I make my version of tuna casserole with cream of celery soup, spaghetti, a little milk, and a can of drained tuna. Topped with seasoned breadcrumbs and parmesan cheese. For forty years I have been making it with canned soup -- usually generic.
Today I made my own fresh condensed cream of celery soup == and what a difference! The taste was amazing. I will never buy a can of cream of whatever again.
I used this recipe: http://tammysrecipes.com/homem...cream_of_celery_soup
The flavor was bright and aromatic, not overwhelmed with onion or garlic. In fact I could not discern those tastes directly. I cut the recipe in half and used a small amount of garlic salt in lieu of the chopped garlic and salt.
Since I am cooking for one I used half of the soup recipe and made my tuna casserole. I put the other half in the freezer for later use. Oh it was so good. That was lunch -- the other half for dinner. Mmmmmm.
I make a similar casserole using cream of chicken soup and chicken breast. The above-mentioned site gives a condensed cream of chicken recipe that I will also be using in the future.
I anticipate using the cream of celery soup with left over turkey to make turkey tetrazini too.
I credit this site and all its contributors for helping me adjust the type of foods I eat. I no longer buy prepared foods, baked goods, or mixes. I've been baking all my own bread since Dec. 2011. I even made a batch of saltine crackers the other day. I grind my own hamburger. I'm on the trail to being able to buy grass fed beef and free range chickens. I still have a long way to go (still do not like most veggies) but I'm working on it. Thanks again.
So you could also make your own cream soup versions of potato, onion, mushroom, etc. for use in cooking.
That sounds so good. Can't wait to try it!
I bookmarked that site. The site is great found 3 recipes I want to try including the soup. Thank You Sue
|Powered by Social Strata|