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Let Allens make your Easter easy ... from appetizers to desserts, print your favorite vegetable recipes now!


Easy Popeye Stuffed Pork Roast

Popeye Stuffed Pork Roast

Difficulty: Easy Preparation Time: 3 hours

Ingredients

Popeyes Spinach
  • 1 can (14 oz) Popeye Chopped Spinach, drained
  • 1/4 cup chopped fresh mushrooms
  • 1/4 cup chopped onion
  • 1 Tbsp vegetable oil
  • 1 cup soft bread crumbs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp rubbed sage
  • 4 pounds boneless loin pork roast, tied

Directions

In a skillet, sauté mushrooms and onion in oil until tender. Stir in spinach, bread crumbs, salt, pepper, garlic powder and sage. untie pork roast and separate the loins. Spread stuffing over one loin to within 1 in. of the edges. Top with the remaining loin; retie securely with heavy string. Place in an ungreased shallow baking pan. Bake, uncovered, at 325° F for 2-1/2 hours or until a meat thermometer reads 160°–170° F. Let stand for 15 minutes before slicing.

8 Servings

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Au Gratin Veg-All Bake

Au Gratin Veg-All Bake

Difficulty: Easy Preparation Time: 1 hour

Ingredients

Veg-All
  • 2 cans (15 oz) Veg-All Original Mixed Vegetables, drained
  • 4 Tbsp butter, divided
  • 1 cup bread crumbs, croutons or crushed crackers
  • 1/2 medium onion, finely chopped
  • 2 Tbsp flour
  • 1/8 tsp dry mustard
  • 1 cup milk
  • 1 tsp celery seed
  • 1/4 tsp black pepper
  • 1 cup sharp cheddar cheese, shredded

Directions

Preheat oven to 350°F. In medium saucepan, melt 2 tablespoons butter. add bread crumbs and toss to coat; set aside. In large saucepan, saute onions in remaining 2 tablespoons butter until tender. Stir in flour and mustard; cook 1 minute. Slowly stir in milk, stirring constantly until mixture is smooth and thick; add celery seed and pepper. Stir in Veg-All; pour into 1 1/2-quart casserole. Top with shredded cheese and bread crumbs. Bake 30 to 35 minutes or until bubbling and golden brown. Serve hot..

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Easy Spinache Quiche

Easy Spinache Quiche

Difficulty: Easy Preparation Time: 1 hour

Ingredients

Popeye Spinach
  • 1 can (14 oz) Popeye Spinach, drained
  • 1 10-inch pie crust, unbaked
  • 1/4 cup grated cheddar cheese
  • 1/4 cup grated swiss cheese
  • 5 eggs, beaten
  • 1 cup 2% Milk
  • 1/4 cup bacon bits, or 2-3 slices crumbled bacon (optional)
  • 1 slice red or other mild onion, diced
  • 1 roma tomato, thinly sliced

Directions

Preheat oven to 425°F. Prepare crust according to package directions. Sprinkle cheese on pie crust. Mix eggs, milk, spinach and bacon, and onion; pour mixture evenly over cheese. Top with slices of tomato. Bake for 15 minutes; reduce heat to 350°F and bake for an additional 20 to 25 minutes until set, or a toothpick inserted in center comes out clean. Remove from oven and let stand 10 minutes. Serve warm with fruit.

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BBQ Green Beans

BBQ Green Beans

Difficulty:Easy Preparation Time: 15 minutes Cooked Time: 4 hr

Ingredients

Freshlike Green Beans
  • 3 (14.5 oz) cans Freshlike Cut Green Beans, drained
  • 1 medium onion, chopped
  • 6 slices uncooked bacon, cut into 1/2-inch pieces
  • 1 cup ketchup
  • 1 cup packed brown sugar
  • pepper to taste

Directions

Preheat oven to 275°F. In a large mixing bowl, combine all ingredients. Pour into a 3-quart casserole. Cover and bake 4 hours.

Mashed Maple Sweet Potatoes

Mashed Maple Sweet Potatoes

Difficulty: Easy Preparation Time: 45 minutes

Ingredients

Princella and Sugary Sam Sweet Potatoes
  • 3 (15 oz) cans Princella or Sugary Sam Cut Sweet Potatoes, drained
  • 4 Tbsp butter
  • 3 Tbsp maple syrup
  • 1/4 cup half & half
  • salt and pepper to taste

Directions

Preheat oven to 350°F. In medium mixing bowl, combine all ingredients; blend with an electric mixer or in a food processor. Transfer mixture to a greased 9x9-inch casserole dish; smooth the surface. Cover and bake for 30 minutes.

