35+ Easy and Delicious Dutch Oven Casserole Recipes You’ll Love

When you’re camping, the last thing you want is a meal that’s complicated or lacks flavor.

Fortunately, the Dutch oven is a camping chef’s secret weapon, offering versatility and the ability to create mouthwatering, hearty casseroles.

From breakfast to dinner, the Dutch oven’s even heat distribution makes it perfect for cooking everything from cheesy pasta bakes to tender meats and vegetable-filled casseroles.

In this blog post, we’ve rounded up 35+ Dutch oven camping casserole recipes that are sure to elevate your outdoor cooking game.

These recipes are designed to be easy to prepare, filling, and most importantly, packed with flavor.

Whether you’re cooking for a small group or feeding a crowd, these casseroles will keep you fueled for your camping adventures.

Let’s dive in and discover your new favorite Dutch oven casserole recipes!

35+ Easy and Delicious Dutch Oven Casserole Recipes You’ll Love

Cooking in a Dutch oven while camping allows you to enjoy the comfort of home-cooked meals in the great outdoors.

With these 35+ Dutch oven camping casserole recipes, you’ll never run out of delicious options to try.

From hearty stews to cheesy pasta bakes and veggie-packed dishes, each casserole is designed to satisfy your cravings while making your outdoor cooking experience easier and more enjoyable.

The beauty of these casseroles lies in their simplicity and adaptability, perfect for any camping situation.

So, grab your Dutch oven, gather your ingredients, and get ready to enjoy flavorful meals under the stars.

Hearty Beef and Potato Dutch Oven Casserole

This classic beef and potato casserole is a hearty, satisfying meal perfect for camping trips. It’s a one-pot dish that combines tender beef, sliced potatoes, onions, and creamy cheese. The Dutch oven locks in all the flavors, making this casserole a great choice for a filling, easy-to-make meal after a long day of hiking or outdoor activities.

Ingredients:

• 1 lb ground beef
• 4 medium potatoes, thinly sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can cream of mushroom soup
• 1 cup shredded cheddar cheese
• 1 cup beef broth
• Salt and pepper to taste
• Olive oil for greasing

Directions:

1. Heat the Dutch oven over medium heat and add a bit of olive oil. Brown the ground beef, then drain any excess fat.
2. Add the chopped onion and minced garlic to the beef and cook until softened, about 3-4 minutes.
3. Stir in the cream of mushroom soup and beef broth. Season with salt and pepper to taste.
4. Layer the thinly sliced potatoes on top of the beef mixture, ensuring they are evenly spread out.
5. Cover the Dutch oven and let it cook over low heat for 45 minutes to 1 hour, checking occasionally for tenderness.
6. Once the potatoes are soft, sprinkle shredded cheddar cheese on top and let it melt for an additional 10 minutes.

This hearty casserole is perfect for keeping everyone full and satisfied after a busy day outdoors. The creamy beef mixture and tender potatoes create a warming, comforting dish that requires minimal effort. Plus, it’s packed with flavors that only get better after sitting in the Dutch oven. It’s a great option for your next camping trip or outdoor adventure.

Chicken and Vegetable Dutch Oven Casserole

A light yet filling option, this chicken and vegetable casserole is an ideal choice for campers who want a healthier, flavorful dish. The combination of juicy chicken, colorful vegetables, and aromatic herbs makes this casserole both tasty and visually appealing. The Dutch oven creates a perfect cooking environment, allowing the flavors to meld together beautifully.

Ingredients:

• 2 chicken breasts, cut into chunks
• 1 cup baby carrots
• 1 cup broccoli florets
• 1 cup diced bell peppers
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can cream of chicken soup
• 1/2 cup sour cream
• 1/2 cup shredded mozzarella cheese
• 1 teaspoon dried thyme
• Salt and pepper to taste

Directions:

1. Heat your Dutch oven over medium heat and add the chicken chunks. Cook until browned and cooked through, about 5-7 minutes.
2. Add the chopped onion, garlic, carrots, bell peppers, and broccoli to the chicken, cooking for another 5 minutes until the vegetables begin to soften.
3. Stir in the cream of chicken soup, sour cream, thyme, and season with salt and pepper. Mix well.
4. Cover the Dutch oven and let it simmer on low for 30-40 minutes, allowing the flavors to meld and the vegetables to cook fully.
5. Sprinkle shredded mozzarella cheese on top and cover for an additional 5 minutes until the cheese melts.

