This is a really simple recipe. It has revived the Joy of casseroles in  my home and the ease of freezer meals. Typically I spend 4-5 hours on the weekend cooking the next week’s worth of meal. Yep a full seven days worth at a time. I freeze them and then as the week goes along we have  plenty of “convenience” foods. With condensed soup my kiddos have casseroles about twice a week. You to can now make delicious non-dairy cheese and broccoli casserole with condensed soup.

Condensed Soup

1 can coconut milk

4 TBS Gluten-Free all-purpose flour

4 TBS Non-dairy butter

2 tsp Adobo with pepper (optional)

1 tsp freshly ground black pepper (optional)

or other seasonings to your taste preferences.

1. Melt non-dairy butter in a 2 quart sauce pan over medium heat.

2. Stir in flour. Stir until smooth.

3. Pour in coconut milk. Stir, stir , stir. After a few minutes mixture will blend together and begin to thicken.

4. Once thickened, add your seasonings while stirring continuously.  Cook a few more minutes then remove from heat.

Use in place of condensed soup.

To make cream of celery soup, finely dice 1/2 a stalk of celery saute with 1 tsp of minced garlic and 1/2 tsp onion powder in olive oil. allow to simmer on low heat until celery is soft and beginning to brown. Add celery mix to step 1.

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