<p>I need a good substitute that does not contain wheat. All of the Campbell’s varieties do.</p>
<p>hmom,
he one I made last night was :
a can of cream of mushroom soup
1/2 cup milk
2 cups of cooked egg noodles
1/4 cup parmesan
1/2 cup shredded cheddar
a cooked and diced chicken breast
frozen veggies…I just put in about a cup of broccoli
I also put some breadcrumbs on top</p>
<p>After cooking the noodles, mix everything else up and put in a casserole dish ( or oblong glass dish )
Bake at 400 for 25 min</p>
<p>Canned cream of mushroom soup makes a good binding agent in just about any American-style casserole.</p>
<p>Thanks lje62!</p>
<p>I have to admit, I’m probably the only American alive who has never tried canned cream of mushroom soup! My mother was totally old country and cooked only what was in season and affordable or growable. Mushrooms were free in the hills above our house.</p>
<p>My crock pot beef stew recipe (on the other thread) uses Cream of Mushroom Soup.</p>
<p>hmom5- I have never had Cream of Mushroom soup. As a kid we did have canned soup but mostly Chicken Noodle and Tomato. My husband doesn’t eat mushrooms so have never tried a recipe that calls for the soup. Now that I know I can use Cream of Celery or Chicken I might actually try one.
The problem I would have with lje62 casserole is that my family would think it was fair and eat a small amount. I on the other hand love comfort creamy noodle types of food and would want to eat the whole thing.</p>
<p>I use a can of CofM soup as a starter for homemade muchroom soup. It allows me to use milk instead of cream to achieve ideal thickness and I can use whatever mushrooms look good in the market. The real secret is seasoning with thyme however.</p>
<p>My secret is starting with a bag of dried mushrooms from Trader Joes. You reconstitute them in a cup of hot water and then add that liquid to the stock. You get a dept of mushroom flavor that’s to die for!</p>
<p>I have also used the cream of celery as a substitute. I find all of the Campbell’s soups too salty so I never add any salt to any recipe that uses it. Perhaps they make a low sodium one now - I haven’t checked in some time. When my daughter was young, I made a casserole with Campbell’s cheddar cheese soup but I can’t remember much else about it.</p>
<p>Cream of broccoli, cream of onion (when you can find it), cream of chicken, cream of celery, or cream of whatever all are pretty much interchangeable in any recipe, depending what taste you’re looking for. There’s probably a gazillion recipes on the Campbell’s site, but hey, be adventurous and wing it. It’s cooking, not rocket science. :D</p>
<p>I love cream of mushroom soup. When I was a kid, my mom often made it or tomato soup for lunch! I’d forgotten about that. I’m going to see Mom tomorrow, we can reminisce.</p>
<p>I’d never cooked with Cream of Mushroom soup until I started making tuna noodle casserole for 250-300 at the soup kitchen. I try to use a combo of mushroom/chicken/celery whenever possible when cooking there, and add sauteed onions and garlic, herbs, etc.</p>
<p>A substitute with no wheat would be heavy cream, or possible a cream/broth mixture thickened with cornstarch or arrowroot.</p>
<p>Hate to cook. Love to eat.</p>
<p>Bottled Alfredo sauce (any brand) is a suitable and convenient substitute.</p>
<p>I grew up on Campbell’s soup; Cream of Mushroom and Cream of Celery were two of my favorites. Of course, when I was young, my mother made those soups for me. Now that I’m old, I realize how disgusting it is to see and hear a creamed soup slither out of the can. Gross!</p>