This chicken and vegetable casserole is a fantastic way to enjoy a healthy, filling meal while camping. The creamy base and mix of tender chicken and veggies provide a balanced and comforting dish. It’s a perfect recipe to serve if you’re looking for a meal that’s both nutritious and satisfying for the whole group. The Dutch oven ensures that every bite is perfectly cooked and flavorful.

Vegetarian Three-Bean Dutch Oven Casserole

This vegetarian casserole is packed with protein-rich beans and fresh vegetables, making it a great option for campers who prefer plant-based meals. It’s a vibrant, flavorful dish that’s both nutritious and filling. The three beans — kidney beans, black beans, and chickpeas — combine with a variety of seasonings to create a rich, savory casserole that’s sure to be a hit around the campfire.

Ingredients:

• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can chickpeas, drained and rinsed
• 1 cup diced tomatoes
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (optional)
• Olive oil for greasing

Directions:

1. Heat the Dutch oven over medium heat and drizzle with olive oil. Add the chopped onion, garlic, and bell pepper, and cook until softened, about 5-7 minutes.
2. Stir in the cumin, paprika, chili powder, salt, and pepper, and cook for an additional minute to release the spices’ aromas.
3. Add the beans and diced tomatoes to the pot, stirring to combine. Let the mixture simmer on low heat for 30-40 minutes, allowing the flavors to meld.
4. If using, sprinkle the shredded cheddar cheese on top and cover, allowing the cheese to melt for about 5-7 minutes.

This three-bean casserole is a satisfying vegetarian meal that’s perfect for camping. Packed with fiber and protein from the beans, it’s a great option for those looking for a hearty and healthy dish. The combination of spices creates a rich, flavorful base, while the melted cheese (if used) adds a creamy touch. This casserole is a great choice for meatless campers or anyone looking to switch things up during their outdoor adventure.

Sausage and Apple Dutch Oven Casserole

This savory-sweet casserole combines hearty sausage, crisp apples, and earthy vegetables, creating a delicious and satisfying meal. The Dutch oven helps bring all the flavors together, allowing the sausage to caramelize and the apples to soften into a slightly sweet and tender bite. Ideal for a camping breakfast or dinner, this dish is filling and has a unique combination of flavors that everyone will enjoy.

Ingredients:

• 1 lb sausage (breakfast sausage or Italian sausage)
• 2 apples, peeled and sliced
• 1 onion, chopped
• 2 cups diced potatoes
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon thyme
• Salt and pepper to taste
• Olive oil for greasing

Directions:

1. Heat the Dutch oven over medium heat and add the sausage. Brown the sausage, breaking it up into smaller pieces as it cooks, about 5-7 minutes.
2. Add the chopped onion, bell pepper, and garlic to the sausage, and cook for an additional 3-4 minutes, until softened.
3. Stir in the diced potatoes, apples, sage, thyme, salt, and pepper. Mix well.
4. Cover the Dutch oven and reduce the heat to low. Let the casserole cook for 45 minutes to 1 hour, stirring occasionally, until the potatoes are tender and the apples are softened.
5. Serve hot, garnished with extra fresh herbs if desired.

This sausage and apple casserole is a perfect combination of savory and sweet, making it a unique yet comforting choice for your next camping meal. The richness of the sausage pairs beautifully with the natural sweetness of the apples, while the potatoes and vegetables add substance. The Dutch oven ensures everything cooks evenly, making this dish an easy, fuss-free way to enjoy a flavorful and hearty meal outdoors.

Southwest Chicken and Rice Dutch Oven Casserole

Packed with bold flavors, this Southwest-inspired chicken and rice casserole combines tender chicken, savory rice, and a zesty seasoning blend, all cooked to perfection in your Dutch oven. It’s a great choice for a crowd-pleasing camping meal, delivering a spicy and satisfying dish that will keep everyone fueled and ready for outdoor adventures.

