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.
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.
“Can” Of Condensed Cream Of Mushroom Soup
- 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
- 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.