Hunters are not too fussy when it is time to feast at camp. The dinner needs to be on time, filling, and fun. This casserole will make sure that your Hunting Camp is Fat and Happy.

First, this recipe is nothing new. The beauty of the meal is that you can make it your own using whatever you have. Feel free to mix it up and get creative. Some campers may know this as a Cowboy Casserole. Call it what you want. My favorite part of the meal is that serving requires just one bowl and a fork. Less dishes to wash but tasty and filling. 

2 small boxes of corn bread mix

1 ½ lbs. of ground camp critter or beef. 

1 large can of diced tomatoes

1 can of drained corn

Hot sauce to taste. Optional.

1 can of beans. Use what you like. Ranch beans make a pleasant change.

1 cup of diced onion

1 cup of shredded cheese

I pkg of taco or Fajita mix

Mix the cornbread as directed on the box. Set aside.

Brown the ground meat and onions together. Add the rest of the ingredients and simmer.

Dump the corn bread batter on top of the casserole.

You can make this meal in a slow cooker, Dutch Oven, or cast-iron skillet, or baking dish. My favorite is using a Dutch Oven over campfire coals. 

You need a temperature of 425 degrees for 20-25 minutes. Lower temps just take longer. When the cornbread is done it’s time to serve. Add the shredded cheese for the last 5 minutes. A dollop of sour cream tops off the casserole nicely.

If you are not a fan of cornbread, you can top this casserole off with thinly sliced potatoes, tater tots, bacon, biscuits, bread slices, or…

If you serve in paper or Styrofoam bowls and plastic utensils, there is no cleanup except the empty casserole dish.

Feast, pig out, scarf it up, and enjoy!

Montana Grant