I found this recipe online at www.gorp.com and first tried in September 1998 at Pictured Rocks National Lakeshore. We have had it numerous times since and it has never failed to satisfy.  Be careful with this meal in bear country!

Combine in plastic zipper bag at home:
1 package (.9 ounces) Knorr mushroom sauce mix (not gravy mix)
1/2 cup instant mashed potato flakes
3 tablespoons packaged dry onion soup mix (half of a 1.4-ounce package)
1 tablespoon nonfat dry milk powder
1 tablespoon bacon-flavored bits (Bac-Os) or home-dried cooked chopped bacon
2 teaspoons Butter Buds (in the spice aisle at the grocery store, Molly McButter etc.)
1/2 teaspoon crumbled dried parsley leaves
1/4 teaspoon black pepper

Carry separately:
1 can 3/7 oz. petite smoked oysters
Oyster crackers or saltines (optional, not in my opinion)

At camp:
In medium pot, boil 3 cups water. Add dry mix and oysters with juice. Stir thoroughly. Cover and return to boiling. Reduce heat and simmer, stirring occasionally, about 10 minutes. Serve with oyster crackers. The downsides of this recipe are that you have to carry to oyster container (metal) and worry about the smell. We have never had any problems but have never served it in bear country. Be sure to clean out the pot too.

Servings: 2 or 3 servings