Many are surprised to learn that dehydrated and freeze dried vegetables are able to retain most of their health properties and nutrients. This is due to the process in which the vegetables are dried or frozen. The vegetables also retain their flavors and work well in a variety of recipes that utilize food storage items.

The following recipe is a flavorful casserole that can be altered to a family’s tastes. More veggies can be added or substituted. Meat can also be added for a heartier meal.

Veggie Casserole

Ingredients:

2 Cups of dehydrated carrots

2 Cups of dehydrated broccoli

1 Cup of freeze dried onion

1 Can of cream of chicken soup

2 Tablespoons of butter

1 Cup of Bread Crumbs

2 Tablespoons of Italian Seasoning

Directions:

Reconstitute ingredients (carrots, broccoli, onions) before baking. These directions will vary based on brand and packaging type.

Preheat oven to 350 degrees.

On stovetop, cook onion in butter for 3 minutes, add Italian seasoning.

Add the soup mixture to the onions and seasoning. Mix well. Then, in a baking dish add the carrots and broccoli.

Put the onion and soup mixture on top of the veggies. Add the breadcrumbs by sprinkling evenly on top of the soup mixture.

Place in oven and bake for 25-30 minutes, until light browning of breadcrumbs occurs.