Ingredients
2 c non fat dry milk
2T dried onion flakes
3/4 c cornstarch
1/2 tsp pepper
1 tsp crushed basil & thyme (opt)
1/4 c instant chicken bouillon (or other flavor)
Preparation
Combine all ingredients and mix well. To use combine 1/3 c mix and 1 1/4 c water in saucepan. Heat and stir until thickened. Or, to save pans, add mix and water to browned and drained casserole meat and cook in skillet with other casserole ingredients. Use instead of canned soup in any casserole.
