In a Relief Society Meeting last month they shared with us a recipe for
Condensed Cream of "Something" Soup.
It is a dry mix that, when you need some cream soup for a recipe you just add water. It is much less expensive then buying a can of soup at the market.
Since I had everything needed to make up a batch I went a step further and made up a gallon containers worth.
Cream of "something" soup recipe1 cup non-fat dried milk
3/4 cup cornstarch
1/4 cup bouillon (if you have cubes you have to smash them up)
You can use whatever kind you like (ie, beef, veggie)
You can use whatever kind you like (ie, beef, veggie)
4 Tablespoons freeze dried minced onions (I used the minced onions from Sam's Club)
1 teaspoon dried basil
1 teaspoon dried thyme (I couldn't find the thyme so I used dried parsley instead)
1 teaspoon pepper
(For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick)
I keep it in the pantry and as you can see the recipe is taped on the outside. (so I don't lose it...cause I will if it ain't connected!)
Anyway, the lady that showed us how to make this awesome stuff made up a sample. She just cooked up some elbow macaroni and mixed it with the soup, added a little cheese and warmed it through in the oven.
It was GOOD!!
Last week I was in a pinch as to what to cook for dinner so I made that same recipe up but added chicken. The pan was emptied!
That rarely happens at our house.
Tonight, after painting furniture all day.(post to come later) I didn't really want to cook all day.
Lightbulb...
I will make that again but add something new.
Todays addition??? The ever loved, every devoured while still too hot to touch.
BACON.
I don't know about all of you but bacon is the
candy of meat for me! I have to make a few extra pieces just... well just because!
There are no exact measurements. Make it according to your family size.
Elbow macaroni, cooked
Cream of Something soup, thickened
cheddar cheese, grated
chicken, shredded
bacon, cooked and diced
salt and pepper to taste
Combine all the ingredients in a large bowl. Mix to combine. Pour in a 13x9 inch baking dish. Cover. Bake at 350 degrees for 25-30 minutes or until bubbling.
we've probably eaten this mac and cheese 4 times since that relief society lesson too! So easy and so good! I always put in loads of broccoli because it makes me feel healthy despite all the cheese (hey its calcium and protein right?). The best is to make it with pepperjack cheese instead of cheddar
ReplyDeleteOh! I will have to give this a try! We are always looking for a new recipe for dinner!
ReplyDeleteAnd the powdered cream of chicken soup mix is BRILLIANT!!
ReplyDeleteYum! I think I need to make this! I am pinning this and I am also a new follower, I would love it if you stop by and check out my blog and become my newest follower!
ReplyDeleteThanks!
Kirsten
I'm going to try it this week, for sure!
ReplyDeleteI never thought about making my own soup mix! Casseroles using Campbell's condensed soups are my go-to recipe, and I usually end up adding odds and ends that we have left over. This mix would be great for me! Thanks for sharing!
ReplyDeleteI saw this on Pinterest, I love the idea. Thanks!
ReplyDeleteHa! I looked earlier today for "cream of Soup" substitute- perfect! Saving this on pinterest!
ReplyDeleteI found this on Pinterest too. The best thing about this mix is that it's gluten free! I can't tell you how many recipes I've had to pass over because they called for cream of something soup and all the store brands have gluten in them. This has saved my sanity!!
ReplyDeleteFound on pinterest. You can add in pureed cauliflower and the kids wouldn't even notice. :)
ReplyDeleteFound this on Pinterest also...can't wait to make up a batch!
ReplyDeletere-pinned! Thank you!
ReplyDelete"the candy of meat" Love it!! I'd seen a similar idea a few years ago but have never tried it. I think I have all the stuff in my pantry so it's going to the top of my to-do list for today.
ReplyDeleteAs for sneaking in veggies, my fav thing to do is shred zucchini and/or squash into stuff. If you use a fine grater all you can see are small specks that can be passed off as seasonings and the taste is so mild no one realizes it's there!
Thanks for sharing this recipe!
This is a great recipe I've been using in place of condensed soups for a while. For those of you who watch sodium like me (why thank you, high blood pressure), you can omit the bouillon cubes (which have lots of sodium) and just mix with low sodium chicken, beef or vegetable broth instead of water when it's time to use. Works great!
ReplyDeleteThanks that is a life saving tip. I made this tonight and it was too salty for my taste. But this is a great solution!
DeleteAlso when you buy bouillon cubes, check to make sure the first ingredent is meat (chicken beef pork) this means it will be less salty. Tip from my mom whos been a head chef for 20+ years
DeleteDigigirl: I was thinking of doing just that, but for a different reason... I get migraines from too much salt.
DeleteIt's actually very rare to be salt sensitive, to cause high blood pressure. Usually it's the high carb diet (which is almost always high sodium). Sadly though, this has a lot of cornstarch which is high carb. I wonder if xanthan gum could be used.
