This rustic, resourceful meal is designed for outdoor cooking, camping trips, or low-equipment dinners. It features two complementary components: tender ground beef patties and vegetables steamed in sealed foil packets over a grill or fire, and a hearty “Camp Au Gratin” casserole made with canned meat, shelf-stable potato kits, and reconstituted milk. The foil packs allow the beef and veggies to cook in their own juices, retaining maximum flavor and moisture without the need for complex seasoning. Meanwhile, the casserole offers a comforting, creamy side that requires minimal preparation—just layer the ingredients, add hot milk, and simmer. It’s a protein-packed, satisfying feast that delivers home-style comfort with minimal cleanup, perfect for feeding a group outdoors or on busy weeknights when you want easy, filling food.
Grilled Beef & Camp Au Gratin Casserole
Description
This rustic, resourceful meal is designed for outdoor cooking, camping trips, or low-equipment dinners. It features two complementary components: tender ground beef patties and vegetables steamed in sealed foil packets over a grill or fire, and a hearty "Camp Au Gratin" casserole made with canned meat, shelf-stable potato kits, and reconstituted milk. The foil packs allow the beef and veggies to cook in their own juices, retaining maximum flavor and moisture without the need for complex seasoning. Meanwhile, the casserole offers a comforting, creamy side that requires minimal preparation—just layer the ingredients, add hot milk, and simmer. It's a protein-packed, satisfying feast that delivers home-style comfort with minimal cleanup, perfect for feeding a group outdoors or on busy weeknights when you want easy, filling food.Directions
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Cut the partially cooked potatoes into small bite-sized pieces and slice carrots into sticks.
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Divide the ground beef into 12 portions and form each into a 1/4-pound patty, approximately 3/4 inches thick.
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Lay out 12 sheets of heavy-duty aluminum foil, each large enough to hold the ingredients.
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Place one potato portion, a few carrot sticks, and one beef patty side-by-side on each foil sheet.
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Season each packet generously with salt and pepper to taste.
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Fold the foil tightly over the ingredients, sealing the edges completely to create a steam-proof packet.
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Place the sealed foil packets directly on the grill grates or nestle them in hot embers.
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Grill for 10 to 20 minutes, turning the packets occasionally, until the beef is cooked through and vegetables are tender.
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While the foil packs cook, drain the corned beef or tuna and spread it evenly on the bottom of a large heat-proof pot.
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Open the boxes of au gratin potatoes and layer the dry potato slices evenly on top of the meat.
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Sprinkle the included cheese powder seasoning mix evenly over the potato layer.
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Dot the top of the potatoes with margarine or oil to prevent foaming and add richness.
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In a separate medium pot, heat 6 cups of water until it is near boiling.
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Stir the dry milk powder into the hot water until it is fully dissolved.
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Pour the hot milk mixture evenly over the dry potatoes and meat in the large pot.
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Place the large pot on a moderate heat source (campfire or stove) and let it simmer gently.
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Stir occasionally and rotate the pot if using a campfire to ensure even heating and prevent sticking.
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Simmer for 40 minutes, or until the mixture has thickened to a creamy, slightly liquid consistency.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 1465kcal
- % Daily Value *
- Total Fat 77.5g120%
- Saturated Fat 29.9g150%
- Cholesterol 344mg115%
- Sodium 700mg30%
- Total Carbohydrate 61.4g21%
- Dietary Fiber 12.2g49%
- Sugars 17.0g
- Protein 121.8g244%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
