17 Easy Camping Dinner Ideas That Will Complement Your Adventure

Anja and I have been camping since we met 11 years ago, and our first campouts were about bringing water, energy bars, nuts, dates, and fruits. We were lazy and didn’t want to spend time cooking outdoors.

But today, we actually understand the importance of camping food from physiological and sociological aspects.

Campfire cooking makes camping more magical and brings people together simultaneously.

The most important thing we learned along the way is that you should be able to maintain flavor and quality even if you’re cooking outdoors!

After years of camping and countless adventures, we’ve narrowed down this list of camping dinner recipes that are our go-to’s – easy camping meals when we need something tasty with minimal cleanup.

Here are some kitchen essentials to consider packing for your trip:

• Stove: A stove is essential for cooking while camping. Choose a stove appropriate for your needs, such as a propane stove for car camping or a compact, lightweight stove for backpacking.

• Pots and pans: Pack pots and pans suitable for your cooking needs. If you plan on cooking over a fire, consider packing a cast iron skillet or Dutch oven.

• Utensils: Pack a variety of utensils such as spoons, forks, knives, spatulas, and tongs to help with meal prep and cooking.

• Cooler: A cooler is essential for storing perishable items such as fresh fruits, vegetables, tofu, and yogurt. Pack your cooler with plenty of ice or ice packs to keep the food at a safe temperature.

• Water bottles or hydration system: Ensure to pack plenty of water bottles or a hydration system to stay hydrated while camping.

• Dishwashing supplies: Pack dishwashing supplies such as dish soap, scrub brushes, and a towel to help clean up after meals.

If you want to spend less time meal planning and more time enjoying your adventures, keep these camping dinner ideas bookmarked.

We split it into categories to make it easier for you to navigate through.

If you want to jump straight to a specific recipe, feel free to use a table of contents.

Camping Dinner Ideas – Dutch Oven

1. Roast Beef Stuffed Sandwiches

Ingredients

Garlic Butter

• 1 stick of butter (8 ounces), softened
• 2 1/4 teaspoons garlic powder
• 1 1/2 teaspoons dried parsley

Onion, Peppers, and Mushrooms Mixture

• 1 large onion, sliced thin
• Salt and pepper
• 3 tablespoons butter, divided
• 1 tablespoon canola oil
• 1 green pepper, cored and sliced thin
• 1 red pepper, cored and sliced thin
• 4 tablespoons olive oil, divided
• 1 pound button mushrooms

Sandwich

• 1 large loaf of French or Italian bread
• 1 1/4 pounds of thinly sliced deli roast beef
• 1 pound thin sliced Provolone cheese or 1 pound light sliced Pepper Jack cheese or 1/2 pound of each
• Heavy-duty aluminum foil

Directions

1. Mix the stick of butter, garlic powder, and dried parsley. Refrigerate in a small container with a tight-fitting lid.
2. Season the onion with salt and pepper and cook over medium heat in 2 tablespoons of butter and one tablespoon of canola oil until golden brown.
3. Cook the peppers over medium heat in 2 tablespoons of olive oil until tender and crisp.
4. Cook the mushrooms over medium heat in 2 tablespoons of olive oil and one tablespoon of butter until golden brown—season with salt and pepper.
5. Mix the cooked onion, peppers, and mushrooms and store them in a covered container in the refrigerator.
6. To assemble the sandwich: Allow the garlic butter mixture to soften for easier spreading.
7. Cut slits into the bread about 1 1/2 inches apart but not all through. Butter the inside of each slice with garlic butter
8. Put slices of roast beef between each cut. Add a large spoonful of the onion, pepper, mushroom mixture and a piece of cheese.
9. Spray a large piece of foil with non-stick cooking spray. Put the sandwich on the foil and wrap it tightly.
10. Place the foil pack near the hot coals of the fire, but not in the fire. Heat for approximately 30 minutes or until the sandwich is heated through and the cheese has melted.
11. Cut into slices and serve.

