Crisp evenings, golden trees, and a warm meal bubbling in one skillet is our ideal version of fall. It's a perfect time to keep dinner simple and cozy at camp. And of course the meals should be hearty and feel like autumn. Every recipe below cooks in a single pan, uses easy-to-pack ingredients, and scales for couples or families.
Pack one skillet, one lid, and a good spoon… dinner’s handled.
Gear & Heat Notes
Pan: 10–12″ cast-iron or heavy nonstick with a lid (or bring a sheet of foil to cover).
Heat: 2-burner stove = most control. Campfire = cook over medium hot coals, not direct flames.
Fuel plan: Most dinners take 20–30 minutes of active heat.
Food safety: Keep proteins ≤40°F in a cooler; reheat leftovers to 165°F.
Table of Contents
Smart Pantry Pack (Great for All 10)
Olive oil • salt/pepper • garlic powder • onion powder • Italian seasoning • smoked paprika • chili powder • ground cumin • Dijon mustard • soy sauce or Worcestershire • apple cider vinegar • maple syrup • canned tomatoes (diced & sauce) • coconut milk • beans (black, chickpea, white) • instant rice or noodles • shelf-stable gnocchi • broth concentrate.
🍴 Chili Mac Skillet (25–30 min, serves 4)
All the cozy chili flavors meet weeknight mac and cheese in one pot.
Ground beef or turkey, beans, and elbow pasta simmer in a bold, tomato-chili broth, then get a melty cheddar finish. It’s hearty, fast, and kid-approved.
- Ingredients:
1 Tbsp olive oil
1 lb ground beef (or turkey)
1 small onion, diced (~1 cup)
2 tsp chili powder
1 tsp ground cumin
2 cloves garlic, minced
1 (15 oz) can tomato sauce
2½ cups beef or chicken broth
8 oz elbow macaroni (dry, ~2 cups)
1 (15 oz) can kidney beans, drained (optional)
1½ cups shredded cheddar
¾ tsp kosher salt + ¼ tsp black pepper
- Instructions:
Brown meat with onion; drain if needed.
Stir in chili powder, cumin, garlic; bloom 30 sec.
Add tomato sauce, broth, dry macaroni (and beans if using).
Cover and simmer, stirring occasionally, 10–12 min until pasta is tender.
Season and stir in cheddar to melt.
Camp Tip: If liquid runs low, splash more broth; if too saucy, simmer uncovered 1–2 minutes.
🍴 Weeknight Beef Stroganoff Skillet (20–25 min, serves 4)
Creamy, smoky, and camp-comforting, this stroganoff uses ground beef (or mushrooms) and egg noodles that cook right in the broth.
A swirl of sour cream and Dijon brings tangy richness without fuss. Parsley on top makes it feel special.
- Ingredients:
1 Tbsp butter or oil
1 lb ground beef or 16 oz sliced cremini mushrooms
½ large onion, diced (~¾ cup)
2 cloves garlic, minced
¾ tsp smoked paprika
8 oz wide egg noodles (dry, ~4 cups loosely packed)
3 cups beef broth
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
½ cup sour cream (or 4 oz cream cheese)
2 Tbsp chopped parsley
¾ tsp salt + ¼ tsp pepper
- Instructions:
- Sauté beef or mushrooms with onion; add garlic & paprika.
- Add noodles, broth (just to barely cover), Dijon & Worcestershire.
- Cover/simmer, stirring, 7–9 min until noodles are soft.
- Take off heat; fold in sour cream. Season and top with parsley.
🍴 Skillet Lasagna (25–30 min, serves 4)
Layered flavor with zero oven.
Browned sausage, marinara, and broken noodles simmer together, then get dollops of ricotta and a mozzarella melt.
Fold in spinach at the end for a fresh bite.
- Ingredients:
1 Tbsp olive oil
12 oz Italian sausage, casings removed (or 12 oz mushrooms, sliced)
2 cloves garlic, minced
2 cups marinara sauce
1½ cups water
8 oz lasagna/no-boil noodles, broken (or mafalda)
2 cups baby spinach, lightly packed
¾ cup ricotta (or cottage cheese)
1 cup shredded mozzarella
1 tsp Italian seasoning
½ tsp salt + ¼ tsp pepper
- Steps:
Brown sausage with garlic; stir in marinara + water.
