Three Cheese and Cream Casserole

Road Kill Feasts

For 16 years, avid hunter, cook, and Egyptan Electric Cooperative member Virgil Hannig, hosted Road Kill Feasts each February in Carbondale. Hannig, and his “Road Kill Chefs”, served 85-90 men fare such as Amos’ Famous Barbequed Coon, Venison Stroganoff, Sharptail Grouse and Pheasant Pot Pie, and Turtle Mulligan.

With the fall hunting season soon getting underway, Hannig agreed to share some of his most sought-after recipes. He suggests substituting beef, chicken or other meat if you don’t have access to game.

Three Cheese and Cream Casserole

Course Side Dish
Servings 4


  • 8 oz. medium egg noodles
  • 1 lb. ground meat deer, moose, elk, caribou, antelope or buffalo
  • 1 15- oz. can Tomato sauce
  • 1/2 tsp. sugar
  • 1/2 tsp. Salt
  • 1/4 tsp. Garlic Salt
  • 1/4 tsp. pepper
  • 1 c. cottage cheese
  • 1 8- oz Cream cheese softened
  • 1/2 c. sour cream
  • 1 bunch green onions with tops chopped
  • 1/2 med. green pepper chopped
  • 1/4 c. shredded parmesan Cheese


  • Cook noodles according to package and drain.
  • For meat mixture: Cook meat until brown. Stir in tomato sauce, sugar, salt, garlic salt and pepper. Remove from heat.
  • For cheese mixture: In a bowl, combine cottage cheese, cream cheese, sour cream, green onions and green pepper.
  • Spread half of noodles in a greased 13x9x2” baking dish. Moisten noodles with some of the meat mixture. Cover with the cheese mixture. Top with remaining noodles. Then add the rest of the meat mixture. Sprinkle with Parmesan cheese.
  • Bake covered at 375 degrees for 45 minutes.