Ingredients:

• 2 chicken breasts, diced
• 1 cup long-grain rice
• 1 can diced tomatoes with green chilies
• 1 cup chicken broth
• 1 cup frozen corn
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (optional)
• Olive oil for greasing

Directions:

1. Heat the Dutch oven over medium heat and add a bit of olive oil. Add the diced chicken and cook until browned and cooked through, about 6-7 minutes.
2. Stir in the chili powder, cumin, paprika, onion powder, salt, and pepper. Mix to coat the chicken evenly with the spices.
3. Add the rice, diced tomatoes with green chilies, chicken broth, and corn. Stir everything together.
4. Cover the Dutch oven and cook over low heat for 25-30 minutes, or until the rice is cooked through and the liquid has been absorbed.
5. If using, sprinkle the shredded cheddar cheese on top and let it melt for about 5-7 minutes before serving.

This Southwest chicken and rice casserole is full of bold, zesty flavors that are perfect for a camping dinner. The combination of chicken, rice, and spices creates a hearty meal, while the added corn and tomatoes bring a nice balance of textures and flavors. It’s simple to make and requires just one pot, making it an ideal option for cooking over a campfire or on a camp stove.

Campfire Mac and Cheese Dutch Oven Casserole

A campfire classic, this mac and cheese casserole is creamy, cheesy, and utterly comforting. The Dutch oven method ensures that the macaroni is cooked to perfection while absorbing all the cheesy goodness. It’s an easy, crowd-pleasing dish that’s perfect for camping, whether as a main course or as a side dish to complement other meals.

Ingredients:

• 2 cups elbow macaroni
• 3 cups shredded cheddar cheese
• 1 cup milk
• 1/2 cup sour cream
• 1/4 cup butter
• 2 cloves garlic, minced
• 1 teaspoon mustard powder
• Salt and pepper to taste
• Olive oil for greasing
• Fresh parsley for garnish (optional)

Directions:

1. Cook the macaroni in the Dutch oven with water and a pinch of salt, following the package instructions, until al dente. Drain the water, leaving the macaroni in the pot.
2. In the same Dutch oven, melt the butter over medium heat and add the minced garlic. Sauté for 1-2 minutes until fragrant.
3. Stir in the milk, sour cream, mustard powder, salt, and pepper. Let the mixture warm up for a few minutes.
4. Gradually stir in the shredded cheddar cheese, allowing it to melt and create a creamy sauce.
5. Add the cooked macaroni to the cheese sauce and stir until well combined.
6. Cover the Dutch oven and let it cook for 10-15 minutes on low heat, allowing the flavors to meld. Garnish with fresh parsley if desired.

This creamy mac and cheese casserole is the ultimate comfort food for any camping trip. The creamy, cheesy sauce envelops the macaroni, making each bite rich and satisfying. It’s simple to prepare and requires minimal ingredients, yet delivers a warm, nostalgic meal that’s perfect for the whole family. The Dutch oven method ensures a perfect texture and even heat distribution, making this mac and cheese a camping favorite.

Bacon and Egg Dutch Oven Casserole

This bacon and egg casserole is a delicious, hearty breakfast option that’s perfect for camping. The rich flavors of crispy bacon, eggs, and cheese combine to create a comforting and filling meal. Easy to prepare and cook in your Dutch oven, this casserole can feed a crowd, making it an ideal start to a day full of outdoor activities.

Ingredients:

• 6 large eggs
• 1 lb bacon, cooked and crumbled
• 2 cups shredded cheddar cheese
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup hash browns or diced potatoes (optional)
• Olive oil for greasing

Directions:

1. Preheat your Dutch oven over medium heat and lightly grease it with olive oil.
2. In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
3. If using hash browns or diced potatoes, layer them at the bottom of the Dutch oven and cook for about 5 minutes until they start to crisp up slightly.
4. Add the crumbled bacon to the Dutch oven, spreading it evenly.
5. Pour the egg mixture over the bacon (and potatoes, if using), then sprinkle shredded cheddar cheese on top.
6. Cover the Dutch oven and let it cook on low heat for 20-30 minutes, or until the eggs are set and the cheese has melted.

This bacon and egg casserole is the perfect breakfast to kickstart your day in the great outdoors. The crispy bacon, creamy eggs, and gooey cheese come together beautifully in the Dutch oven, creating a dish that’s both satisfying and easy to make. Whether served alone or with toast, this casserole will fuel you for all your camping adventures.

