Van living has its own unique rhythm and quirks. On a cross country road trip from Delaware to Grand Teton National Park, we wanted food that we could prepare and eat in the van without the hassle of a lot of dishes and cleanup.
My mom has been making this casserole for me since I was a kid. She shared her recipe with us right before we left for this adventure. It works great as a pre-race meal and is easy to make on the road. Makes my mouth water just thinking about it.
-½ pound ground beef
-½ onion, diced
-½ small can of tomato soup (we used Campbell’s)
-½ cup diced sharp cheddar cheese
-8 ounces egg noodles
-Salt and pepper, to taste
-Boil water and cook the egg noodles until al dente.
-Drain the noodles and set aside in a bowl.
-Add the ground beef to the same pot and cook until the meat has turned light brown.
-Add the diced onion and continue to saute until the onion is translucent and the meat has browned.
-Season with salt and pepper.
-Pour in half of the tomato soup, stir everything together and heat on low until you can see steam rising out of the pot.
-Add in the egg noodles and cheddar cheese and stir until the cheese starts to melt.
-Divide into two bowls and enjoy.
Twilight Quinoa With Chicken
This one-pot recipe only has a handful of ingredients and is perfect when you’re craving something hearty and savory. Prep it, set it on the stove and relax as the sun goes down.
Bonus: You can enjoy leftovers (if there are any) the next day straight out of your cooler.