Give Canned Vegetables Big Flavor With Minimal Effort Using Just One Seasoning

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Canned veggies have been a shortcut pantry staple for decades, finding their way into casseroles at least as far back as the '70s. That said, straight out of the can they lack a bit of pizazz and can be, frankly, a little bland. Luckily, there's a quick, if slightly obscure, seasoning that will give them the flavor blast they deserve to stand alongside a superstar weeknight entree: Cavender's All Purpose Greek Seasoning.

This Greek seasoning blend is shelf stable and works for almost anything you'd normally hit with some salt and pepper. It's made by a family-owned company from Harrison, Arkansas, and features spices like garlic, black pepper, oregano, and onion powder. It can turn an underwhelming canned veg into a delightful plate of peppery, umami-forward deliciousness.

It works great with mixed veggies, but also shines with beans, both green beans as well as limas, black-eyed peas, chickpeas, or white beans. For best results, drain the veggies (or beans) first so the seasoning doesn't get diluted, then follow Julia Child's classic tip to elevate any canned vegetables: saute them in a skillet with a little butter (an Irish butter like Kerrygold can add an even nicer richness and depth). Shake on some Cavender's to taste and, if you're feeling saucy, finish with a splash of acid, either a squeeze of lemon or a dash of vinegar.

You want to start with a small amount of Cavender's. This mix can be incredibly salty and pairs well with these five-star low-sodium canned vegetables so you get all the flavor without overpowering saltiness. Giving the veggies a quick rinse under some cold water can also help eliminate some of the additional sodium, especially if you do opt for a full salt option.

For a 14 or 15 ounce can of vegetables, start with a sprinkle, maybe ⅛ to ¼ of a teaspoon, mix, then taste. As the saying goes, you can always add more, but you can't unseason a vegetable. You want to add Cavender's at the end of cooking so the garlic and oregano can stay vibrant. You also want to avoid unnecessary simmering in general — canned vegetables can easily tip towards the mushy end of the spectrum if you cook them too hard.

You can find Cavender's in many grocery stores, including Kroger and H-E-B, but if your local doesn't have it the company sells it directly online. For instance, you can get eight-ounce six packs all the way up to five pound bulk tubs of Cavender's  on Amazon. If sodium is a problem, there are also salt-free options of the seaosning. It's the kind of versatile spice mix that you'll end up throwing in everything beyond just canned veggies, from homemade soup to marinades, or as a dry rub for meat about to go on the grill.