yes it is instant (granules) - and you can use broth/flour and thicken it - that recipe is more of a big batch - to store in the pantry and use as needed - I don't know how often you use creamed soups but they can liven up a meal as a gravy as well

That I will Mama. I should have known it was for a big batch when I saw "2 cups dried milk".

BTW if you want some inspiration for Louisiana "Cajun" cooking go to the chatter part of this forum for "Amazing Grace" in Cajun French.

sounds interesting! thank you for sharing!

I have a large Calphalon anodized pan I use for casseroles. It looks like a wok but has a 12" flat bottom. I love using it for casseroles due to the fact I can get a nice crispy bottom to what I am baking. That's the best part of a casserole to me.

I'm another one that likes crunch! I also enjoy the bottom of the pan (garlic included) when skillet frying meats.