Browse through our collection of simply delectable Werling & Sons recipes. Our famous canned meats are the perfect ingredient for a healthy and delicious meal! Have an idea for a recipe? Contact us and we may post your recipe on our website!


Buffalo Chicken Dip
1 – 28oz. Canned Chicken
1 – cup Ranch Dressing
1 – cup Shredded Cheddar Cheese
2 – Packages Cream Cheese
1 – 5 oz. Bottle of Frank’s Hot Sauce
Let cream cheese set out until soft.
Mix all ingredients together, heat in
Crock Pot. Serve with Dorito
Scoop Corn Chips.
Fat Free Ranch and Cream Cheese
can be used.

Barbeque Beef & Pork
1/2 Large Onion
(1) Tbsp. Fat From the Canned Meat
(1) Tbsp. Vinegar
3/4 Cup Ketchup
1/4 Tsp. Salt
(1) Tsp. Prepared Mustard
Juice from Canned Meat
(1) 28oz. Can Beef or Pork Cut-Up
(1) Tsp. Brown Sugar

Chop onion and cook in fat in fry pan until tender.
Add remaining ingredients.
Heat to boil.
Makes (6) servings, 2/3 cup each.

Barbeque Sandwiches
(1) Cup Chopped Onion
(1) Tbsp. Butter
(2) lbs. Ground Beef
(1) 28 oz. Can Beef
(1) 14.5 oz. Can Pork
(1) 14 oz. Bottle Ketchup
1/2 Cup Chopped Celery
1/2 Cup Lemon Juice
(3) Tbsp. Brown Sugar
(1) Tbsp. Worcestershire Sauce
(2) Tsp. Vinegar
1/2 Tsp. Mustard

Saute onion in butter. Add ground beef, brown lightly. Drain off excess fat.
Add rest of ingredients and simmer covered for 30 minutes. Makes 30 sandwiches.

Variation: Add corn and peas for Texas Hash. Add slice of cheese to BBQ sandwich, also great with pickle relish.

Beef Burritos
(2) Cups Shredded Canned Beef
(3) Tbsp. Chopped Green Chilies
(3) Tbsp. Finely Chopped Onion
(1) Cup Shredded Monterey Jack Cheese
(3) Tbsp. Sour Cream
1/2 Tsp. Salt
(6) Flour Tortillas

Combine beef, green chilies, onion, cheese, sour cream and salt.
Mix lightly.
Spread 1/2-Cup beef mixture down the center of each tortilla; roll into a cylinder.
Wrap lightly in a paper towel.
Microwave each burrito on high for 30 to 45 seconds or until filling is hot and bubbly.
Let stand for (1) minute.
May be topped with taco sauce, if desired.

Beef Stroganoff
(1) 14.5 oz. Can Beef
(1/2) lb. Fresh Mushrooms, sliced
(1) Medium Chopped Onion
(3) Tbsp. Flour
(1) Tsp. Instant Beef Boullion
(1/2) Tsp. Salt
(1/2) Tsp. Prepared Mustard
Dash of Pepper
(1/2) Cup Buttermilk or Plain Yogurt
(2) Tsp. Parsley Flakes

Crumble beef into a 1-1/2 Quart glass casserole. Add mushrooms and onions.
Microwave on high, uncovered, for 7 to 8 minutes, stirring twice.
Stir in flour, boullion, salt, mustard, pepper and (1) cup of water.
Microwave on high, covered, for 7 minutes, stirring once.
Stir in buttermilk and parsley.
Microwave on high covered for 2 to 3 minutes or until hot.
Can be served over noodles.

Beef Stew
(1) 14.5 oz. Can Beef
(1) Can Water

Heat and thicken with 2 or 3 tbsp. of cornstarch. Season with salt and pepper.

Peel and cut up into chunks:
(6) Potatoes
(3) Carrots
(2) Large Stalks Celery
1/2 Onion – diced

Cook vegetables until tender. Drain and add to beef and gravy. Season to taste.

Easy Beef And Noodles
(1) 14.5 oz. Can Beef
(1) Can Beef Broth
(1) 8 oz. Package Noodles

Cook the noodles in salted water until done. Drain.
Add beef and broth. Simmer. Season to taste.