DeleteFor more info on hypertension and why people usually are not salt sensitive (and why doctors use that as dietary advice) check out Gary Taubes' new book on sugar. Once I went low carb, my blood pressure dropped. And I eat WAY more salt now! :)
I use this recipe (or one similar at least) because it's gluten free. Works and tastes great!
ReplyDeleteHere's the one I do:
http://glutenfreeinutah.blogspot.com/2010/04/gluten-free-cream-soup-mix.html
They're so much better than expensive cans.
Maybe I'm missing something, but do you blend it all together? otherwise the bouillion cubes would just be blocks in the powdered mix?
ReplyDeleteShe stated you have to mash the block bullion. But you can buy it in powder form
DeleteMrs. Lemon,
ReplyDeleteIf you have bouillion cubes crush them up and then put them in or just use the already powdered kind!
Vicky
found you thru pinterest too!
ReplyDeletemaybe i'm missing something, but how much does this make? 1/4 c of bullion cubes would be quite a bit, right? but 1 cup powered milk isn't much, so what is the finished quantity?
(i looked again, to make sure i wasn't being blind, and i don't see it)
thanks for posting!
Is there a way to make this for cream of celery?
ReplyDeleteTo make it cream of celery you would just add celery at the time you add the water and make it into soup.
ReplyDeleteYes the bouillon to milk ratio is high but I think when you add the cornstarch into it it evens out. I can't quite remember how much one batch makes because I make a ton at a time to fill the container but I imagine you get 1 cans worth for each recipe. If I am wrong let me know!
Thanks,
Vicky
Any idea how many bouillon cubes (crushed) will equal 1/4 cup??
ReplyDeleteI tried this tonight and it's great! I did add broccoli and it was great, my kids loved it.
ReplyDeleteMarilyn - I counted 8 cubes.
When using bouillon cubes, which do you use? chicken, beef, vegetable?
ReplyDeleteI imagine you can use any kind you would like. I don't see any reason to just stick with chicken. Have fun!
ReplyDeleteVicky
wow! if my mom would have known... this is awesome! Pinning!!!
ReplyDeleteI'm going to make this! We have been trying to stop eating the canned stuff since most (all) of them have MSG in it! This is a wonderful alternative, can't wait to try.
ReplyDeleteBullion cubes have a ton of msg, so you'll have to search hard to find a substitute for those
DeleteYou had me at Bacon! Found you via Pinterest, I have left over shredded chicken and a few slices of bacon in the fridge. I'll be making this tomorrow!
ReplyDeleteAs for adding in veggies, I love adding shredded zucchini and shredded carrots to my recipes. If you need to hide the veggies more, you can do cauliflower.
Where do you find bouillon cubes (or powdered bouillon) without MSG in it? That's the main reason I have for not buying the condensed soup, but all the cubes and powder have it, too. I use bouillon paste for most things, which doesn't have MSG, but I don't think it would work in a dry recipe.
ReplyDeleteFirst, this is a brilliant idea. I have celiac disease and cannot use the canned soups. I would also like to know how the Better Than Bouillon paste works with this idea.
DeleteSkip the bouillon when making the mix. When using the mix, use better than bouillon paste to make the 1 1/4 water needed when cooking the soup.
DeletePinned it, made it, made the casserole, loved it, linked to the pin and your blog! Thanks for sharing it.
ReplyDeleteI found powdered bouillion at my Kroger that is all natural and has no MSG! It's not low sodium, but better than the other junk for sure. I just hope 1/4 cup of powdered is equivalent to 1/4 crushed cubes! I'll probably mix it with broth when I make it just in case.
ReplyDelete@ Christy: Whole Foods has no-sodium bouillon cubes. WFM also ensures all of their products are free of preservatives: so no MSG or anything else created in a chemistry lab. I love the no-salt vegetable cubes.
ReplyDeleteJust found your fab recipe on Pinterest. I am your newest follower. Have a great Friday!
ReplyDeleteThis is just what I have been looking for!! I am going to put shredded zucchini in it to sneak a vegetable in.
ReplyDeleteSince you used chicken cubes, this would be a substitute for cream of chicken, right? What would you use for cream of mushroom, cream of celery, etc?
ReplyDeleteIt just makes a cream base. I think the chicken cubes are just for flavor. You could use vegetable or beef if you wanted. That is the good thing about this recipe. You can change it to suit your needs.
ReplyDeleteThanks for sharing -repinning this!
ReplyDeleteFound on pinterest like I saw some others said. To disguise veggies, a secret I've used is to puree them and mix into the dish. Works better for some dishes than others, like works great for soupier dishes, dishes with sauce, or some other type of more liquidy base. However, the veggies are really liquidy when pureed, more pasty, so you can play around with different veggies for different dishes and find what works for you!
ReplyDeleteErgh, I meant the veggies are *not* really liquidy when pureed, they are usually more pasty
ReplyDeletespeaking of "candy of meats," have you seen the chocolate covered bacon candy bar? I've seen it at Cost Plus World Market. It's actually quite good!
