CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2007-06-17
Serves: 7-8
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
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.
Instructions
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.
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