I use cream soup in almost all of my casserole recipes. I came across this substitute recipe ages ago, tried it and the rest is history. I haven’t gone back to buying the canned soup since. I’m not sure what site I found it on since I make it from memory now.
2 cups non fat powdered milk
3/4 cup corn starch (I think arrowroot starch will work too)
1/4 cup powdered chicken bouillon
2 Tbsp minced onion (I like minced onion and use more, most often 4 Tbsp. You might think that’s too much)
1 Tbsp Greek Seasoning (optional)
1. Place all the ingredients in a bowl and mix well.
2. Store in an airtight container. Some people use a zip lock bag, I prefer to store it in glass so I store it in a quart size Mason jar.
Mix 1/3 cup of the dry mixture with 1 1/4 cups of water. Heat until thickened to desired thickness. Easy peasy!
I heat the water first and then add the mix. I use a whisk to completely incorporate the dry mixture. I usually do 2/3 dry mix to 2 1/2 cups of water when I’m adding it to casseroles. If I have mushrooms, I’ll finely chop them and add them in. I’ve done the same with celery. I’ve also added Greek seasoning to it for a little more flavor.
I like this because it’s easy and CHEAP. It’s much more cost effective to make this than spend 75 cents a can (the cheapest I can find the canned cream soup.) I also feel like it’s healthier as I have a better idea of the ingredients that are in it. Who really knows what in that canned stuff?
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