Nestle dry noodles into sauce. Cover/simmer 12–15 min, stirring once.
Fold in spinach. Dollop ricotta; sprinkle mozzarella.
Cover 2–3 min to melt. Season to taste.
🍴 Chickpea Coconut Curry (20 min, serves 4, vegan)
In this delicious dish, chickpeas, tomatoes, and coconut milk turn into a warm, silky curry in minutes.
Curry powder (or paste) does the heavy lifting, while lime and spinach brighten everything up. Serve with instant rice or naan.
- Ingredients:
1 Tbsp oil
1 small onion, diced (~1 cup)
2 cloves garlic, minced
1 tsp grated ginger (or ½ tsp ground)
1½ Tbsp curry powder or 1 Tbsp curry paste
1 (14.5 oz) can diced tomatoes
1 (13.5 oz) can coconut milk (full-fat or lite)
2 (15 oz) cans chickpeas, drained
3 cups baby spinach
1 Tbsp lime juice (plus wedges)
- ¾ tsp salt
- Instructions:
Sauté onion; add garlic, ginger, curry; bloom 30 sec.
Add tomatoes, coconut milk, chickpeas; simmer 8–10 min.
- Fold in spinach; finish with lime & salt.
Serve with instant rice or warm naan.
🍴 Southwest Black Bean Skillet & Rice (18–20 min, serves 4)
Think burrito bowl, but simpler. Black beans, peppers, corn, and fire-roasted tomatoes cook with instant rice for a smoky-spiced, one-pan dinner.
Finish with lime, a sprinkle of cheese, and cilantro.
- Ingredients:
1 Tbsp oil
½ large onion, diced (~¾ cup)
1 bell pepper, diced
1 (15 oz) can black beans, drained
1 (14.5 oz) can fire-roasted tomatoes (with juices)
1 cup frozen or canned corn (drained)
1 Tbsp taco seasoning (or 2 tsp chili powder + ½ tsp cumin + ½ tsp paprika)
1 cup instant rice (white or brown)
1 cup broth or water (match rice package ratio)
½ tsp salt (to taste)
Optional: ½ cup shredded cheese, 2 Tbsp chopped cilantro, 1 Tbsp lime juice
Instructions:
Sauté onion/pepper; add beans, tomatoes, corn, seasoning.
Stir in instant rice + broth (check package liquid ratio).
Cover 5–7 min until rice is tender. Lime it, top with cheese/cilantro.
🍴 Sausage & Peppers Skillet (20 min, serves 4)
Sweet peppers, onions, and garlicky sausage caramelize into a juicy, camp classic.
A splash of vinegar ties it all together. Load into rolls, spoon over polenta, or serve with crusty bread.
- Ingredients:
1 Tbsp olive oil
14–16 oz Italian sausage or kielbasa, sliced
1 large onion, sliced
2 bell peppers, sliced
2 cloves garlic, minced
1 tsp dried oregano
1 Tbsp apple cider vinegar (or balsamic)
½ tsp salt + ¼ tsp pepper
- Instructions:
Brown sliced sausage; remove.
Sauté onions/peppers; add garlic & oregano.
Return sausage; splash vinegar; cook 1–2 min to glaze.
Serve in sub rolls, over polenta, or with crusty bread.
🍴 Kielbasa, Cabbage & Potatoes (25 min, serves 4)
Smoky kielbasa meets buttery cabbage and golden potatoes for a fall favorite. A hint of Dijon and cider vinegar adds a little zip.
The caraway is optional but it honestly brings a bit of cozy. It’s filling, budget-friendly, and great the next day too.
- Ingredients:
1 Tbsp oil or butter
14 oz kielbasa, sliced
1 small onion, sliced
½ medium green cabbage, shredded (~6 cups)
1 lb baby potatoes, quartered pre-steamed or 1 (15 oz) can whole potatoes, drained
1 tsp Dijon mustard
2 tsp apple cider vinegar
½ tsp caraway seeds (optional)
¾ tsp salt + ¼ tsp pepper
- Instructions:
Brown kielbasa; set aside.
Sauté onion & cabbage in butter/oil 5–7 min.
Add potatoes; cook until golden in spots.
Stir in kielbasa, 1 tsp Dijon, 1–2 tsp vinegar, pinch caraway; season.
