Ingredients:
- 9 to 10 lasagna noodles (not oven-ready)
- butter or margarine
- one box/package of instant mashed potatoes
- some instant skim milk powder
- 1 cup grated cheddar cheese (See note below)
- dry parmesan cheese for a topping
- dried onion flakes to suit (I like to use quite a few)
- 6 to 8 slices of precooked bacon (Omit for a Veggie Meal) (Add more if you like Bacon)
- salt and pepper
Cooking Equipment: 2 pots, cheese grater.
Cooking Time: 20 to 30 minutes
Serves: Feeds two or three hungry canoeists.
Note: Cheddar cheese was vacuum packed as a block prior to the trip, packed in a watertight barrel then grated for the meal. No refrigeration required.
Cooking Instructions:
Cut the bacon into small pieces like bacon bits and set aside.
Grate the cheese and set aside.
Break up the lasagna noodles into smaller pieces slightly larger than the size of a poker chip and boil until tender. Don't be too worried if some are smaller or larger. Drain the water, coat with a bit of butter/margarine to keep them from sticking and set this pot aside.
In another pot, measure water for the potatoes adding in extra water to substitute for the milk needed as listed on the package. Mix some skim milk powder into the cold water and add in some dehydrated onions. Stir occasionally while slowly bringing the mixture to a boil then remove from heat.
Add in the cooked noodles, the potato mix, some butter/margarine, the bacon pieces and the grated cheddar cheese. Stir until potato mix is moistened then set aside for a couple of minutes to thicken.
Fluff the mixture with a fork, spoon or paddle and serve with a topping of grated parmesan cheese with salt and pepper to taste.
WARNING!: This meal is tasty and a real gut filler!
- 9 to 10 lasagna noodles (not oven-ready)
- butter or margarine
- one box/package of instant mashed potatoes
- some instant skim milk powder
- 1 cup grated cheddar cheese (See note below)
- dry parmesan cheese for a topping
- dried onion flakes to suit (I like to use quite a few)
- 6 to 8 slices of precooked bacon (Omit for a Veggie Meal) (Add more if you like Bacon)
- salt and pepper
Cooking Equipment: 2 pots, cheese grater.
Cooking Time: 20 to 30 minutes
Serves: Feeds two or three hungry canoeists.
Note: Cheddar cheese was vacuum packed as a block prior to the trip, packed in a watertight barrel then grated for the meal. No refrigeration required.
Cooking Instructions:
Cut the bacon into small pieces like bacon bits and set aside.
Grate the cheese and set aside.
Break up the lasagna noodles into smaller pieces slightly larger than the size of a poker chip and boil until tender. Don't be too worried if some are smaller or larger. Drain the water, coat with a bit of butter/margarine to keep them from sticking and set this pot aside.
In another pot, measure water for the potatoes adding in extra water to substitute for the milk needed as listed on the package. Mix some skim milk powder into the cold water and add in some dehydrated onions. Stir occasionally while slowly bringing the mixture to a boil then remove from heat.
Add in the cooked noodles, the potato mix, some butter/margarine, the bacon pieces and the grated cheddar cheese. Stir until potato mix is moistened then set aside for a couple of minutes to thicken.
Fluff the mixture with a fork, spoon or paddle and serve with a topping of grated parmesan cheese with salt and pepper to taste.
WARNING!: This meal is tasty and a real gut filler!
Last edited:
