Casseroles. Some people love them, some don’t. But on a cold winter day, for someone who grew up in the Midwest, casseroles are a comfort food. They’re great to make for a new mom to pop in the oven, for potlucks, and more. Buuuut, they’re not always the healthiest dish. One of the culprits is the condensed soup they often call for. Cream of chicken, cream of celery, cream of mushroom. You know what I’m talking about. Even people that aren’t from the Midwest know about the little pot of heaven that is green bean casserole. If you don’t, then please reach out so I can give a proper introduction.
Are healthy casseroles a thing?
As I started trying to clean up what my family was eating, condensed soup is one of the areas I just didn’t really know how to address aside from avoiding foods that called for condensed soup. I knew that canned goods often leech BPA and other contaminants into their food. And I knew there were ingredients in the condensed soups that I wanted to avoid. But, knowing all of this without having a good solution just left me missing the convenience of casseroles!
Then, I learned that I could make my own. So, I tried it and quickly realized how ridiculously quick and easy it is to make condensed soup. Total. game. changer! I am confident you will fall in love with these recipes for their simplicity…and they’re way better for you than the canned alternatives! They use ingredients you probably already have in your kitchen and literally take minutes to whip up. I’m all about healthier ways of doing things that don’t make life overwhelming!
Are you prepared for this game changer?
Below you will find recipes for Cream of Chicken, Celery, and Mushroom soups. Whether you’re avoiding a bunch of sketchy ingredients that you can’t pronounce, or just an extra trip to the store, I think you’ll love them!
But first, a couple quick notes.
If you’re making the condensed soup ahead of time (hello Thanksgiving!), I like to store in jars like these. They have a wide mouth and it’s easy to get a spatula in to scrape out all the goods.
For starters, YES these recipes are freezer friendly!! Let cool completely and then place in a freezer safe storage container for up to 4 months. When you’re ready to use, just thaw in the refrigerator overnight and you’re good to go! I recommend storing in something like this so that it’s easy to scrape all of the soup out.
Second, to make these delicious cream soups as dishes that can be eaten by themselves, mix with an additional 1/3 to 1/2 cup of broth. I would also recommend chopping your vegetables (celery or mushrooms) larger, but that’s totally your preference.
Condensed Cream of Chicken Soup
Ingredients:
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- ½ cup chicken broth or stock
- ½ cup milk (any percent)
- ½ teaspoon garlic salt (or ½ teaspoon each garlic powder and salt)
Instructions:
In a small saucepan, melt the butter over medium-low heat. Add flour to the pan and whisk together to make a roux (about 1 to 1 ½ minutes). Add the chicken broth and milk and whisk together to smooth out the lumps. Stir in garlic salt. Bring to a simmer and continue cooking until mixture thickens, about 2-3 minutes. Remove from heat and use as you would one can of condensed cream of chicken soup.
Note: This recipe makes 1 can of condensed cream of chicken soup.
Condensed Cream of Celery Soup
Ingredients:
- ¼ cup butter
- 1 cup celery, finely diced
- ½ yellow onion
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- ¼ cup flour
- ½ cup evaporated milk (see note below for substitutions)
- ½ cup chicken broth
Instructions:
Add the butter to a saucepan and melt. Add in the onion, celery, garlic, salt, and pepper. Cook on medium heat, stirring occasionally for 5-7 minutes. Add in the flour and stir ingredients together well for about a minute to let the flour cook a bit. Add in the evaporated milk and chicken broth and cook until thickened.
Note: this recipe replaces 1 cab of condensed cream of celery soup.
Note: if you do not have evaporated milk, you can substitute it with equal amounts of whole milk, 2% milk, half and half, or heavy cream. Or you can make your own evaporated milk by heating 2 ¼ cups of milk (any percent) over medium-high heat until just boiling. Reduce heat to medium or medium-low and continue to cook and stir for 25 minutes until it cooks down to 1 cup.
Condensed Cream of Mushroom Soup
Ingredients:
- 1 tablespoon butter
- ½ cup finely chopped mushrooms (baby bella or white button mushrooms)
- 1 garlic clove, minced (optional)
- 3 ½ tablespoons flour
- ½ cup broth, divided (chicken, beef, or vegetable)
- Salt & pepper to taste
- ½ cup milk (2% or whole)
Instructions:
Measure all ingredients before starting. Mix ¼ cup of your broth with your flour, salt, and pepper in a small bowl until smooth. Set aside. Melt butter in a small saucepan over medium heat. Add in mushrooms and garlic and cook until mushrooms reduce in size. Add remaining ¼ cup of broth and milk. Gradually pour in your flour mixture, stirring constantly until mixture completely blends. Continue stirring constantly until sauce thickens and begins to bubble. Remove from heat and add to any recipe as a substitute for one can of condensed cream of mushroom soup.
Note: this recipe makes 1 can of condensed cream of mushroom soup.
So, there you have it. It’s truly that simple. Pick one and give it a shot. I can’t wait to hear what you think!
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