Chili Mac Dutch Oven Casserole

A comforting twist on classic chili, this chili mac casserole combines ground beef, beans, and macaroni in a rich, hearty tomato sauce, topped with melted cheese. It’s a perfect one-pot meal for your camping trip, as the Dutch oven allows all the flavors to meld together while cooking evenly. This casserole is filling, flavorful, and incredibly easy to prepare.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 can tomato sauce
• 1 cup elbow macaroni
• 2 cups shredded cheddar cheese
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Olive oil for greasing

Directions:

1. Heat the Dutch oven over medium heat and add a bit of olive oil. Brown the ground beef and onion, cooking until the beef is fully cooked and the onion is softened.
2. Stir in the chili powder, cumin, paprika, salt, and pepper, allowing the spices to toast for about 1 minute.
3. Add the kidney beans, black beans, diced tomatoes, tomato sauce, and macaroni. Stir to combine.
4. Pour in enough water to just cover the macaroni and beans, then bring to a simmer.
5. Cover the Dutch oven and cook on low for 30-40 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
6. Sprinkle shredded cheddar cheese on top and let it melt before serving.

This chili mac casserole is a crowd-pleasing meal that brings together the best of chili and mac and cheese in one hearty dish. The combination of beans, beef, and pasta makes for a filling meal, while the melted cheese adds a rich, comforting finish. The Dutch oven ensures even cooking, making this a perfect meal for a group on a chilly camping evening.

Mediterranean Veggie and Quinoa Dutch Oven Casserole

This light, healthy casserole is packed with nutrient-rich quinoa, colorful vegetables, and Mediterranean flavors. A great option for vegetarians or anyone looking for a lighter yet satisfying meal while camping, this casserole is loaded with fresh ingredients and aromatic spices. The Dutch oven ensures that the quinoa cooks perfectly while absorbing all the delicious flavors from the vegetables and seasonings.

Ingredients:

• 1 cup quinoa, rinsed
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 red onion, chopped
• 1 cup cherry tomatoes, halved
• 1 can chickpeas, drained and rinsed
• 1/2 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup vegetable broth
• Fresh basil for garnish

Directions:

1. Preheat the Dutch oven over medium heat and add olive oil. Add the chopped zucchini, bell pepper, onion, and garlic, and sauté for 5-7 minutes, until softened.
2. Stir in the quinoa, chickpeas, cherry tomatoes, oregano, garlic powder, salt, and pepper.
3. Pour in the vegetable broth, stirring to combine. Bring to a simmer, then cover and reduce the heat to low.
4. Let the casserole cook for 20-25 minutes, or until the quinoa is fully cooked and the vegetables are tender.
5. Remove the Dutch oven from heat, and sprinkle the feta cheese over the casserole. Cover and let it sit for a few minutes to allow the cheese to melt.
6. Garnish with fresh basil and serve.

This Mediterranean veggie and quinoa casserole is a vibrant and healthy camping dish that’s full of fresh flavors. The quinoa provides a hearty base, while the vegetables and feta add depth and richness to the dish. Light yet satisfying, this casserole is perfect for those seeking a nutritious, vegetarian option in the great outdoors. The Dutch oven method ensures that every ingredient is perfectly cooked, creating a well-balanced and flavorful meal.

Campfire Shepherd’s Pie Dutch Oven Casserole

This classic Shepherd’s Pie casserole is a hearty, comforting dish that brings together seasoned ground beef, mixed vegetables, and mashed potatoes, all baked together in a Dutch oven. It’s an ideal camping recipe that offers a complete meal in one pot, and it’s perfect for cold nights when you need something warm, filling, and flavorful.

Ingredients:

• 1 lb ground beef
• 1 cup frozen peas and carrots
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 2 cups mashed potatoes (prepared beforehand)
• Salt and pepper to taste
• Olive oil for greasing

Directions:

1. Preheat the Dutch oven over medium heat and add olive oil. Brown the ground beef, breaking it up as it cooks. Once browned, remove excess fat if necessary.
2. Add the chopped onion and minced garlic to the beef and cook for 3-4 minutes, until softened.
3. Stir in the tomato paste, Worcestershire sauce, beef broth, peas, and carrots. Season with salt and pepper, and let the mixture simmer for 10-15 minutes until it thickens slightly.
4. Spread the mashed potatoes evenly over the beef and vegetable mixture, smoothing it out with a spatula.
5. Cover the Dutch oven and cook on low heat for 20-25 minutes, until the filling is bubbly and the potatoes are lightly browned.
6. Let it cool for a few minutes before serving. This Shepherd’s Pie is a perfect campfire meal that will satisfy everyone after a day outdoors. The flavorful beef and vegetable mixture topped with creamy mashed potatoes creates a comforting, delicious casserole. It’s easy to prepare and requires minimal cleanup, making it an excellent choice for camping. The Dutch oven ensures even cooking and helps bring out all the flavors, making this casserole a camping classic.

