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I mentioned in my post about food budgeting that I never buy cream soups – be it Cream of Chicken, Cream of Mushroom or Cream of Celery. I also rarely use sour cream and cream cheese as a casserole base. I am able to avoid these processed foods and these extra expenses by making a simple white sauce using everyday ingredients – and it takes no time! I thank my mother for this wonderful recipe – and I use it ALL the time!

This sauce takes a few minutes – and I can now whip it up without even thinking. I love to make it in a saute pan, and then directly add it to pasta, chicken, casseroles – whatever I like!  Recently I added it to mixed vegetables and shredded chicken, and served it over wild rice.  Soooo good!

Try it out – and you will never by cream soups again! I make up to two or three cups for a large casserole.

Cream Soup Alternative: White Sauce

Servings: 1 cup

Ingredients

  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • 1/4 Teaspoon Salt
  • 1 Cup Milk (can use instead ½ cup milk and ½ chicken or vegetable broth)
  • Your choice of Seasoning: S&P, Garlic Powder, Celery Salt or Seasoned Salt (Nutmeg adds a unique sweet flavor)

Instructions

  • In a non-stick saucepan, melt butter over low heat. Add flour and salt and mix until a nice paste.
  • Slowly add 1 cup of milk and spices, stirring constantly.
  • Turn to medium high and stir until boiling and thick. Taste and season until flavorful!
  • Add more flavor by seasoning with Parmesan cheese, a teaspoon of lemon juice, or a few tablespoons of chopped chives or parsley.
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