Frontier Chicken and Noodle Casserole

      Mr. Food brings us this peachy little casserole, it's easy to assemble and perfect for dutch oven cooking.  To streamline the process, prep your ingredients at home, store them in zip lock bags and pop them in your cooler.  If you make the noodles ahead of time, add a dash of olive oil after you've drained them to prevent clumping.  You can even stir the ingredients together right in your oven.  In my 10 inch dutch oven, the casserole baked for a total of 40 minutes with 10 coals in a ring around the bottom, 14 placed in a ring around the outside of the lid with 6 more briquettes spaced evenly in the center.  I doubled the amount of crushed chips but if you prefer a crumb topping, toss panko breadcrumbs with a little melted butter and sprinkle over the noodle mixture just before baking. 

Frontier Chicken and Noodle Casserole
1 pound cooked boneless, skinless chicken breast halves, cubed
2 celery stalks, chopped
1 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
2 cups fine egg noodles, cooked and drained
1/4 cup mayonnaise
1 10.25 oz can cream of chicken soup
1 cup crushed potato chips

     Lightly oil or spray 10 inch dutch oven.
     In a large bowl, combine all ingredients except potato chips; mix well.
     Spoon mixture into prepared dutch oven and top with crushed chips.
     Bake at 350 degrees for 35-40 minutes or until golden and heated through.
     Makes 4-5 servings.

Top noodle mixture with crushed potato chips

Bake at 350 degrees for 40 minutes

Crunchy, creamy and seriously comforting

Blame the Dog Bean Casserole

 
     I must confess,  I was drawn more to the name of this recipe than it's ingredients.  Posted on Allrecipes, it's a filling campfire casserole that can be altered to your liking.  In my 10 inch dutch oven, the beans baked for one hour, undisturbed, with 10 coals in a ring around the base of the oven and 20 on the lid.  Almost better the next day, it's an easy and inexpensive way to feed your hungry campers and be sure to pack a slotted spoon for serving.

Blame the Dog Bean Casserole
1 12 oz package kielbasa, cut into 1/4 inch slices
1 12 oz package smoked sausage, cut into 1/4 inch slices
1 28 oz can baked beans
1 15.5 oz can kidney beans, rinsed and drained
1 8 oz can tomato sauce
1/2 cup ketchup
1/2 cup chopped onion
1/4 cup chopped celery
1 tsp minced garlic
1 tsp dry mustard powder OR 1 Tblsp prepared mustard
1 dash Worcestershire sauce

     Lightly oil or spray dutch oven.
     Combine all ingredients in prepared oven.
     Bake at 350 degrees for one hour or until hot and bubbly.
     Makes 6-8 servings.

Mix all ingredients in prepared dutch oven

Bake at 350 degrees for one hour or until hot and bubbly

A doggone good camper's supper

Polka Dot Pasta 'Pizza'

 

     For a fun and tasty change, this Polka Dot Pasta 'Pizza' from Hunt's uses small shell pasta as it's crust in place of dough. Quick and convenient, if you prepare the pasta beforehand, it can be assembled in a matter of minutes.  If you decide to prepare the pasta ahead of time, add a few dashes of olive oil to it after cooking to prevent it from sticking.  In my 12 inch dutch oven the 'pizza' baked for a total of 30 minutes with 12 briquettes around the base of the oven and 26 spaced evenly on the lid.  Be sure to oil your dutch oven well and allow the 'pizza' to rest for about 15 minutes before serving. 

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Polka Dot Pasta 'Pizza'
10 oz dry small shell macaroni, uncooked (about 2/3 box)
4 eggs
1 cup grated Parmesan cheese
1/4 tsp ground black pepper
1 24 oz can or jar pasta sauce
2 cups (8 oz) shredded part-skim mozzarella cheese
30 slices pepperoni

     Lightly oil or spray 12 inch dutch oven.
     Cook macaroni according to package directions; drain and set aside.
     Beat eggs lightly in large bowl with wire whisk.
     Add Parmesan cheese and pepper; mix well.
     Stir in macaroni.
     Spoon into prepared dutch oven.
     Cover with pasta sauce.
     Sprinkle with mozzarella cheese.
     Top with pepperoni.
     Bake at 375 degrees for 25-30 minutes or until mozzarella cheese is melted and golden brown.
     Let stand 15 minutes before cutting into pieces and serving.
     Makes 6 servings.