ReplyDeleteAnyway, I found this on pinterest and this is so wonderful!!! I'm almost done with converting my pantry into zero (or low) packaging. This was the latest obstacle I've been trying to overcome. Thanks!
i need gluten free but my son needs corn free. would anything besides cornstarch work?
ReplyDeleteArrowroot starch is also gluten free. It's an excellent substitute for cornstarch and flour as a thickening agent in sauces, gravies, pie fillings, and puddings. Arrowroot starch is neutral tasting and tolerates acidic ingredients, such as citrus.
DeleteI'm thinking I might try with xanthum gum. I do low carb, gluten free, so cornstarch doesn't work for me.
DeleteFound this on Pinterest. Whipped up a batch with vegetable bouillon. Rocked our world. Happiness is having a jar of this in my freezer! Thanks for sharing it.
ReplyDelete@musicmom27 You might try arrowroot or tapioca starch.
ReplyDeleteHi!! I just wanted to let you know that I made this for supper and it was super yummy!! I also posted about it and linked back to your blog for the recipe!! You can find it here!
ReplyDeletehttp://www.kortneyskrazylife.com/2011/10/whats-for-supper-chicken-bacon.html
Thanks again for sharing!
Kortney @ Kortney's Krazy Life!
Oh wow!!! Fantastic!
ReplyDeleteChristy....if using bouillon paste, I think you would just add it into the water (to taste) and leave the bouillon out of the dry mix. This would be great with the mushroom paste
ReplyDelete@ musicmom27 you could also try potato starch. I use it in a lot of my recipes
ReplyDeleteI add broccoli and spinach to a lot of my recipes! The trick with broccoli is to dice it up and with spinach, puree it then stir it in...
ReplyDeletedef. going to try this recipe! I LOVE all things cream of mushroom :)
So happy to find this! I've found others online that use 1/2 cornstarch and 1/2 flour, so I'm going to sub half of my cornstarch for brown rice flour and see what happens! Yay for homemade!
ReplyDeleteWe love this mix! I made one recipe's worth and it seems to make 3-4 servings. It's perfect and I feel so much more less guilty! No more "junk" from the cans! Now, I need to get my hands on the no-sodium boullion! I also made the chicken bacon noodle bake for my family with the Dreamfields very low carb macaroni and turky bacon! It rocked!!! Thanks so much!
ReplyDeleteSaw this on Pinterest - now it's my pin, too. Plan to make it this week.
ReplyDeletethanks for sharing this! I was searching for something like that, since cans of condensed cream soups are really hard to find here in Germany ;) I used to use packages of instand cream soups instead, but this is so much better!
ReplyDeleteI'm curious as to whether this is thick like undiluted condensed soup or diluted. Because there are some recipes I make that call for undiluted condensed soup. So would you use it the same as that? Or add less water for a thicker consistency?
ReplyDeleteHas anybody tried using this in a crockpot? We eat out if the crockpot 4 nights a week and would lie to find a way to cut on some fillers/sodium.
ReplyDeleteI want to know this too!
DeleteI'm going to have to try this! I'm still kind of new to cooking, and i've also started making my own mixes, like ranch dressing mix and such. Thanks! I've saved this on pinterest and i'm sure i'll be very glad I did. :)
ReplyDeleteI hope it works in crock pots cause I just used it
ReplyDeleteHow long does it take to thicken up? How much of the dry stuff equals a can? Can't wait to try it!
ReplyDeleteDO you have to thicken before adding into your casserole? or do you just add the powder and water in and it thickens? I'm planning on making a big batch today!
ReplyDeleteI have a recipe similar to this from many years ago, but it uses 2C of the dry milk not 1C
ReplyDeleteWow, thanks for posting! I'm definitely going to try this. You've got a new follower!
ReplyDeletethis is GREAT! i just saw it pinned. does the posted recipe = one can of cream of ___ soup?
ReplyDeleteThis recipe equals one can of soup.
ReplyDeleteDo you have the recipe for a gallon's worth?
ReplyDeleteMy dinner tasted very... umm... IDK. I tried the macaroni, but added broccoli and ham. I am wondering if I did the onions wrong. Is it 4 tablespoons of minced onions? Is freeze dried different than the regular minced onions? Is that where I went wrong?
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThis is the best substitute I think I have found so far in cooking. Cooking for family with food allergies (MSG) and heart conditions (low salt/fat/cal etc) can be challenging at times and this is such a wonderful find! I used this to make a poppy seed chicken casserole and I could not tell the difference from the canned stuff! I subbed low sodium chicken stock for the water and bouillon and it turned out great (to combat the no MSG and low sodium family requirement) and used 2 cups of dried milk as recommended in the above comments. I blogged my experience at:
ReplyDeletehttp://noutensilunused.blogspot.com/2012/01/cream-of-something-soup.html
Thank you so much for sharing such a great recipe!
