A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.

If you don't have time to slow roast garlic in the oven, try this quick microwave method
4 whole heads garlic
3 tablespoons olive oil
1/3 cup chicken broth
Carefully cut just the tips off the cloves of garlic, leaving the head intact. Place the garlic heads in a small baking dish (just big enough to fit the garlic in a single layer).
Drizzle the garlic with the olive oil and pour the chicken broth into the pan. Cover the pan very tightly with plastic wrap.
Place the garlic in the microwave and cook on 100% power for 6-8 minutes or until the garlic is very soft.
Remove the garlic from the microwave and let stand, covered, for 10 minutes.
Then the garlic has cooled, carefully peel the papery skins from the cloves. Use the roasted garlic immediately or store in a covered container in the refrigerator for up to 3 days.
Allow the roasted garlic to cool completely. This will make it easier to handle and prevent condensation from forming when you freeze it, which can lead to freezer burn.
Squeeze the bottom of the head of garlic to push out the cloves, or use a small fork or your fingers to pull them out.
Arrange the roasted garlic cloves in a single layer on a baking sheet lined with parchment paper. Make sure the cloves aren't touching each other. Place the baking sheet in the freezer for a few hours until the cloves are fully frozen.
Transfer the frozen garlic cloves to a freezer-safe bag or container. Make sure to squeeze out as much air as possible before sealing to prevent freezer burn.
When you're ready to use some garlic, simply take out as many cloves as you need. They can be used directly from the freezer in most recipes, or you can let them thaw at room temperature or in the refrigerator.
Use the frozen roasted garlic within 2-3 months for best results.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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