Cream Soup or Sauce Mix
Yield: Equal to 9 cans of cream soup
2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 Tbs. dried onion flakes
2 tsp. Italian Seasoning
Combine all ingredients in a re-closeable plastic bag, mixing well. Store in the closed plastic bag or an air-tight container until ready to use. It does not have to be refrigerated.
To substitute for 1 can of cream soup:
Combine 1/3 cup of dry mix with 1-1/4 cups of cold water. Cook and stir on stove top or in microwave until thickened.
[You can add whatever veggies or meat desired. If making chicken or beef flavored, add the particular bouillon flavor after the microwaving.]
Add thickened mixture to casseroles as you would a can of soup.