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UW Health SMPH
American Family Children's Hospital

Casserole Soup Mix

2 cups non-fat dry milk
1 cup cornstarch
½ cup dry bouillon or broth-base* (any flavor)
5 Tbsp. onion flakes
1 Tbsp. dried thyme
1 Tbsp. dried basil
1 Tbsp. ground pepper
In large bowl, combine non-fat dry milk powder, cornstarch and dry bouillon. Next, add the onion flakes, dried thyme, dried basil and ground pepper. Mix well to combine. Store in an air-tight container or covered jar.
To use: Combine 1/3 cup mix and 1 cup water. Stir well and use as you would any cream soup. Replaces 10.5oz can cream soup for casseroles.
Yield: 2 cups mix. Mix makes equivalent to approximately 9-10 (10.5oz) cans cream soup.
* May omit dry bouillon and 1 cup water and use 1 cup prepared broth instead
Nutrition Information per 1 Equivalent 10.5oz Can Cream Soup:
  • Calories 175
  • Total Fat 0.5 grams
    • Saturated Fat 0 grams
    • Monounsaturated 0 grams
  • Sodium 250 mg
  • Total Carbohydrates 23 grams
    • Fiber 1 gram
  • Protein 6 grams