4 Boxes You’ll Never Buy Again
It’s Sunday, which around here means one thing: raiding the pantry and proving — once again — that half the “convenience” aisle is just stuff you already own, repackaged and marked up.
Today we’re going full box-ditching mode with not one, not two, but four recipes. We’re making biscuits from two ingredients (yes, really), whipping up your own self-rising flour so you never buy a specialty bag again, and mixing a batch of cream of everything soup — the one can that somehow ends up in every casserole recipe ever written. And because I can’t resist showing off, we’re closing it out with a chicken noodle casserole that puts all three to work at once.
No weird additives, no mystery cans, no paying extra for something you can make better yourself in five minutes flat. Let’s get into it.
There are a number of Chicken Noodle Soup Casserole Recipes available all over the internet. Check them out and make them yours. This is a good one!
Make Self-Rising Flour from All-Purpose Flour
Ingredients
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
Instructions
- Mix everything well. Poof! You have self – rising flour!
Cream of Everything Soup Mix
Ingredients
- 2 cups dry milk powder
- 3/4 cup cornstarch
- 1/4 cup chicken buillon powder
- 2 tbsp minced dried onion
- 1/2 tsp black pepper
Instructions
- Mix well. Store in an air tight container. When you want to use it. The equivilant of one can of cream of mushroom soup is 1/3 cup of the mix to 1 cup of water. Mix well. Stir constantly when heating.
2 Ingredient Biscuits
Ingredients
- 2 cups self-rising flour
- 1 cup heaving whipping cream
Instructions
- Combine flour and cream. Knead for 5 minutes. Roll dough to 1/2 inch thickness. Cut into biscuits.
- Place in a cast iron skillet or on a baking sheet with parchment paper and bake at 450 degrees F for 8-10 minutes.
Appreciate ya “girly girl” for simplyfing meal making!
I appreciate you right back 🙂
I can’t find the fourth recipe if there is one.
There is a link to the casserole on the page.