My mother's family has a recipe they call Russian Fluff. I always thought it was called rush and fluff but when I made it last weekend I noticed the title on the top of the page... Anyway, it's basically a comfort-food type hamburger, egg noodle, what have you ... casserole. Chili w/ noodles might be a similar example. As leftovers, both freeze well and get better with age.

I guess I could dehydrate most of the ingredients and reconstitute it on a trip. Seems like a lot of work though. My "easy button" question is, what are the chances of dehydrating the concoction as is and not getting disgusted or sickened with a re-hydrated version.

I do have a dehydrator somewhere my mother gave me. Any tips for someone who's never tried mac 'n cheese or hamburger helper?