Tuna a la King
2 tbs dried or FD peas
1 tbs dried mushrooms
1 tsp dried peppers
1 tsp dried onions
1 tsp dried celery (ground to powder)
5 cups water
1/2 cup dried tuna
1/2 cup dried creams of mushroom soup
1/4 cup powdered milk
2 cups egg noodles
2 tbs Parmesan cheese (opt.)
Salt and Pepper
Pots (2) Bowl (1)
Put the dried ingredients (peas, mushrooms, peppers, onions and celery powder) into a pot with 1 cup of water and allow to rehydrate for at least 30 minutes. Place dried tuna and cream of mushroom soup in a bowl. Mix the powdered milk with 1 cup water, and pour over the tuna mixture. Rehydrate for at least 30 minutes. Bring the pot with the vegetables to a boil, then simmer for 30 minutes. Add the tuna mixture and bring to a boil once again. Simmer for another 15 minutes. While the sauce is cooking, cook the egg noodles until tender. Drain, and add tuna / vegetable mixture and the parmesan cheese. Add salt and pepper to taste.
A good recipe to use if you're base camping, as it's a bit involved. It's based on a Tuna a la King recipe from Mary Bell's Complete Dehydrator Cookbook.