The Village Square: Quick and Easy Campground Recipes RVers Love

Jul 7, 2022 | The Village Square

The Village Square: Quick and Easy Campground Recipes RVers Love

By RVillage

Welcome to The Village Square, the series that answers common RVing questions with tips, tricks, and camping hacks from RVillage community members just like you. 


Not sure what to make for dinner? We’ve all been there, whether it’s because we’re tired from a long driving day or we’re simply feeling uninspired. Thankfully, the RVillage community shares tons of delicious and easy-to-make recipes for the next time you’re in this situation. 

So plug in the Instant Pot, preheat the griddle, spark your campfire, and read on for new recipes to try next time you’re at the campground. Endless cooking inspiration awaits. 

RVillagers Share Their Favorite, Easy-to-Make Campground Recipes

Crack chicken. Boneless, skinless breast in the Crock-Pot with one block of cream cheese and one pack of dry ranch mix. Cook on high for 3 to 4 hours. Shred chicken, return to pot with bacon crumbles and shredded cheddar cheese. Serve over rice or pasta. —Gail S.

Related 27 Easy Foil-Packet Recipes for Your Next RV Camping Trip

Walking tacos. Cook taco meat at home and warm it up for dinner. Serve over Doritos and top with lettuce, cheese, tomatoes, olives, salsa, ranch dressing, and whatever else you want. We always have this on our first night out. —Dawn H.K.

Cowboy macaroni, which is shell macaroni, ranch-style beans, a can of Rotel, ground beef, and one packet of Velveeta cheese sauce. Mix together and it’s delicious. Other go-tos are spaghetti, homemade chili, chili macaroni (ground beef, can of Wolf Chili with beans, and elbow macaroni), and homemade beef stew. I make these ahead of time and make enough of each for trip leftovers the following week. I freeze them all in individual, stackable plastic square containers. They stack 12 high in the freezer, minimizing space. Thaw for about an hour before heating. —Cheri H.D. 

Related How to Make Campground Chili With Your Dutch Oven

Quick dinner rolls: 2 cups of flour, 1 cup of milk, and 4 tablespoons of mayonnaise. Preheat the oven to 350 degrees. Grease muffin pan. In a medium bowl, stir together flour, milk, and mayonnaise. Spoon into the muffin cups and bake for 15 minutes or until nicely puffed and browned. —Doris W. 

We make awesome fajitas with sauteed onions and some multi-colored bell peppers. Cook meat (beef or chicken) on maximum heat on the Blackstone. Splash a bit of red wine just before plating to eat. Any leftovers go great with omelets for breakfast in the morning. —T.P.

I was looking up recipes and found an article on popcorn from 1921. It said to use a (cast iron) skillet. My first attempt was with my 12-inch skillet—it’s rather weighty. I then used a 10-inch skillet—with a lid—and it worked well. I used 1 tablespoon of oil and 3 tablespoons of popcorn. I shook the skillet occasionally, and it turned out well. —M.T.B.

Dutch oven peach crisp:

  • 1 29-ounce can sliced peaches, undrained
  • 1 spice cake mix
  • ½ cup margarine or butter
  • 1 cup flaked coconut
  • 1 cup chopped pecans

Pour peaches (with syrup) into a foil-lined Dutch oven; top with dry cake mix; drop dots of butter on top of cake mix; sprinkle coconut and nuts on top of the cake. Cook at 325 degrees for 40 to 50 minutes using 6 to 8 coals under, and 12 to 14 coals on top. —D.D.

I mostly use my Dutch oven for stews composed of onions, beef cubes, carrots, and potatoes. I throw in a packet of dried onion soup mix as the “secret” seasoning ingredient. There are never any leftovers. I keep coals on the top and bottom. It takes a couple of hours to make and cook. —C.C.

For about four pieces of bone-in chicken use 1 cup of buttermilk, 1 teaspoon of kosher salt (or to taste), 1 teaspoon garlic powder, 1 teaspoon onion powder, couple dashes of hot sauce, fresh herbs if you have them, and sometimes a couple of dashes of Worcestershire sauce in a large freezer-sized ziplock bag. Marinate for at least 4 hours. We usually marinate overnight. We use this for all poultry cooked on the grill, air-fryer, baked, or in the Instant Pot. —K.P.

I air-fried salmon in foil in my Ninja Foodi for 10 minutes and it’s done. It was in sweet chili sauce. Made mushroom risotto and bacon fried asparagus for sides. —B.M.

Did a roast today in our Ninja Foodi. Decided to cook a little longer on the pressure cooker setting than usual, turned out great. We added Glühwein, thyme, pepper, and a whole onion. —B.M.

For country ribs, pressure cook for 25 minutes in beef broth, then drain and air fry for 8 minutes, pour in a bottle of maple bourbon BBQ sauce, and air fry for 5 more minutes. —B.M.

My favorite recipe we made while camping was steamed burgers. Season up the burger, form patties, slice onion, and wrap in foil. Place burgers in the basket. Insert in the pot, pressure cook for 20 minutes, and then quickly release. So good, and little mess. —Shannon L.


Thanks to the RVillage community for providing these campground recipes for inspiration. If you want to see your advice featured on “The Village Square,” be sure to share your favorite RVing hacks, tips, and tricks with the community, and keep an eye out for questions from RVillage Camp Hosts.

Editor’s note: Some quotes have been slightly edited for clarity.

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