Camp Stove Recipes: How to Make Easy One-Pot Meals

Camp stove recipes
Written by Dennis Owens

Going away on a mountain adventure doesn’t mean you should eat bland food. With just a little bit of preparation and planning, you’ll be able to enjoy tasty meals right next to the fire. Read on to learn some simple camp stove recipes and how to make easy one-pot meals.

Backpacking lovers will agree – nothing works up an appetite as a demanding hike, right? However, not everyone is into cooking full-course meals on the trail and some hikers just spend their weekend getaway surviving on energy bars and sandwiches.

That’s why picking up a few tricks up your sleeve when it comes to camping recipes may come in handy for your next backpacking trip. With just a little bit of practice, you might as well end up becoming the next backpacking gourmet chef – all you’ll need are the most basic of kitchen tools!

Why do one-pot meals?

There are several reasons why you should do one-pot meals on your camping trip:

  • Time –meals like that are incredibly fast to make and once you’re done with all of the activities for the day, you’ll be thinking about warm food only.
  • Simplicity – you wouldn’t need a lot of cooking background for most of the recipes and they don’t demand a variety of ingredients. Apart from that, cleaning up would be easy peasy!
  • Less cooking equipment is needed, so you won’t have to bring a lot of pots or pans, which is extremely handy on family camping trips.
  • No meal prep at home is necessary, as most of the ingredients are store bought and already come pre-packed.
  • Camp stoves work great for larger family trips or gatherings when you’ll need to prepare more food at once.

Easy One-Pot Meals

Here are the top picks when it comes to simple and yet tasty camping meals. For the majority of the recipes included, you’ll only need the most basic cooking equipment. If you want to save even more time on your trip, you can do some small meal preps at home.

Potato and Egg Camp Scramble

Ingredients for 4 servings

  • 8 eggs
  • 2 potatoes
  • 1 onion
  • 2 peppers
  • 2 Tbsp. butter
  • Salt and pepper to taste


  1. Chop the onion, the peppers and dice the potatoes into bite-size chunks. Set everything to the side.
  2. Get a cast iron skillet and grease it with one tablespoon of butter. Once it warms up, add the onions, the peppers, and the potatoes to the pan and cook them for about 20-25 minutes, depending on the fire. All of the ingredients should become tender and soft.
  3. Once cooked, add the rest of the butter and add the eggs. Lower the heat and stir so everything combines together.
  4. Cover the skillet with some tin foil and let it cook on the lowest heat possible. After 4-5 minutes, your scramble should be ready – serve it while still hot!

Dutch Oven Pizza

Ingredients for 1 pizza

  • 1 pizza crust
  • 1 can tomato sauce
  • 8 oz. cheddar cheese
  • 8 oz. mozzarella cheese
  • Pepperoni slices (you can decide for yourself how much you’d want)
  • 1 Tbsp. of butter


  1. Grease the Dutch oven and place the pizza crust inside.
  2. Start layering as you’d like your pizza the best: add the tomato sauce, the cheese and the pepperoni slices on top.
  3. Close the Dutch oven with the lid and place it on the stove. Optionally, you can do this over your camp fire though don’t forget to put five or six coals on top of the lid for better heat distribution.
  4. Cook the pizza for 10-15 minutes, depending on the heat of your stove and how crispy you want the crust to be.
  5. Once ready, remove it from the fire and set it aside for a few minutes. Be careful when removing it from the Dutch oven so you don’t burn yourself.

Campfire One-Pot Cornbread

Ingredients for 1 batch (6-8 slices)

  • 1 cup of cornmeal
  • ½ cup of flour
  • 3 Tbsp. milk powder + 1 cup water (or 1 cup regular milk)
  • 1 egg
  • 1 Tbsp. baking powder
  • 2 Tbsp. honey
  • 1 Tsp. oil
  • 2 Tsp. salt


  1. Mix all of the ingredients together. First, mix the dry ingredients and then add the rest. It’d be for the best if you have a bowl to assist you with this step though a large zip lock bag may serve the purpose.
  2. Grab a large iron skillet and put it over the fire. Grease the bottom and wait for it to heat up for a few minutes.
  3. Pour the batter into the skillet and swirl the pan so it spreads out evenly. Be careful while handling the iron skillet – it will get extremely hot, even on the handle!
  4. Cover the skillet, either with some tin foil or with a lid, and cook the cornbread over a medium-low heat for about 15-20 minutes. Afterward, remove it from the fire and let it rest for 5-7 more minutes.
  5. Once it has cooled down a bit, cover it into slices and serve it while still warm!

