Dutch Oven Onion Casserole
3 large onions <br>2 bags of potato chips <br>2 8oz. bags of shredded cheese <br>1 8oz. can of cream soup (mushroom, celery or chicken) <br>Cayan Pepper to taste
Dutch Oven <br>Charcoal and Lighter Fluid <br>Can opener <br>Field Knife <br>
Oil the Dutch Oven and layer sliced onions,crushed potato chips and cheese until 1" from top of oven. Pour cream soup over the top, add cayan pepper to taste. Cook in Dutch oven 1 to 1/12 hours, or until onion are tender.
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This recipe won second place at the International Scout Rally in Hessel, Mi. in 1998.
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