2 c. dry milk
3/4 c. cornstarch
1 tsp. thyme
1/4 c. chicken bouillon granules
2 tbsp. onion flakes
1 tsp. basil (optional)
1/2 tsp. pepper

Mix all together and store in air-tight container.

TO USE: Mix 1/2 cup soup mix with 1 1/4 cup water and cook until thick. Add 1 tablespoon butter. This equals 1 can cream soup.

NOTE: This mix contains less sodium and cholesterol than the canned creamed soups.

Lois states that a "casserole" is a "hot dish to Minnesotans!"