Tuna Bake Pouch O Noodles


2 C Chopped Yellow Onion

1 C Chopped Celery

1 C Water w/ 1 tsp Chicken Bullion OR 1 C of Chicken Stock

2 ~14oz bags of Frozen Peas

4 Cans Cream of Mushroom Soup

1 C Milk

1 tsp black pepper

8oz bag of shredded sharp cheddar

2 Large Cans of Chunk Lite Tuna in Water

6 PKGS Ramen Noodles (pull out the flavor packets and save)

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Gusseted, Zip Top, Quart Size Mylar Bags
Silicone Tray Liners

Tuna Bake Pouch O Noodles

Oct 10, 2022Brian Witmer
Contributed By: John in Bibs

This recipe will make 24 pucks or 3 medium trays of Tuna Bake and 1 tray of Ramen*



  1. Put Onions, Celery, Water or Chicken Stock, into a Skillet and cook on medium heat until veggies soften. (About 5 minutes)
  2. Add Peas, and continue cooking until Peas have warmed up (About 10 minutes)
  3. Add Soup and stir after each can, add milk and 1 tsp of black pepper, and Cheese. Cook until the cheese is melted.
  4. Add Tuna, and stir.
  5. You can either spread evenly on a lined tray and use dividers to portion, or use silicone molds for pucks. I get 24 pucks out of this recipe and 2 pucks = 1 serving.
  6. Freeze until solid, then pop out of molds and put on lined tray to Freeze Dry
  7. Cut Ramen noodles in half for 12 servings, and place on one. 
  8. Place all 4 trays in the freeze dryer and Freeze Dry.
  9. Store Appropriately (See Tips and Tricks for storage help)


    Cycle Time:



    Add 1 Cup of Boiling water to the pouch, zip shut and let sit for 2 minutes, stir, zip, and let sit for another 2 minutes.


    * 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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