Contributed By: John in Bibs
This recipe made 4 full medium freeze dryer trays of casserole *
Directions:
- Fry up the hamburger (may want to do this in two pans of 2.5lbs each)
- For long term storage you will need to drain, and rinse before continuing
- Add Taco Seasoning and follow directions from the mix, and mix. Finish cooking and then set aside in a different dish.
- Add butter or broth to the pan to saute the frozen Pepper Stir Fry in, and saute the veggies.
- Add the cans of corn, and bring all veggies to the same temperature.
- Add everything into a stock pot, add 5 cans of Rotel, mix up, bring to boil and let simmer for 20 minutes.
- Let cool.
- Line your trays and spread evenly across 4 trays. (Dividers would work nice for portions)
- Pre-Freeze or go straight into the freeze dryer (I put one tray of cornbread muffins in the freeze dryer with this.)
- I put this into wide mouth pint jars, and filled most of the way with casserole and put some freeze dried shredded cheddar and cornbread on top.
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Store Appropriately (See Tips and Tricks for storage help)
Cycle Time:
My cycle time was about 51 hours in a medium freeze dryer.
Rehydration:
Take the muffin out of the jar, add 1 C of boiling water, put the muffin on top, let it stand covered in the jar for 20 minutes. Break up the muffin into the casserole.
* Large Tray = 8 Cups/tray Medium = 6 Cups/Tray Small = 4 Cups/Tray
Cycle times & rehydration for reference only. Your results may vary.
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