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This one is a nice recipe for a chilly afternoon with that same old fashioned flavor as Mom's stuffed peppers and the convenience of a quick serve casserole. It goes great with some fresh baked rolls or garlic bread.
Tuck this one away, too, in the fridge for the next day as a make ahead and bake later meal. I love to use these kinds of casseroles or meals for Sabbath meals because I don't have to cook that day, just reheat and serve! Stuffed Pepper Casserole Serves 4-6 1 - 1 1/2 Cups Freeze Dried Chicken Chunks plus 3/4 Cup water (May also use THRIVE Beef, rehydrated) 2 Tbsp EVOO (Extra virgin olive oil) 1/2 Cup Freeze Dried Onion, rehydrated, or diced yellow onion 3 Cloves garlic, finely chopped 1 Cup Freeze Dried Red and Green Peppers plus 1/4-1/2 Cup water 1/2 teaspoon salt 1/4 teaspoon pepper 1 can (14.5 oz) diced tomatoes, undrained 2 Cups water and 2 tsp Chicken Bouillon 1 can (8 oz) tomato sauce 1 tablespoon soy sauce (optional) 1 teaspoon Italian seasoning 1 cup uncooked Instant Brown Rice 1 Cup Freeze Dried Cheddar, rehydrated, or 1/2 Cup Freeze Dried Cheddar plus 1/2 Cup Freeze Dried Monterey Jack Directions In 4-quart saucepan, sautee onion and garlic over medium-high heat 5 to 7 minutes, then add the rehydrated meat. Stir until heated through. Add bell peppers, salt and pepper. Heat through. (If you used fresh meat you may need to drain off some of the fat at this point.) Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Heat to boiling. Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender. Place in a baking dish, sprinkle with cheese, and either cool for cooking later in the day or next day, or place immediately in a 350 degree F oven and bake for approx. 15-20 minutes. Serve hot with rolls. Easy Potato and Egg Casserole, is one that may quickly become a favorite for the family.
If you are tired of plain eggs, and just don't want a quiche, why not try this great recipe? A simple way to make potatoes and eggs without all that standing over the stove! Potato and Egg Breakfast Casserole Feeds 4-6 as is. Need a bigger recipe? Double it and bake it in a 13X9X2. Just remember to increase your baking time accordingly. 2 Cups Freeze Dried Potato Dices plus 3 Cups HOT water 1 Cup Freeze Dried Cheddar plus 2-3 Tbsp water 1/4 Cup Freeze Dried Onions plus 1/2 Tbsp water 1/4 Cup Freeze Dried Dices Chili Peppers plus 2 Tbsp water 1/4 Cup Olive oil 6-8 eggs or 12-16 Tbsp Freeze Dried Scrambled egg mix plus water as per package directions 1/2 Cup Milk Salt and pepper to taste Add water to potato dices in a bowl and let set for 10 minutes. Add water to Cheddar and let set for 10 minute. Add water to Onions and Chili peppers in the same bowl and let set. Mix up eggs and milk or Freeze Dried Scrambled eggs, water, and milk. Take potatoes, and drain excess water if any, and mix with 1/3 of the cheddar cheese. Mix together well. Add onions and chili peppers, olive oil and salt and pepper to taste. Press into the bottom and sides of a greased pie plate (9 inches works well). Make sure this “crust” is pressed firmly. Place in a preheated 450 degree oven and bake for approx. 15-18 minutes until golden brown on the bottom. Remove from oven and pour the egg mixture over top. Replace in oven for 8 minutes. Sprinkle with cheddar cheese and replace in the oven for another 5-10 minutes or until a knife inserted in the center comes out clean. Serve hot with fresh fruit or juice. Delicious! I was in a mood the other night. I was tired of the same-old-same-old and was very much in the mood for something for dinner that was easy, but filled with vegetables. And it was chilly outside. Going through our food storage, I figured a nice pot of vegetable soup would fit the bill. I started re-hydrating things, and before I knew it, we had dinner!
It sort of created itself as I went along. My original intention was to have a more broth-like soup, but the idea struck me to turn the potatoes into the creamy broth. I hope that you enjoy this one as much as we did. It was hot, packed full of veggies, and very filling. I have added a few ideas for variations on the recipe, in case you would like to try something different. Maybe one day you can have it as made, but the second day, turn the leftovers into a cheesey soup for dinner! CREAMY VEGETABLE SOUP SERVINGS 4 1/3 Cup Freeze dried Celery 2 Cups Freeze Dried Potato Dices 6 Cups Water 2 Tbsp Vegetarian Chicken bullion Place water in a soup pot, add the bullion, mix well, and bring to a boil. Add the celery and potatoes, reduce heat and simmer a few minutes. Then turn heat off and allow to sit. 1/3 Cup Freeze Dried Onions plus 2 Tbsp water in a small bowl, set aside. 2 Tbsp olive oil Garlic powder to taste 2-16 oz bags of California Mix (Broccoli, Cauliflower and Carrots) 1/2-3/4 Cup water In large saucepan, heat olive oil. Add the rehydrated onions and Garlic powder to taste. Sautee until onions appear clear, then add frozen vegetables and water. Bring water to a boil. Steam the vegetables with the lid on to conserve liquid. When soft and tender, using a potato masher, mash the vegetables slightly so that they are in smaller, bite sized pieces for soup. Set aside. 4 Tbsp Freeze Dried Sour Cream 5 Tbsp Freeze Dried Milk Powder 1 1/2 Cups water Shake well in a jar and set aside. Return to the Potato mix in the soup pot and with your hand blender, blend this mix until smooth. You may leave some chunks if desired. Once ready, scrape the onion/vegetable mix into the soup pot, mix well, and turn the heat to medium/medium high, depending on your stove, to bring it to a light boil without scorching the potato broth. Reduce heat to simmer and allow the flavors to blend for a few minutes. Pour in the milk mixture and heat through. Serve hot with fresh bread, or crackers. NOTE: You may use Freeze Dried Carrots, Broccoli, Cauliflower, but I find for this recipe the frozen do work best. Fresh would be great, too. VARIETY: You can add meat to this if you are looking for a higher protein meal. Just remember to rehydrate it before adding to the soup, then heat through. Other vegetables may also be added, such as corn, peas, or peppers. Maybe even some turnips fresh from your garden. Start with this as a soup base, and use your imagination. Cheese? Rice? |
Prepping Expert
AuthorJudith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes. Disclosure
The information shared is our personal opinion and should NEVER be considered a substitute for professional medical, nutritional, or other expert advice. Information contained is not for the purposes of diagnosing, or treating any disease or medical condition. Any endorsement of products should not be considered an un-biased review since we are paid and compensated when you purchase products from this site.
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