in around the cabbage. 4. Cover and heat through for 5 minutes. 5. Season with pepper and serve with grainy mustard.

Reuben Casserole, Among the Best Canned Corned Beef Recipes for a Crowd

All the flavors of the deli classic go into one baking dish here, and nobody has to stand at the stove grilling sandwiches. Cubes of rye bread are layered with corned beef, drained sauerkraut and Swiss cheese, then drizzled with a creamy dressing and baked until the top is crisp and bubbly. It is ideal for potlucks and busy family nights, and it reheats well too. If your family is not fond of sauerkraut, swap in quick sauteed cabbage or coleslaw mix for a milder version.

You will need: One 12 ounce can corned beef (crumbled), 6 cups rye bread cubes, 1 1/2 cups drained sauerkraut, 2 cups grated Swiss cheese, 3/4 cup Thousand Island style dressing, 1/2 cup milk, 2 tablespoons melted butter.

How to make it: 1. Toss the bread cubes with the melted butter and spread half in a greased 9 x 13 inch dish. 2. Layer the corned beef, sauerkraut and half the cheese on top. 3. Whisk the dressing with the milk and pour it over. 4. Top with the remaining bread and cheese. 5. Bake at 375 F for 25 to 30 minutes until golden and bubbling.

Canned Corned Beef Guisado With Potatoes and Tomato

Another Filipino favorite, corned beef guisado is canned corned beef sauteed with garlic, onion and tomato until it turns soft and saucy, often with diced potatoes or a handful of cabbage stirred in. It is everyday home cooking, served with garlic fried rice in the morning or plain white rice at dinner, and a single can easily covers a family meal. The tomato adds brightness that balances the salty meat, which is why so many Filipino canned corned beef recipes start this way. Add a few green beans or peas and you have a full plate of vegetables in the same pan.

You will need: One 12 ounce can corned beef, 2 potatoes (small dice), 1 onion (chopped), 4 cloves garlic (minced), 2 tomatoes (chopped), 1/2 cup water, black pepper, oil, steamed or garlic rice for serving.

How to make it: 1. Fry the potatoes in oil until golden and tender, then set aside. 2. In the same pan saute the garlic, onion and tomatoes until soft. 3. Add the corned beef and break it up, then stir in the water. 4. Return the potatoes and simmer for 5 minutes until saucy. 5. Season with pepper and serve over rice.

Corned Beef and Noodle Bake From the Church Cookbook

Flip through any spiral-bound church cookbook from the 1960s and you will find a creamy noodle bake made with a can of corned beef. Egg noodles are tossed in a cheesy cream sauce with the meat, onion and peas, then topped with buttered crumbs and baked until golden. It is mild, comforting and a sure hit with picky eaters. Like most canned corned beef recipes from that era, it was designed to stretch, and a single pan feeds six. For more ideas from those thrifty kitchens, see our grandma egg noodle dinners.

You will need: 12 ounces wide egg noodles, one 12 ounce can corned beef (diced), 3 tablespoons butter, 3 tablespoons flour, 2 1/2 cups milk, 1 1/2 cups grated cheddar, 1 cup frozen peas, 1/2 onion (minced), 1/2 cup breadcrumbs.

How to make it: 1. Cook the noodles until just tender and drain. 2. Soften the onion in the butter, stir in the flour, then whisk in the milk and simmer until thick. 3. Stir in 1 cup of the cheese, the corned beef and peas. 4. Fold in the noodles and spread in a buttered baking dish. 5. Top with breadcrumbs and the remaining cheese and bake at 350 F for 25 minutes.

Grilled Reuben Sandwiches Made With Canned Corned Beef

The Reuben is the king of deli sandwiches, and you do not need a pricey pound of sliced brisket to make a good one at home. Canned corned beef, warmed and broken into tender shreds, is layered on rye with Swiss cheese, sauerkraut and a creamy Russian or Thousand Island style dressing, then grilled in butter until the bread is crisp and the cheese melts. Press the sandwiches with a heavy pan for that diner-style crunch; few canned corned beef recipes are this satisfying. Serve them with dill pickles and a cup of soup for a cozy supper.

