Cream of anything...

You guys, I just came across this recipe today and just about died. DIED. What?! I have been wthout my cream of anything for a long time... this just makes me giddy as a school girl. Original recipe found on food.com. But a quick search on the internets will turn up several! I didn't realize people had figured this out... WOO HOO!

Now, I was skeptic at first, but after trying a few of the recipes I've decided this one is the winner!

Ingredients:

• 2 cups powdered milk
• 3⁄4 cup cornstarch or arrowroot 
• 2 tablespoons dried onion, minced
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1⁄2 teaspoon pepper

Mix and store in a glass jar until needed.

To make cream of beef:. Add 2/3 cup mix to 1 cup beef broth.

To make cream of chicken:. Add 2/3 cup mix to 1 cup chicken broth.

To make cream of vegetable: Add 2/3 cup mix to 1 cup vegetable broth.

To make cream of Mushroom: Add 2/3 cup to broth of choice and add dried or sliced mushrooms

You guys... PERFECTION! And best of all, you can literally make cream of anything this way!

Tater Tot Casserole

Ingredients:
2lbs ground beef
2 Tbsp Garlic
2 Tbsp of Onion powder
2 cups of Salsa
2 cans Cream of Mushroom
Tater Tots

Directions: Brown ground beef with Garlic and Onion Powder. Drain well then combine soup and salsa in the pan with the browned/drained meat. Mix well and press into a 9x13 pan. Top with frozen tater tots.

Freezing: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months.

Baking: Defrost and bake uncovered for 20 minutes on 450 or until the meat mixture is warm and the tater tots are crispy.

Variation: For a more hardy meal... add Diced tomatoes, broccolli, califlower and carrots.