Might anyone happen to know the 10 oz. can equivalent of soup mix to use assuming I left the dried milk out of the mix and instead incorporated soy milk when cooking the soup? My husband is lactose-intolerant and dairy-free powdered milk is hard to come by. Thank you!
ReplyDeleteI don't know about broccoli, but if you steam cauliflower and puree it, it'll just go right in with your cream of something and cheese :)
ReplyDeleteThis looks amazing! Does anyone know if there is a good substitute for the cornstarch? I am allergic to corn and always make my casseroles from scratch as a result since corn is in about everything! So this is a great recipe! Thanks for posting!
ReplyDeleteThis is so inspired! I am trying to weed out all processed foods out of our diet and this is perfect! Do you know the shelf life of thus soup mix?
ReplyDeleteYes Please! Thank you Thank you!! This is exactly why I Love Pintrest!
ReplyDeleteI was thinkging about your question of how to sneak in broccoli...have you ever tried roasted broccoli? Its soo delicious! Even my kids will eat it and its super easy...
ReplyDeletetake a broccoli bunch and cut the floret off cut up the pieces, I even cut pieces of the stem (I slice it super thin into sort of like chips) and toss with a little olive oil, put it on a cookie sheet, top with thinly sliced onions if you like, add your favorite seasonings like garlic,rosemary, sea salt etc, and cook at 350 for about 30 minutes. It will get kind of tender crisp, the pieces that get kind of burnt looking are like candy for me! its sooooooo wonderful. Try it!
Blessings, Misti
VICKY@ONE ORANGE GIRAFFE - You mentioned that you go ahead and make up a gallon of the "Cream of Something" Soup - how many batches of this recipe does that take?
ReplyDeleteSorry I should have been more specific. I make up a gallon of the mix. The jug in the picture. I am almost out so when I make more I will count how many batches it makes. Sorry about the mix up!
ReplyDeleteVicky
Vicky@One Orange Giraffe - ok, so you just make 1 batch of the above recipe, and dump it in the jug, make another batch, dump it in the jug, etc. until the jug is full??? I plan to do the same as you - keep a larger container of it in my pantry but I just wasn't sure how much dry milk, minced onions, etc. that I would need in order to do that.
ReplyDeleteYep that's what I did. If I was better at math I would probably be able to do it an easier way. Next time I make it I am going to note on the side of the jug how many batches it takes to fill it. Might make life a little easier the next time round.
ReplyDeleteV.
lol - ok thank you!!!
ReplyDeleteIs there any substitute for the non fat dried milk? I have a recently developed dairy allergy, but most of our favorite foods have cream of something soup, and I've been searching for something I can make ahead of time like this. (There's tons of make the liquid first and save in fridge) but I'm afraid they'll go bad before I get to them. Thanks in advance!
ReplyDeleteSo in the 9x13 pan of casserole, about (I know you didn't measure) how much chix, soup, bacon and cheese did you use. I am a 'by the recipe' girl, ...not so good at the wing it part:)
ReplyDeleteThank you so much for sharing this. I get so discouraged by all the yummy recipes with cream of something required and of course I don't have it on hand. This will be a huge sanity saver! BTW, I found you on Pinterest.
ReplyDeleteOK so figuring this out...
ReplyDeleteThis recipe calls for approximately 2 cups of ingredients (plus a few tsp of other stuff).
If a can calls for 1/3 cup of the powder, that means that this recipe creates about 6 cans worth of powder.
Since 1 gallon is 16 cups, that means that to make 1 gallon mix you need to multiply this recipe by 8.
So 1 gallon container should equal about 48 cans worth of powder.
Does that sound right at all?
If my info above is right, this would be the recipe to fill a 1 gallon container (I multiplied it by 7 instead of 8 so your 1 gallon container wouldn't be overflowing):
ReplyDelete7 cups non-fat dried milk
5 1/4 cups cornstarch
1 3/4 cups boullion
1 3/4 cups freeze dried minced onions
2 tablespoons + 1 teaspoon dried basil
2 tablespoons + 1 teaspoon dried thyme
2 tablespoons + 1 teaspoon pepper
So...when substituting this for a can of cream of soup, how much of the mix do you add it? How much water do you add to it? What consistency am I looking for?
ReplyDeleteI don't care for the texture of cream soups in the can, so I'm excited about this! Thanks for sharing!
Katie,
ReplyDelete1/3 cup mix to 1 1/4 cup water. Once it comes to a boil it will thicken. Add more water to thin it out.
Vicky
Found this on Pinterest. I'm excited to give it a shot. We use a ton of Cream of Mushroom soup at our house! Thank you!
ReplyDelete;o)
Niki & Clan, I bet you could add dried mushrooms to the mix, might need to adjust the liquid:mix ratio.
ReplyDeletewhat a great idea! thanks for sharing!
