An old school FBC recipe, this freezer bag cooking one is easy to prep and quick to eat on the trail. It’s a simple blend of protein, veggies and carbs. Easy on the stomach at altitude on hiking trips in the mountains.
Sealed for trail time.
Veggie Beef Rice Casserole
In a quart freezer bag or a Food Vac bag:
- ¾ cup instant rice
- 6 Tbsp freeze-dried hamburger
- 1 Tbsp freeze-dried peas
- 1 Tbsp freeze-dried corn
- 1 Tbsp dried onion
- 2 Tbsp vegetable soup mix (such as Knorr)
- 1 Tbsp or 1 packet oil
Place the bag in a FBC Cozy or similar.
Add 1¼ cups boiled water and oil to the bag, stirring well.
Let sit for 15 minutes.
One Pot Method:
Bring 1¼ cups water and oil to a boil in a smaller pot. Add in dry ingredients, stir well. Cover, turn off stove and let sit for 15 minutes.
If at high altitude, or in cold temperatures, insulate pot in a pot cozy.
Bring along a couple packets of shelf stable Parmesan cheese to shake on.
When prepping recipes using freeze-dried ingredients (versus dehydrated) you want to ensure the bag is well sealed. Particularly with freeze-dried meat. If you are making the meal to use that weekend, a plastic bag will work great. If longer, I highly suggest using a FoodVac sealer and precut quart size bags.
FTC Disclaimer: This post contains affiliate links that give us commissions on products purchased. These items are what we used in the recipes. This includes both Amazon and Thrive Life.