Cream of Mushroom Soup

My mother is from Minnesota. I say this because, if you know Minnesotans, you know their affinity for casseroles. Apparently, it is genetic. I love casseroles. Tuna noodle, hamburger hotdish... if you put it in a casserole dish, throw it in the oven and forget about it, I will probably love it.

That being said, most casseroles require a soup base, and the majority use cream of mushroom. The cream of mushroom soup I grew up with(Campbells), is still my favorite, but unfortunately, contains flour as a thickener.

I met with a nutritionist a month ago, and she recommended Progresso's Cream of Mushroom. So, the next time I was at the grocery store, I picked up a can, and reading the ingredients, saw nothing particularly alarming.

I am happy to tell you that mushroom based casseroles are back on my menu. Thank you, Progresso.