You will need: One 12 ounce can corned beef, 8 slices rye bread, 8 slices Swiss cheese, 1 cup drained sauerkraut, 1/3 cup Russian or Thousand Island style dressing, 3 tablespoons soft butter, dill pickles.

How to make it: 1. Warm the corned beef in a skillet, breaking it into shreds. 2. Butter one side of each slice of bread. 3. On the unbuttered sides layer dressing, cheese, corned beef, sauerkraut and more cheese, then close the sandwiches. 4. Grill over medium-low heat for 4 minutes per side, pressing with a heavy pan, until golden and melted. 5. Cut in half and serve with pickles.

Island-Style Canned Corned Beef With Onions, Rice and Egg

Across Hawaii and the Pacific islands, canned corned beef is everyday comfort food, often fried with lots of soft onion and served over a mound of white rice with a fried egg on top. The onions melt into the meat and add a gentle sweetness, while a splash of soy sauce deepens the flavor. It is the kind of plate cooked at home and at small local diners, simple and filling. Ready in fifteen minutes, it is also one of the quickest canned corned beef recipes for a weeknight.

You will need: One 12 ounce can corned beef, 2 large onions (sliced), 1 tomato (diced), 1 tablespoon soy sauce, 1 tablespoon oil, 4 eggs, 4 cups hot cooked white rice, green onions.

How to make it: 1. Cook the onions in the oil over medium heat for 8 minutes until very soft. 2. Add the tomato and cook for 2 minutes. 3. Crumble in the corned beef with the soy sauce and stir until hot and lightly browned. 4. Fry the eggs in a separate pan. 5. Spoon the corned beef over rice, top with an egg and sprinkle with green onions.

Corned Beef Pasties, the Hand Pies for Lunch Pails

Pasties are the famous folded hand pies from Cornwall, carried down the mines and later into the lunch pails of miners in Michigan and beyond. Traditionally they are filled with beef, potato, onion and rutabaga, but canned corned beef makes a quick and very tasty filling. Crimp the edges well so they hold together, and brush them with egg so they bake up shiny and golden. They freeze beautifully, which makes them one of the most practical canned corned beef recipes, since a batch on Sunday covers lunches all week, and they are lovely warm with a little brown gravy.

You will need: Pastry for 2 double crust pies (or 2 boxes refrigerated pie crust), one 12 ounce can corned beef (diced), 1 large potato and 1 small rutabaga or turnip (finely diced), 1 onion (finely chopped), 2 tablespoons butter, pepper, 1 beaten egg.

How to make it: 1. Mix the corned beef, potato, rutabaga, onion and pepper. 2. Roll the pastry and cut six 7 inch rounds. 3. Spoon filling onto half of each round, dot with butter, fold over and crimp the edges. 4. Brush with egg and cut a small steam slit. 5. Bake at 400 F for 15 minutes, then at 350 F for 25 to 30 minutes until golden.

Deli-Style Corned Beef on Rye With Kraut and Pickles

A thick slice of rye, warm corned beef, a swipe of spicy mustard and a pile of sauerkraut on the side was a lunch counter favorite, and canned corned beef makes it a cheap supper at home. Slice the chilled meat thinly, warm it in a skillet with a splash of broth so it stays juicy, and stack it high. Keep it simple and cold-cut style with mustard and pickles, the way old lunch counters served it. A bowl of tomato soup or potato salad turns it into a full meal, and it may be the simplest of all canned corned beef recipes.

You will need: One 12 ounce can corned beef (chilled and sliced), 8 slices rye bread, spicy brown mustard, 1/4 cup broth, sauerkraut, dill pickles, coleslaw or potato salad for serving.

How to make it: 1. Chill the corned beef, slide it from the can and cut it into thin slices. 2. Warm the slices in a skillet with the broth for 2 to 3 minutes. 3. Spread the rye with mustard and pile on the corned beef. 4. Top with a second slice of rye and cut in half. 5. Serve with sauerkraut and pickles on the side.