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741 camping recipes in our database...
Country Potato Bake
camping recipe
Category: Dutch Oven Dishes   Rating: N/A
Backpacking: No Effort: easy Serves: 7-8 Prep time: 1-30m
 
Ingredients:
  • 30 oz bag of frozen shredded hashbrown-style potatoes (can be thawed, which will reduce cooking time.)
  • 1-12 oz can cream of chicken condensed soup
  • 8 oz. sour cream (not nonfat)
  • 1 stick butter or margerine, melted
  • 6 slices bacon, cooked crisp and crumbled (can be done at home and kept cold); a jar of Bacon Bits can be used as substitute
  • 2 cups shredded sharp cheddar
  • 1 can French's fried onions (the sort that are used to make green bean casserole); can be large or small, depending on how much you like onions
  • salt and pepper to taste
  • *to make this vegetarian, omit bacon and use condensed cream of onion soup. Tastes great with crushed bbq Soynuts.
 
How to Prepare:
Line Dutch oven with foil for easy cleanup, if desired.

Mix soup, butter, and sour cream together. Put potatoes in the bottom of the oven, top with soup mixture spreading to cover the potatoes completely, then cheese, bacon and onions. Cover and put on coals, adding coals to the lid to approximate 400*F (about 14-16 coals on top; 12-15 on bottom.) If the potatoes are frozen, it should take about an hour to an hour and a half.
 
Sent by: Danielle W Date: 2007-06-17
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CAMPING TIP

Since some will be cooking by fire, don't be afraid to add a little water when browning meat (i.e. or run the risk of charring!). Also, if mixing with beans (assuming dry for weight reasons), don't be afraid of boiling them for a very long time before starting your meat (i.e. or run the risk of hard beans!). hunter3740 SW PA

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