So I got this new cookbook, Cook and Freeze by Dana Jacobi. It has a fantastic recipe for Cream of mushroom soup.
Which is great, cause I have this annoying allergy to soy protein and soy flour. And you can't have tuna noodle casserole without cream of mushroom soup. Every canned variety I've ever come across has soy in it....this is a great alternative.
The recipe also has directions for use right away or if you want to freeze and use later. Which I'll definitely be trying. It doesn't take long to throw together and thickens up nicely even if you omit the cream and just use all skim milk. A great alternative to canned ingredients and easy to make too!