This is an old time family favorite made simple with the use of freeze-dried meats and veggies. This answers the question: “Honey, what are you going to do with all those #10 cans?”
Original recipe courtesy of Grandma C.
- 1 ½ cups Freeze Dried Ground Beef, *
- 1 10 oz. cans Tomato Soup
- 1 teaspoon Salt
- 1 Tablespoon Chili Powder
- 1 cup Freeze Dried Green Bell Pepper Dices
- ¼ cup Dehydrated Onion
- ½ teaspoon Ground Pepper
- 1 cup Freeze Dried Corn
- 2 cups Water
Cornbread Topping
- ¾ cup Cornmeal, ground from about 1/2 cup popcorn
- 1 Tablespoon Hard White Wheat Flour
- 1 ½ teaspoons Baking Powder
- 1 teaspoon Salt
- 2 Tablespoons Whole Egg Powder, **
- 3 Tablespoons Water, **
- ⅓ cup Milk, ***
- 1 Tablespoon Canola Oil
Preheat oven to 425℉.
Place all ingredients for the filling in a medium saucepan and bring just to a boil. Simmer for 15 minutes.
Meanwhile make topping by mixing egg powder and water in a small bowl until smooth. Add milk and oil and mix well. Place all remaining ingredients in a medium bowl and stir. Add milk mixture. Mix well.
Place meat mixture in a 8×8 pan or similar size casserole dish. Spoon topping over meat mixture and spread evenly to cover.
Bake for 20 to 25 minutes or until topping is golden brown.
Place all ingredients for the filling in a medium saucepan and bring just to a boil. Simmer for 15 minutes.
Meanwhile make topping by mixing egg powder and water in a small bowl until smooth. Add milk and oil and mix well. Place all remaining ingredients in a medium bowl and stir. Add milk mixture. Mix well.
Place meat mixture in a 8×8 pan or similar size casserole dish. Spoon topping over meat mixture and spread evenly to cover.
Bake for 20 to 25 minutes or until topping is golden brown.
*Do you use your freezer to store meat? If so just use 1 lb. ground beef (browned) to this recipe.
**Using fresh today? One large egg may be used in place of the egg powder and water.
***Can you use powdered milk in this recipe? I sure did. I just mix up a large pitcher of it according to the directions on my package and keep it in the fridge. Then I add cup for cup the milk called in every recipe I cook.
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