In a quart freezer bag:
- 4 ounces pasta, cooked and dehydrated pasta
- 1 Tbsp diced dried onion
- 1 Tbsp dried mushrooms, crumbled
- 1 Tbsp dehydrated ground beef, ‘beef’ TVP or freeze-dried ground beef
In a leak-proof bottle take:
- 2 tsp ketchup
- 1 tsp Worcestershire sauce
- 1 tsp low sodium beef bouillon powder
- Couple grinds black pepper
- 1-ounce tub or foil packet cream cheese
Add 1½ cups nearly boiling water to the past bag, seal tightly and put in a cozy for 15 minutes. Drain off most of the remaining water carefully, leaving about a Tablespoon behind (this actually is pretty good tasting broth). Add in the cream cheese and sauce blend. Stir till blended.
One Pot Method:
Bring 1½ cups water to a boil, add in pasta bag contents. Cover tightly, take off stove, and let sit for 10 minutes. Drain and proceed as above.
A 3-ounce package of ramen noodles can be substituted. Discard flavor packet and break up the noodles a bit. Hungry teens may want to use as much as 1/4 cup hamburger. You can take ketchup packets instead, and dry Worcestershire sauce powder can be found online. Shelf stable cream cheese is also sourced online. If you carry regular cream cheese, you can find small tubs or packets by the bagels in grocery store bakeries. It is good for 2 or so days carrying in a pack, unless it is super hot out. Otherwise, you can also use Laughing Cow cheese wedges, which are shelf stable. Or make your own DIY cream cheese.
Recipe is from Freezer Bag Cooking: Adventure Ready Recipes.