Country Casserole
thanks to Worth
Recipe 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 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.
Variations/Hints:
Substitute sausage gravy in place of the country gravy and dehydrated
sausage for the pre-cooked bacon.
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