Here's my idea:
Prepare a recipe like the "Cracker Barrel Hashbrown Casserole" at home. Pour it into a 12" pie pan, or whatever size fits, with parchment paper to prevent freezing, and freeze it solid as can be. I'm talking fully prepared, then frozen. When it's froze good, slip it out of the pie pan and into a Ziploc bag. Stack all of these meals in your good cooler, nice and tight. They will begin to slowly thaw, which isn't a big deal, since they will still be cold enough not to spoil. When the day comes while camping, remove the "dinner disk" and place it in the DO. Heat until cooked.
The advantage I see here is that you don't need to bring all of the small random ingredients to make it on-site (1/2 cup whipping cream, thyme, etc.). You don't have to deal with all the trash and space from the cans and boxes. This will save space and time and cleanup in the field.
Are there any fatal flaws here that I'm missing? BTW: My mother used to make pies like this ahead of time.