Cabin Casserole Recipe

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Cabin Casserole

Susie Dunnington


This recipe is over 50 years old. It was given to my mom from our neighbor, when I was just a little girl. She had the cabin behind us. Its really a great recipe. You can freeze one of the pans for later. Its best to make the day before so the flavors get combined.

★★★★★ 1 vote
20 (2 9x13 pans)
30 Min


1 lb
1-2 clove
1 Tbsp
granulated sugar
2 can(s)
small- tomato sauce
1 can(s)
mushrooms with liquid-small can
salt and pepper to taste
8 oz
cream cheese-softened
1 bag(s)
twisted egg noodles
1 pt
sour cream


1Brown hamburger, add minced garlic, 1 tbsp. sugar,2 small cans tomato sauce, 1 small can mushrooms with liquid; salt and pepper taste. Simmer for 20 minutes.
2While sauce is simmering, cook 1 package of Twisted Egg noodles, drain and set aside. In medium bowl mix 1 8oz pkg. softened cream cheese, 1 pint sour cream and diced green onions; set aside.
3Cover bottoms of 2-9x13 pans with noodles; add a layer of the cream cheese mixture. Top with sauce and grated cheddar cheese. Bake 350 for 30 minutes
4You can freeze other casserole for later and its better to let the one you are going to bake sit for 24 hours and then bake.

About this Recipe

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: American