ReplyDelete@Montanna - Yes, there is a dairy-free way! You can actually get powdered soy milk and use it in place of powdered milk. I will be using that variation when I make this.
ReplyDeleteVery awesome, by the way. I avoid all recipes with "one can of cream of ______" in them, even when they look delicious. Now we can have cream soup casseroles too!! YIPPEE!
Like most, I got here via pinterest, by the way,
I so appreciate the replacement for the soup! Thanks! I just started a blog reviewing recipes found on Pinterest, and this one is here: http://pineatreview.wordpress.com/2012/02/10/replacement-for-cream-of-something-soup/
ReplyDelete--Denise
Vicky@One Orange Giraffe - I'm so excited to try this! I keep seeing this question, but I'm just not quite understanding the answer (sorry). So many of my recipes call for a can of cream of something soup that has not had the liquid added back into it. So how much water would I have to add to the 1/3 cup mix in order to reach the consistency of the soup as it comes out of the can, before adding anything else?
ReplyDeletethank you, thank you!!! I'm trying to do healthier and less canned foods so this will help greatly! I do already have a substitute for canned soups but this sounds way easier!
ReplyDeleteI'm also going to try your Ckn Bacon Noodle Casserole...it sounds yummy!
Vicky@One Orange Giraffe can I use minced dried onions? I wasn't able to find freeze dried onions.
ReplyDeleteI didn't have freeze dried either. I just used the dried minced onion from Sam's Club. They worked just fine.
ReplyDeleteI'm so excited that I found this on pinterest! Amazing!! New blog follower here! :) ~ Megan
ReplyDeleteI make a rice, cheese, broccoli casserole using cream of broccoli and cream of onion soup. Bring the 2 cans of soup (or your recipe)to a boil with 2 c. broccoli, and 2 cans of milk (soup label directions). Upon boiling add 3 c. minute rice. Remove from heat let rice set up. Stir in cheese of your choice I use cheese whiz (I know...probably a bad choice but it's good). Sometime I add chicken or ham.
ReplyDeleteNow I can use your recipe instead, because the condensed soups I use for SO many recipes contain soy, and I am allergic to soy products. Thanks for sharing! Roxann
Looking for low sodium bouillon? Buy Epicure! Great stuff and good for you.
ReplyDeleteI make a lot of cheese dip using cream of chicken or c/of mushroom soup in it. Can I use this soup mix in it instead of the store bought soup? That sure would save me a lot of money.TW
ReplyDeleteI just made a vegan version of this!!!! Since becoming vegan I haven't found an easy and quick cream soup, and, being Mormon..this was a problem. Thank you SO much for the inspiration! I hope to have the tweaked recipe on my vegan blog this week! I an enjoying cream of asparagus right now as I write this and it's delish!
ReplyDeleteCan you please share how you made this vegan? I need casien free but am unsure what to use.
Deletecan someone give me some measurements for making this pasta for 3 people?
ReplyDeleteSounds good, I found you on Pinterest and I'm pinning it again. Thanks for posting.
ReplyDeletePatrica
http://dogwoodlanerambles.blogspot.com/
How long will this stay good in the Pantry???
ReplyDeleteI have had mine since this was posted and it is still good. I don't think I would put it in a warm, damp place but a cool dark pantry is ideal.
ReplyDeleteHope this helps.
Vicky
What an awesome idea, I LOVE this! AS far as the veggie thing goes, my favorite is to puree sweet potato and divide it up into little ziploc baggies, about 2/3 a cup per baggie and freeze. The I mix in the sweet potato from one ziploc baggie when I'm making kraft mac and cheese, and my 4 year old doesn't know what hit her...it's awesome. Puree-ing is my friend.
ReplyDeleteFound you on Pinterest, too! I am looking forward to whipping a batch up so I can finally enjoy cream of __ recipes my hubby makes. I am on a gluten-free diet, so since Campbells and most other brands thicken their cans with flour, I am pleased to see this is not! The GF cans are overpriced and not tasty at all. Thanks for sharing this :)
ReplyDeleteAfter you put the macaroni in the dish stand blanched broccoli upright into the mixture, sprinkle with cheese and bake. voila..... Trees on the beach. Kids love it!
ReplyDeleteI just made ham casserole with it, I've been making this dish for 15 years and this was some of the best batch I've ever had, thanks!
ReplyDeleteUse green pasta and add small chopped pieces of vegetable... the little flower lets of broccoli and cauliflower for instance along with red pepper.
ReplyDeleteFound this on Pinterest...THANK YOU!! I have a hubby who eats gluten free and that is the one thing I have had to give up, cream of whatever soups! This will work wonderfully in place of and I can do those special casseroles again!
ReplyDeleteWhat a wonderful recipe! Just made a batch and can't wait to try it.
ReplyDeleteDollar tree has freeze dried minced onion!
