The mashed potato pouches, particularly the "loaded" kind. Add a small can of deviled ham or some bacon bits, maybe a shot of butter and/or sour cream powder if you enough of a headonist to have put that in your stash, and a maybe a small can of sweet corn. If you find them, some wild onion, or fresh chives that went wild. And it is good to carry in the fall- cut it with half the volume of mashed cattail tubers, and no one will be able to tell.

And you don't need to drain anything like you do with pastas. Just slowly add a little water until it is your desired consistancy- the rest of the water turns into tea.

Although, if you are true survival gourmet.... Freeze dried corn, with some lime juice crystals, butter powder, and freeze dried salsa, in a pouch. Add a some water to rehydrate it, add a broiled partridge (and the juices), toss to coat.

Or carry lime, lemon and orange crystals, and mix a bit of each (I do two parts lemon and lime, one part orange) with some black pepper and water, and marinate the partridge in it before steaming in foil along with fresh fiddlehead ferns and the first dandelion leaves of the spring.

Or some dried onion, a tiny bag of real bacon bits, and a sliced puff ball, sauteed in a little deer fat along with a nice plump rabbit that has been cut into strips.

Hmm... five star grubby living. Beats the wonder of MRE clam chowder all hollow. And no, that isn't why my pack is heavy- it's the water.