On low heat..melt two tablespoons of butter in a pan, stir in a tablespoon of all-purpose flour to make a paste,...whisk in milk until you have a creamy sauce....for celery or mushroom sauce, start by sauteing the vegetables in the butter....or if you have no vegetables....you can try adding celery or onion salt....or tarragon is nice...or parmesan cheese if you like a cheesy sauce or a little sherry if you have it. hmmmmn...now I'm hungry for broccoli.Can you give me a substitute for Cream of Celery? or cream of anything soup...?
Yes,cream of tom science
Just make a basic white sauce.(Bechamel) and add flavouring if you want. e.g. celery powder , chopped mushrooms or grated cheese, etc.
_SAUCE I take a couple of tablespoons of butter or margarine, melt in a saucepan with 1/4 teaspoon salt and 3 tablespoons white flour. Mix and heat until bubbly without burning, add about a cup of milk all at once. Keep stirring on medium heat until thickened. Remove from heat and use in your recipe. Add flavourings after milk if desired.
whole milk
Ingredients:
3 stalks of celery
6 ozs milk
1/2 pint fat free stock or water
with
1 beef stock cube
1 small onion
2 teaspoons cornflour
salt %26amp; pepper
Directions:
Wash celery, chop finely, chop onion, cook gently for 20 minutes in water or stock. Blend cornflour in milk and add slowly, stirring until it just comes to the boil. Turn down heat and simmer further 10 minutes.
Substitution: 1 serving equals 3 oz milk, 1/4 oz bread, or 1/4 slice. Vegetables
Broccoli-Cheese Casserole
1 c. mayonnaise
1 can cream of celery soup, undiluted
2 eggs, beaten, at room temperature
2 pkgs (10oz each) frozen chopped broccoli, drained
录 c. minced onion
1 c. grated sharp cheddar cheese
1 陆 tbsp. Worcestershire sauce
1 陆 tsp. kosher salt
Freshly ground black pepper, to taste
1 cup herb-seasoned stuffing mix
2 tablespoons butter
Grease a 2-quart glass or Pyrex casserole and set aside.
In a large bowl, combine the mayonnaise and soup, mixing well. Stir in the eggs and broccoli. Add the onion, cheese, Worcestershire sauce, salt and pepper. Place in the prepared casserole dish and top with the stuffing mix. Dot with butter. Bake at 325掳 for 45 minutes.
Serves 8-10.
This next recipe is the one served at my house every Thanksgiving. The leftovers, once chilled, can be sliced like a meatloaf. I like to top a couple of slices with some leftover turkey gravy and heat the whole thing in the microwave. What a snack!
Broccoli-Rice-Cheese Casserole
2 c. long-grain white rice, cooked
陆 c. diced onion
陆 c. diced green peppers
陆 c. chopped celery
2 c. cheddar cheese, divided
2 10-ounce pkgs. frozen chopped broccoli, drained
1 can cream of mushroom soup
1 can cream of celery soup
Mix rice, onion, peppers, celery, 1 c. of the cheese and broccoli. Add soups and fold until combined well. Spread in greased 2 qt. casserole dish and top with remaining cup of cheese.
Bake at 350掳 for at least 30 minutes or until done. Take off cover and brown top a little.
INGREDIENTS:
1 tablespoon butter
3 tablespoons all-purpose flour
1/2 cup low sodium chicken broth
1/2 cup low-fat or fat free milk
salt and pepper to taste
PREPARATION:
Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth.
INGREDIENTS:
2 c. instant non-fat dry milk
2 tbsp. onion flakes
1 tsp. basil and thyme
1/4 c. chicken bouillon
3/4 c. cornstarch
1/2 tsp. pepper
PREPARATION:
To reconstitute for one can soup add 1/3 cup mix with 1 1/4 cup water. You can add celery or broccoli for cream of celery soup same for mushroom soup. Heat until thick as soup. Makes 3 cups or 9 cans soups.