Spread pasta mixture in well-oiled 12 inch dutch oven

Cover pasta with sauce, cheese and pepperoni

Bake at 375 degrees for 25-30 minutes

Let rest for 15 minutes before cutting this kid friendly
'pizza' into squares

Cheesy Potatoes with Smoked Sausage

     There's nothing I like better than a recipe I can mix in one bowl, pour into my dutch oven and bake.  These Cheesy Potatoes with Smoked Sausage come to us courtesy of Hillshire Farms.  In my 12 inch dutch oven they baked for a total of 45 minutes with 12 coals in a ring around the bottom of the oven with 28 briquettes spaced evenly on the lid.  If you can't find the refrigerated hash browns, use the frozen variety, just thaw before baking.  As a side dish or main course these cheesy, smoky, creamy potatoes are as good to eat as they are easy to prepare.

Cheesy Potatoes with Smoked Sausage
1 package Smoked Sausage (kielbasa)
2 cups (8 oz) shredded Cheddar cheese, divided
1 20 oz bag refrigerated OR frozen shredded hash brown potatoes, thawed
1 cup sour cream
1 medium onion, chopped
1/4 cup butter OR margarine, melted
1/4 tsp ground black pepper

     Lightly oil or spray 12 inch dutch oven.
     Cut sausage into 1/2 inch cubes.
     Combine all ingredients except 1 cup Cheddar cheese in a large bowl.
     Spread mixture evenly in prepared oven.
     Bake at 350 degrees for 35-40 minutes.
     Sprinkle with remaining 1 cup of cheese.
     Bake for 10 minutes more or until cheese has melted.
     Let stand 5 minutes before serving.
     Makes 4-6 servings.

Spread potato mixture in well oiled 12 inch dutch oven

Bake at 350 degrees for 45 minutes adding remaining
cup of cheese during last 10 minutes of cooking time

An excellent camping recipe

Artichoke Chicken Casserole

     If you like Hellman's hot artichoke dip you are going to love this casserole from Betty Crocker.  It's ridiculously easy and sinfully delicious.  For the sake of convenience you could even make the chicken mixture at home, keep it cold in a Tupperware container then bake it at your destination.  Use low-fat ingredients if you're trying to cut the calories and if you can't find the refrigerated Alfredo sauce, use a heaping cup of the jarred variety.  In my 10 inch dutch oven, the casserole baked for 35 minutes with 10 briquettes around the base of the oven, 14 around the outside of the lid with 4 spaced evenly in the center.  Double the recipe and bake it in your 12 inch dutch oven if you're feeding a crowd.  Perfect for a ladies luncheon or a campfire feast, file this one away, it's a definite keeper.

Chicken Artichoke Casserole
1/3 cup roasted red bell pepper, from a jar, chopped
1/4 cup sliced green onions (4-5 medium )
3 cups cooked, chopped chicken
1 14 oz can artichoke hearts in water, drained and chopped
1 10 oz container refrigerated Alfredo pasta sauce
1 cup shredded refrigerated Asiago-Romano-Parmesan Italian cheese blend
1/2 cup mayonnaise
1 5 oz bag cheese croutons, coarsely crushed

     Lightly oil or spray 10 inch dutch oven.
     In large bowl, combine all ingredients, except croutons.
     Spoon evenly into prepared oven.
     Top with croutons.
     Bake at 350 degrees for 30-35 minutes or until hot and bubbly.
     Makes 4-5 servings.

