Vacuum Canning (Zombie Meals) - Creamy Noodles with Peas and Mushrooms

12:44:00 PM

My family really enjoys this meal.  It's actually one we make all the time - with real alive food, not the freeze dried kind.  Since they like it so much, I wanted to see if there was a way to recreate it, Zombie style.  Turns out, I can - and - unless they watch me make it, most of them cannot tell the difference.

You can serve it alone, or add some chicken to it for added protein.  I usually serve it with grilled chicken strips stirred in after it's done cooking and a side salad.

Makes 8 servings

2 cups noodles (I use mini penne)
2 cups powdered milk
1 cup powdered butter
1/2 cup flour
2 tbsp parsley flakes
2 tbsp freeze dried garlic OR 1 tbsp garlic powder
2 tsp salt
1 cup freeze dried or dehydrated peas
1 cup freeze dried mushrooms
1 oxygen absorber

Layer the above ingredients into a DRY and STERLISED 1/2 gallon jar, putting the noodles in first so that the powdered material can fall down around them (conserving space).  Top with an oxygen absorber and two part rings.  Seal tightly.  Allow one to three hours to seal and button on lid to 'pop'.

Shelf life of approximately 5 to seven years.

Cooking instructions for label or top of lid:

Bring 9 Cups of water to a rolling boil.  Add the contents of the jar and mix completely.  Cook for 12 to 15 minutes, or until noodles are tender.   If desired, add chicken and heat through.  Remove pot from heat.  Sauce will continue to thicken on standing. Serve.

If you wanted to cut this in half and use a Quart size jar, you absolutely can do that.  Cut all the above ingredients in half, but use 5 cups of water to prepare.


You Might Also Like