Cream of Mushroom Soup

I am not usually a fan of cream soups but some really yummy comfort foods call for them. Since going dairy-free I have cut all of the cream soups out of my diet but lately I have been craving Tator Tot Casserole. Both of our moms made this growing up and when we need a good reminder of home we put this meal on our menu.

SO.... this week Tator Tot Casserole is on the menu. One problem though.

Cream of Mushroom Soup....

I started looking for an alternative. Google has everything! Love that.

Here is my adaption from a fellow blogger, her blog is called "Must Follow Recipes: except for dairy, eggs, and peanuts" (click here to check it out).

*** this makes 1 cup of soup ***

Heat 1 1/4 cup lactaid milk (soy milk, rice milk, etc), don't let it boil but get it hot

Saute

3 TBS earth balance (or any butter sub)

1/2 cup fresh mushrooms, chopped

1 TBS onion, chopped

Whisk

3 TBS flour

1/4 tsp salt

pinch of pepper

Combine all ingredients into milk pan and stir constantly until bubbly. It should become a creamy texture just like the canned stuff. As it cools it will get thicker so plan for that in your thickness measurement.

THEN... just in case you need a good easy Tator Tot Casserole Recipe here it is:

Ingredients:

1/2 lb ground turkey (can use beef or any other ground meat)

small onion, chopped

1 cup green beans

1 cup cream of mushroom soup (homemade of course!)

1 bag tator tots

Directions:

* brown meat with onions

* mix meat, onions, green beans, and soup together and place in the bottom of an 8x8 pan

* layer tator tots on top to cover full area of casserole

* bake in oven at 350 degrees for 30 mins or until bubbly

I often make this the night before and it is an easy casserole to throw in the oven after work. Makes for great leftovers too!