Casserole Seasoning Mix
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A dry mix of milk powder, dry onions, bouillon and herbs that seasons casseroles. Shake it up in a bag, store it in a jar, and keep it in the cupboard for up to 6 months.
Ingredients
- 1 1/4 teaspoons black pepper
- 3 tablespoons onion powder
- 1 tablespoon garlic powder
- 5 teaspoons salt
- 2 tablespoons dried parsley flakes
- 1 2/3 cups non-fat dry milk powder
- 1/3 cup chopped dry onions
- 3 1/3 tablespoons beef bouillon granules
Equipment
- zip-top bags
- mason jars
Directions
- Add all the ingredients to a large zip-top bag, close it, and shake until well combined.
- Pour into a clean spice jar, mason jar, or vacuum-sealed bag.
- Shake before each use, since the milk powder and bouillon settle.
Notes
Start with a few tablespoons per casserole (2 to 4 tablespoons for a 9×13 dish); taste before baking and before adding extra salt, since the bouillon and milk powder are already salty. Dry mix airtight in a cool, dry cupboard up to 6 months; do not freeze. Refrigerate leftover casserole within 2 hours; use within 3 to 4 days.
Nutrition
Serving: 12g | Calories: 28kcal | Carbohydrates: 4.3g | Protein: 2.3g | Fat: 0.2g | Saturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 1.1mg | Sodium: 861mg | Potassium: 121mg | Fiber: 0.3g | Sugar: 3.1g | Vitamin A: 4.5IU | Vitamin C: 0.9mg | Calcium: 73mg | Iron: 0.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 22 servings; beef bouillon granules counted as beef bouillon powder. Brands and portions vary, so use it only as an approximation.