INGREDIENTS:
2 cups dry milk
3/4 cup cornstarch
1/4 cup chicken bouillon granules
2 tablespoons dried onion flakes, optional
1 teaspoon dried leaf thyme
1/2 teaspoon dried leaf basil, optional
1/2 teaspoon dried leaf oregano, optional
1/2 teaspoon ground marjoram, optional
1/2 teaspoon pepper
2 to 3 teaspoons butter
PREPARATION:
Combine all ingredients except butter together and store in airtight container. To use, mix 1/2 cup dry soup mix with 1 1/4 cups water and cook until thick; add butter. This is equal to one can cream soup
Hope this helps
Much love and good luck,
Amanda
No the soup is what gives it the right flavor.
i guess you could mix the same amount of milk with 2 tbsp. of all-purpose flour then season it with salt and pepper and it might do.
personally, i wouldn't make it without the proper ingredients, especially the canned soup it calls for. especially broccoli casserole. most of the recipes i use call for at least cream of mushroom soup!
you might visit allrecipes.com to see if there is a recipe you can use that doesn't call for a soup!
Do you have celery salt? If so you can substitute Milk, butter and celery salt for the cream soup
Sour cream or plain yogurt can work well. You can add some dried onions of spices to it to jazz it up a bit.
Cream of Anything Soup
Basic Recipe
2 1/2 cups milk
1/2 cup flour
2 tablespoons butter or margarine
Dash salt
Dash pepper
Put all 5 ingredients into blender ';briefly'; until smooth and pour into saucepan. Stir constantly over medium-high heat until it begins to thicken (watch it! can scorch easily!). Take off heat at first bubble of a boil. To this basic mixture you add any of the following optional items:
Makes 4 to 6 servings
Cream of Cauliflower Soup
To basic mixture add 1 (10 ounce) box frozen cauliflower buds cooked per box directions until tender and well drained, 1/2 teaspoon onion powder, 3 mashed chicken bouillon cubes, pinch dry parsley and a dash of garlic salt. Stir over lowest possible heat until piping hot. Serve at once.
Cream of Celery Soup
Do just as cauliflower soup, but substitute 1 cup cooked, drained, diced celery instead of cauliflower. Add a pinch celery seed and a pinch dry, canned parsley flakes.
Cream of Broccoli Soup
Add 1 (10 ounce) box frozen, chopped broccoli cooked per box directions and drained. Continue as in cauliflower soup.
Cream of Cabbage Soup
Add 2 cups packaged supermarket slaw mixture cooked until tender in just enough water to cover. Drain well. Continue as in cauliflower soup.
Cream of Potato Soup
Add 3 (16 ounce) cans sliced, drained potatoes, 1/2 (10 ounce) bottle Hormel real bacon pieces and a dash of Liquid Smoke. Continue as in cauliflower soup.
Clam Chowder
Prepare the potato soup and add 1 (10 ounce) can undrained minced clams and 2 thin slices of boiled ham snipped into 1/4-inch bits.
Cream of Corn Soup
To warm basic recipe, add 1 (14 ounce) can cream style corn, dash nutmeg and 1 teaspoon dry minced onion. Heat through.
Cream of Mushroom Soup
To warm basic recipe, add 1 (8 ounce) can drained, sliced mushrooms, dash onion salt and black pepper to taste. Heat through.
Cream of Tomato Soup
To warm basic recipe, add 1 (15 ounce) can diced, undrained tomatoes and return to blender briefly just to smooth it out. Heat through.
Cream of Onion Soup
To warm basic soup, add 1 envelope dry onion soup mix and heat thoroughly.
Creamy Cheddar Soup
To prepared basic recipe, add 1 small jar (8 ounces) Cheez Whiz, stirring until melted and heated through.
mmm broccoli casserole, can't you make a quick stop at the store? But yea I would say use milk and butter.
If you don't have cream of celery, mushroom or chicken soups, you can make your own white sauce, or as some people call it white gravy.
To make white sauce, you need to melt about 2 tablespoons of butter or margarine in a saucepan. If you have a jar with lid, pour 2 cups milk into it and add salt and pepper to taste and 4 tablespoons of flour. Put the lid on the jar and shake that jar until the milk and flour are thoroughly mixed and smooth. Pour that out into a saucepan with the melted shortening and set a medium fire under it. Stand there at the stove and slowly stir the sauce until it begins to boil--at which time, it will begin to thicken.
If you want to give this sauce some flavor, you can add chicken or beef flavoring by way of stock or those flavor bouillon cubes. You can also add caramelized onions and garlic for a richer flavor. Throw some parsley flakes in there as well.
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