You Won’t Believe How Easy It Is!
Some people believe that using a canned-soup shortcut is cheating, when you are making a dinner “from scratch.”
But seriously, how many of us have time in our busy lives to clean and chop mushrooms, make a roux, adjust the seasonings to perfection, add milk and then stir, stir and stir that big pot of soup for literally hours while it reduces enough that you could use it to make a creamy, tasty sauce for a dish like this one?
I know I don’t have that kind of time! You can stand and stir if you want to, but I’ll be relaxing with a glass of wine!
When I face the sometimes daunting task of preparing dinner, after it has been a long day already, I want to put dinner on the table lickety-split and be done! I don’t want to have to stand over a hot stove, monitoring pots and pans, stirring, tasting and adjusting seasonings.
I would much rather be able to assemble some ingredients in a casserole dish and throw it in my oven. Then I’ve got some time to sit back and unwind from my day while dinner cooks itself on auto-pilot. It is possible to have great taste together with convenience!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: To make this recipe even tastier, add ½ teaspoon dried sage and ½ teaspoon dried thyme when you mix up the sauce.
Recipe courtesy of Joy McKinnon at joy-inthekitchen.com, photo courtesy of Tammy Lynn at allrecipes.com
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