Campbell's Soup Casserole Sauce Mixcandies, sauces 2 cup non-fat dry milk 3/4 cup cornstarch 1/4 cup instant chicken bouillon 2 tablespoon dried onion flakes 1 teaspoon crushed dried thyme 1 teaspoon crushed dried basil 1/2 teaspoon pepper Combine all ingredients and store in airtight container. To substitute for one can condensed soup: Mix 1/3 cup of dry mix with 1 1/4 cup water in saucepan. Cook and stir until thickened. Add cheese, mushroom bits or celery to duplicate the canned soup in the recipe. Source: Maxine Von Risen, Stamford (Nebr.) Centennial Cookbook Formatted by: Nancy Filbert; April, 1995 Recipe By : |
