A hearty meal in fall goes far in making everyone feel good after a long day of activities. Especially in the shorter days, and you get to sit around a fire while eating dinner.
Boondocking can be in an RV, a tent or even at a cabin – you’re roughing it, but still have luxuries. With using freeze-dried items you don’t have to carry much refrigerated items, nor handle raw meat while out. It lets you eat great, but have a lot less cleanup. More time for making s’mores after! Chilly nights in fall are made for this.
And yes, this recipe works great for backpacking if you have a crew to feed. This will truly feed 4 adults. No skimpy portions here.
Packed up and ready to go. We used an oxygen absorber for this meal, when we sealed it, as tomato powder loves to absorb moisture.
In a gallon storage bag:
- 1 pound cooked and dehydrated egg noodles
In a food vac bag:
- ½ cup diced dried onion
- 1 cup freeze-dried mushrooms, crumbled
- 1 ½ cups freeze-dried sliced or diced beef
- ¼ cup freeze-dried tomato powder
- 4 tsp low sodium beef bouillon
In a leak-proof bottle take:
- 4 tsp Worcestershire sauce or powder
- 4-ounces cream cheese*
One Pot Method:
Add 6 cups water to a large pot (3 Liter and up), add in the meat and vegetable bag and Worcestershire sauce. Bring to a boil, add in pasta. Return to a boil, stirring constantly. Cover tightly, take off stove, and let sit for 10 minutes.
Stir in the cream cheese till smooth.
Serves 4 large portions.
Instead of carrying fresh cream cheese (which does carry pretty well, even backpacking – as long as it’s not in summer and super hot) you can use freeze-dried cream cheese powder and make cream cheese with it easily. See here for how to. This makes the meal very shelf stable.
So why do I not add the noodles to the freeze-dried ingredients? Two reasons: One is dehydrated items have more moisture in them than freeze-dried does and can cause sogginess in those items (not good for long-term storage), but two, is that the noodles are sharp when dry, and can puncture the Food Vac bags.
If you can’t find tomato powder, you can use ¼ cup ketchup. Different taste for sure, but it works! You can use packets as well. The packets are often 1 Tablespoon in size.
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.