Top chicken mixture with crushed, cheese flavored
salad croutons

Bake at 350 degrees for 30-35 minutes or
until hot and bubbly

Quite possibly my new favorite casserole

Jettie Mae's Panhandler Spaghetti

      I have always wanted to make this Panhandler Spaghetti brought to us from one of my favorite outdoor cooks, Phyllis Speer.  If you have a few minutes check out the 'Cooking on the Wild Side' videos from the PBS affiliate AETN.  Leave it to the state of Arkansas to not only make the dutch oven the official state cooking vessel but to also have an outdoor cooking show on public television. 
     This is a very good camping, all in one pot, meaty pasta casserole that kids will love.  The original recipe calls for 4 bouillon cubes, I only added 2 because I was watching the amount of salt.  In my 10 inch deep oven, the spaghetti cooked for a total of 45 minutes with 10 coals around the base of the oven and 22 on the lid.  After 20 minutes, give it a stir, the spaghetti needs to be totally submerged in the sauce to cook properly.  Also, after you sauté the beef and vegetables over a full compliment of coals, remove the center briquettes from the base of the oven to prevent your sauce from burning.

Jettie Mae's Panhandler Spaghetti
1 lb lean ground beef
1 onion, chopped
1 green pepper, chopped
1 15.25 oz can whole kernel corn, undrained
1 28 oz can diced tomatoes, undrained
1 4 oz can mushrooms, undrained
2 beef bouillon cubes
10 oz uncooked spaghetti (about 2/3 of a 1 lb package)
1 tsp Italian seasoning
1 8 oz package grated Cheddar cheese, divided
2 Tblsp cooking oil
Salt and pepper to taste

     Lightly oil or spray dutch oven.
     Over a full compliment of coals, brown beef in cooking oil.
     Add onions and peppers and cook until softened.
     Move bottom coals to a ring around base of the oven.
     Add corn, tomatoes, mushrooms, bouillon cubes, Italian seasoning, one cup of cheese and salt and pepper.
     Stir until well combined.
     Break spaghetti into fourths and add to tomato mixture.
     Mix well until most of the spaghetti is submerged in the liquid.
     Bake at 350 degrees, stirring halfway, for 35-40 minutes or until pasta is tender.
     Sprinkle with remaining cup of cheese.
     Bake for 5-10 more minutes or until cheese has melted.
     Makes 6-8 servings.

Brown beef with onion and green pepper

Add remaining ingredients and mix well

Bake at 350 degrees for 40 minutes, stirring halfway, or
until pasta is tender

Sprinkle with remaining cup of cheese and continue
cooking until cheese has melted

Kids will wolf this down

Reuben Casserole

     Any time I can add pasta to my dutch oven without cooking it beforehand I am one happy camper.  This casserole from Hillshire Farm is not only easy to assemble, it will warm the cockles of your tummy.  In my 12 inch dutch oven, it cooked for a total of 55 minutes with 12 coals in a ring around the base of the oven, 18 placed in a ring around the outside of the lid, with 8 briquettes spaced evenly in the center.  It was a very cold and windy day so I rotated the lid halfway through cooking time.  Be sure to check your noodles to make sure they are tender before adding the final topping of cheese.  Allow it to rest for 15 minutes before serving so the noodles can absorb some of the creamy liquid.  

Reuben Casserole
1 pkg. Polska Kielbasa
1 10 3/4 oz can condensed cream of mushroom soup
1 1/4 cup milk
1/4 cup chopped onion
1 1/2 tsp prepared yellow mustard
1 14 oz can sauerkraut, rinsed and drained
8 oz. (about 4 cups) uncooked egg noodles
8 oz shredded Swiss cheese (2 cups), divided
1/2 cup bread crumbs
2 Tblsp butter, melted

     Lightly oil or spray 12 inch dutch oven.
     Cut sausage in 1/4 inch slices.
     In large bowl, mix soup, milk, onion and mustard until well combined.
     Spread sauerkraut on bottom of prepared dutch oven.
     Place noodles on top of sauerkraut, pressing down lightly.
     Pour soup mixture evenly over top of noodles.
     Lay sliced sausage on top of soup.
     Sprinkle with 1 cup cheese.
     Combine bread crumbs and butter in small bowl; sprinkle over cheese.
     Bake 50-55 minutes or until noodles are tender.
     Sprinkle with remaining cup of cheese, continue cooking for 5 minutes or until cheese has melted.
     Allow to rest for 10-15 minutes before serving.
     Makes 4-6 servings.

