Cheap Casserole Sauce Mix

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Cheap Casserole Sauce Mix

Submitted by: Missie Jo 10/03/2009 9:04 AM

(use in place of cream of mushroom, etc soups)

I came across this recipe in an old cookbook and decided to try it - it works! I added a small can of mushrooms to mine, you could add celery or any other ingredient when you cook it to make the soup of your choice or leave it plain. It has 1/3 the calories and sodium of regular condensed soup and about a hundredth of the fat. And it's much more economical, I already had all of the ingredients on hand.

2 c non fat dry milk
2T dried onion flakes
3/4 c cornstarch
1/2 tsp pepper
1 tsp crushed basil & thyme (opt)
1/4 c instant chicken bouillon (or other flavor)

Combine all ingredients and mix well. To use combine 1/3 c mix and 1 1/4 c water in saucepan. Heat and stir until thickened. Or, to save pans, add mix and water to browned and drained casserole meat and cook in skillet with other casserole ingredients. Use instead of canned soup in any casserole.

Homepage photo credit: amrufm

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Comments:

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Thanks so much for sharing this recipe. My family has been trying to cut down on the amount of sodium in our diet and soups are one of the worst offenders. Looking forward to trying this!!!!

Posted by jane on October 05, 2009 9:32 AM

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Can you freeze this or preserve it somehow? wld be great to make up a big batch and than have canned size servings on hand.

Posted by s.johnson on October 05, 2009 5:59 PM

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I use flour instead of cornstarch and also add garlic flakes. Use beef bouillon for beef dishes and chicken for white meat. Make your own Hamburger Helper this way.

to store the mix use an airtight jar or container. For long storage, vaccum pack with food saver.

A wonderful gift Idea for a new cook or just any cook would be several packages of homemade mixes. I make my kids(grown) soup mixes in a quart jar. They love it. This year I have dried vegetables to add to their soups.

Posted by Gale Osborn on October 05, 2009 8:56 PM

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I store the mix in a jar. I've used it several times now with great results. I also gave the recipe to my friend whose daughter is allergic to wheat. All of the canned cream soups have wheat in them so it's a great alternative.

Using it to make a homemade hamburger helper is a great idea that I plan on trying! I think it would also be good with chicken, pasta and parmesan.

Posted by Missie Jo on October 06, 2009 5:48 PM

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I have been looking for a recipe like this for a while. I have celiac's disease and can't have any gluten. There are soups out there that are GF but they are pricey. This would be so much easier on our family budget. I also plan on sending a batch to my sister who's family is newly diagnosed as having Celiac's disease.

Posted by Brenda Wilkey on October 08, 2009 3:05 PM

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I am thrilled to have this recipe. With the price of canned soups this will be a great way to save!!

Posted by anonymous on October 09, 2009 9:24 AM

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I've used this for awhile. It works great and is so much better for you then the stuff in the store. I often add celery or mushrooms to this, but you don't need to.

I make this and keep it in the dry form in a canning jar with the directions on the side. I could not find canned condenced soup for less than a dollar, so I love this for the money saving aspect...also no MSG.

Posted by anonymous on October 09, 2009 9:55 AM

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1/4 cup of bouillon sounds like a lot, if it's anything like the stuff I get, but I can adjust. Thanks so much for posting this, though... I'm definitely going to give it a try. My last can of cream of mushroom was a big disappointment... bland and expensive! It's too bad how things that were once so good diminish in quality with time.

Marilyn A.

Posted by anonymous on October 09, 2009 10:44 AM

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Great recipe! I use it all the time for soups, casseroles, etc. It can be adjusted and tweaked to fit nearly any recipe.

Posted by lisa on October 09, 2009 1:26 PM

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You don't know how long I have needed a recipe like this. I had completely stopped making some of my favorite, easy dishes because I just hate to think of putting that canned, processed yuck in the bodies of my loved ones. Thanks so much!

Posted by Amanda on October 10, 2009 9:30 AM

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Thank you so much for this recipe. I am on a roll with homemade and home grown food. This way of cooking has always appealed to me, but I'm moving ahead full throtle now. I feel so much better these days.

Posted by lynn d on October 10, 2009 2:21 PM

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Thanks so much for this tip. My husband is allergic to mushrooms and I am always looking for a substitute for cream of mushroom soup now I can use this base and make cream of rosemary or something letting my creative juices flow. We have grown so used to opening a can in the world today I think a lot of us have forgotten how to actually cook.

Posted by amk2c on October 12, 2009 2:53 PM

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