Scout Chef Kitchen Presents: Camping Casseroles

Alright, friends—this one’s a keeper. I’ve got a couple of comfort food recipes that are total crowd-pleasers. Think cozy, satisfying, and so good that there won’t be a single drop left in the bowl. These are the kind of dishes you’ll come back to again and again, and I can’t wait for you to give them a try!

I adapted this first recipe from the Simple Bites blog, and it’s quickly become one of my go-to meals for the campsite. What I love most is that it’s designed as a one-pot dish—huge bonus when you’re outdoors and don’t want to deal with a pile of dishes.

But what makes it shine is how it upgrades your usual boxed mac and cheese. It’s still super easy to pull together (no fancy ingredients or complicated steps), but it feels totally next-level. The flavor is richer, creamier, and has this subtle smoky note that screams campfire comfort food. It’s the kind of dish that makes people peek over from the next campsite and ask, “What are you cooking over there?”

Simple, hearty, and packed with that cozy, outdoorsy flavor—this one’s a keeper.
 

Ingredients

• 3 cups 2% milk
• 2 ½ cups water
• 1 teaspoon fine sea salt
• 1 box macaroni pasta or shells (about 12 ounces)
• 2 tablespoons unsalted butter
• 1 heaping teaspoon Dijon mustard
• 1 ½ cups evaporated milk
• 3 heaping cups of cheddar cheese
• 1 teaspoon freshly ground black pepper
• Dash of paprika
• Tabasco for serving

You know that I am a big, BIG fan of adding in vegetables wherever I can, so some creative additions to help this meal feel a bit more nutrition-dense:

• 2 - 12 oz. bags of frozen broccoli
• 1 bag frozen riced cauliflower (you can't even tell it is in there!)

OR

• 1 bag of frozen peas (or 1 can)

And then if you want to add in something that my husband thinks is totally nuts, but makes it like a staple that my dad used to make us ALL the time when we were growing up:

• 1 can of tuna fish

OR

• If you aren’t a fan of that, you could chop kielbasa into this!

Directions

1. In your Dutch oven, combine the 2% milk, water, and salt. Bring to a boil, then tip in the pasta, stirring slowly with a wooden spoon.
2. Cook the pasta in the milk, partially covered with a lid, over medium-high heat for half the time the box calls for (mine called for 8 minutes, so I cooked for 4); it should be underdone when you bite into it. Do not drain!
3. Reduce the heat to medium-low. Stirring constantly, add the butter, Dijon, veggies, protein choice, and evaporated milk to the pot. Slowly sprinkle in the cheese, a handful at a time, and stir until melted. The sauce will thicken as the cheese melts and the pasta finishes cooking.
4. Remove the pot from the heat. Season with pepper and paprika. Taste the mac & cheese and shake in a little extra salt, if desired. Cool slightly, stirring occasionally, until the sauce has thickened and coats the pasta. Serve at once.

Again, another win because it can be made in one pot, and of COURSE, I love that I can sneak in all the veggies and my daughter will eat them in this!

Ingredients

• 2 chicken breasts - cut up and freeze in a resealable baggie with Teriyaki sauce for marinade
• Snow peas (or regular peas)
• ½ cup cauliflower rice
• ½ bag of shaved carrots
• ¾ cups rice
• 1 ¼ cups water
• Soy sauce
• 3 tablespoons butter
• 2 teaspoons soy sauce
• Teriyaki glaze

Directions

1. In a pot, melt butter. Add chicken and stir till cooked through.
2. Add rice and stir for a few seconds. Add water (enough for the amount of rice added) Bring to a boil...reduce heat and cover.
3. When rice is almost complete, stir in veggies. Add soy sauce and cover until veggies are steamed, stirring occasionally.
4. Serve with a drizzle of teriyaki glaze.

Ready to take your camp meals to the next level? I’ve got two comfort food recipes that are guaranteed to level up your outdoor cooking game. They’re hearty, easy to make, and so good you’ll be scraping the bottom of the bowl. Trust me—these are worth repeating on every trip!