Dutch Oven Recipes

Would you like to be known as a camp cooking legend? Try one of these Scouter-approved recipes, below, and your Scouts will be talking about your delicious Dutch oven creation for years to come.

Never tried Dutch oven cooking before? Head to the Dutch Oven Cooking—Getting Started Guide to gather the know-how you’ll need to tackle these delectable recipes on your next outing.

Post your favorite Dutch oven recipes in the comment section, and we’ll consider your recipes for future “Dutch Treat” columns in our print edition. This is only the beginning of this feature—so keep coming back to see newly added recipes that you can easily print and take with you.

Mmm, all of this talk about Dutch oven cooking has our stomachs growling. Enjoy!

6 thoughts on “Dutch Oven Recipes

  1. Reuben Casserole

    5 slices of Rye bread, cubed
    5 slices of Pumpernickel bread, cubed
    1 1/2 lbs deli corned beef, chopped
    1 can sauerkraut, drained and rinsed
    12 oz pkg shredded Swiss Cheese
    1 cup sour cream
    1 cup Thousand Island dressing
    1/4 cup melted butter

    Place half of bread in Dutch oven. Layer sauerkraut then corned beef. Mix sour cream and dressing and pour over the corned beef. Sprinkle with cheese. Add remaining bread. Pour melted butter on top. Bake 350 for 30 minutes.

  2. Award-winning Dutch Oven Apple Cobbler

    This recipe is easy and delicious. It has won several cook-offs and boasts a “secret ingredient”.

    2 cans apple pie filling
    1 Yellow Cake Mix
    1 packet of Maple and Brown Sugar Instant Oatmeal (*Secret Ingredient*)
    1 Stick butter sliced into pats
    12oz Ginger Ale

    Open pie filling and dump into bottom of clean Dutch Oven. Spread evenly. Sprinkle cake mix evenly on top of pie filling. Sprinkle oatmeal packet evenly on top of cake mix. Place butter pats evenly spaced on top. Pour in Ginger Ale. Bake at 325 degrees for about 40 minutes or until cake has firmed up.

  3. 2 cans cherry pie filling
    1 box yellow cake mix
    1 cup oatmeal
    1/2 cup brown sugar
    2 sticks of butter

    -mix dry ingredients together (do it at home and transport in a zipper bag to reduce trash at camp)
    -dump cans of cherries into the bottom of the oven
    -sprinkle the dry mix over the top, spreading evenly
    -cut butter into pats and spread evenly
    -cook at 350F for 45 minutes or so, turning oven and lid 90 degrees every 15 minutes

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