Easy Camping Recipes

Enjoy these easy camping recipes on your next adventure. Eat delicious, nutritious foods, and save time on food preparation and cooking.

Finding easy camping recipes which taste great and you know will keep your family satisfied and nutritiously fed is essential for any long term camping trip. And even for the shortest of trips, scrumptious food can make the experience all the more enjoyable.


Here are some easy camping recipes that we have used consistently over many years, and which have always been popular in our family, we hope that you enjoy them too!

The only cooking dish you will need for these recipes is one large pot or camp oven (dutch oven) or Bedourie or similar.

What is a camp oven?

What is a Bedourie?

These campfire recipes serve 6-8 people. If your family is smaller, consider cooking the same quantity and having the "leftovers" as another meal, or simply reduce the quantity of ingredients proportionately.

You may also find it helpful to have a copy of our Camping Food Checklist when packing for your camping trip.

Easy Camping Recipes - Main Meals

1. Family Campfire Stew, serves 6

If you are after a quick and easy camping recipe, this is definitely it...

1 kg mince (ground beef)
4 cans beef vegetable soup concentrate
2 soup cans of water

Cook mince in pot.
Drain off any fat.
Add soup and water.

Serve with bread and butter for a satisfying meal.

2. Baked Dinner

roast-chicken-dinner cooked-roast-chicken-dinner

Roast Dinners cooked on the campfire are the most mouth-watering around.

Meat of choice
(eg whole chicken, chicken pieces, lamb, beef)

Vegetables of choice
(eg potato, sweet potato, pumpkin, carrots)

More vegetables, if desired
(eg zucchini, peas, choko)

Place meat in greased pot. (If cooking in a Bedourie, we recommend using a trivet).

What is a trivet?

Optional: Sprinkle seasoning over meat. (eg Masterfoods Roast Chicken seasoning), or simply season with salt & pepper.

Place vegetables around the meat.

Cook for around 1hr per kilo of meat (turning meat and vegetables half way through cooking).

Note: Some vegetables, such as zucchini, peas, choko will not take the full hour to cook. Add these with approx 1/2 hour of cooking time to go.

Optional: Take a packet of "instant gravy" with you. Boil water, stir in instant gravy mix, and after 1 minute it's ready.

Serve, and enjoy one of the best flavoured, baked dinners ever!

3. American Beans, serves 8

This recipe takes a little longer, both in the preparation and the cooking, but for mouth-watering and healthy food, it's well worth the effort!


3 x 750g can four bean mix (or use 3 cups any variety of dried beans, soaked overnight).
large tin tomatoes
4 onions chopped
2 capsicums chopped
1/2 jar tomato paste
1/4 cup worstershire sauce
1 Tbs vinegar
2/3 cup brown sugar
2tsp beef stock
bacon hock or 500g diced bacon or ham (or tinned ham).
salt & pepper
garlic (optional)
1-2 cups red wine (optional)
chopped carrots and / or celery (optional)

Place all ingredients together in large camp oven / Bedourie / cooking pot.
(Barely) Cover all with water.
Cook for 2-3 hours
(Stir every 30mins or so, particularly if using a Bedourie, and add water if it looks too dry).

Serving Suggestion:
This dish is rich and tasty. We like to serve with a side serve of potato, rice, corn chips, or bread.


4. Damper Pizza or Pita Bread Pizza

Make a damper (recipe below) or buy pita or lebanese bread.

TIP: If using damper, cook for 10 minutes or so before adding toppings, and don't make the base too thick.

1 jar prepared pizza sauce.
(Or BBQ sauce, tomato sauce, tomato paste or salsa, with a sprinkle of masterfoods "pizza sprinkle" (herb mixture) on top).
Packet of shredded mozzerella cheese
Any other toppings you fancy
eg, crushed pineapple or pineapple pieces, shredded ham or pepperoni, onion, mushroom, olives, capsicum etc.

Spread desired sauce over pizza base.
Place chosen toppings on top of base.
Sprinkle mozzerella cheese over entire pizza.
Place prepared pizza on greased aluminium foil in your camp oven, or on the trivet in your Bedourie.
Place oven on top of coals, and also a shovelful of coals on the lid.

Cooking time varies with heat and amount of coals, but check after approx 10 minutes, and every 5 minutes after that.

5. Chicken Noodle Soup, serves 8

1 large BBQ chicken, shredded
2 x 45g sachet chicken noodle soup
2 chopped onions
2 cloves crushed garlic (optional)
2 x 85g packet 2 minute noodles
1kg frozen mixed vegetables (or tinned mixed vegetables)
1/2 cup chopped parsley (optional)

Pour 4 litres of water into your large pot.
Add all ingredients except the parsley.
Bring to the boil and simmer for 2 minutes
Stir in parsley.

