Potato casserole without "cream of .." soup?

[wdw_dine_junkie]

It this possible? I'm throwing a party and wanted to have the traditional potato casserole as a side with ham (along with other things). My aunt gets migraines and can't have MSG (or soy or chocolate or sodium nitrate
and the list goes on.) I know she can't have the ham which is why I'm making chicken salad on crossaints. But all the Cream of whatever soups in the store have MSG, at least the campbells or publix brands do. Is it possible to make the casserole without the soup? or does anyone know of a brand that doesn't contain MSG? We have a sweetbay and winn dixie around for grocery stores. Thanks!

 

[DeborahA]

I have made the potatoes without the soup before on accident and they tasted just fine--but not quite the same as with the soup. Maybe you could make a cream sauce using half milk and half chicken broth to compensate for the creaminess you get from the soup. I think that would work well.
Deb

My recipe calls for cream of chicken soup, you could use milk and add chopped mushrooms if your recipe calls for cream of mushroom soup.

 

[wdw_dine_junkie]

Thanks! That's what I was hoping would work. I'm thinking of making a roux like when I start my homemade mac and cheese and adding that to the potatoes as a substitute for the soup.

 

[Disney Ron]

TWICE - BAKED POTATO CASSEROLE

8-10 potatoes, peeled, cooked and mashed (no milk)
8 oz. cream cheese, softened
8 oz. sour cream
Salt and pepper to taste
2 tbsp. butter
1 c. cheddar cheese, shredded
1 tbsp. chives, dried

Beat cream cheese, sour cream into mashed potatoes. Add salt and pepper, stir in chives. Fold in 1/2 of butter, spread mixture in buttered 9 x 13-inch glass casserole dish. Spread remaining butter on top. Bake uncovered at 350 degrees for 30 minutes. Sprinkle with cheese and bake additional 10 minutes. Makes 8 servings.


Mrs. Disney Ron

 

[Disneyaholic]

This recipe was on "30 Minute Meals" a few days ago:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31284,00.html

The whole premise was that all the canned soups are way too high in sodium and that you can easily make your own. You can easily use the base recipe for just about any type of casserole, I would think! Good luck -- I'm sure whatever you do will be great!

 

[3jsmommy]

This is more of a gratin than a casserole, but even easier & IMO a little more elegant (if that is possible w/ potatoes) and you can prepare ahead & store it in fridge then pop in oven. It is rich so we only have it on holidays.. christmas dinner w/ filet mignon..mmmmm.

red skinned potatoes washed,(unpeeled) sliced thinly
heavy cream (whipping cream)
salt & pepper
crushed garlic
freshly grated parmesean cheese
fresh chopped parsley(optional)
Amounts vary on how many people you need to feed, & how much garlic you like, just make sure you pour in enough cream to coat potatoes & cover them half way.
Pour enough cream into a large rectangular baking dish to coat bottom.
put a layer of potatoes down, you can get fancy or just toss them in.add a little more cream to coat, a clove of crushed garlic & a little S&P.
Repeat for a few more layers.
Add parm. cheese (the more the better!) & a little S&P & parsley if you choose.
Bake at 375 until golden & bubbly!!
Enjoy.

 

[Babboo]

I know this is well after the event the OP initially asked for but here is a quick idea for any cassarole or sauce where you need the thickness of a cream but don't want to use the "cream of..." route.

Mashed potato flakes are my single favorite way to thicken d***-near any sauce where I do not want to add the flavor (or fat) from a cream.

Using a stick-blender will get the flakes incorporated through your stock quickly and easily. Add that into your cassarole dish in lieu of a canned soup - cuts down on the salt (and who knows what else) and allows you to season to your preference. You can also simmer this thickener with herbs, aromatics, spices to make whatever flavor you need for your cassarole.

 

[gingerpeach]

Hi, I'm new to the Dis and am working my way through the Creative Community. I suffer from food-related migraines so I can relate to your cooking challenge. It is really nice of you to do something special.

I think all the recipes mentioned without soup will work. But sometime if you want to find a soup that will work, try your health food store, Trader Joe's or Fred Meyer's healthy foods section. Sometimes I find it at Albertsons. You'll have to read the labels, but I think Amy's brand has Cream of Mushroom and Cream of Chicken that doesn't have any preservatives or migraine triggers. We use it often.

I also have to leave out anything with cheese, lemon juice and vinegar. So we've become pretty good at finding products without those ingrediants.

Let us know how it turned out.

 

[powellrj]

what about just plain ole Scalloped Potatoes?

4 cups thinly sliced potatoes, about 6 to 8 medium potatoes
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
2 cups scalded milk
1/2 cup shredded Cheddar cheese
PREPARATION:
In a buttered 2-quart baking dish, place a layer of about 1/3 of the potatoes. In a cup or small bowl, combine flour with salt and pepper. Sprinkle about half of the flour mixture over the potatoes; repeat with another layer of potatoes and the flour mixture and top with remaining potato slices. Dot with butter then pour hot milk over potatoes. Cover and bake at 375° for 45 minutes. Uncover; sprinkle cheese over the top. Return to the oven and bake, uncovered, for an additional 15 minutes, or until scalloped potatoes are tender and cheese has melted. Scalloped potatoes serves 6 to 8.

 

[MazdaUK]

To make anything lower in fat and salt without losing flavour, substitute the soup and/or cream for creme fraiche (you might want to thin it down with a little bouillon for extra oomph if you hav to leave out cheese)