Submitted by Heather Hinckley
This was used at the October RS activity to make macaroni and cheese. This is great to have on hand.
2 cups powdered non fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 TB dried onion flakes
2 tsp. Italian Seasonings
Combine all ingredients in a re-closable plastic bag, mix well. ( I store mine in a wide mouth glass jar)
Yield: equal to 9 cans of cream soup.
To Substitute for 1 can of cream soup:
1. Combine 1/3 cup of dry mix with 1 1/4 cup cold water.
2. Cook and stir on stove top or in a microwave bowl until thickened.
3. Add thickened mixture to casseroles as you would a can of soup.
Best part is that it is shelf stable!
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