Easy Camping Recipes - Desserts

1. Chocolate Bananas


1 banana for each person
nutella, choc buds or some other form of chocolate
crushed nuts (optional)

Cut wedge lengthways through skin and approx 1/3 of the way into banana.

Fill gap with nutella, choc buds or other chocolate.

Replace banana skin over chocolate filled wedge (eat the wedge of banana!)

Wrap choc-filled banana in foil.

Heat on coals, on BBQ plate or in camp oven until banana is cooked and chocolate melted (approx 10 minutes).

Eat while warm.

TIP: Use BBQ plate or camp oven if possible (reduces chance of bananas being contaminated with ash).

2. Baked Apples or Baked Pears


Apples or pears (1/2 or 1 per person)
brown sugar
sultanas or raisins

Core the apple (or pear) and place on a large square of aluminium foil.
Fill the hole with sultanas (raisins), brown sugar, and a sprinkle of cinnamon.
Wrap in foil and bake for approx 10 minutes on hot coals (or use camp oven or Bedourie).
Apple is ready if it is soft when poked with a fork.
Transfer apple to plate or eat right out of foil.

Variation: Baked caramel apples.

Fill apple centre with a bit of butter and your favourite caramels. DELECTABLE!

Easy Camping Recipes - Damper and Other Bread

1. Aussie Damper

2 cups self raising flour
1 Tablespoon butter or margarine
1/2 teaspoon salt
approx 1 cup water
1/4 cup milk

Ideally, sift flour and salt into a large bowl.
Rub the butter through the flour until you get a 'crumbly' mixture.
Gradually stir in water and milk
Cover hands in flour and knead the bread on a floured surface until fairly smooth. Shape into a ball and flatten slightly.
Allow to stand for 5-10 minutes.

(See below for cooking instructions...)

Another Damper Recipe:

(this one doesn't taste quite as good, but eliminates the need to 'rub' butter through the mixture).

3 1/2 cups self-raising flour
1/2 cup powdered milk
1 teaspoon salt
1 1/2 cups water

Ideally, Sift flour, salt and milk powder into a large bowl.
Gradually add the water and stir gently.
Cover hands in flour, place the mixture on a well-floured surface and knead lightly.
Shape the mixture into a round and allow to stand for 5-10 minutes.

1. Put a piece of greased aluminium foil in the camp oven / on the trivet of a Bedourie, and place the damper on it.

2. With the lid on securely, place coals on the lid. (To give an even heat distribution).

3. It should take about 30 minutes to cook. It will be a nice golden brown colour when ready. Give it a 'tap' on the top and bottom. It will sound hollow when cooked.

NOTE: Damper may be ready sooner, or take much longer than 30mins - check at 20mins and every 10mins after that.
(Temperature control is not always easy when camping!)

Damper Tips

1. It is important to get air through the mixture.

2. You may need slightly more or less water than the ingredients suggest. The mixture should be firm, and not too wet. ie, able to hold its shape.

3. If you score the dough deeply with a knife, it will cut more easily into segments once cooked.

4. Never try to cook damper over flames - you always need coals.

5. Damper tastes great when smothered with butter or drizzled with golden syrup, and is best eaten while hot.

More Damper Tips
1. For the easiest damper of all, just buy a packet of commercial damper mix from your grocery store, mix it as per the directions, and cook in foil or in your camp oven in the coals.

2. Measure and mix dry damper ingredients together before leaving home. Store in an air-tight container or in a plastic bag ready for use when you want it. (Takes up less room then carrying all the ingredients separately, and saves time in preparation).

3. Stale damper or bread can be 'revived' by moistening with a little water, wrapping it in foil and heating in the camp oven.

2. Spoon Bread

This works well as a side dish to many campfire meals, or as a simple dessert.

1 cup flour
1 cup cornmeal (polenta)
1/4 cup sugar
4 teaspoons baking powder
2 eggs
1 cup milk
1/4 cup butter or margarine

Mix well first 4 ingredients
Melt butter. Add milk and beaten eggs.
Add wet mix to dry mix and beat well with a fork.
Pour into pan and bake for 20-25 minutes.

To enjoy as a dessert, simply add some sultanas, raisins or other dried fruits.

We use "loaf" shaped silicon bakeware inside of a camp oven or Bedourie to cook this dish. This quantity of ingredients makes 2 "loaves".

Silicon bakeware weighs virtually nothing, can be squashed in just about anywhere, and is easily cleaned. All good characteristics for camping supplies! We bought ours for $2 each at a discount variety store.

This bakeware can be used to make bread, cakes, meatloaf etc inside of a camp oven, or on top of a trivet in a Bedourie. We've used ours for years, and only once has the Bedourie gotten so hot as to melt the silicon slightly.

Would you like some tips for Cooking in a Bedourie OR Cooking in a Camp Oven?


We had some help cooking a BBQ in the Flinders Ranges, SA

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