Recipe - Campbells Soup Casserole Sauce Mix

2 cup Nonfat dry milk
Three fourths cup Cornstarch
One fourth cup Instant chicken bouillon
2 tablespoon Dried onion flakes
1 teaspoon Crushed dried thyme
1 teaspoon Crushed dried basil
One half teaspoon Pepper

Combine all ingredients and store in airtight container. To substitute for
one can condensed soup: Mix 1/3 cup of dry mix with 1 One fourth cup water in
saucepan. Cook and stir until thickened. Add cheese, mushroom bits or
celery to duplicate the canned soup in the recipe. Source: Maxine Von
Risen, Stamford (Nebr.) Centennial Cookbook Formatted by: Nancy Filbert;
April, 1995
Posted to EATL Digest 26 Sep 96

Date: Thu, 26 Sep 1996 18:59:30 0400

From: Simps c.simpson@WORLDNET.ATT.NET