Country Casserole

Ingredients: 

1/4 cup potato flakes

3 tablespoons milk powder

1 teaspoon cornmeal

1 teaspoon Molly McButter

1 teaspoon black pepper

1 envelope Country Gravy Mix

1/4 cup dried potato hash browns

1/4 cup dried or freeze dried corn

1/2 teaspoon dried chopped onion

3 slices pre-cooked bacon

Cooking Equipment: 

cookstove medium pot

Cooking Time: 
15 min
Serves: 
2
Instructions: 

At home: Place in a small sealed plastic bag the instant mashed potato flakes, milk powder, cornmeal, Butter Buds, black pepper and gravy mix. In a quart plastic zipper bag, combine the hashbrowns, corn kernals and dried onions. At camp: Remove the small plastic bag with potato flakes; set aside. In medium pot, boil 2 cups water. Add the corn mixture and bacon. Cover; return to a gentle boil. Cook until corn and potatoes are tender, about 5 minutes. Add the potato-flake mixture; reduce heat and simmer until hot and thick, 2 or 3 minutes. If too thick, add a few teaspoons of water before serving.

Vegetarian Recipe: 
No
Dehydrated Meal: 
Yes
Preparation Difficulty: 
simple