I’ve talked a little bit about my quest to limit processed foods and focus on foods that fuel our body. I’ll talk more about that at some point, but one of the things that I’ve started making from scratch is condensed soups for use in casseroles. I make this amazing Cream of Mushroom Soup (it’s seriously way better than anything canned!). One of my favorite recipes as a kid was my Mom’s Tater Tot Casserole. It calls for cheddar cheese condensed soup and this is what I use as a real food version of the stuff in the can.
Cheddar Cheese Condensed Soup
Ingredients
3 Tbsp unsalted butter
3 Tbsp flour
1/4 tsp salt
1/4 tsp dry mustard
1 cup milk
1/2 cup shredded cheddar cheese
Instructions
Melt the butter in a saucepan over low heat. Whisk in the flour and cook for 30 seconds (do not let it brown). Add in the salt, dry mustard, and milk. Whisk until smooth, then add in the cheddar cheese and whisk until melted and well combined.