Camping Canada Campgrounds - Campers Recipes

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Camping recipes
  Share your camping recipes
You will find below recipes provided to us by various campers. These recipes are easy to make and they will make your camping trips more enjoyable. If you have recipes you would like to share with others, simply click here and provide us with the required information. We will add your recipe to this page as soon as we get it. Thank you!   

Breakfast in a bag/omelet       Salmon teriyaki       Mini-pizza       Vegetable stew       Breakfast hash       Beef stew       Pot roast       Shish-kebab       Campfire potatoes       Beer batter fish fillets       Chicken pot pie       Campfire beans       Bacon & eggs in a bag       Campfire chicken       Campfire tacos       Chicken teriyaki       Baked beans

Breakfast in a bag/omelet

Submitted by: Kevin M.
Servings: 1
Preparation time: 10 minutes

Ingredients: Eggs
Assorted add ins: bacon, tomato,onion, cheese,peppers (whatever you'd eat in an omelet)
Ziploc sandwich bags
Boiling pot of water (works great on a tripod)


Place up to 2 eggs per bag along with desired vegetables, meat and cheese.  Add a small amount of water (maybe 1 tsp). Seal baggie.  Mix all ingredients.  Drop into boiling pot of water.  Remove once during cooking to squish ingredients a second time. Remove at end of cooking (eggs will look done).  Enjoy!

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Salmon teriyaki

Submitted by: Ken & Lenore Johnson, Calgary, Alberta
Servings: 2
Preparation time: 5 minutes

Ingredients: 2 Salmon fillets (the frozen individually packed salmon fillets from Costco are perfect for this recipe)
Teriakyi sauce
Aluminium foil


Place partially thawed fillets in heavy duty foil ( double or triple layer if thin), add teriyaki sauce and margarine. Wrap foil tightly, and place directly on to barbeque, or grill. Cook for 10-15 minutes until fish flakes easily with a fork. Easy and delicious.

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Submitted by: P. McShane of Halifax, NS
Servings: 2-4
Preparation time: 1 hour

Ingredients: Bread (regular or wheat)
Mozzarella cheese
Spaghetti sauce


Butter one side of two slices of bread and put 1 ½ tablespoons of pizza sauce on one of the slices. Top the pizza sauce with Mozzarella cheese and some sliced pepperoni and then place the other side of the bread on top and butter the outer sides of the bread. Put the sandwich into a pie iron and place on coals of a fire and turn frequently. Cook until the bread is toasted.

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Vegetable stew

Submitted by: A. Smyth of Deep River, Ontario
Servings: 4
Preparation time: 45 minutes - 1 hour
Ingredients: 2 large sweet onions
1 large green pepper
3 yellow squash
2 cloves garlic
salt and pepper
1 tablespoon of water
foil paper

Cut the vegetables into chunks and add 2 pats of butter, the garlic (minced or chopped) and the salt and pepper. Wrap in a foil, sprinkle with about 1 tablespoon of water and set over a fire for about 30 minutes (or longer if you prefer your veggies well cooked).

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Breakfast hash

Submitted by: J. McBride of Ottawa, Ontario
Servings: 4-6
Preparation time: 20-25 minutes
Ingredients: 3-4 medium potatoes, diced into bite size pieces
1 package smoky links, diced into bite size pieces
1 medium onion, chopped (optional)
1 cup sliced mushrooms (optional)
1 1/2 - 2 cups shredded cheddar cheese
8 eggs (beaten)

Cook the potatoes for about 10-15 minutes, add the smoky links, the optional ingredient(s) and cook until the potatoes are completely cooked. Add the beaten eggs and cook until the eggs are done. Top with shredded cheese and let it melt in.

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Beef stew

Submitted by: (anonymous)
Servings: 4-6
Preparation time: 60-90 minutes
Ingredients: 1-2 pounds stew meat
1 bag of frozen stew vegetables
1 pouch of stew seasoning
meat marinade of choice
1/2 stick of butter
heavy duty foil

Marinate the meat for 7-8 hours. Cut a piece of foil large enough to make pouch. Place the frozen veggies, the meat and some marinade on the foil. Sprinkle stew seasoning package on mixture and add the butter on top. Fold the foil into a pouch and set right on top of the fire or grill. Cook for about 1 - 1 ½ hour until the meat is done and tender.