I'm so excited to find this. My son requires a dairy-free diet and I've missed being able to use the creamed soups as a recipe base. I spotted some powdered soy milk at the health food store that I think I'm going to pick up and try this with. Thank you!
ReplyDeletefood process broccoli...
ReplyDeleteno one will know! ;-)
Sorry if someone already asked this, but once you add the 1 1/4 c. water to the 1/3 c. mix, is that equiv. to one can of store bought condensed soup before or after you add the water to the store bought condensed soup?
ReplyDeleteCan this be done with INSTANT dry milk? I bought instant instead of regular on accident and am wondering if it's worth a trip back to the store or not?
ReplyDeletebroccoli might be hard to 'hide' but puree of cauliflower would probably hide well in the soup :) after all, the 'smart' kd is noodles made out of cauliflower, and the colour won't give it away as a vegetable... just a thought
ReplyDeleteI just made up your soup mix recipe, and did some quick math at the same time! I got 7 "can" equivalents from this recipe, costing about 46 cents per "can". According to weight, it should take about 8 of your recipe for a gallon sized container. Thanks so much for posting this!!
ReplyDeleteI love that you said Bacon is the candy of meat. I may have to print that out and put in my kitchen
ReplyDeleteHi! I think this recipe is great and I can't wait to try it! I make a lot of crock pot meals at home so I was wondering do I thicken the recipe before adding it to the crock pot? Or do I just mix it all together and let the crock pot do the work for me? Sorry if someone asked this question already!
ReplyDeleteChicken Bacon Mac & Cheese
ReplyDeleteOk...looked good, but I didn't have a can of creamed anything. I also had no idea what the thickened cheddar was. So I made a basic white sauce (butter, flour, milk). Added about 2 oz of Velveeta, about 1/3 c. shredded cheddar, and about 1/2 c shredded dubliner cheese (kinda nutty like parmesano reggiano)to the white sauce. Added chicken, bacon and 1/2 pkt of dry ranch dressing mix. I also added frozen peas, and topped with crumbled, stale white bread (2 slices) drizzeled with melted butter. Baked and voila! My fam loved it! Thanks for the inspiration.
I just rediscovered this post through Pinterest. Love it! Great way to use up those 1/2 full Ramen flavor packets :)
ReplyDeleteLooks delish!!! I would just say be careful what bouillon you use and make sure you check the label because they are sometimes filled with worse then the soup you are trying to avoid and have a lot of MSG. Other then that I will so be making your casserole it looks great!
ReplyDeleteWhiz up that broccoli in a vitamix if you have one. If not whiz in blender or chop fine or liquify...really does disguise veggies....
ReplyDeleteThanks you so much for sharing this I am excited to try it. I am a new follower on GFC and Linky. I would love for you to come visit sometime and follow back!
ReplyDeleteMarcie @ www.IGottaTryThat.com
I had the same question as Catherine, above... if I'm making a crock pot recipe, can I just mix the powder and liquid and throw it cold into the crockpot? Or does it still need to be pre-cooked on the stove first? I'm wondering if maybe I should just mix it with a little less liquid, since the crockpot won't really thicken/reduce? Anyone try this?
ReplyDeleteThanks for the recipe! I challenged myself to replace 12 store bought items with DIY alternatives in 2012. I go through lots of "cream of.." I love that I can always have it on hand and spend less!
ReplyDeleteI'm blogging my progress at http://www.cindyriddle.com. I will be sure to link you when I post how this recipe works for me!
I am overly intolerant to sodium( caused copd) so I have to make everything I eat. this solves a huge problem! thanks so much. can't wait to try it.
ReplyDeleteIs the non-fat dried milk "instant"(very small granules) or not instant(powdered)? I know that can make a difference in how much you use. If it's instant I can use the same amount. If it is not instant I'd have to double my instant to make the same amount of milkiness. Just want to be sure. Thanks a bunch!
ReplyDeleteThis separates in the crockpot. I've done it where I just put it together (mix and milk) in the crockpot and today where I cooked it and thickened it before putting it in the crockpot. Both times it has separated and results in a greasy mess.
ReplyDeletethank you for this. I am going to RePin and put into my Gluten Free blog in which I post great ideas for gluten free, sometimes dairy free, and nightshade free. THIS IS A GREAT IDEA and will fulfill two of those three categories. This will help the mission of that blog, How to survive the work place gluten free, (you know pot luck and people always bringing in food?).
ReplyDeleteI tried this and it was great! Don't know if it's worth it all the time, BUT since I found that Wyler's has a sodium free bouillon I will be using it for when I have guests that have sodium restrictions. Yeah!!
ReplyDeleteI read through the comments and couldn't find an answer to this question...and I really need to know!!
ReplyDeleteIs the powdered milk you used "instant"??
That's all I could find when I looked for powdered milk, and I hope it works, but I don't want to make a big batch and have the wrong ingredients!
This looks like a great idea! I will definitely be making some of this!
