Veggie Campfire Casserole Recipes

CAMPFIRE CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. Add beef, bacon and bratwurst. Stir in beans. Pour into a greased 2-qt. baking dish. , Bake, uncovered, until heated through, about 1 hour.

CAMPFIRE CASSEROLES

Steps:

• Place each chicken breast in the center of a piece of foil. Divide carrots, potatoes, mushrooms and onion equally and place on top and around each piece of chicken. Top each with 1 tablespoon butter and about 2 tablespoons soup. Sprinkle with salt and pepper. , Bring opposite long edges of foil together over the top of each breast and fold down several times. Fold the short ends toward the food and crimp tightly to prevent leaks. , Grill, covered, over medium-low heat for 50-60 minutes or until a thermometer reads 170°. To serve, carefully unwrap packets to allow steam to escape; spoon contents onto individual plates.

VEGETARIAN CASSEROLE

Steps:

• Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
• Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
• Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
• Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

VEGGIE CAMPFIRE CASSEROLE

Steps:

• In a 1 gallon freezer bag, combine: TVP crumbles, onion.
• Carefully squeeze the bag to force out any air; seal the bag.
• In a 1 gallon freezer bag, combine: taco seasoning mix, tomatoes discarding 2 Tablespoons of liquid, pinto beans, black olives, fresh parsley.
• Carefully squeeze the bag to force out any air; seal the bag.
• In a 1 quart freezer bag, place: Monterey Jack cheese.
• Carefully squeeze the bag to force out any air; seal the bag.
• Cooking Instructions.
• Thaw completely.
• Prepare cornbread, set aside.
• Preheat oven to 350 degrees.
• Sauté TVP crumbles and onion in a large skillet over medium heat.
• Add the contents from the bag containing the taco seasoning, tomatoes, beans, olives and parsley. Mix together well.
• Transfer to a 2 1/2 quart baking dish and sprinkle with cheese.
• Top with prepared cornbread mix. Bake for 15 minutes, or until lightly browned on top.