One-Pan English Breakfast

Ingredients for 4 servings

  • 4 pork chipolatas
  • 4 bacon slices
  • 6 eggs
  • 5 oz. of mushrooms
  • 8 cherry tomatoes
  • ½ cup of Parmesan cheese
  • 1 Tbsp. chives
  • 1 Tbsp. butter
  • Salt and pepper to taste


  1. Grease the iron skillet and heat it over some medium-high heat. Cut the chipolatas – you don’t have to, though, you can make it with whole chipolatas – and fry the pieces for a few minutes. Follow with the bacon slices and fry until the bacon gets crispy.
  2. Add the mushrooms to the pan and cook for a few more minutes. If the mushrooms get watery, remove any excess water – or fat – from the skillet before moving on to the next step.
  3. Beat the eggs and add them to the pan, making sure they cover all sides evenly. If you’d want to save on space, you could beat the eggs with a fork in a zip-lock bag, though be careful not to rip it.
  4. Add the tomatoes, the cheese, and the chives and cook for a minute or two until everything comes together. Optionally, you can cover it for a minute or two.
  5. Remove from the heat once ready and slices it up – serve it while it’s warm!

One-Pot Protein Pasta

Ingredients for 2 servings

  • 10 oz. lentil pasta
  • 4 oz. Parmesan cheese
  • 1 can of tomato sauce
  • 1 head kale
  • 2 cloves of garlic
  • 1 Tbsp. olive oil
  • Salt and pepper to taste


  1. Wash and remove the stems from the kale, and then either chop the kale up or simply rip it up into pieces – whichever works better for you! Chop the garlic cloves.
  2. Get an iron skillet and put it over the heat – add the olive oil and wait for it to heat up. Then, add the chopped garlic cloves and season it up. Sauté until the kale is tender; afterward, remove the kale from the skillet and set it aside.
  3. Move on to making the pasta. While the skillet is still hot, add the tomato sauce and the water. Bring to a boil and once it starts simmering, add the pasta inside and lower the heat. Cook the pasta al dente while stirring frequently so it doesn’t stick to the pan.
  4. Once the pasta is cooked, add the kale back to the skillet and remove it from the heat. Sprinkle with some parmesan on top and serve while still warm!

Beef Stroganoff

Ingredients for 4 servings

  • ½ pound of strip steak
  • ½ pound of egg noodles
  • ½ cup of sour cream
  • 8 oz. mushrooms
  • 1 onion
  • 2 cups of broth
  • 1 cup of water
  • 1 Tbsp. soy sauce
  • 1 Tbsp. thyme
  • 2 Tbsp. oil
  • Salt and pepper to taste


  1. Slice the mushrooms and dice the onion. Slice or cut the strip steak, depending on preference.
  2. Get a large iron skillet and heat the oil until it starts smoking. Add the steak to the skillet and cook it until both sides brown up. Once ready, remove it from the skillet and set it aside.
  3. Move on to preparing the vegetables and the noodles. Add the onions to the skillet and after a few minutes, follow with the mushrooms. Stir at all times – let the onions and the mushrooms cook for about 5 minutes over a medium-high heat.
  4. Add the broth, the water, the soy sauce and the thyme. Bring the liquid to a boil and then add the noodles. Lower the heat a bit and cook the noodles for 8-10 minutes, depending on brand. Stir occasionally so the noodles get cooked evenly.
  5. Once the noodles are ready, get the skillet off the heat. Add the sliced steak to it and add the sour cream. Stir so all of the ingredients combine together and serve while still warm!

Chicken Noodle Soup

Ingredients for 4 servings

  • 1 chicken (medium to large, pre-cooked)
  • 2 packages of instant chicken noodle soup
  • 2 packages of instant noodles
  • 1 lb. of canned mixed vegetables
  • 2 onions
  • 2 cloves garlic
  • ½ cup of chopped parsley
  • Salt and pepper to taste

chicken noodle soup


  1. Get a large cooking pot and fill it with water. Shred the chicken, and dice the onion, the garlic, and the canned vegetables.
  2. Add everything to the pot – except the parsley – and bring to a boil, then lower the heat. Let it simmer for a few minutes so the instant noodles have enough time to cook. Stir frequently to combine the ingredients better. Don’t forget to season with some salt and pepper.
  3. Once cooked, remove from the fire and add the fresh parsley on top. Serve while still hot!

Bean Camping Soup

Ingredients for 4 servings

  • 1 can of kidney beans
  • 1 can of pinto beans
  • 1 can of black beans
  • 1 can of corn
  • 2 cans of diced tomatoes
  • 1 can of meat-only chili
  • 8 oz. processed cheese
  • Salt and pepper to taste


  1. Combine all of the cans into one large cooking pot. Add some water if you see necessary but don’t overdo it. Bring the pot to a boil.
  2. Once it starts simmering, reduce the heat and let it simmer for 10-15 more minutes. Season the soup as you see fit.
  3. After 15 minutes, remove the pot from the fire. Add the cheese to the pot and stir it so it melts and gives the soup some texture.
  4. Serve immediately while hot!

