I'm not sure of an adequate substitute for the cream of whatever soup. Maybe sour cream diluted with some milk or some such. That might do the trick. You want the flavor and the fat without too much liquid. Otherwise the meat dries out.
As far as the corn/veg goes, you can sub in frozen for sure and probably fresh too, but you'll need to make sure that it is all cooked before it goes into the casserole. I use canned because it's cheaper and I'm lazy.
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ninetydegrees
no subject
on 2010-03-24 11:36 pm (UTC)As far as the corn/veg goes, you can sub in frozen for sure and probably fresh too, but you'll need to make sure that it is all cooked before it goes into the casserole. I use canned because it's cheaper and I'm lazy.