Dry ingredients.
A hearty FBC (Freezer Bag Cooking) friendly recipe for the trail, boasting a lot of protein from both the hamburger and green peas. The recipe has the freeze-dried equivalent of ¼ pound hamburger. So yes, very filling and hearty. A great one to plan for fall and winter trips.
Hamburger Casserole
In a quart freezer bag or a Food Vac bag:
- 1 cup instant rice
- ½ cup freeze-dried hamburger
- ½ cup freeze-dried peas
- 1 Tbsp vegetable soup mix (such as Knorr)
- 2 Tbsp shelf stable Parmesan cheese
Also Take:
- 1 Tbsp or 1 packet oil
FBC Method:
Place the bag in a FBC Cozy or similar.
Add 2 cups of boiled water and oil to the bag, stirring well.
Let sit for 15 minutes.
Stir well.
One Pot Method:
In a smaller pot, bring 2 cups of water and oil to a boil. Add the dry ingredients and stir well. Cover, turn off the stove, and let sit for 15 minutes.
If at high altitude, or in cold temperatures, insulate pot in a pot cozy.
Stir well.
Serves 1 large appetitive or 2 smaller ones.
*Notes:
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.
~Sarah