ReplyDeleteHow many servings of the cream of substitute did you use to make the recipe above?
ReplyDeleteLove this stuff, use it in everything! Most of the time, I make it with veggie bouillion, but I've done chicken and beef and it doesn't affect the taste of my dishes at all. And Nicole M., yes, instant and powdered are one-in-the-same.
ReplyDeleteI'm making this for our church dinners that use these soups. What a savings on money and other things.
ReplyDeleteI wonder if you could use tapioca starch/flour in replacement of the cornstarch??? GREAT idea
ReplyDeleteIs the recipe listed for the cream of soup substitute equal to a can of the actual soup when all is said and done, or is the recipe for a gallon? Trying to figure out how much I need when doing multiple conversions is impossible when I don't know how much this is starting with. Please help? Thanks in advance!
ReplyDeleteThanks for sharing this will be awesome for me and my little family! I hate those condensed coup, full of yucky preservatives and not to mention the stomach ache I always get. Thanks for the substitute, I think you have just changed my life!
ReplyDeleteI make something similar. I got tired of always being out of cream of chicken soup for certain recipes. Mine is a little different. I do not use the bouillon cubes. I use the granulated in a jar or sometimes save the packets from Ramon Noodles flavoring. I also use a little dairy creamer to make it a little richer. My recipes makes the equivalent of 13 cans of soup. I now always have it in my pantry.
ReplyDeleteI have a casserole recipe that a calls for cream of chicken and cream of celery. Would I puree the celery and add to the mix instead of the buillon or use a vegetable buillon base and add the celery to it.
ReplyDeleteThis is great! You can also use the paste type bullion by putting it in the water when you are ready to mix. Heat it up a bit so it all dissolves. Then add the warmed water/bullion mix to the dry mix.
ReplyDeleteTHANK YOU SO MUCH FOR SHARING THIS!! WHEN I GO TO THE STORE TO BUY CREAM OF MUSHROOM SOUP FOR MY BROCOLLI CASSEROLE, OMG! CAMPBELLS IS TERRIBLY EXPENSIVE AND THE STORE'S BRAND I'M NOT CRAZY ABOUT. I HAVE A RECIPE FOR BROCCOLLI CASSEROLE, I WILL POST IT HERE AND THEN YOU CAN CHANGE THE CREAM OF MUSHROOM SOUP TO YOUR WONDERFUL "CREAM OF WHATEVER" SOUP! THANKS FOR SAVING US MONEY! GOD BLESS YOU! HERE'S THE BROCCOLLI CASSEROLE RECIPE (BY THE WAY FOUND YOU VIA PINTEREST!): BROCCOLLI CASSEROLE
ReplyDeleteOne 1lb bag frozen chopped or cut
broccolli
2 beaten eggs
1 cup mayonnaise
1 can Cream of Mushroom soup
1 cup grated cheese (I use
cheddar)
1 jar (drained) sliced
mushrooms.
Topping: crushed cracker crumbs, Ritz or Saltine and a few pats of butter or margarine
This is a rich casserole, so if you need to make substitutes, by all means. But I will tell you, EVERYONE LOVES THIS RECIPE AND I CAN'T MAKE ENOUGH OF THEM AT CHRISTMAS! LOL
Cook broccolli according to directions and drain. Mix all ingredients together into broccolli except topping ingredients. Put in casserole dish. Sprinkle topping of crushed crackers on top and put a few pats of butter or margarine on top. Bake in oven at 350 degrees for 30 to 35 minutes. VOILA! It's so filling you could actually have it as a meal in itself! lol
oh.my.gosh. I just wanted to say, I think I love you. I will re-pin this and make this, what an awesome tip!
ReplyDeleteThank you for the recipe, I am going to try today . I make a broccoli chicken in my crock pot.. I use boneless chicken breast, cheese/ cream soup, and when it has cooked in crockpot for a few hours I put in fresh broccoli. Then I make yellow or chicken rice and toss in crockpot and sprinkle cheddar cheese on top.. Yummy.. Sorry it is not an exact recipe. I just add stuff as to my liking.. I hope your family likes it!
ReplyDeletekilbasa tastes really good with this recipe with cut up and steamed broccoli florets.
ReplyDeleteQuestion! I'm not big on corn starch, can flour be used in its place?
ReplyDelete^flour turns into a yucky paste when liquid is added. proceed with caution... that is why a roux is made to thicken a soup or sauce with flour.
ReplyDeleteGreat recipe! I am aware of a home-based biz (think pampered chef or scentsy) that literally is all about just mix with water bases. SO expensive... THINK I'll try this and see how it compares! Oh, and 1 thing they make out of the base is country gravy for biscuits n gravy. Maybe I will try this without the herbs to see if that works for that! YAY! I'm soo geeked to try this out!!!!!