Vegetarian Frittata

Vegetarian Frittata

Difficulty: Easy Preparation Time: 1 hour

Ingredients

Veg-All
  • 1 can (15 oz) Veg-All Original Mixed Vegetables, drained
  • 8 eggs, slightly beaten
  • 1 cup cheddar cheese, shredded
  • 1/2 cup milk
  • 1 Tbsp chopped parsley
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 Tbsp Butter
  • 1/2 cup picante sauce

Directions

Combine first seven ingredients. Melt butter in 12-inch skillet; pour in egg mixture. Cook over medium heat until almost set, 9-12 minutes. Top with picante sauce and broil until eggs are set, about 5 minutes. Cool 2 to 3 minutes before serving.

Note: To oven-proof skillet handle, wrap with aluminum foil.

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Classic Veg-All Chicken Pot Pie

Classic Veg-All Chicken Pot Pie

Difficulty: Easy Preparation Time: 1.5 hours

Ingredients

Veg-All
  • 2 cans (15 oz) Veg-All Original Mixed Vegetables, drained
  • 1 can (10 oz) can cooked chicken, drained
  • 1 can (10.75 oz) can cream of chicken or cream of mushroom soup
  • 1/4 tsp thyme
  • 1/4 tsp pepper
  • 2 9-inch frozen ready-to-bake pie crusts

Directions

Preheat oven to 375°F. In medium mixing bowl, combine first 5 ingredients; mix well. Fit one pie crust into 9-inch pie pan; pour vegetable mixture into pie crust. Top with remaining crust, crimp edges to seal, and prick top with fork. Bake for 50 to 60 minutes (on lower rack) or until crust is golden brown and filling is hot. Allow pie to cool slightly before cutting into wedges to serve.

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Classic Green Bean Casserole

Classic Green Bean Casserole

Difficulty: Moderate Preparation Time: 45 minutes

Ingredients

    Allens and Freshlike Green Beans
  • 2 cans (14.5 oz) Freshlike or Allens Green Beans (French or Regular Cut), drained
  • 1 can (10.75 oz) condensed cream of mushroom soup
  • 3/4 cup milk
  • 1/8 tsp black pepper
  • 1 can (2.8 oz) french fried onions, divided

Directions

Preheat oven to 350°F. In a medium mixing bowl, combine all ingredients, reserving half the onions. Pour into greased 1 1/2-quart baking dish. Bake uncovered 30 minutes. Top with remaining onions; bake 5 additional minutes, until browned.

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Smashed Veg-All Potatoes

Smashed Veg-All Potatoes

Difficulty: Easy Preparation Time: 15 minutes

Ingredients

    Veg-All and Princella
  • 2 cans (15 oz) Butterfield Whole Potatoes, drained
  • 2 cans (15 oz) Veg-All Original Mixed Vegetables, drained
  • 1 can (15 oz) Princella or Sugary Sam Cut Sweet Potatoes, drained
  • 1 1/2 cup milk
  • 1/2 stick unsalted butter, softened
  • 1 Tbsp dry ranch dressing mix
  • salt & pepper to taste

Directions

Heat milk and butter in microwave for 1-2 minutes or until butter has melted. Stir in ranch dressing mix. Set aside. Place sweet potatoes, potatoes and Veg-All in a large microwave-safe bowl. Microwave on high for 5 minutes or until hot. Add milk mixture and blend together until smooth. Season to taste with salt and pepper. Serve as a side dish with chicken, beef or pork.

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Creamy Sweet Potato Soup

Creamy Sweet Potato Soup

Difficulty:Easy Preparation Time: 15 minutes

Ingredients

Princella and Sugary Sam Sweet Potatoes
  • 1 can (29 oz) Princella or Sugary Sam Cut Sweet Potatoes, drained
  • 2 cups chicken bouillon
  • dash cloves
  • 2 cups milk
  • 1 tsp brown sugar
  • 1/8 tsp grated nutmeg
  • salt to taste
  • whipped cream

Directions

Simmer sweet potatoes and the bouillon in a covered saucepan until tender. Puree through blender, processor or sieve. Add other ingredients except cream. Whip cream until stiff; fold gently into soup just before serving. Serve cold. May serve with hot buttered croutons.

