This is great! I have missed being able to do easy cassaroles since I found out I'm gluten intolerant. This is the perfect solution. The only thing I did different was use potato starch instead of cornstarch (I'm also allergic to corn). Thanks for a great alternative!
I have been missing out on a lot of yummy casseroles because of my celiac disease. No more thanks to this delicious and easy soup. I didn't have rice flour so I used Bob's Red Mill All Purpose Gluten Free Baking Flour instead. I made the soup ahead of time and had it on hand when I put my casserole together. The recipe makes enough for at least two if not three casseroles. Excellent!
This was totally fantastic! Used it for stroganoff. The change I made was to use soy milk instead of evaporated milk.
I used to use Campbell's mushroom soup a lot for cooking, but now that my son and I are wheat intollerant I had to find something else. This recipe is awsome!! Better than Campbell's by far. It makes enough to freeze for several recipies!! Thanks for this!!!! My son is 13 and he loves it too!!