An easy FBC (Freezer Bag Cooking) recipe for the trail, it’s not heavy on the meat, but has enough for the flavor and protein. If you want to add more, just increase the water 1:1.
The ingredients.
Vac sealed for shelf life.
Cheddary Beef & Tomato Casserole
In a quart freezer bag:
- 1 cup instant rice
- 2 Tbsp freeze-dried hamburger
- 2 Tbsp freeze-dried mushrooms, crumbled
- 1 Tbsp dried tomatoes
- 1 Tbsp diced dried onion
- 1 tsp no salt added beef bouillon
- ½ tsp dried thyme
- 1/8 tsp fine sea salt
Also take:
- 1 ounce cheddar or jack cheese
FBC Method:
Place the bag in a FBC Cozy or similar.
Add 1¼ cups of boiled water to the bag, stirring well.
Let sit for 15 minutes.
Dice up the cheese and stir in.
One Pot Method:
In a smaller pot, bring 1¼ cups water to a boil. Add the dry ingredients and stir well. Cover, turn off the stove, and let sit for 1 minute.
If at high altitude, or in cold temperatures, insulate pot in a pot cozy.
Dice up these, and stir in.
Serves 1 large appetite.
*Notes:
Cheese carries fairly well for the first couple days on trips. For best luck, use single serving packages (like cheese sticks). Many grocery stores sell multiple flavors to choose from. You can also carry shelf stable cheese, which is more like Velveeta when mixed in.
When prepping recipes using freeze-dried ingredients (versus dehydrated) you want to ensure the bag is well sealed. If you are making the meal to use that weekend, a plastic freezer bag will work great. If longer, I highly suggest using a FoodVac sealer and precut quart size bags.
~Sarah