…or, the merits of a good White Sauce.
I was just out in the kitchen putting together a casserole. I had some hamburger that needed used, so I browned it with salt and pepper. Then, I began to aimlessly move around the kitchen adding whatever we had to the dish. I placed a layer of thinly sliced potatoes in a small casserole dish, layered hamburger on it, placed another layer of potatoes in the dish, and then another or hamburger. Then, I sprinkled in some tiny pinches of fresh rosemary and fresh parsley, as well as a finely diced lipstick pepper I found in the refrigerator.
I did not want the casserole to be dry and I knew I was not in the mood for a tomato-based sauce, so I turned to the internet for inspiration.
I found hundreds of variations on the hamburger and potato casserole and every single one said to use a can of Campbell’s cream of celery or cream of mushroom soup.
Ew. Not to mention salty.
It is simpler, less expensive, and much tastier to just whip up a Béchamel (white sauce). This basic sauce is made by just whisking scalded milk into a white flour-butter roux. It is easier than it sounds and I have full confidence that anyone who has milk, butter, and white flour in the house can make it without incident.
Try it. I am willing to wager you won’t want to keep using Campbell’s cream of celery in your recipes anymore.