Camp Food - 2 Green Chile Casserole
We tried a new dutch oven recipe this weekend, and it met with approval all around. This was prepared for adults - I am not certain how well it would go over with youngsters, as it has green chiles in it.
We cooked it in a 12″ dutch oven, using 14-15 coals on top and bottom, and leaving it to cook for at least an hour. I doubled the recipe to feed 8, which may have prevented it from getting a lovely brown crust on top as I usually see when I bake it at home. It hit the spot after a long hike, however, with salad, chips, and tortillas. Dessert was Cherry dump cobbler, soon to be posted as well.
Chile Relleno Casserole
This recipe makes 4+ servings. To simplify in camp (and not have to worry about getting rid of grease), cook the hamburger meat, sausage and onion at home, and bag and freeze to bring to camp. To ease cleanup, line the dutch oven with foil, making sure there are no holes in it. Line the lid, too.
1/2 lb. hamburger meat
1/2 lb. sausage
1 large onion
— cook these together until meat browns, and drain well.
2 cans whole or diced green chiles
1 1/2 cups shredded cheddar cheese
— layer one can of chiles, then half of cheese, then half of meat in bottom of dutch oven. Repeat layer.
4 eggs
1/4 cup flour
1 1/2 cups milk
— whisk these together until smooth, then pour over the layers.
Let it sit for a few minutes once it’s cooked, then serve with chips, tortillas, and plenty of salsa or tabasco sauce.
