Recipe Help - Rice Hotdish Using Cream Soup...

[Bethrenee]

Hi, hoping I could get some opinions here... I have a recipe for a rice hamburger hotdish that I'd like to make gluten-free... the only needed change is the cream soup.. I have Betty Hagman's recipe for that...

Here's the original recipe: 1 lb hamburger, 1 chopped onion, 1 can cream mushroom soup, 2 cups water, 2 chicken bullion cubes, 1 cup chopped celery, 2 Tblspoons soy sauce, and 1/2 c uncooked rice.

Betty's cream soup recipe calls for a mix that includes rice flour, dry milk, powdered soup base, and seasonings.

My question is - Betty says that to use this in a casserole, you add 4 Tablespoons of her mix to 1.25 to 1.5 cups of hot water. This substitutes for "canned soup".

My original recipe already calls for 2 cups water plus the can of soup. Do you think I should use the 2 cups water plus the 1.5 cups with the cream soup mix? I think I need to, because of the uncooked rice in the recipe will also need water. But I am having doubts (Maybe I should just use the 2 cups water and not add anything more?)

Help! hehe

Beth

[missy'smom]

Hi, hoping I could get some opinions here... I have a recipe for a rice hamburger hotdish that I'd like to make gluten-free... the only needed change is the cream soup.. I have Betty Hagman's recipe for that...

Here's the original recipe: 1 lb hamburger, 1 chopped onion, 1 can cream mushroom soup, 2 cups water, 2 chicken bullion cubes, 1 cup chopped celery, 2 Tblspoons soy sauce, and 1/2 c uncooked rice.

Betty's cream soup recipe calls for a mix that includes rice flour, dry milk, powdered soup base, and seasonings.

My question is - Betty says that to use this in a casserole, you add 4 Tablespoons of her mix to 1.25 to 1.5 cups of hot water. This substitutes for "canned soup".

My original recipe already calls for 2 cups water plus the can of soup. Do you think I should use the 2 cups water plus the 1.5 cups with the cream soup mix? I think I need to, because of the uncooked rice in the recipe will also need water. But I am having doubts (Maybe I should just use the 2 cups water and not add anything more?)

Help! hehe

Beth

You might want to start with the lesser amount of water that she calls for- 2 1/4 c. and see what the consistency is like. You could cook her soup mix in a saucepan and see how thick it gets first. I haven't tried her recipie but the soup mix might not be as thick as the condensed canned soup is. If you find that it is thinner than the condensed then you might want to cut back on the other 2 cups by maybe a 1/4 cup to start.

[PatBrown]

I used the cream soup recipe in a Mexican Casserole for Chicken and Chips and it worked but there was no rice in it. I would use the soup mix and add double the amount of water as the rice(1c. rice 2 cups of water).