A Nostalgic (and Gourmet!) Campfire Hobo Dinner

I grew up in Utah, where it sometimes felt like everyone was Mormon—except me. My family was more of the “we technically belong to different religions but don’t actually practice any of them” type. My grandma could say she was Presbyterian, my grandpa was Methodist, and my other grandma was Mormon… but Sunday mornings were less about church pews and more about sleeping in.

Since my family wasn’t really showing up to services, I happily tagged along with my friends to theirs. Nearly all of them were Mormon, and they were always inviting me to activities—youth nights, church dinners, and the holy grail of them all: girls summer camp. And honestly? I was never going to turn down a week in the mountains filled with crafts, campfires, and a whole lot of giggling after lights out.

Those camps ended up teaching me way more than I expected. I learned how to make fried bread (which I would later cook religiously, no pun intended), how to “bear my testimony” (a crash course in Mormon traditions I definitely wasn’t prepared for), and most importantly, how to make the campfire classic: the hobo dinner.

Fast forward to today, and I still make hobo dinners—but with a twist. Instead of the standard “camp food” version, I like to give mine a healthy, gourmet glow-up. I swap out heavy canned soups for Annie’s organic mushroom soup and sprinkle in a bit of fresh rosemary. The flavor is earthy, bright, and just different enough to feel special while still keeping all that nostalgic campfire comfort.

My Gourmet Hobo Dinner Formula

* Protein (ground beef, turkey, or plant-based)

* Potatoes (diced small so they cook evenly)

* Any vegetables, I like corn, carrots, onions

* A can of Annie’s organic mushroom soup for moisture and flavor

* A sprig of fresh rosemary 🌿

* Salt, pepper, and garlic powder to taste (Kinder's blend is Yuka approved)

Wrap it all tightly in foil, then wrap in newspaper and wet the newspaper, wrap in a second layer of foil. Cook over hot coals (or even on a backyard grill), and in about 30–40 minutes

you’ve got a rustic meal that tastes like camp—just a little fancier.

For me, hobo dinners will always be about more than the food. They remind me of friendship, summer nights under the stars, and the way simple traditions can last a lifetime.

👉 Have you ever made hobo dinners? What twist would you add to yours?

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Cassie Bell

cBell Adventures