Creamy Potato Casserole

Feeds 6


1 mini baking pan with deep sides (11×7 ish)
1 large camp pot
paring knife
fry pan
something to stir with



2 large russet potatoes
1 can of ham or 4 sausage links (optional)
3/4 cup dried vegetables
1/2 can green beans or corn
4 cups of prepared evaporated milk
1/2 sleeve of butter crackers (if you don’t have this, add flour to thicken)
1/4 cup of parmesan cheese
3 tablespoons chicken bullion
1 tablespoon Tony’s creole seasoning (mixture of garlic, onion and a little cayenne)


Thinly slice potatoes so they are somewhat translucent.  This will help them cook much faster and use less fule. Mix milk with seasonings, dried veggies, bullion and potato slices in pot. Bring to a low boil and allow potatoes to soften, about 7 minutes.  Sauce will rise as it starts to boil, so make sure to keep an eye on it.

If using sausage: Meanwhile, heat a fry pan with sausage links in it, turning to brown all sides.  Remove from heat. and allow to rest for one minute.  Heat oven to 400 degrees.  Slice sausage into 1/4″ slices.

Remove potatoes and sauce from heat.  Add sausage or ham to potatoes, 1/2 can green beans, parmesan and stir.  Pour into baking pan and top with crushed crackers, pressing crackers into mixture and leaving some on top. Bake for 10 minutes.


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