Crunchy fried onions, noodles in a creamy sauce, and protein-heavy tuna: enjoy a slice of classic Americana cooking in the backcountry with this tuna noodle casserole.
If the outdoors is your church, then this is what you should bring to the next potluck dinner! Tuna Noodle Casserole holds a special place within American comfort food, which makes it a perfect candidate for a backpacking meal.
We made this recipe using two reusable bags by Stasher. In the larger bag, we placed the noodles, dehydrated peas, powdered milk, powdered butter, and spices. In the smaller bag, we placed fried onion bits and parmesan cheese. Separately, we packed a pouch of tuna (which is far easier to pack out than a can of tuna).
At camp, we emptied the contents of the large bag into our pot, pour in 10 ounces of water, and bring to a boil. Once the noodles start to get tender, it might look like there’s too much liquid. Add in the tuna, fried, onions, and cheese and it will all thicken up.
So for your next retreat out into the woods, pack along a meal that will fill up your stomach and your soul.
Backpacking Tuna Noodle Casserole
Makes 2 servings
- 1 (6-oz.) pouch tuna
- 4 oz. noodles
- 1/2 cup freeze dried peas
- 1/4 cup whole milk powder
- 2 tablespoons butter powder
- 1/2 teaspoon onion powder
- 1/2+ teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 cup fried onion pieces
- 1/4 cup parmesan
- 10 oz. (1 1/4 cups) water
At Home: Place the noodles, peas, powdered milk, butter powder, powdered onion, powdered garlic, and salt in a sealable bag or container. Make a note of the noodles cook time. In a separate bag, pack the fried onion pieces and parmesan. Pack the two bags along with the tuna pouch.
At Camp: Place the contents of the noodle bag in a pot with 10 oz. water. Simmer until the noodles and peas are tender (will vary based on your noodles). Add the tuna along with the fried onions and cheese, stir to combine. Remove from the heat and enjoy!