I eyeball flour. used d2 c of beef broth or better than buillon. 1/2 c milk one can of wushroom soup omit cans of mushrooms sometimes add cayenne. use a cast iron skillet/dutch oven. Bake whole time at 325
can also just use light amount of cocnut oil and herbs like tarragon and dill. Cook using a probe and internal temp is 130 and it should carryover cook to 140 or so. I pullled it at 135 and it went up to 150
double this recipe and use the technique linked below. Basically, mik shape into loaf wrap in plastic and slice.https://preppykitchen.com/shortbread-cookies-recipe/
For a spicier dish, add cumin, cayenne etc. For freeze drying, I left out butter, tripled the rice and water, and boiled uncovered in a 5 qt pot. This will stick to bottom of pot on high, so reduce heat or stir often. I added approx 4 lbs (cooked weight) previously poached chicken breast and cooked a couple of extra minutes. added shredded cheese after removing from heat and let sit to thicken befire adding canned diced tomatoes. I only doubled the canned beans and corn and used ftwo 14 oz cannesd of diced tomatoes after cook. Vaughn's mirepoix powder really livens this casserole!
Double everything for freeze drying. Instead of two pans, Take the onions out, tent with foil, and use the same pan. I added a dash of cayenne, Worcestershire pepper and Moroccan seasoning.