2. Chicken Marbella

Ingredients

• 1 cup chopped prunes
• 1 cup Mediterranean or Greek olives, pitted & halved
• ½ cup dry white wine
• ¼ cup capers
• ¼ cup red wine vinegar
• 6 cloves garlic, roughly chopped
• 2 tablespoons dried oregano
• 2 bay leaves
• 1 teaspoon salt
• 4 chicken thighs, skin on
• 1 tablespoon olive oil
• 4 teaspoons brown sugar

Directions

1. Marinate the chicken: Marinate all ingredients except the oil and brown sugar in a freezer bag. Place in your ice chest for at least 6 hours and up to 48 hours.
2. Prepare campfire: Prepare 25 coals. If you can use wood embers, you’ll have to guestimate the proper heat ratio. Once all the coals are ready, knock them into a flat pile and place the dutch oven on them.
3. Brown the chicken: Heat 1 tablespoon of oil in the Dutch oven. The oil is hot and ready when a drop of water instantly sizzles when it hits the pan. Remove the chicken from the marinade and dust one teaspoon of brown sugar over the skin side of each thigh. Brown the thighs skin side down over high heat until the skin is crispy and deep golden brown, about 6-8 minutes. Flip to brown the other side for 2 minutes.
4. Bake: Remove the Dutch oven from the heat. Add the marinade (liquid, prunes, olive, capers, and all!) to the dutch oven and cover. Bake for 30 minutes until the thighs are cooked and their juices clear when pierced with a knife. Evenly distribute 18 coals on the lid and set the Dutch oven on a bed of 9 coals.
5. Serve over couscous, rice, or pilaf with sauce spooned over the top.

3. Campfire Lasagna

Ingredients

• 1 – 9 oz package of Barilla Oven Ready Lasagna noodles
• 1 pound Italian sweet fennel sausage
• ½ pound ground beef
• ½ medium yellow onion, diced
• 4 cloves garlic, minced
• 2 (24 oz) jars of your favorite marinara sauce
• ½ cup water
• 4 teaspoons sugar
• 2 teaspoons Italian seasoning
• 1 teaspoon dried basil
• 2 ½ teaspoons salt (for meat sauce)
• 1/2 teaspoon black pepper
• ¼ cup finely chopped parsley
• 16 oz ricotta cheese
• 1 egg, beaten
• 1 tsp salt (for ricotta mixture)
• 1 pound shredded mozzarella
• ½ cup grated Parmesan

Directions

1. In a skillet on medium-high heat, add the onions, garlic, beef, and sausage until the meat is browned and the onions are soft.
2. Add the marinara sauce, sugar, Italian seasoning, salt, and pepper, and simmer for about 30 minutes.
3. Mix the ricotta cheese with the egg, parsley, and one teaspoon of salt
4. Lightly oil the inside of a 12-inch dutch oven
5. Break off the corners of the lasagna noodles as you build a layer, using the corner pieces to fill in the gaps.
6. Spread about ¼  of the meat mixture over the noodles, then ¼  of the ricotta mix, followed by ¼ of the Parmesan and mozzarella.
7. Add another layer of puzzle pieces (I mean noodles) and another layer of meat, ricotta, and cheeses (repeat until you have four layers)
8. Start about 28-30 charcoal briquets in a chimney and place ⅓ of them underneath the dutch oven.
9. Arrange the rest on the lid to create a temperature of about 375 degrees
10. Cook for 40-45 minutes, rotating the oven and lid ¼. Turn in opposite directions every 15 minutes.
11. Remove the lid, and allow it to cool for about 10 minutes before serving.

4. Enchiladas

Ingredients

• 1 white onion
• 1 green pepper
• 1 red pepper
• 1/2 can of green chiles
• 1 tbsp cumin
• 1 tsp garlic powder
• 2 tsp chili powder
• 1 can green enchilada sauce
• 8 flour tortillas
• 1 can of black beans
• 2 cups shredded cheese
• jalapenos are optional for topping
• sour cream is optional for topping
• fresh cilantro optional for topping

Directions

1. Spread a small portion of the enchilada sauce at the bottom of the dutch oven. 
2. Place the tortilla in your dutch oven. Spread a spoonful of the sautéed peppers, onions, and black beans in each tortilla. Sprinkle each with cheese, then tightly wrap the tortilla.
3. Cover the tortillas with the remaining enchilada sauce. Sprinkle with the remaining cheese. 
4. Set the cast iron dutch oven over campfire coals. Place seven coals on the dutch oven lid using tongs in a checker formation. Check the enchiladas after 10 minutes. It is done once the sauce is bubbling and the cheese is melted.

