Lunch Recipes for Campouts!

Handy recipes for Scout cooking on campouts compiled by Alex Citardi in 2018.


Serves 6-8


  • 1-pound ground beef
  • 1 (26-ounce) jar spaghetti sauce
  • ¾ cup hot water
  • ¼ teaspoon ground oregano
  • 3 cups shredded mozzarella cheese
  • 1 (16-ounce) container cottage chees
  • 1/3 cup grated parmesan cheese
  • 1 egg
  • 8 ounces lasagna noodles


  • 12-inch Dutch oven
  • 2 medium-sized mixing bowls
  • 23 coals


  1. Brown meat in a Dutch oven over 23 briquettes. Drain excess grease.
  2. Add spaghetti sauce, hot water and oregano to ground beef. Stir and set aside in medium sized bowl.
  3. In a second medium sized bowl, mix mozzarella, cottage cheese, parmesan, and egg.
  4. Place a band of uncooked noodles on the bottom of the Dutch oven. Cover noodles with a layer of meat mix, then cover meat mix with layer of cheese mix.
  5. Repeat process until all ingredients are gone
  6. Cook for 45 minutes, leaving 10 briquettes under the Dutch oven and moving 13 coals to the lid. Lasagna is done once noodles are soft.


Serves 10-12


  • 2 pounds of ground beef
  • 1 pound of Italian sausage
  • 2 tablespoons crushed or minced garlic
  • 1 tablespoon dried oregano
  • 1 (26-ounce) can spaghetti sauce
  • 2(26-ounce) cans water (use empty spaghetti sauce can for measuring)
  • 2 pounds uncooked elbow macaroni
  • 2 cups shredded mozzarella cheese
  • ¾ cup grated parmesan cheese


  • 12-inch Dutch oven with 25 coals, or stove and cooking pot


  1. Brown beef and sausage in Dutch oven over 25 briquettes. Drain grease.
  2. Stir in garlic and continue to cook until it becomes golden.
  3. Add oregano, spaghetti sauce, water and uncooked macaroni. Stir and make sure all noodles are saturated.
  4. Cover Dutch oven and place 13 coals on the lid and leaving 12 under the oven.
  5. Bake until fully cooked, about 45 minutes.
  6. Add mozzarella cheese. Once melted, sprinkle with parmesan and serve.

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