Layer sauerkraut, noodles, Kielbasa, cheese and breadcrumbs
in prepared 12 inch dutch oven

Bake at 350 degrees for 50-55 minutes or until
noodles are tender before adding final layer of cheese

Bake for 5 minutes longer or until cheese has melted

Tangy, creamy, easy to make and especially filling,
try it you'll like it

Thanksgiving Leftovers Casserole

      If you're tired of reheated Thanksgiving leftovers in the microwave give this easy but oh so filling casserole from Kraft a try in your dutch oven.  More like a Shepherd's Pie, the layers of stuffing, turkey, vegetables and potatoes are topped off with melted Cheddar cheese.  If you're not a fan of mayo, mix the veggies and turkey with gravy before spooning over the stuffing.  In my 12 inch dutch oven the casserole baked for a total of 45 minutes with 12 coals around the base of the oven and 28 briquettes spaced evenly on the lid.  I added the cheese during the last five minutes of cooking time, dotting the potatoes with pats of butter would also be a good way to add even more comfort to this fluffy and creamy casserole.  Have a very Happy Thanksgiving!

Thanksgiving Leftovers Casserole
1 6 oz package Stove Top Stuffing Mix for Turkey OR 4 cups leftover homemade stuffing
4 cups chopped cooked turkey
2 cups frozen mixed vegetables, thawed
3/4 cup mayonnaise
1 24 oz package of prepared refrigerated mashed potatoes OR 3 cups leftover mashed potatoes
1 1/2 cups shredded Cheddar cheese, divided
1/8 tsp paprika

     Lightly oil or spray 12 inch dutch oven.
     Prepare stuffing as directed on package; spread onto bottom of prepared oven.
     In large bowl combine turkey, mixed vegetables and mayonnaise; spoon over stuffing.
     Mix potatoes and 1 cup cheese; spoon over turkey mixture then smooth surface with back of spoon.
     Sprinkle with paprika.
     Bake at 375 degrees for 40-45 minutes or until heated through.
     Top with remaining 1/2 cup cheese, continue cooking until cheese has melted.
     Makes 6-8 servings.

Layer stuffing, turkey and veggie mixture and
cheesy mashed potatoes in 12 inch dutch oven

Bake at 375 degrees for 40 minutes before adding
remaining 1/2 cup of cheese

Bake for 5 more minutes or until cheese has melted

The perfect meal to come home to after a hard day of
Black Friday shopping

Grands Green Bean Casserole

     I was looking for something different to make for Thanksgiving this year and thought I'd test this Green Bean Casserole from Pillsbury in my dutch oven before serving it to my family.  In my 12 inch dutch oven, the casserole baked for a total of 40 minutes with 10 coals in a ring around the base of the oven and 28 on the lid.  The biscuits baked for 10 minutes before I spooned on the bean mixture.  After 25 more minutes the casserole was hot, bubbly and ready for the final coating of onions.
     I pre-cooked the frozen green beans in my microwave but you could also use 4 15 oz cans of your favorite green beans, drained, right out of the can.  Use your more traditional green bean casserole recipe if you like but do try it sometime on the biscuits, it's a good combination and a fun way to dress up an everyday side dish.
                                                                                                                                         
Grands Green Bean Casserole
24 oz frozen cut green beans, cooked and drained
1 16 oz can Pillsbury Grands Flaky Layers refrigerated buttermilk biscuits
1 18 oz can Progresso Vegetable Classics creamy mushroom soup
1 1/2 cups French's fried onions, divided
Salt and pepper to taste

     Lightly oil or spray 12 inch dutch oven.
     Separate each biscuit into 3 layers.
     Press biscuit layers in bottom and up sides of dutch oven.
     Bake at 350 degrees for 8-10 minutes or until set.
     Meanwhile, in large bowl, mix green beans, mushroom soup, 2/3 cup fried onions, salt and pepper.
     Spoon over biscuits.
     Bake 25-30 minutes or until mixture is hot and bubbly.
     Sprinkle with remaining fried onions.
     Bake 5 minutes more or until onions are golden brown.
     Let stand 10 minutes before serving.
     Makes 8 servings.