5. Spaghetti And Meatballs

Ingredients

Sauce

• 1 medium onion chopped
• 1 28 oz. can crush tomatoes
• 6 cloves fresh garlic minced
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 6 oz. can tomato paste
• 1/2 teaspoon ground black pepper
• 1/2 cup red wine
• 1 cup tightly packed fresh basil leaves roughly chopped

Meatballs

• 1 cup breadcrumbs
• 1 tablespoon dried parsley
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon of fennel seeds crushed
• 1 egg beaten
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 pound ground beef
• 1/2 pound bulk hot or sweet Italian sausage
• Approximately 3 tablespoons of olive oil

Remaining

• 1 12 oz. package of spaghetti, cooked according to package directions
• Freshly grated parmesan cheese, optional topping
• Freshly torn basil optional topping
• Fresh chopped parsley, optional topping

Directions

1. Mix the breadcrumbs, parsley, parmesan cheese, garlic powder, onion powder, red pepper flakes, fennel seeds, egg, salt, and pepper in a large bowl.
2. Add the meat to the bowl and mix all the ingredients until they are combined. You don’t want to over-mix the meatballs because they will get tough.
3. Form the meat mixture into 12 evenly-sized meatballs.
4. Heat a large pot over medium heat or an iron Dutch oven over the campfire on a grate. (you can also use a propane camp stove.)
5. You add just enough olive oil to coat the bottom of your pan. Once the oil is heated, add the meatballs.
6. Gently turn the meatballs to brown on all sides. The actual cooking of the meatballs happens when they simmer in the sauce.
7. Add the onion, crushed tomatoes, garlic, salt, sugar, tomato paste, black pepper, red wine, and fresh basil leaves to the pot with the browned meatballs. Gently stir the ingredients together.
8. Add the Dutch oven lid and simmer covered for about 1 hour.
9. If the sauce is too thin, uncover and continue to simmer until desired thickness. If it is too thick, add more wine.
10. While the meatballs are cooking in the sauce, you cook the pasta according to the directions on the package.
11. Serve family-style by placing the spaghetti on a serving platter and top with meatballs, sauce, parmesan cheese, fresh basil, and parsley.

Camping Grill Dinner Ideas

1. Grilled Fish Tacos

Ingredients

Fish

• 2 snapper fillets or other mild, white fish
• ½ lime
• 1 tablespoon olive oil
• ½ teaspoon salt
• 1 teaspoon chili powder
• ½ teaspoon cumin

Spicy Corn Salsa

• 1-2 ears of corn on the cob
• 1 jalapeno
• ½ small red onion
• ½ lime
• handful cilantro
• salt

Serve

• 6 tortillas, warmed over the fire
• Hot sauce, optional
• Chips

Directions

1. Start your campfire or grill – you’ll cook this meal over medium-high heat.
2. Prep the fish by squeezing half a lime over the fillets, a drizzle of olive oil, and dust both sides of the fish with the chili powder, cumin, and salt. Set aside.
3. Once your fire is ready, place the corn and jalapeno on the grill. Grill for about 10 minutes, occasionally turning, until tender. Remove and set aside to cool slightly.
4. Place the fish in a wire grill basket. Place on the grill and cook for about 3 minutes, then flip and cook for 2 minutes more. Remove and let the fish rest for a minute or two.
5. While the fish is cooking, make the salsa. Cut the corn off the cob, peel the blackened skin off the jalapeno, and chop (remove stems & seeds for a milder spice), finely chop the onion, and mince the cilantro. Place everything in a bowl and squeeze the juice from half a lime. Add salt to taste.
6. Build your tacos with warmed tortillas, corn salsa, fish, and avocado. Serve with a side of chips, and enjoy!

2. Campfire Brats

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, sliced into half moons
• 1 red bell pepper, deseeded and sliced lengthwise
• 1 poblano pepper, deseeded and sliced lengthwise
• 1 teaspoon salt
• 1 pound bratwurst
• Sandwich rolls or buns and mustard to serve

Directions

Step 1 – Preheat a 10.25-inch cast-iron skillet over medium heat on your campfire grate. Add the oil, then the onions, peppers, and salt. Cook for a few minutes until they soften, then add the bratwurst, nestling them into the vegetables so they come in contact with the skillet.

Step 2 – Turn the brats and stir the vegetables occasionally until the brats are cooked for 15–20 minutes.

Step 3 – Remove from the heat and divide the brats and veggies among the sandwich rolls.

Step 4 – Top with mustard, and enjoy.

3. Tortilla With Veggies And Black Beans Burrito

Ingredients

• 1 tablespoon butter
• 1/2 onion chopped
• 1 clove garlic finely chopped
• 2 jalapeno peppers seeded and finely chopped
• 20 cherry tomatoes halved
• 15 oz can of black beans drained
• 1/2 cup frozen corn defrosted and drained
• 1 teaspoon ground cumin
• Juice of 1/2 lime
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1/4 cup fresh cilantro chopped
• 6 large flour tortillas
• 1/2 cup sour cream optional
• 1 tablespoon fresh chives chopped (optional)
• Cooking spray

Directions

1. Heat a large skillet to medium heat and melt the butter.
2. Add the onion, garlic, jalapeno peppers, and tomatoes, stirring gently till softened.
3. Then add the black beans, corn, cumin, lime juice, salt, and pepper, continuing to stir until the mixture is heated.
4. Remove the pan from the heat and stir in the cheddar cheese and cilantro.
5. Spoon the heated bean mixture into the center of the tortillas and fold, closing in the edges. NOTE: Drain the excess liquid through a slotted spoon before stuffing and grilling the tortilla; otherwise, they will be soggy rather than crispy.
6. Spray a light coating of cooking spray on the grill pan.
7. Add the folded burritos to a grill pan to crisp, turning to toast all sides.
8. Serve warm with a side of sour cream garnished with chopped fresh chives.

