It’s possible you have read about my beef or chicken casserole sauce mixes before. They’re recipes for a powdered mix to keep on hand to use instead of canned cream soups. Any recipe that calls for cream of chicken or cream of mushroom soup can easily replace the soup with these mixes.
Gluten Free Casserole Sauce Mix
Now I have a gluten free version. The problem with these mixes for those with gluten sensitivities is with the bouillon. I haven’t found a gluten-free bouillon. So I decided a non-chicken, non-beef based sauce mix with plenty of flavor via herbs and spices was in order.
These mixes are convenient, economical, and versatile. I like that I can make as much as I need. I’m spending less on the sauce ingredients than on canned soups. The beef and chicken flavors and now the gluten free option provide just what’s needed for many recipes:
- Anything Casserole
- Tater Tot Hot Dish
- Hot Chicken Salad
- Beef Stroganoff
- Cheesy Potatoes
Each recipe has slightly different nuances. The gluten free version follows:
Gluten Free Casserole Sauce Mix
Ingredients
- 2 c nonfat dry milk
- 3/4 c corn starch
- 2 T dried minced onion flakes
- 2 T dried parsley
- 1 T salt or less to suit your taste
- 1 t dried basil
- 1 t dried thyme
Instructions
- Combine ingredients. Mix 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 cream soup.
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