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Pot roast

Submitted by: T. McKinnon of Cape Breton
Servings: 4-6
Preparation time: 1 ½ - 1 ¾ hours
Ingredients: 3 pound boneless roast
2 cups baby carrots
1 large onion, sliced
2 stalks celery (sliced thin)
1 cup V-8
1/2 cup water
1 envelope of dry onion soup mix
3 tablespoons of flour
salt and pepper (to taste)
1 large oven bag

Place boneless roast in the oven bag and surround it with all the vegetables. Mix the V-8, the water, the soup mix and the flour and then pour the mix on the roast. Close the bag and then grill over a medium fire for about 1 ½ hour.

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Shish kebab

Submitted by: T. McKinnon, Cape Breton
Servings: 3-4
Preparation time: 30-45 minutes
Ingredients: 1-2 pounds of beef or pork cut into 1" cubes
small whole onions
red or green peppers
whole mushrooms
whole cherry tomatoes

Brown the cubed beef or pork in a skillet over high heat for 1/2 minute on each side. Cut the peppers in large chunks but leave the other vegetables whole. Slip the pieces onto a skewer, alternating the ingredients (NB: skewer the onions and mushroms through the core or they might fall off while cooking). Cook over an open fire for 15-20 minutes until done. Sprinkle with grated cheese and breadcrumbs before serving.

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Campfire potatoes

Submitted by: J. McBride of Ottawa, Ontario
Servings: (depends on no of potatoes)
Preparation time: (depends on size of the potatoes and strength of fire)
Ingredients: large baking potatoes
whole onions
red or yellow dill
bacon bits

Slice the potatoes almost all the way through leaving just enough to hold it together. Slice the onion and put one slice in between each potato slice. Sprinkle with bacon bits and a little dill. Wrap well with heavy aluminum foil and bury in the coals of the fire. Leave untouched for about 45 minutes, and test for doneness by piercing with a fork (when ready, the fork should lift out without lifting the potato).

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Beer batter fish fillets

Submitted by: R. Savoie of Montréal, Québec
Servings: 2
Preparation time: 30 minutes
Ingredients: 1 pound fish fillets
1 cup buttermilk pancake mix
3/4 cup beer
1/4 cup cooking oil

Using a small bowl, blend the buttermilk pancake mix with the beer, using a fork. Whip the batter until smooth and with the consistency of heavy cream. Blot the fillets dry using a napkin or paper towel, and dip in the batter. Heat the cooking oil in a skillet and fry (medium heat) the fillets until golden brown on the outside. The meat should be moist and shiny on the inside. Do not overcook - fillet should flake easily when tested with a fork. Serve with a sprinkle of dill and garnish with parsley and a slice of lemon.

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Chicken pot pie

Submitted by: P. McShane of Halifax, NS
Servings: 6-8
Preparation time: 1 ½ - 1 ¾ hours
Ingredients: 1 fryer chicken
2 potatoes
peas and carrots
2 cups chicken broth
1/2 cup margarine
1 can cream of onion soup
1 cup milk
1 cup flour
salt and pepper

Boil one fryer chicken, let it cool off and then remove the meat from the bones and shred. Peel and chop 2 potatoes and cook until they're not quite done (5-6 minutes). Put the chicken in a 10x12 casserole dish and add the chopped potatoes and 1 small bag of frozen (or canned) peas and carrots. Sprinkle with ½ teaspoon salt and pepper. Mix 2 cups of chicken broth and 1 can of cream of onion soup and pour the mix over the chicken and the vegetables. To make the crust, melt ½ cup of margarine (or butter), add 1 cup of milk and 1 cup of flour, mix well and pour over the other ingredients in the casserole dish. Bake at 350 degrees until brown and bubbly.

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Campfire beans

Submitted by: R. Savoie of Montréal, Québec
Servings: 8
Preparation time: 4 hours
Ingredients: dry beans, kidney, white and pinto
1 ¼ - 1 ½ pounds hamburger
1 pound hot sausage
1 green pepper, diced
1 large onion, diced
powdered garlic
hot banana peppers, diced
Seasoning Salt
2 packs chili seasoning (hot, mild, or regular)

Put the beans with water in a pan. Boil for 30 minutes. Simmer for about 3 hours until soft. Brown the hot sausage and the hamburger. Dice the green pepper, the onion, and the banana peppers. Once the beans are fairly soft, add the banana peppers, the green peppers, the onion, the sausage, the hamburger, the garlic, the seasoning salt, the 2 packs of chili seasoning and some more water. Allow to simmer for about 30 minutes and then enjoy!!

