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?

I cook all my meals before dehydrating.  It goes in the dehydrator at the point when it's ready to eat.

While I don't prep meat for tripping, I know those who do and they use the same method.  Make the whole casserole, except the noodles.  Dehydrate.

Things dry out better after they've been cooked.  Cooking breaks down the cell walls, releases water.  It also rehydrates faster/better.

Russian Fluff sounds like Beef Stroganoff?

You just brought back some memories, and an easy meal!
If my memory serves, dried burger, noodles, (You need to Login or Register to view media files and links), (You need to Login or Register to view media files and links), and spice to personal taste, will make it, on the trip.

butthead

PS; Just remembered Mom used rice instead of noodles, either will work for me. bh