4. Grilled Dijon Chicken With Garlic And Jalapeno

Ingredients

• 1/3 cup lemon juice
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 2 cloves garlic finely chopped
• 1 small jalapeno pepper finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 skinless, boneless chicken breast halves

Directions

1. Make the marinade. In a sealable jar, combine the lemon juice, olive oil, dijon mustard, garlic, jalapeno pepper, salt, and pepper. Chill until ready to use.
2. Marinate the chicken. Place chicken breasts in a sealable plastic bag and pour some marinade over the chicken, reserving about 1/4 cup of the marinade for basting and serving. Seal the bag and cool the chicken for at least 1/2 hour or overnight.
3. Prepare your cooking equipment and fuel. Whether grilling over charcoal, propane or a wood-burning campfire, get the heat to a medium temperature.
4. Grill the chicken. Place the chicken on the grill and throw out the plastic bag with the used marinade remaining in it. Let the chicken cook for about 7 minutes before turning it. Note: You’ll know when the chicken is ready to hang because it easily releases from the grill grates
5. Baste the chicken. Pour a little of the reserved marinade over the chicken while it’s cooking, but keep some to drizzle over the top for serving. Grill on the second side of the chicken until the juices run clear; the chicken should be tender and no longer pink, about seven more minutes.
6. Let stand a few minutes and top with remaining reserved marinade and extra jalapenos for the heat-lovers in your crowd!

5. Grilled Fluffernutter Sandwich

Ingredients

• 2 slices of white bread
• 2 Tablespoons butter at room temperature
• 2 Tablespoons peanut butter
• 2 Tablespoons marshmallow creme or fluff
• 1/2 banana, sliced

Directions

1. Spread the peanut butter onto one slice of bread.
2. Spread the marshmallow fluff on the other slice of bread.
3. Layer with a sliced banana, then close the sandwich.
4. Spread the outside of the sandwich with the softened butter.
5. Heat a grill pan over medium heat. Place the sandwiches in the pan and grill until both sides are golden brown, about 3-4 minutes per side. Serve immediately with plenty of napkins.

6. Crispy Buffalo Chicken Wraps

Ingredients

• 2 cups cooked chicken shredded or chopped (rotisserie, shredded, or grilled)
• 1/2 cup buffalo sauce or 1/3 cup hot sauce + 2 tablespoons melted butter
• 1 cup shredded lettuce
• 1/4 cup ranch or blue cheese dressing
• 4 medium flour tortillas
• Optional fillings: tomato, onion, shredded cheese

Directions

1. Combine the cooked chicken and buffalo sauce in a large bowl until the chicken is fully coated.
2. Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce and ranch dressing. Fold in the sides of the tortilla and roll the wrap burrito-style. Enjoy warm or cold!

Camping Dinner Ideas – No Cook

1. Basil And Prosciutto Sandwich Camping Dinner Ideas

Ingredients

Vinaigrette Ingredients

• 1/4 cup olive oil
• 1/4 cup Balsamic vinegar
• 1 small clove of garlic finely chopped
• Pinch of salt
• Pinch of pepper

Sandwich Ingredients

• 4 ciabatta rolls split in half horizontally
• 12 pieces thinly sliced prosciutto
• 16 oz fresh mozzarella sliced (yes, new makes a difference here!)
• 4 Roma tomatoes sliced
• 20 basil leaves

Directions

1. Put vinaigrette ingredients in a sealable jar and shake energetically until combined. Chill until ready to use (up to two weeks).
2. Spread about one tablespoon of vinaigrette on each piece of bread.
3. Complete the sandwich, layering the ingredients split evenly among the sandwiches.

