Saturday, October 20, 2012

Macaroni Tomato Green Pepper Casserole



From This ...
  
To This!


 


 

 

 
Ingredients
I’ve been experimenting with one-dish meals I can dehydrate and use later.  Almost everything in this casserole can be dehydrated except for the cheddar cheese and butter.  I’ve put together meal packets with all the components in one large bag.  This meal serves two large or four small portions (depending on your family and appetite) 

Linda’s note: each ingredient needs to be bagged separately because when putting the dish together, something different is done to each item. 

Ingredients (each bagged separately):
  • 2 cups cooked dehydrated elbow macaroni
  • 1 cup dehydrated tomatoes
  • 2 tbsp dehydrated onion
  • ¼ cup dehydrated diced bell pepper 
Fresh Ingredients:
  • 2 to 3 tbsp butter
  • 1 ½ to 2 cups grated cheese
Rehydrate these ingredients separately:
  • Tomatoes in 1 cup water
  • Onions in ¼ cup water
  • Bell peppers in ½ cup water

It will take several hours to rehydrate your veggies.  I put mine on to soak just before lunch and refrigerated them until it was time to fix supper. 

 

Directions:
·         Cover pasta with boiling water and set aside for fifteen to twenty minutes 


Rehydrated and Drained

In the mean time, drain the veggies and reserve the liquid.
·         Gently sauté the onions in the butter. This will take about ten minutes on med low heat.
·         Add the tomatoes and continue to simmer about ten minutes. You will need to add a little of the reserved liquid to keep them from sticking. 

 
Saute in Butter

Sauté the bell peppers in a separate pan.  Then spread them in the bottom of a 1 ½ quart oiled casserole.

1 ½ qt Casserole

·         Drain the pasta and mix with the tomato onion mixture. Pour on top of the bell peppers. 

 
Mix Pasta & Tomatoes

 

YUM!

Bake on medium heat until the cheese is melted on top.

 

 

 

6 comments:

  1. Do you think you could do this with gluten free pasta? Fran

    ReplyDelete
    Replies
    1. I honestly don't know much about gluten free products. I would suggest you try a sample and see what happens. Let me know if you are satisfied with the results.

      Delete
  2. Hello - I made spaghetti recently and dehydrated it for about 18 hrs, at the end there were some old patches on areas where i think i had it too thick. Can i break off the moody patches and keep the rest? Hate to through it all away...

    ReplyDelete
  3. Hello - I made spaghetti recently and dehydrated it for about 18 hrs, at the end there were some old patches on areas where i think i had it too thick. Can i break off the moody patches and keep the rest? Hate to through it all away...

    ReplyDelete
  4. Hello. I recently made a batch of spaghetti and meat sauce. It dehydrated at 160 for 18 hrs, and at the end there were some patches with mold where think i didn't dehydrate long enough. Can I still keep the parts without mold?

    ReplyDelete
  5. Probably the sauce with the mold was deeper or thicker than the parts that dried properly.

    Depends on how much mold there is, I think. Yes, you can keep anything that doesn't have mold on it. Please, please, please.... be SURE that you remove not only the moldy parts, but a good bit around the moldy parts as well.

    THAT BEING SAID, BE CAUTIOUS. FOOD POISONING IS NOT WORTH THE RISK IF YOU ENDED UP MIXING MOLDY PARTS WITH THE GOOD PARTS.

    ReplyDelete