Recipe: Mom’s Tater Tot Casserole

Freeze-Dried and Plant-Based for Comfort on the Trail!

I (Renee) grew up enjoying tater tot casserole, but freeze-dried is the only way Tim’s eaten it! We used our Harvest Right freeze dryer to make a plant-based version of tater tot casserole that can be enjoyed on the trail… and it tastes AMAZING! We have eaten this on several trips, and it’s always mind boggling that something comforting can come out of a mylar bag 🤣.

Ingredients (serves 5 people):

Calories per serving: 470

• 12 oz Impossible Beef (could be done with regular)

• 1/2 large onion, chopped

• 5 medium carrots, sliced into rounds

• 8 oz frozen green beans

• 3 cups oat milk

• 5 Tbsp flour

• 1 Tbsp vegetable bouillon

• 8 oz sliced mushrooms

• ~65 tater tots

• 1 cup water per serving to rehydrate

Before the Trail:

Preparation →

• Brown impossible beef with onions, DRAIN ANY EXCESS FAT to make sure this doesn’t spoil. Ccool and spread evenly on a freeze dryer tray.

• Boil carrots and green beans to soften. Let cool and spread evenly on a freeze dryer tray.

• Make plant-based cream of mushroom soup by simmering oat milk, flour, and boullion for about 5 minutes, stirring constantly. Then add mushrooms and continue to simmer and stir until thickened. Let cool and spread evenly on a freeze dryer tray.

Dehydrating →

• Spread frozen tater tots in a single layer on a freeze dryer tray.

• Freeze dry all ingredients. Split evenly into five servings. Package in Mylar bags with silica packets and seal.

On the Trail:

Cooking → Bring water to a boil and pour into Mylar bag (can also cook in a pot). Seal/cover and let sit for 10 minutes. Enjoy!

This post originally appeared on the Thruhikers blog.