This Tuna Fish Casserole recipe combines your favorite vegetables with tuna in a white cheddar cheese sauce. My favorite vegetable mix for this recipe is sliced cherry tomatoes, onions, bell peppers, and mushrooms. Change it up with classic mixed vegetables- corn, carrots, peas, and green beans. Click here for more information about dehydrating vegetables.
It's best to dehydrate solid white Albacore Tuna packed in water. If you dehydrate dark tuna or tuna packed in oil, fat remains in the food and may cause premature spoilage. Click here for more information about dehydrating tuna.
I use cheese powder from a box of Back to Nature brand Spirals & White Cheddar and NIDO brand whole milk powder for this recipe. For best results, cook the macaroni, tuna, and vegetables in water first, and stir in the cheese and milk powders as soon as you remove the pot from the stove.
Combine cheese and milk powders in a 2 x 3 plastic bag and enclose with other ingredients in a 4 x 6 plastic bag.
On the Trail:
Place all ingredients except the cheese and milk powders in your pot with water and soak for five minutes.
Light stove, bring to a boil, and continue cooking for two minutes.
Remove pot from stove and stir in cheese and milk powders.
Place covered pot inside insulating cozy for ten minutes.