Published on October 23rd, 2015 | by tanya0
Friday Foods – Camp Perogies
Makes 2-3 servings
6 lasagna noodles
14-ounce package instant mashed
6 slices precooked bacon (optional)
2 teaspoons dried chives
Nonfat powdered milk (if the potatoes require milk)
2 tablespoons sour cream powder (optional)
1-inch x 2-inch x 3-inch block old cheddar cheese
Break the lasagna noodles into large pieces. Keep the potatoes and optional bacon in their packaging. Place the potatoes, bacon, and broken noodles into a large ziplock freezer bag. Package dried chives in a small piece of plastic wrap and place it in the bag with the other items. If powdered milk is required, put it in a small bag. If you are taking sour cream powder, put it in a small bag as well. Put these bags in the bag with the other ingredients. Wrap the mozzarella cheese.
Add boiling water to the chives in a Nalgene bottle or cup and allow to rehydrate for 5 minutes. Drain them and set aside. Chop up the bacon, warm it in a frying pan, and then set it aside. Cook the lasagna noodles in boiling water until they are tender and set them aside. Cut up the cheese and set it aside. If you’re using sour cream powder, mix it with the potato flakes. Boil water for the potatoes. Add the potato flakes and stir, adding powdered milk if the potatoes require it. Add the chives, bacon, noodles, and cheese. Stir over low heat until the cheese melts.