Fuel Saver: Using canned potatoes keeps this truly one-pot and quick.
🍴 Maple-Dijon Chicken & Brussels (25–30 min, serves 4)
Seared thighs and charred brussel sprouts get glossed in a sweet-savory maple-Dijon glaze.
Add sliced apple if you like a little autumn sweetness. Spoon over instant mash for pure comfort.
- Ingredients:
1 Tbsp olive oil
1½ lb boneless skinless chicken thighs (4–5 pieces)
1 lb Brussels sprouts, halved
1 small apple, thinly sliced (optional)
Glaze: 2 Tbsp pure maple syrup + 1½ Tbsp Dijon + 2 Tbsp water
½ tsp garlic powder
½ tsp dried thyme
1 tsp kosher salt + ½ tsp pepper
- Instructions:
Sear salted chicken 3–4 min/side; remove.
Sauté Brussels (and apple) until browned.
Whisk 2 Tbsp maple + 1½ Tbsp Dijon + 2 Tbsp water + garlic/thyme.
Return chicken; pour glaze; cover/simmer 6–8 min until 165°F.
Serving Idea: Spoon over instant mashed potatoes.
🍴 Pumpkin-Sage Gnocchi Skillet (15–18 min, serves 4)
Shelf-stable gnocchi simmer in a creamy pumpkin sauce scented with garlic and sage.
Use sausage for extra savor or mushrooms for a hearty veg version. Parmesan at the end makes it silky and luxurious.
- Ingredients:
1 Tbsp olive oil
8 oz Italian sausage, casings removed or 10 oz sliced mushrooms
2 cloves garlic, minced
1 tsp dried sage (or 6 fresh leaves, chopped)
1 cup pumpkin purée
1 cup chicken or vegetable broth
1 (16 oz) shelf-stable potato gnocchi
¼ cup heavy cream (or ⅓ cup evaporated milk)
½ cup grated parmesan
¾ tsp salt + ¼ tsp pepper
- Instructions:
Brown sausage or mushrooms; add garlic & sage.
Stir in pumpkin, ½–1 cup broth; add gnocchi.
Simmer 4–5 min until gnocchi are tender.
Splash in cream; season; finish with parmesan.
🍴 Creamy Tuscan White Bean & Spinach (15–20 min, serves 4, veg-friendly)
This meal is silky, protein-packed, and fast. White beans mingle with carrots, garlic, and Italian herbs in a lightly creamy sauce.
Lemon wakes it up and chili flakes add a gentle heat. Perfect with toasted bread or over orzo.
- Ingredients:
1½ Tbsp olive oil
3 cloves garlic, thinly sliced
1 tsp Italian seasoning
½ cup chopped carrot
2 (15 oz) cans cannellini or great northern beans, drained
¾ cup low-sodium vegetable or chicken broth
3 cups baby spinach
3 oz cream cheese (about ⅓ block) or ½ cup coconut cream
2 tsp lemon juice
¼ tsp red pepper flakes
¾ tsp salt + ¼ tsp pepper
- Instructions:
Warm oil; sizzle garlic, seasoning, carrots.
Add beans and broth; simmer 5 min.
Stir in spinach and cream cheese; melt to creamy.
Lemon to finish; chili flakes to taste.
Serve with toasted bread or over orzo.
Check out my article on the 10 Must-Have Camping Cookware for Outdoor Cooking. It's packed with essential gear recommendations to make your camping meals even more delicious and hassle-free!
Make-Ahead & Packing Tips
Early fall nights come fast so be sure to choose recipes that can simmer while you set up the campfire.
Pre-chop & portion: Bag onions/peppers by recipe; label with a Sharpie.
Spice kits: Small snack bags labeled for each dinner (“Chili Mac spices”).
Protein plan: Freeze chicken/ground meat flat; it doubles as an ice pack for Day 1–2.
Carb shortcuts: Instant rice, shelf-stable gnocchi, and no-boil noodles save fuel.
One-pan cleanup: Deglaze with a splash of water while the pan’s still hot, then wipe.
Optional Sides (Still One Pan!)
Garlic skillet green beans: Oil + garlic + beans, 5–6 min.
Skillet cornbread “cheats”: Fry thick slices of a store-bought loaf with butter & honey.
Cinnamon apples: Butter, sliced apples, dash cinnamon & maple; 6–8 min.
