It took me two and half years to make Ranch dressing and it has also been that long since I ate a casserole that was made with a can of cream of mushroom soup. I guess I did not miss it that much, as my cooking has changed and evolved into a healthier diet since those days.
However, my sudden desire to make the classic Tater Tot Casserole had me hunting for a recipe to make my own “can” of condensed cream of mushroom soup. I found these steps and customized them from a Living Without magazine. I thought it would be difficult and time consuming, but it really was not. I first made the “can” of soup and then proceeded to use that “can” of soup in my Tater Tot Casserole. It was quite delicious. It was also fun to eat something “from the old days.”
I took pictures as I went along to show you just how to make it yourself. Keep in mind that I took the pictures in the early evening on a snowy day so lighting was terrible; but I did my best under the circumstances.
Start by gently washing the mushrooms and place on a paper towel to dry.
Secondly, chop the mushrooms into little pieces.
You will want 1 1/2 cups finely chopped mushrooms.
Third, heat 1 tsp. olive oil in a non-stick pan.
Add the chopped mushrooms and saute them.
Cook and stir them until they turn brown and shrink in size. Set them aside.
Next, take out a saucepan and add 3 T. olive oil, heat a little, then add 3 T. tapioca starch.
Cook and stir the oil and starch until it combines. Use medium high heat.
Cook and stir until it gets bubbly.
Measure out one cup rice milk.
Slowly pour the rice milk into the bubbly mixture.
Add your salt and pepper.
Keep stirring the mixture while cooking.
Cook, stirring constantly, until it gets thick.
Add the cooked mushrooms.
Lastly, stir to combine sauce and mushrooms.
So there you have it. A nice “can” of condensed cream of mushroom soup for any of your old favorite casserole recipes. If you like this, be sure to like my Facebook page, follow me on Pinterest and/or subscribe to this blog to keep informed of new things here at Allergy Free Test Kitchen.
Also shared at Gluten Free Friday , Make Your Own Monday and Allergy Free Wednesday.
“Can” Of Condensed Cream Of Mushroom Soup
Ingredients:
- 1 1/2 cups finely chopped mushrooms
- 1 tsp. olive oil
- 3 T. olive oil
- 3 T. tapioca starch (or any starch)
- 1 cup rice milk
- 1/4 tsp. salt
- 1/8 tsp. pepper
Directions:
- Saute the chopped mushrooms in 1 tsp. oil. Set aside.
- In a saucepan, place oil, heat a little, and then add starch.
- Cook and stir until bubbly over medium high heat.
- Slowly add rice milk.
- Cook and stir until thick and bubbly.
- Add cooked mushrooms and stir until combined.
- Use in your favorite casserole recipes.
Thank you for this! Brilliant!
You are welcome. I hope it comes in handy for you.
Will be trying this out soon! I can’t want to make green bean casserole! YUM!
Thanks for doing this and linking up at Gluten Free Fridays! Got this pinned and tweeted 
Cindy
Ah yes…green bean casserole. I kind of forgot about that oldie!
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Thank you for posting this. I plan to make allergy free cornbread dressing for Easter and this will be perfect in the recipe. I’ve been looking for a recipe for Dairy Free Cream of Mushroom Soup for a couple of months (since Christmas). THANK YOU SO MUCH !!!!
You’re very welcome. Thanks for being a reader!
MMM! This sounds yummy! Can it be made ahead and frozen? ~Linda~
Funny you ask….I just tried that. I made 3 “cans” of soup and froze them. Last night was my first experiment using the frozen variety. I poured it over pork chops and baked them for an hour. It was much thinner/runnier, but still tasted as good. For this application it worked well, but I’m thinking for a casserole it may not work as well.
Funny you should ask. I made three ‘cans’ of soup and froze them and just last night I tried it over pork chops that I baked for an hour. It was rather runny and/ or thin, but tasted just as well. I’m not sure it would work for a casserole though.
I can’t wait to try this. I make a mean Shepard’s pie but I don’t enjoy it much these days due to the dairy. I’ve eliminated the cheese for my portion but of course it calls for cream of mushroom. Question- can I use almond or soy milk instead of the rice or does it need to be rice for a reason? Thanks so glad I found this!
Hi! Glad you found it. Almond or soy milk will do just fine. And just so you know….you will probably want to use the soup as soon as you make it or at least the same day. I’ve tried freezing it and used it in a casserole a few days ago. It didn’t work out from frozen very well. Thanks for coming by.