Workers On Wheels | Resources for RVers

RV Kitchen...

...recipes, cooking hints, and more for the galley.

Recipes for RVing from WOW's Kitchen

Baking mix is a staple in my RV kitchen. Bisquick is available nationally, but I usually use the less expensive store brands.

When I need an easy to put together supper, I often make Possible Casserole. These are hot-dishes using the principles of the Bisquick Impossible Pie. The results are a cake-like crust with a generous filling on top. I use a large casserole dish or cake pan, rather than the traditional pie plate, so that I don’t it spill it when putting it into the oven and it doesn’t run over the pan edge while baking.

I created this recipe around leftovers. I vary the filling ingredients according to what I have in the refrigerator and on the grocery shelf. There’s no need to accurately measure either the filling or the topping ingredients.

The baking instructions are the same for all variations. Bake for about one hour in a 350-degree oven, or until the center of the casserole looks set.

I like to serve these casseroles with tossed salad or raw vegetables such as carrot sticks and green pepper rings. If we are out of fresh vegetables, then fresh or canned fruit is a good side dish with them.

Possible Casserole

Crust:
4 eggs
2 cups milk
1 cup baking mix

Filling:
2 cups cooked meat, diced or in small pieces
2 cups vegetables, diced or in small pieces
1 cup cheese, grated or in small pieces
Salt, pepper, and seasonings to taste

Topping:
½ cup grated cheese
½ cup crumbs

Put all crust ingredients into a large casserole dish or cake pan and stir until mixed. Add filling ingredients and mix again. Sprinkle on topping. Bake.

Meats -- Try leftover chicken, turkey, roast beef, ham, or pork chops. Fish or seafood, especially a combination, is excellent. Crumbled bacon works well. I’ve also used shredded leftover BBQ rib meat, canned tuna, and sliced hot-dogs and other sausages. And, there’s always the old standby of browned and scrambled ground beef.

Vegetables – Use a mix of vegetables, some for seasoning, and some for bulk. I almost always add a small onion and usually some garlic. Bell peppers, celery, and chilies are also good seasoning vegetables. Mushrooms, broccoli, frozen green peas, whole kernel corn, green beans, water chestnuts, and carrots are common additions. Canned tomatoes work well with the ground beef – use the juice and cut back on the milk.

Cheese – Cheddar, American, Jack, Swiss, Colby or most any of the hard or semi-hard cheeses work well. Processed and fake cheeses, both the blocks and slices work okay. Cottage cheese, cheese spreads, cream cheese, ricotta, and other soft cheeses are fine for the filling, but not for the topping.

Toppings – Breadcrumbs, crushed crackers (plain or flavored snack type), and crushed corn, tortilla, or potato chips are the ones I use most. Crushed pretzels, croutons, or dry bread stuffing mix also work. French fried onions (the kind you can buy in a can) are great. This is also a good place to use crumbled day old biscuits, English muffins, bagels, or hard rolls.

Some combinations to try...
…bacon, American cheese, onions, mild green chilies and cut green beans.
…imitation crab, cream cheese, Cheddar cheese, onions, and frozen green peas.
…chicken, process cheese (such as Velveeta), onion, and broccoli.
…spicy sausage, American cheese, red and green peppers, onions, and mushrooms.

Share Your Favorite RVing Recipes

What do you cook when RVing and camping? Foil packet meals? Dutch oven stews? Made in heaven sandwiches and super salads? Is the secret to your great BBQ the special marinade you make? Share your favorites with us. Contribute a recipe (or several) for the Workers On Wheels cookbook. E-mail your recipes and cooking tips to recipes@workersonwheels.com.