I don't know about you guys
but every once in a while I like to make a mean casserole!
kind of like a hamburger helper
-if that's possible
or maybe potluck potatoes
or the famous green bean casserole
there's even this breakfast dish that is off the charts ready for a heart attack good
I have started making my own cream of chicken and mushroom soup
so now I can have it all!!
Cream of Mushroom Soup- to can
5 cups fresh mushrooms, cut up
3/4 cup minced onions
1 1/4 cup butter
2 cloves garlic, minced
2 quart water mixed with 2 cups perma flo
2 quart evaporated milk or whole milk
2 2/3 T salt
dash of pepper
Cook onions, mushrooms and garlic slowly in butter,
about 15 minutes add milk and seasonings.
Heat till hot and add perma-flo and water- (which has been mixed together)
Boil till thickened You can use pint or jelly jars. Can 10 lbs for 30 minutes.
1 pint = 2 reg. cans soup
For Cream of Chicken Soup
use chicken bits instead of mushrooms and broth instead of water
also- stir in the chicken bits at the very end after it has been thickened.
It taste just as good as the regular if not better!!
and its GLUTEN FREE!!