biig wrote:
>
> I would like to make a few dishes that call for condensed canned soups, but
> they are so salty. I know making my own cream soups would be fine, but they
> wouldn't be thick like canned. My senior brain just can't figure out how to
> compensate without adding a starch thickener. Any other methods?
> Tia...Sharon


My mother used to make a Tomato Soup Cake with Campbell's condensed tomato
soup. It was a sort of spice cake with raisin in it, and it was pretty
good.