Chicken Tortilla Soup

Ingredients for 4 servings

  • 1 cans of chicken breast
  • 1 bag of tortilla chips
  • 1 can of corn
  • 1 can of black beans
  • 1 cup of salsa
  • 1 cup of sour cream
  • Chicken bouillon cubes
  • 1 Tsp. cumin
  • 1 Tsp. chili
  • Salt and pepper to taste
  • Optional: shredded cheese as a topping


  1. Drain the chicken, the corn and the beans from the can.
  2. Get a pot and cook some chicken broth by boiling some water and using the bouillon cubes. Remember that cubes like that are usually very salty, so you may want to watch how much salt you add later on.
  3. Once the broth is ready, add the chicken, the corn, the beans and the salsa and continue cooking them. Stir frequently and cook until all of the ingredients combine together.
  4. Remove the soup from the fire and stir the sour cream in – it’ll give the soup some consistency. Optionally, you can add a spoon of it in each bowl.
  5. Serve immediately with some tortilla chips and optionally, some shredded cheese on top!

One-Pot Sweet Potato Pasta

Ingredients for 4 servings

  • 1 ½ cup of pasta (opt for smaller pieces)
  • 1 sweet potato
  • 1 can of diced tomatoes
  • 1 onion
  • 1 carrot
  • 1 celery stick
  • 2 garlic cloves
  • 2 Tbsp. olive oil
  • Water to fill the pot (up to a gallon)
  • Salt and pepper to taste
  • Optionally: some parmesan cheese to sprinkle on top and a handful of fresh parsley


  1. Cut or dice all of the vegetables into approximately same-sized pieces.
  2. Get a large pot and heat the olive oil over some medium heat. Add the garlic, the celery, and the onion and cook until the onion becomes translucent.
  3. Add water to the pot and then add the tomatoes and the sweet potatoes to the pot. Cover it and cook it for 20-30 minutes, until the sweet potatoes become tender.
  4. Add the pasta and continue cooking for 10 more minutes. Stir occasionally until the pasta cooks.
  5. Once ready, remove from the heat and serve it with some parmesan cheese and some parsley on top.

Camp Stove Chilaquiles

Ingredients for 4 servings

  • 12 corn tortillas (or a bag of tortilla chips)
  • 6 eggs
  • 2 cans of tomato sauce
  • 1 jalapeño
  • 1 red onion
  • ½ cup of vegetable oil
  • 3 cloves of garlic
  • Salt and pepper to taste
  • Optionally: Parmesan cheese, avocado, sour cream


  1. Cut each tortilla into 6 pieces. Dice the onion and chop the garlic and the jalapeño pepper.
  2. Get a large iron skillet and heat the oil over some high heat. Add the tortilla triangles to the skillet and fry for a few minutes until they become golden brown. Don’t add all of them at once – fry them only in a single layer and help yourself by setting already cooked batches on the side.
  3. Repeat until you cook all of the tortillas.
  4. Lower the heat to a medium and add some oil and the onion. Sauté it for a few minutes until the onion begins to become translucent. Add the garlic and the jalapeño pepper and keep cooking for a minute or two more.
  5. Add the tomato sauce, salt, and pepper and add some water. Bring everything to a simmer.
  6. Add the fried tortillas and stir so the tortillas get covered nicely. Lower the heat again.
  7. Move the tortillas to the outside edges of the skillet so you create a sort of a well in the middle. Crack the eggs inside and let them cook for a while. You can also cover the skillet with some tin foil and let the eggs cook that way so they’re closer to a poached egg.
  8. Once the eggs are ready, remove the skillet from the heat. Serve while still hot, with or without some of the optional toppings.

Cook it up

Hopefully, by now you’ve realized that savory meals on the trail aren’t necessarily complicated –actually, most of the delicious food is just a few steps away.

Family camping trips – or any other larger gatherings in nature – are all about great company and having awonderful time, so rounding up your trip with some tasty food is only going to make things better.

Once you give cooking in nature a try, you wouldn’t even be able to imagine your trips without your favorite home meals away from home – Bon appetite!


Dennis Owens

Dennis Owens is a graduate of National Camping School and REI Outdoor School. He knows everything about what gear to take with you, how to plan your trip to stay safe and what to do if you get lost in the mountains. We are lucky to have Dennis with us as he is a ‘walking encyclopedia’ when it comes to the wilderness.