One of the things that really launched me into cooking was my desire to make store-bought items from scratch. I was realizing that certain processed foods were not nourishing, but I didn’t want to give up my favorite pre-packaged foods because they contained unhealthy ingredients.
Canned condensed cream of mushroom soup was one of those things I thought couldn’t be replicated at home. I just had a mental road block! But I wanted to make my favorite cheesy potato casserole (I’ll share the recipe for that one day) more tasty and healthy, so I gave it a try. It was much easier than I anticipated!
You can go get the recipe and step-by-step photos on the Pioneer Woman’s blog HERE.
Oh, and if you’d like to see how I’m progressing with my pregnancy, check out my personal blog here.
Heather
Friday 21st of September 2018
Can i use vegetable broth instead of chicken Broth. I do not want my mushroom soup to taste like chicken soup. I usually use a condensed Cream of mushroom soup for cooking but I want to make my own to use in place Of the canned. Please let me know by e-mailing me at [email protected]
Erica Kastner
Friday 21st of September 2018
Yes, you can definitely use vegetable broth or beef broth instead. I don't notice it tasting like chicken soup, but there's no harm in using the other broths. :)
Healthier Cheesy Chicken and Broccoli Casserole - Buttered Side Up
Wednesday 31st of January 2018
[…] example, instead of canned soup, I used sour cream in this recipe. You can definitely make your own healthy canned soup to go in recipes, but sour cream is a great time-saving substitute. I omitted the cornflake topping […]
LauraS11
Monday 25th of January 2016
Just made this for dinner tonight and it was excellent! I used a combination of cremini, oyster and shiitake mushrooms. Saved two 8 oz portions of condensed soup for later and made the remaining 3/4 cup for dinner. Don't think I'll be buying this from the store ever again!