This powdered mix is combined with water to make a thick, beef-flavored sauce for a casserole or meat in the crock pot. It doesn’t have mushrooms in it, but I use this in place of cream of mushroom soup in any recipe.
The rich, beefy flavor works great with stroganoff, tater tot hot dish, or as a quick homemade gravy at a time when you don’t have beef drippings.
Lower Sodium Than Cream of Mushroom Soup
I used to keep cream of mushroom in the pantry to use in all kinds of casseroles. But this has replaced it over and over again, being more economical as well as healthier. I know what ingredients are in this sauce. Even with no preservatives, it has a lengthy shelf life kept in an airtight container in a stable temperature. It also takes up less space than canned soups, and I keep mine in the same cupboard where all of my baking supplies live.
Microwave or Stove Top
You can create the thickened sauce by combining 1/3 cup mix with 1 cup cool water in microwave-safe dish. Cook at 2-3 minute intervals, then whisk. Cook and stir every 30 seconds until thickened.
If you prefer a stove-top method, just whisk together the water and mix and add it to your hot pan as you would a cornstarch slurry, stirring constantly until it boils and thickens.
Yield: 2 cups mix, equivalent to about 6 cans of soup
A Casserole Sauce Mix for Every Need
I also use a chicken sauce mix for Company Chicken, chicken and noodles, and for chicken gravy. The recipes are just slightly different, using the different flavor of bouillon and some different herbs to complement the meat choices.
Gluten Free Sauce Mix omits the bouillon and adds different spices to make a versatile sauce for any recipe.
Beef Casserole Sauce Mix
- 2 c nonfat dry milk
- 3/4 c cornstarch
- 1/3 c instant beef bullion
- 1/4 c dried minced onion flakes
- 2 T dried parsley
- 1 t dried basil
- 1/2 t black pepper
- 1 t dried rosemary optional
- 1 t dried thyme optional
- Combine all ingredients, mixing well. Store in airtight container.
- To use: Combine 1/3 cup mix with 1 cup cool water in microwave-safe dish. Cook at 2-3 minute intervals, then whisk. Cook and stir every 30 seconds until thickened. Or, if browning meat or adding to any dish with hot ingredients, just add it as you would a cornstarch slurry.
- Yield: 3 cups mix, equivalent to about 9 cans of soup
Leave a Reply