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: 2007-07-25
Serves: 3-4
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 1 lb. ground beef, browned and drained
- 1 cup macaroni, boiled al dente, drained
- 1 medium jar spaghetti sauce (adjust to preference) (Should not be too dry or too runny)
- 1 cup pepperoni, sliced in half
- 1/2 small onion, chopped
- 1/2 can black olives, sliced
- 1 small can mushrooms, drained
- 2 cups mozzarella cheese, shredded
- Salt and pepper
Instructions
Assemble all ingredients except cheese into large skillet or dutch oven. Heat through. Once heated through, add cheese. Cover. Cook 5-10 minutes longer until cheese is melted. Add salt and pepper to taste. Serve.
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