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Bacon & eggs in a bag

Submitted by: (anonymous)
Servings: 1
Preparation time: 15-20 minutes
Ingredients: 2 thick slices of bacon
2 eggs
1 paper bag
1 wood stick

Cut the bacon slices in two. Lay the slices at the bottom of the paper bag so that all of it is covered. Crack the eggs onto the bacon slices. Roll the bag down 3-4 times and push the wood stick through the bag so that the bag is hanging from the stick. Hold the bag over the fire for about 10-15 minutes and voilà, bacon & eggs!

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Campfire chicken

Submitted by: B. Fraser of St-John, NB
Servings: 1-2
Preparation time: 30 minutes
Ingredients: Split chicken breast
Red potatoes (cut in half)
Carrots (cut in half)
Onion (cut in half)
Plum tomato (cut in half)

Place the above ingredients into aluminum foil sheets and fold into pockets. Add seasoning if desired. Bake over a campfire for approximately 30 minutes.

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Campfire tacos
Submitted by: B. Fraser of St-John, NB
Servings: 4
Preparation time: 15-20 minutes
Ingredients: 2 lbs of pre-cooked hamburger (cook at home and freeze)
4 medium to large potatoes
1 package of shredded cheese
1 package of taco seasoning
1 package of sour cream( optional)
foil paper

Take the pre-cooked meat out of the fridge / cooler ahead so that it thaws. Cut the potatoes in cubes, put in a foil packet and throw into the fire for approximately 1/2 bour. While the potatoes are cooking, place the thawed meat in a pan on the camp stove, add 1 cup of water and the package of taco seasoning and simmer. When the potatoes and the meat are done, put the potatoes in a bowl, add the meat, top with the shredded cheese and add other taco items as desired (olives....).

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Chicken teriyaki
Submitted by: B. Fraser of St-John, NB
Servings: 8
Preparation time: 45 - 60 minutes
Ingredients: 8 cups of instant Minute Rice
4 cans of white chicken meat chunks
1 small green pepper
1 small red pepper
1 small onion
1 small can of mushrooms, drained
1 medium can of pineapple chunks, drained
1 "6-8 oz" bottle of teriyaki sauce or teriyaki marinade
1 or 2 small carrots
Cooking oil

Slice the onions and the peppers into long thin strips. Slice the carrots into very thin slices. Bring 8 cups (2 qts) of water to a boil in a large pot. Add the instant rice and stir to wet all the rice. Remove from heat. Cover and let stand for 5-6 minutes until all the water is absorbed. Fluff with a fork or a spoon. In a separate large pot or skillet, heat a couple of ounces of vegetable oil. Add the sliced peppers, the onion and the carrots. Sauté with medium-hot heat until the onion starts to become transparent. Add the chicken with juice, the mushrooms and the drained pineapple. Add teriyaki sauce to taste and sauté until the chicken is hot through and the mixture is steaming. Stir as needed to avoid scorching. Add the chicken and the vegetables mixture to the rice, stir to combine and then serve.

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Baked beans

Submitted by: (anonymous)
Servings: 10+
Preparation time: 30-45 minutes
Ingredients: 1 lb. of bacon (cut into small pieces)
1 lb. of ground beef
1 small onion (chopped)
1 cup of white sugar
1 cup of brown sugar
1/4 cup of ketchup
1/4 cup of barbeque sauce
1 tablespoon of mustard
2 tablespoon of molasses
1/2 teaspoon of chili powder (optional)
1 teaspoon of salt
1 dash of pepper
2 "16 oz" cans of kidney beans
4 "16 oz" cans of butter beans
2 "31 oz" cans of Campbell Pork and Beans

Brown the bacon in a large (dutch) oven and then remove and drain on some paper. Sauté the chopped onion in bacon fat. When the onion is almost transparent, add the hamburger and brown. Once the hamburger is ready, drain off the grease and add the bacon. Add 1 can of kidney beans along with the sugar, the spices and the sauces. Stir gently over medium heat to dissolve the sugars. Add the butter beans, the Campbell beans and mix gently. Bake on medium-low heat until bubbly and the beans are tender. Stir occasionally.

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Click here to order the cookbook Moose on the Loose, Paige's Camping Guide and Cookbook

Moose on the Loose is a book written by Paige Lamane of Alberta. Her book was a labor of love created after years of camping with her family. The book includes a ton of information on what pack, how to pack, checklists, camping with kids, full recipes, snacks and more. Like Paige says... "The nice part about a book like mine is that recipes never go out of style or get dated".

Click here
if you'd like to order a copy!

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