Variation: Add (1) can cream of mushroom soup to recipe above.
You can also make chicken and noodles exchanging the chicken in place of the beef, and using chicken broth.
Variation: Add (1) can cream of celery or cream of chicken soup to the chicken and noodles.

Easy Beef Sandwiches
(1) 28oz. Can Beef
(1) Tsp. Worcestershire Sauce
1/2 Tsp. Kitchen Bouquet
(2) Tbsp. Cornstarch (To thicken the broth from the meat. Use more or less cornstarch depending on the amount of broth.)

Season to taste with salt and pepper.
Variation: Use Onion Soup Mix

Easy Meat Pie
(1) Can Cream of Celery or Mushroom Soup
(1) Can Mixed Vegetables – Drained
(1) 14.5 oz. Can Beef, Chicken or Turkey
(1) Unbaked Pie Shell

Mix vegetables, soup and canned meat.
Pour into a 9″ pie pan. Top with crust.
Bake in 400-degree oven for 20 minutes or until golden brown.

Vegetable Soup
(1) 28oz. Can Beef
(1) 2-1/2lb. Bag Frozen Mixed Vegetables
(1) Diced Onion
(2) 64oz. Cans Tomato Juice
(1) Can Tomatoes

Mix all ingredients in crock pot.
Season with salt and pepper.
Simmer all day.

Stir Fry (Beef, Pork, Chicken, Turkey)
(2) Tsp. Instant Chicken Boullion (or beef)
1/4 Tsp. Corn Starch
1/4 Tsp. Garlic Powder
1/8 Tsp. Ginger
1/4 Cup Water
(1) Tbsp. Vegetable Oil
(1) Cup Cooked Meat
(1) 10oz. Package Stir-Fry Vegetables

Combine boullion, corn starch, garlic powder, ginger and water in a cup and mix thoroughly into a sauce; set aside.
Heat wok or fry pan over a medium-high heat.
Add vegetable oil.
Add vegetables and stir-fry until heated through (7-10 minutes).
Add sauce, cooked meat and stir constantly while heating for one additional minute.
Serve over white or brown rice.
Makes (4) servings.

Chicken Salad Supreme
(2-1/2) Cup Cold Canned Chicken
(1) Cup Chopped Celery
(1) Cup Sliced White Grapes
(1/2) Cup Toasted Almonds – slivered
(1) to (2) Tbsp. Minced Parsley
(3/4) to (1) Tsp. Salt
(1/2) Cup Whipped Cream
(1) Cup Mayonnaise

Combine all ingredients. Serve on lettuce. Garnish with olives. Great on croissants.

Chicken Salad
(2) Cups Finely Chopped Canned Chicken
(1) Cup Almonds, Blanched and Toasted
(1) Cup Miracle Whip Salad Dressing
(1) Tsp. Curry Powder
(1) Tsp. Onion (Grated)

Mix curry powder into salad dressing and add the other ingredients.
Refrigerate 24 hours.
Cut bread into fancy shapes, if desired.
Spread Chicken Salad between bread slices; very good served on croissants.

Chicken Rice Casserole
(2) Cups Cooked Rice
(1) 14.5 oz. Can Chicken or Turkey
3/4 Cup Chopped Celery
(1) Can Mushroom Pieces
(1) Cup Shredded Cheddar Cheese
3/4 to (1) Cup Milk

Season with salt and pepper.
Top with buttered bread crumbs.
Bake in 350-degree oven for 45 minutes.

Chicken Casserole
(1) 28 oz. Can Chicken

Put chicken in bottom of baking dish
Add any type vegetable over chicken
Example: peas, corn, etc…

Mix together:
(1) Can Cream of Chicken Soup
1/2 Cup Milk
1/2 Cup Mayonnaise
(1) Tbsp. Lemon Juice

Mix the above ingredients together and put on top of vegetables.
Sprinkle 8oz. package of cheese over all.
Top with cracker crumbs and dot with butter.
Bake in 350-degree oven until golden brown and bubbly.