Gluten Free Dairy Free Condensed Cream of Mushroom Soup means you can have first, seconds and thirds of that favorite cream soup-based casserole.
Who doesn’t secretly love the humble casserole? How many of us would even go as far as to call casseroles comfort food in the truest sense.
Maybe it was your grandmother’s Chicken and Rice Casserole or your mom’s potato chip-topped Tuna Casserole that had you back for seconds every time. Whatever the combination of starch, veggies and meat, at the heart of most post World War II casseroles is Campbell’s Condensed Cream Soups. The stuff’s pretty much like magic in a can, transforming everyday ingredients into culinary masterpieces—or close at least.
Alas, when half your family is gluten free and dairy free, condensed cream soups are not even remotely an option. Yes, convenience goes out the window and you have to roll up your sleeves and make the stuff—from scratch.
But you know what? Making condensed cream soup from scratch is fine by me.
Have you ever inspected a can of Campbell’s Condensed Cream Soup? Yeah, I’ll pass on monosodium glutamate, modified food starch, four different vegetable oils and of course the “flavoring”—not to mention the milk and the wheat. Even if I didn’t have to cook gluten free and dairy free, I’d steer clear of the stuff.
Thankfully today we have access to so many healthy alternative ingredients that make recipe hacks and adaptations a breeze. Think a plethora of gluten free flours and plant-based “dairy” products. We live in great times folks!
This Thanksgiving I wanted to take my green bean casserole to the next level. It had always missed the mark on creaminess and so I thought about what I could add that would yield the creaminess I was looking for.
Kite Hill Plain Cream Cheese Style Spread is what came to mind. I first used this almond-based cheese on a Candied Bacon Pizza—holy pizzaness Batman! Sure enough, the addition of the slightly salty, super-creamy Kite Hill Cream Cheese delivered. Here is that new and improved Gluten Free Dairy Free Green Bean Casserole recipe.
This recipe for Gluten Free Dairy Free Condensed Cream of Mushroom Soup makes a little of over 3 cups or the equivalent of about 2 1/2 cans. What I don’t use I pour into 8-ounce jars and freeze. When I need Gluten Free Dairy Free Condensed Cream of Mushroom Soup I just pull the jar out of the freeze and thaw.
If you’re interested in a nut-free Gluten Free Dairy Free Condensed Cream of Mushroom Soup, pick up a copy of my cookbook Everyday Classics. In it I also offer up back pocket recipes for Condensed Cream of Celery and Condensed Cream of Chicken soups.