2. Southwest Camping Salad

Ingredients

Dressing

• 1 lime zest and juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• Salt and pepper to taste

Salad

• 2 cups frozen corn defrosted
• 1/4 cup red onion chopped
• 1 (15 oz) can of black beans, rinsed and drained
• 3 oz queso fresco cheese crumbled
• Small bunch of fresh cilantro chopped

Directions

1. Mix the dressing ingredients.
2. Combine the salad, then toss with the dressing and serve. (NOTE: If you want to make this salad in advance, combine the dressing ingredients and chill for up to 2 days. You can also combine the corn, onion, beans, and cilantro in a separate container and refrigerate for up to 2 days. Then toss the dressing, salad, and cheese just before serving so they stay a pretty color).

3. Spicy Chicken And Corn Chili

Ingredients

• 3 (5 oz) cans chicken, drained
• 1 (11 oz) can of Mexican style corn drained
• 1 (15 oz) can of pinto beans drained and rinsed
• 1 (4 oz) can of green chilies
• 1 (16 oz) jar of mild salsa
• 2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup crushed corn chips optional

Directions

1. Combine all ingredients in a 10-inch camp large skillet.
2. Cover and cook over medium heat of a campfire or camp stove, occasionally mixing until heated.
3. Serve with crushed corn chips as a topping (optional).

4. Campfire Caprese Grilled Cheese

Ingredients

• 1 cup shredded smoked mozzarella cheese
• 3 tablespoons prepared pesto
• 4 large slices whole-wheat country bread, cut in half, or 8 small slices
• 2 tablespoons extra-virgin olive oil 
• 8 thin slices of tomato

Directions

Step 1

Combine cheese and pesto in a small bowl. Evenly spread the mixture onto half the bread slices. Top with the remaining bread. Brush both sides of each sandwich with oil. Individually wrap in heavy-duty foil.

Step 2

Prepare a campfire and let it burn down to the coals. Add two tomato slices to each sandwich and rewrap in the foil. Cook the sandwiches 4 to 6 inches above the coals, pressing down with a spatula and flipping until the cheese is melted and the bread is crisped, 10 to 15 minutes. Open carefully. Serve hot.

Tip: To make ahead, prepare through Step 1 and store sandwiches in the cooler for up to 1 day before adding tomato and cooking.

Camping Dinner Ideas – Camp Stove

1. Pesto And Turkey Grilled Cheese Sandwich

Ingredients

• 8 sourdough bread slices
• 4 tablespoons butter
• 1 pound roasted turkey deli lunchmeat sliced thin
• 4 slices provolone cheese
• 4 tablespoons prepared pesto
• 1 bunch of fresh basil leaves

Directions

• Prepare your camp stove for cooking.
• Butter one side of all eight bread slices.
• Spread identical amounts of the pesto on the non-buttered side of 4 bread slices.
• Lay those four bread slices (butter side down) on the preheated grill or cast iron skillet.
• Divide the turkey, cheese, and basil and leave, layering the ingredients on the bread slices on the griddle.
• Top the layered sandwiches with the four remaining bread slices and ensure you have removed the buttered side.
• To melt the cheese slightly, you may need to cover the sandwiches with a lid or foil.

2. Pasta In Garlic Sun Dried Tomato Cream Sauce

Ingredients

• 1 tablespoon unsalted butter
• 2 cloves garlic finely chopped
• 1/2 cup sun-dried tomatoes packed in oil roughly chopped
• 4 oz. fresh mushrooms sliced
• 1 cup chicken broth
• 1 cup heavy cream
• 2 grilled boneless skinless chicken breasts thinly sliced
• 8 oz. package of dried bowtie pasta
• 2 tablespoons fresh basil chopped
• 2 tablespoons fresh parsley chopped
• 1/4 cup fresh parmesan cheese grated
• Salt and pepper to taste

Directions

1. In a large saucepan over medium heat, sauté butter, garlic, sundried tomatoes, and mushrooms to make the sauce.
2. Now add chicken broth, bring to a boil, then let simmer for about 10 minutes.
3. While making sauce, cook the pasta in a separate pot.
4. Add heavy cream to the pan with sauce and simmer till slightly thickened.
5. Add sliced grilled chicken to the pan with sauce and simmer until the chicken is heated.
6. When pasta is cooked to your desired firmness, drain it.
7. Toss the pasta and the sauce together and serve family-style topped with basil, parsley, and parmesan cheese and season with salt and pepper to taste.

Tip: Have grilled chicken breasts in your home freezer, and you can quickly defrost them for a speedy meal like pasta, wraps, salads, etc.

FAQ

What To Do Next?

Now that you found a perfect dinner idea, it’s time to check our list with plenty of camping breakfast ideas and fuel yourself for fun camping activities.

What do you think about this article? Feel free to write your thoughts, experience, and some fun stories in the comments. We would like to hear from you! Thank you