Top Camping Recipes to Add to Your Cookbook

One of the biggest struggles people have when camping or RVing is what to pack for food? When you are limited on resources it can be hard to plan meals that everyone will love. Lucky for you, we’ve got a few great recipes that you can add to your camping cookbook. 

Dutch Oven Mountain Man Breakfast


  •                 1 lb mild pork sausage
  •                 1 onion, chopped
  •                 1 clove garlic, minced
  •                 1 red bell pepper, chopped
  •                 1 green bell pepper, chopped
  •                 1 (2lb pkg) frozen shredded hash brown potatoes
  •                 12 eggs, beaten
  •                 1 (160z pkg) shredded cheddar cheese


  1.                 Preheat campfire so the coals are hot
  2.                 Cook and stir sausage, onion, and garlic in 12 in Dutch oven with lid
  3.                 Stir in peppers and has browns until cooked, about 15 min.
  4.                 Pour eggs over top of mixture.  Cover Dutch oven and place 6-9 coals underneath, and 12-18 coals on top. Allow to bake until eggs are cooked, about 40 min.
  5.                 Sprinkle with cheese, cover and continue to cook until cheese is melted.
  6.                 Remove from heat and let cool about 5 min. Enjoy.

Campfire Reubens



  1. Preheat a grill for low heat.
  2. Cut 4 large squares of aluminum foil. Place 2 slices of bread side-by-side on each piece of foil. Spread the bread slices with Thousand Island dressing. Evenly divide the corned beef, Swiss cheese, and sauerkraut among the bread. Top with a second slice of bread to make a sandwich. Wrap the foil snugly around the sandwich to make a sealed packet.
  3. Place the packets on the preheated grill. Cook, turning every 10 minutes, until the bread is lightly toasted and cheese melted, about 30 minutes.

Chili campfire bake


  • 1 (16 oz) box elbow macaroni pasta
  • 1 (15 ounce) can chili
  • 1 (7 ounce) bag corn chips
  • 1/2 cup cheddar cheese, shredded
  • Salt to taste


  1. Pour the whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into skillet. Make sure the water covers the pasta. Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
  2. Cook on high, stirring occasionally, until almost all of the liquid has evaporated.
  3. Add chili and bring to a simmer.
  4. Remove from heat and top with corn chips and Cheddar cheese. Serve immediately.

S’mores Dip


  1. 3/4 cup semisweet chocolate chips
  2. 8 large marshmallows; cut in half
  3. Graham crackers for dipping


  1. Preheat campfire
  2. In a small cast iron skillet, put chocolate chips in an even layer.
  3. Arrange the marshmallows on top of the chocolate.
  4. Bake over hot coals, until marshmallows are melted or lightly browned.
  5. Remove from the fire and let stand for 5 minutes.
  6. Serve with graham crackers for dipping.


  1. Skillet will be hot!
  2. You may use mini marshmallows as an alternative.

Adapted from Taste of the South

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This article was originally posted here.

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