If you want to use it with broccoli, get a family size box of Rice-a-Roni (we like chicken flavor) and brown that in your skillet first like the directions say. Cook your broccoli in a pan at the same time. Make your sauce, then mix in canned chicken or chicken you like, the sauce, rice-a-roni broccoli on top, and cut some velveeta cheese for the top. Melt in the oven. Our family loves it! Now I'll have to try it with your sauce recipe!
ReplyDeleteI just made this, doubled the recipe and filled a wide mouthed mason jar to the very top! Thank you for sharing!
ReplyDeleteLove it!! I am going to make some today!! Thanks!! I get sooooo tired of buying cream of something soup... Wonder if I can sneak in some dehydrated mushrooms :)
ReplyDeleteI love this!!! One thing I have altered is that I don't add the bouillon to the powder. I add it to the water first and then add the soup mixture. That way if Want to use it with a beef recipe I can add beef bouillon or chix for chix recipes!
ReplyDeleteIf you put Brocolli in a food processor and let it get chopped finely you can sneak it into almost anything.
ReplyDeleteHas anyone tried this with Powdered Soy Milk? We're Gluten-Free and Dairy-Free so to find a mix like this would be phenomenal if the powdered soy milk works.
ReplyDeletePlease let me know if you try this and if it works or not. I am also GF/CF and have been looking for something like this!
DeleteOur family loves this! I use it in my green bean casserole (with home canned green beans) and it gives it such great flavor! I used up the last of my mix for Easter, so, I will b making more today. I think the macaroni bake sounds like a good plan for dinner tonight (and I'll be making a little extra for a freezer meal for after this baby is born). :)
ReplyDeleteI love this!! I will be using this for sure! I also started following your blog which I found on Pinterest and I am just as addicted! I have a blog as well which I just started so there isn't much on there yet please follow me! Have a blessed day!
ReplyDeletetry adding broccoli to the chicken mix with linguine noodles rather than the elbow mac - like a faux chicken alfredo. Or, you can do a beef version with broccoli like stroganoff
ReplyDeleteIs there a way to make this dairy free?? My daughter needs to be dairy, gluten and brown rice free. Thank you!!
ReplyDeleteI just wanted to thank you for this recipe. I'm trying not to buy the canned condensed soups because of the ingredients, and I also dislike mushrooms, so the cream-of-mushroom-soup idea is not appealing anyway. I really appreciate this alternative--works great!
ReplyDeleteThank you!! for posting this.I blog about dorm and travel cooking so I reached here while searching through pinterest.
ReplyDeleteNice to see you answering every body's queries with so much interest.
This is faubulous!! I made the base of mixer and will add bouillon flavor at time of cooking according to flavor I am wanting. I will mix 4-5 cubes or tsp to each serving :) Thanks again for the recipe I am making Stroganoff tonight and will add beef bouillon.
ReplyDeleteBest way I have found to incorporate Broccoli in any dish , is to chop finely and mix it with the ground beef when browning the meat. O finely chop it up or food processor, and add it to any "cream of" soups, any recipes. I have done it that way for years, and my kids LOVE it I have even added it that way to a Green Salad, and they liked it. Food Processor broccoli and carrots and cauliflower together.
ReplyDeleteCan you add a PIN button so we can post it to Pinterest?
ReplyDeleteThank you so much for the recipe. We have moved to Southeast Asia and the only place I can find products from home is a 5 hour drive. I usually bring a some when I go back home but it makes the suitcase pretty heavy. Thanks again
ReplyDeleteLove this! Thank you for sharing this. I was just looking for something to replace the cream of soup. I make the broccoli really small so it gets soft like the rest of the food. I also hide cauliflower in dishes like this as it takes on the taste and look like the food it is cooked with.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteI made this and added some freeze dried mushrooms to make it Cream of Mushroom soup mix. I whirled the slices of mushrooms in the food processor to make it little bits of mushroom like it is in Campbell's soup. Fantastic!
DeleteDelicious! Realized I was out of Cream Of Mushroom that I need for needed for dinner. I left out the Thyme and Basil and used 1T of garlic instead
ReplyDeletewill defiantly be using this again!
Hi, do you think or have to tried to make this a little healthier by adding something like wheat flour or is it not worth it?
ReplyDeleteAlso do you know the conversion rate for this to equal one can?
I love your writing, simple and easy to understand. Thank you. You can visit some my blog at cara mengatasi alergi makanan pada bayi, penyebab sakit kepala ketika olahraga
ReplyDeletehttp://www.kompaskesehatan.com/2015/09/keputihan-pada-wanita-apakah-wajar.html
is there a non dairy version?
ReplyDeleteBroccoli is amazing roasted for 10 minutes with garlic and olive oil. Top with a little parmesan before serving. I'm not a huge fan of broccoli, but could eat this every day.
ReplyDeleteYour soup mix is brilliant
You could steam your broccoli and then purée it with the soup. Green Chicken Bacon Casserole. Add in some cheddar cheese...yum.
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