Hashbrown Tuna Casserole

Feeds 2 ravenous climbers or 4 normal eaters

Need

1 large pot

1 spoon

1 frying pan

 

Ingredients

1/2 cup evaporated milk (dry)

2 cups water

1 cube / 1 tablespoon chicken or vegetable boullion

1 tablespoon paprika

2 tablespoons dried scallions or onion powder

1 teaspoon garlic powder

1 teaspoon thyme

1 teaspoon black pepper

1 teaspoon salt

2 cups dehydrated (real) hashbrown potatoes

2 slices of bread (can be stale) crumbled

2 cans tuna in water

1/2 teaspoon oil

 

Add evap milk to pot, stir in 2 cups water until dissolved.  Put on heat to bring to a boil.  Meanwhile, add boullion and spices, including 1/2 teaspoon salt and all of the pepper.  Stir together until bullion is dissolved.

Once boiling, add hashbrowns and allow to reconstitute. Mean while, heat 1/2 teaspoon in a frying pan (medium high).  crumble bread into pan and add remaining 1/2 teaspoon salt.  Stir until bread is crisp.

Remove from heat and set aside.  Once potatoes are soft, add drained tuna and stir into potatoes. Remove from heat. Sprinkle crispy bread crumbs over mixture and serve.

Variation: Try other meats instead of tuna. Hot dog, ham, beef will taste best with beef/vegetable bullion.  Add dehydrated/ canned veggies for more fiber.

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