Casseroles tend to call for a can of some form of “cream of” soup. Since those soup tend to be full additives and preservatives I came up with some quick and easy substitutes that are homemade as you needed.
CREAM SOUP SUBSTITUTES
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk or other liquid (as specified in variations)
- Melt the butter in heavy saucepan.
- Blend in flour and salt. Cook until bubbly.
- Remove from heat and gradually stir or whisk in liquid.
- Return to heat and cook, constantly stirring until smooth and thickened.
- Cream of chicken: Use 1/2 c. milk and 1/2 c. chicken broth as the liquid. Add 1/4 tsp. poultry seasoning or sage.
- Cream of celery: Saute´ 1/2 c. chopped celery and 1 T. finely chopped onion in the margarine before adding flour. Use milk for liquid.
- Cream of mushroom: Saute´1/4 c. finely chopped mushrooms and 1 T. finely chopped onion in margarine before adding flour. Use milk for liquid.
- Tomato: Use tomato juice as liquid. Add a dash each of garlic salt, onion salt, basil, and oregano.
- Cheddar cheese: Use milk for liquid. Stir into the finished sauce 1/2 c. shredded sharp cheddar cheese and 1/4 tsp. dry mustard.
- Cream of shrimp: Drain the liquid from a small can of tiny shrimp into a measuring cup. Fill cup with milk to measure 1 cup of liquid. Add a dash of pepper, onion salt, curry powder, and paprika to the finished sauce, and stir in the shrimp.