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.