Pesto Chicken and Spinach Dutch Oven Casserole

This pesto chicken and spinach casserole is packed with flavor and is a great way to enjoy fresh ingredients while camping. The pesto sauce adds an aromatic, herbaceous flavor to the tender chicken, and the spinach provides a healthy and tasty addition. This casserole is perfect for those looking for a lighter, yet filling meal while still enjoying the simplicity of Dutch oven cooking.

Ingredients:

• 2 chicken breasts, diced
• 2 cups fresh spinach, chopped
• 1/2 cup pesto sauce
• 1 cup mozzarella cheese, shredded
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup cream cheese
• 1/4 cup chicken broth
• Olive oil for greasing
• Salt and pepper to taste

Directions:

1. Preheat the Dutch oven over medium heat and drizzle with olive oil. Add the diced chicken and cook until browned on all sides and fully cooked, about 8-10 minutes.
2. Add the sun-dried tomatoes and chopped spinach to the chicken, stirring until the spinach wilts, about 2-3 minutes.
3. Stir in the pesto sauce, cream cheese, and chicken broth. Mix until the cream cheese has melted and the sauce is smooth.
4. Sprinkle the shredded mozzarella cheese over the top of the mixture, then cover and cook for an additional 5-10 minutes until the cheese has melted and everything is well combined.
5. Season with salt and pepper to taste, and serve hot.

This pesto chicken and spinach casserole is a flavorful and healthy camping meal that’s both satisfying and easy to make. The creamy pesto sauce and tender chicken pair perfectly with the spinach and sun-dried tomatoes, making every bite a delightful experience. This dish is quick to prepare, and the Dutch oven method ensures even cooking, bringing out the rich flavors of the pesto. It’s a light yet hearty option for campers who want a bit of Mediterranean flair in their meal.

BBQ Pulled Pork and Cornbread Dutch Oven Casserole

This BBQ pulled pork and cornbread casserole combines smoky, tender pulled pork with a golden, slightly sweet cornbread topping, creating a flavor-packed dish that’s perfect for any camping trip. The Dutch oven ensures that the cornbread bakes to perfection, and the pulled pork soaks in all the delicious BBQ flavors, making it a comforting and filling meal after a day of outdoor adventures.

Ingredients:

• 2 cups cooked pulled pork
• 1 cup BBQ sauce
• 1 cup frozen corn kernels
• 1 onion, chopped
• 1 box cornbread mix (plus ingredients listed on the package)
• 1/2 cup shredded cheddar cheese (optional)
• Olive oil for greasing

Directions:

1. Preheat the Dutch oven over medium heat and drizzle with olive oil. Add the chopped onion and sauté until softened, about 3-4 minutes.
2. Stir in the pulled pork and BBQ sauce, mixing until the pork is evenly coated. Add the corn kernels and let everything heat through for 5 minutes.
3. In a separate bowl, prepare the cornbread mix according to the package instructions.
4. Pour the cornbread batter over the pulled pork mixture in the Dutch oven, spreading it evenly.
5. If using, sprinkle shredded cheddar cheese over the top of the cornbread batter.
6. Cover and cook on low heat for 25-30 minutes, until the cornbread is golden and cooked through.
7. Allow the casserole to cool for a few minutes before serving.

This BBQ pulled pork and cornbread casserole is a deliciously comforting dish that brings the best of smoky barbecue and fluffy cornbread together in one pot. The pulled pork provides rich, smoky flavors, while the cornbread topping adds a satisfying, slightly sweet contrast. This casserole is perfect for a camping dinner, requiring minimal prep and cleanup, while still delivering a hearty, flavorful meal. The Dutch oven ensures everything bakes evenly, making this an easy and crowd-pleasing option for your next outdoor adventure.

