Equipment and Materials

• 12 inch Dutch oven
• Heavy duty foil
• Bowl and spoon for mixing
• Spoon for serving
• 25 charcoal briquettes

Ingredients

• 2/3 cup uncooked rice
• 1/2 small onion, chopped
• 2 packages frozen spinach, thawed and drained, 10 ounces each
• 2 cups shredded sharp cheddar cheese
• 2/3 cup milk
• 4 eggs, beaten
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Setup Instructions

1. Cook the rice at home according to package directions.
2. Chop the onion at home.
3. Place the cooked rice and onion in a container.
4. Refrigerate until leaving for camp.
5. At camp, light 25 charcoal briquettes.
6. Line the Dutch oven with heavy duty foil.

Recipe Instructions

1. In a bowl, mix rice, onion, spinach, cheese, milk, eggs, and seasonings.
2. Stir until evenly combined.
3. Pour the mixture into the lined Dutch oven.
4. Place 8 briquettes under the oven.
5. Place 17 briquettes on the lid.
6. Bake for 45 to 50 minutes.
7. Check that the center is set before serving.

Notes and Variations

• Add cooked chicken for a heartier meal.
• Use mild cheddar if sharp cheese is too strong.
• Let it rest a few minutes before serving.
• Use gloves or tools when handling hot lids.
• Always follow fire safety rules at camp.

For more information, see https://scoutermom.com/14205/dutch-oven-spinach-rice-casserole-recipe/