I know many of us like casseroles - they are yummy, versatile, easy, don't take a lot of pans, and can fit almost any tastes (except the one where nothing can touch, lol). I have one problem that has kept us from trying quite a few casserole recipes that sound good. It is the condensed soup that they call for. Lately husband, Jess and I find that we have eaten homemade, non-mix food to the point that our bodies sort of freak at the sodium in commercially prepared food. heck, I cannot even eat pepperoni - a lifelong favorite pizza topping. When I eat it I find i don't sleep well, my legs swell hugely and I cannot stop drinking liquids. I have the same reaction to mixes for cake, mac and cheese (the powder and the pouch kind) and many other things. I thought it was just me, but husband and Jess have had the same experiences. thank you doesn't, but he eats school lunch so is used to more sodium. It shocks me that husband experiences this because he can eat a big bag of chips in one sitting - and now he is noticing how he pays for that! Anyway, I found a recipe for condensed soup mix that is far lower in sodium than the canned soup. I did try a low sodium canned soup - it tasted like library paste. Yuck. Here is a link to the recipe: http://busycooks.about.com/od/homemademixes/r/creamsoupmix.htm Use instead of condensed canned cream soups in recipes. Just add the ingredient that forms the basis of the soup. Chop mushrooms, saute in a bit of olive oil and add for cream of mushroom soup. Add chicken for cream of chicken soup. You get the idea! Prep Time: 10 minutes Total Time: 10 minutes Ingredients: 2 cups nonfat dry milk powder 3/4 cup cornstarch 1/4 cup instant reduced sodium chicken or beef bouillon granules 1/2 tsp. dried thyme leaves 1/2 tsp. dried basil leaves 1/4 tsp. white pepper Preparation: Combine all ingredients and mix well with wire whisk until blended. Store mix in an airtight container. To prepare as a substitute for one can of condensed cream soup in recipes, stir together 1/3 cup dry mix and 1-1/4 cup water in a saucepan. Cook and stir until thickened. Mix makes a total of nine cans condensed soup substitute. The upfront cost might be more than a can of soup, but soups are hitting close to a dollar a can here, more if you want campbells, so this will be a money saver also. You can use any broth you like, or leave it out and use broth as the liquid when you prepare it. Personally that is my choice because dried broth powder is usually high in sodium and msg esp. I have always been sensitive to msg. That was the first food additive to cause problems for me, and is a huge reason I started to find ways to make my own mixes. Let me know what you think of this, and post your favorite condensed soup containing casserole recipes!!! I don't have a casserole recipe to post, so I will post my easy lemonade recipe here: 1 cup lemon juice, pref NOT reallemon brand because it has a funny taste that is NOT in the store brands or fresh squeezed, 2/3 to 1 cup of sugar or equivalent amt of sweetener, and enough water to make half a gallon. IF you want raspberry or other flavors, try adding some of the condensed fruit juices sold in the 12 oz can in the juice aisle of some groceries. It doesn't give a bright pink color but the flavor is wonderful. Jess and thank you made over $80 selling this from their lemonade booth after church in just one day a couple years ago.