This camp spinach rice casserole can serve as a vegetarian main dish or a side dish. It is cooked in a Dutch oven.
I like to cut down on my preparation at camp by cooking the rice and chopping the onion beforehand, but you can also do that at camp if you prefer.
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Dutch Oven Spinach Rice Casserole Recipe
Equipment for camp
- 12 inch Dutch Oven
- Heavy duty foil
- Bowl and spoon for mixing
- 25 charcoal briquettes
- Spoon for serving
Ingredients
- 2/3 cup uncooked rice
- 1/2 small onion
- 2 packages frozen spinach, thawed and drained (10 ounce each)
- 2 cups shredded sharp cheddar cheese
- 2/3 cup milk
- 4 beaten eggs
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
One day before the campout:
- Cook the rice according to package directions.
- Meanwhile chop the onion.
- Put rice and onion in container and refrigerate.
At camp
- Prepare your charcoal briquettes.
- Line the Dutch oven with foil.
- Mix together the rice, onion, spinach, cheese, milk, eggs, and seasonings.
- Pour into Dutch oven.
- Place 8 briquettes under the oven and 17 on the lid.
- Bake for 45 to 50 minutes.
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