Cover bottom and sides of dutch oven with biscuit segments

Bake biscuits at 350 degrees for 10 minutes or until
set before adding bean mixture

Bake for 25-30 minutes before adding final topping
of fried onions

Like an upside down veggie pot pie

Ghoulish Black Bean Chili Casserole

     I really love a good, mix, dump and bake kind of recipe.  This casserole from Pillsbury can be made with chorizo, Italian sausage or even soy crumbles if you're a vegetarian.  You can brown the sausage in your dutch oven or make it easy and cook it on your kitchen stove beforehand.  I couldn't find the Mexican stewed tomatoes called for in the original recipe.  Plain stewed tomatoes worked just fine but if you want to add some heat, toss in a small can of diced, drained, green chilies.  I baked this in my 12 inch dutch oven with 12 coals around the base of the oven and the lid completely covered with 28 briquettes.  After 55 minutes I added the cheese and let it sit for 5 more minutes to allow it to melt.  Be sure to give this cool weather casserole a try and have a hauntingly good Halloween!
   
Ghoulish Black Bean Chili Casserole
1 lb chorizo or Italian sausage, casing removed if necessary, crumbled, browned and drained
1 medium green bell pepper, seeded and chopped
1 cup chopped onion
1 cup regular long-grain white rice, uncooked
1 8.75 oz can corn, drained
1 15 oz can black beans, drained, rinsed
1 14.5 oz can chicken broth
1 14.5 oz can stewed tomatoes, cut up and undrained
1/2 cup water
2 tsp chili powder
1/2 tsp cumin
1 cup shredded Cheddar cheese

     Lightly oil or spray 12 inch dutch oven.
     In large bowl or dutch oven combine all ingredients, except cheese.
     Bake at 375 degrees for 50-55 minutes or until rice is tender.
     Sprinkle with cheese, bake for 5 minutes more or until cheese has melted.
     Makes 8 servings.

Mix all ingredients, except cheese, and pour into dutch oven

Bake at 375 degrees for 55 minutes then sprinkle with cheese

Bake for 5 minutes more or until cheese has melted

Top this ghoulishly good casserole with sour cream
and chopped fresh cilantro

Bacon Cheese Pull-Aparts

     Since we're having the first real cold snap of the season I was in the mood today for a hearty, stick to your ribs kind of breakfast.  This recipe from Pillsbury was not only a cinch to prepare but warm and filling as well.  In my 10 inch dutch oven, the biscuits baked for a total of 23 minutes with 10 coals in a ring around the base of the oven, 14 placed around the outside edge of the lid with 6 briquettes spaced evenly in the middle.  I removed the center coals during the last 5 minutes of cooking time as the center was starting to brown too quickly.  This is a very good campfire recipe with ingredients that won't take up too much room in your cooler and you can even stir everything together in your dutch oven if you don't want to dirty an extra bowl. 

Bacon Cheese Pull-Aparts
1 egg
2 Tblsp milk
1 16.3 oz can Pillsbury Grands Flaky Layers Refrigerated Original Biscuits
1 2.1 oz package precooked bacon, cut into 1/2 inch pieces
1 cup shredded Cheddar cheese
1/4 cup finely chopped green onions (4 medium)

     Lightly oil or spray 10 inch dutch oven.
     In large bowl, beat egg and milk with wire whisk until smooth.
     Separate dough into 8 biscuits; cut each biscuit onto quarters.
     Gently stir biscuit pieces into egg mixture to coat evenly.
     Fold in bacon, cheese and onions.
     Spoon mixture into prepared oven; arrange biscuit pieces in single layer.
     Bake at 350 degrees for 23-28 minutes or until golden brown.
     Cut into squares, makes 4-6 servings.

Spread biscuit mixture in single layer in well oiled oven

Bake at 350 degrees for 23-28 minutes

Stash this recipe in your camping recipe file,
it's easy and very tasty as well