Beef Casserole Sauce Mix
skip keeping cans of cream soup on hand and use this pantry staple instead to make your own thick soup
Course Main Course
Cuisine American
- 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
Keyword cream soup sauce, sauce