Chicken Alfredo Dutch Oven Casserole

A creamy, cheesy chicken alfredo casserole made in a Dutch oven is a comforting and indulgent camping meal. This dish combines tender chicken, creamy Alfredo sauce, and pasta, all cooked together to create a satisfying, rich meal. It’s a simple yet delicious option for those looking for something filling and flavorful while enjoying the outdoors.

Ingredients:

• 2 chicken breasts, diced
• 2 cups elbow macaroni or penne pasta
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• Olive oil for greasing

Directions:

1. Preheat the Dutch oven over medium heat and add olive oil. Brown the diced chicken, cooking until fully cooked through, about 6-8 minutes. Remove the chicken and set it aside.
2. In the same Dutch oven, melt the butter and sauté the garlic for 1-2 minutes until fragrant.
3. Add the heavy cream, Parmesan cheese, and Italian seasoning, stirring until the sauce begins to thicken slightly, about 5 minutes.
4. Stir in the cooked pasta and chicken, mixing until well combined.
5. Sprinkle mozzarella cheese on top and cover the Dutch oven. Let it cook on low heat for 10-15 minutes until the cheese melts and the casserole is heated through.
6. Serve hot with extra Parmesan cheese and fresh herbs if desired.

This creamy Chicken Alfredo casserole is perfect for a camping dinner that will leave everyone satisfied. The creamy Alfredo sauce, tender chicken, and gooey mozzarella cheese come together beautifully, making each bite indulgent and comforting. With minimal preparation and cooking time, it’s an easy and filling meal to make in your Dutch oven while camping.

Veggie and Lentil Dutch Oven Casserole

A hearty and healthy option for campers, this veggie and lentil casserole is packed with fiber and nutrients. The combination of lentils, fresh vegetables, and savory seasonings makes it a wholesome and satisfying dish. The Dutch oven allows everything to cook evenly and meld together, offering a filling vegetarian meal that’s perfect for any outdoor adventure.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 cup carrots, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• Salt and pepper to taste
• Olive oil for greasing

Directions:

1. Preheat the Dutch oven over medium heat and add olive oil. Sauté the onion, garlic, zucchini, bell pepper, and carrots for 5-7 minutes until the vegetables are softened.
2. Stir in the cumin, turmeric, salt, and pepper, allowing the spices to toast for 1-2 minutes.
3. Add the lentils, diced tomatoes (with juice), and vegetable broth to the Dutch oven. Stir to combine.
4. Bring to a simmer, then cover and reduce the heat to low. Let the casserole cook for 35-40 minutes, stirring occasionally, until the lentils are tender and the liquid has been absorbed.
5. Serve hot, garnished with fresh herbs if desired.

This veggie and lentil casserole is a filling, nutritious dish that’s perfect for those seeking a hearty yet healthy meal while camping. The lentils provide plenty of protein and fiber, while the fresh vegetables and spices bring vibrant flavor to the dish. The Dutch oven method ensures an even cook, making this a low-maintenance yet satisfying meal for outdoor cooking.

Beef and Bean Chili Dutch Oven Casserole

This beef and bean chili casserole is a flavorful, spicy, and hearty dish that’s perfect for camping. The combination of tender ground beef, beans, and chili spices creates a rich and filling meal, while the Dutch oven ensures everything cooks evenly and melds together. It’s ideal for a chilly evening around the campfire and will keep everyone warm and satisfied.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 can tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Olive oil for greasing

Directions:

1. Heat the Dutch oven over medium heat and add olive oil. Brown the ground beef, breaking it up into small pieces, about 5-7 minutes.
2. Add the chopped onion to the beef and cook for another 3-4 minutes, until softened.
3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper, letting the spices toast for 1-2 minutes.
4. Add the kidney beans, black beans, diced tomatoes, and tomato sauce. Stir everything together and bring to a simmer.
5. Cover the Dutch oven and cook on low heat for 30-40 minutes, stirring occasionally, until the flavors are well combined and the chili is heated through.
6. Serve hot with toppings such as sour cream, shredded cheese, or chopped cilantro.

This beef and bean chili casserole is a robust and flavorful meal that’s perfect for any camping trip. The combination of beans and beef creates a hearty base, while the chili spices bring warmth and depth to the dish. With minimal effort and a few basic ingredients, this Dutch oven casserole is an easy and satisfying meal that will warm you up after a day of outdoor fun.

Note: More recipes are coming soon