I was reading the posting "Broccoli Soup" and mushroom soup was mentioned.
Mushroom soup has been used for years in various casseroles for the
thickener and flavor. Any advice from those who don't care for the 'canned
soups' for casseroles and soups, as to what you are using instead.
Are you "whipping up" a little bechamel/white sauce each time?

The first thing in "Home Ec" -- now that Really dates me -- we did was to
make an apron and white sauce. I still can't make a good white sauce after
all these years; something happens to it along the way every time. Too much
this, too much that; I saw on an Emeril live show him making it, and it was
lumpy as h---. Made me smile.
Dee Dee