I have been trying not to by Cream of Chicken soups, a previous staple in my pantry. It's just really not that healthy, yet it makes a great base for casseroles. I love to take left over meat, left over veggies, add noodles, a little sour cream, a cream of something soup and then season bake and maybe add a little cheese and some sort of crumb on top (panko, breadcrumbs, leftover potato chips, or even gold fish crackers crumbled).
Anyway, I found this recipe and tweeked it (of course) and I used it tonight to make tuna noodle casserole and discovered that this recipe is a keeper and I don't have to buy the cream of something soups:)
MINIMAL FAT.....NO SODIUM....
Cream Soup Mix
2 c. instant nonfat dry milk powder
3/4 c. cornstarch
1/4 c chicken bouilon granules
2 T Onion Onion (that's Tastefully Simple) you could use minced onion I supposed...or call me:)
1/2 t dried thyme
1/2 t dried basil
1/4 t pepper
Combine all ingredients; mix well. Store in an airtight container. Makes 3 cups dry mix.
For a condensed cream soup substitute:
Blend 1/3 c mix and 1 1/4 c water in a small saucepan or micro safe dish until smooth. Bring to a boil or micro for 2 1/2 to 3 min. Stir occasionally; cool. Use as a substitue for 1 (10.75oz) can of condensed cream of chicken, celery or mushroom soup.
1 comment:
Sounds yummy Abby! I'm going to try it tonight with the chicken paprikash I make. I love recipes, this blog is great! :)
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