Freeze Dried Peas

Tuna & Noodle Dish
1 pound package egg noodles
1 celery stalk – chopped
2 carrots – peeled & chopped
1/2 medium onion – chopped
3/4 cup Augason Farms Freeze Dried Peas
2 - 6 ounce cans tuna – drained
2 - 10.5 ounce cans cream of mushroom soup
2 cups shredded cheddar cheese

In large pot boil 2-3 quarts water. Add noodles, celery, carrots, and onion. Boil for 10 minutes, adding peas for the last 2 minutes. Drain and place in bowl. Add tuna and soup, stirring well until blended. Spread in a 9x13” baking dish. Sprinkle cheese on top. Bake at 350˚F degrees until cheese is melted and bubbly.

Hamburger Potato Casserole
3 cups diced raw potatoes
2 cups sliced carrots
1 1/2 cups Augason Farms Freeze Dried Peas - rehydrated
1 tablespoon Augason Farms Dehydrated Chopped Onions
3/4 cup Augason Farms Dehydrated Cross Cut Celery
16 ounces ground beef
1 can condensed Tomato Soup
3/4 cup hot water
2 teaspoons dried parsley flakes

Spray a slow cooker with cooking spray.  Layer potatoes, carrots, peas, onion, and celery in prepared container.  In a large skillet, brown meat.  Layer browned meat evenly over celery.  In the same skillet, combine tomato soup, water, and parsley flakes.  Evenly spoon soup mixture over meat.  Cover and cook on low for 6 to 8 hours.  Mix well before serving.  Serves 6.
 

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