Butter Pecan Sweet Potato Crunch

Butter Pecan Sweet Potato Crunch

Difficulty: Easy Preparation Time: 1.5 hours

Ingredients

Princella
  • 2 cans (15 oz) Princella or Sugary Sam Cut Sweet Potatoes, drained and mashed
  • 1 can (12 oz) evaporated milk
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 Tbsp cinnamon
  • 1/2 regular-size yellow cake mix (dry)
  • 1 cup chopped pecans
  • 1/2 cup butter or margarine, melted
  • whipped topping

Directions

Preheat oven to 350°F. In large bowl, combine first six ingredients. Pour sweet potato mixture into greased 9" x 13" cake pan. Sprinkle dry cake mix on top. Cover with chopped pecans. Drizzle melted butter or margarine on top of pecans. Bake for approximately 1 hour. Cool. Cut into squares. Serve with whipped topping.

Candied Orange Sweet Potatoes

Candied Orange Sweet Potatoes

Difficulty: Easy Preparation Time: 1 hour

Ingredients

Trappeys Beans
  • 2 cans (15 oz) Princella Cut Sweet Potatoes
  • 1 orange, finely chopped
  • 1/2 cup butter
  • 1/2 cup sugar
  • 2 Tbsp orange juice
  • 1 tsp vanilla
  • nutmeg

Directions

Layer sweet potatoes on the bottom of a 2 quart baking dish. Top with orange slices. Top with butter, and stir in 1/2 cup sugar, orange juice and vanilla. Cover sweet potatoes and bake at 400°F for 30 minutes.

See our 60 Seconds to Yum video for this recipe here.

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Cinnamon Swirl Sweet Potato Bread

Cinnamon Swirl Sweet Potato Bread

Difficulty: Medium Preparation Time: 2 hours

Ingredients

Trappeys Beans
  • 1 (15 oz) can Princella or Sugary Sam Cut Sweet Potatoes, drained and mashed
  • 8 to 8 1/2 cups all-purpose flour, divided
  • 1 cup sugar, divided
  • 1 1/2 tsp salt
  • 2 tsp cinnamon, divided
  • 2 packages quick-rise active dry yeast
  • 1 1/2 cups Milk
  • 3/4 cup butter or margarine, melted & divided
  • 2 eggs, room temperature
  • 1 cup seedless raisins, divided

Directions

Preheat oven to 375°F. Combine 3 cups flour, 1/2 cup sugar, salt, 1 teaspoon cinnamon and yeast in large bowl; Stir until blended; set aside. Combine milk and 1/2 cup butter in small saucepan and heat to 120°F over medium-high heat. Add warm milk mixture, eggs, sweet potatoes and 1/2 cup raisins to flour mixture, and stir until smooth. Stir in enough remaining flour to make a soft dough. Turn out onto lightly floured surface and knead 10 minutes until smooth and elastic. Lightly grease bowl. Return dough to bowl, turning once to grease entire surface. Cover and let rise in warm, draft-free place until doubled in bulk, about 30 minutes. Punch dough down and divide in half. Cover and let rest 10 minutes.

Grease two 9 x 5 inch loaf pans, set aside. Roll out each half of dough on lightly floured surface into 18 x 9 inch rectangle. Brush each with 1 Tablespoon melted butter. Combine remaining 1/2 cup sugar, 1 teaspoon cinnamon and 1/2 cup raisins. Sprinkle evenly over each rectangle. Roll up rectangles, jelly-roll fashion, beginning at narrow end. Pinch ends to seal and fold under. Place loaves, seam-side down, in prepared pans. Cover and let rise until doubled in bulk, about 30 minutes. Brush loaves lightly with remaining 2 Tablespoons melted butter. Bake 10 minutes. Reduce oven temperature to 350°F and bake 40 to 45 minutes until loaves are golden brown and sound hollow when tapped on bottom. Remove from pans and cool completely on wire racks.

For cinnamon rolls, bake 1 loaf as directed and shape remaining dough into 12 rolls. Bake at 350°F in greased 13 x 9 inch baking pan 20 minutes until lightly browned. Cool on wire rack.

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