Recipes for the Boundary Waters and Quetico


Country Casserole
thanks to Worth

Recipe Ingredients:

  • 1/4 cup potato flakes
  • 3 tablespoons milk powder
  • 1 teaspoon cornmeal
  • 1 teaspoon Molly McButter
  • 1 teaspoon black pepper
  • 1 envelope Country Gravy Mix
  • 1/4 cup dried potato hash browns
  • 1/4 cup dried or freeze dried corn
  • 1/2 teaspoon dried chopped onion
  • 3 slices pre-cooked bacon

Cooking instructions:
At home: Place in a small sealed plastic bag the instant mashed potato flakes, milk powder, cornmeal, Butter Buds, black pepper and gravy mix. In a quart plastic zipper bag, combine the hashbrowns, corn kernals and dried onions. At camp: Remove the small plastic bag with potato flakes; set aside. In medium pot, boil 2 cups water. Add the corn mixture and bacon. Cover; return to a gentle boil. Cook until corn and potatoes are tender, about 5 minutes. Add the potato-flake mixture; reduce heat and simmer until hot and thick, 2 or 3 minutes. If too thick, add a few teaspoons of water before serving.

Substitute sausage gravy in place of the country gravy and dehydrated sausage for the pre-cooked bacon.

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