One of my favorite recipes from my childhood is this ground beef noodle casserole that my grandmother used to make for us when we came for a visit. It has ground beef, egg noodles, black olives, corn, mushrooms, and shredded cheddar cheese.
It may sound like an everything-but-the-kitchen-sink kind of recipe, or a midwestern version of tamale pie (corn, olives, mushrooms?), but wow is it good!
It also feeds a crowd, which was perfect for out big family (6 kids), and is relatively budget friendly.
I have no idea where my grandmother got the recipe, but I did find her old hand written notes for it, including its name—Talerine. Doing a quick Google search for “talerine” reveals several similar recipes that many people coincidentally got from their grandmothers.
It’s a great casserole—tasty, easy to make, hearty, and makes for great leftovers too. Do you have a similar casserole in your family history? Let us know about it in the comments!
This recipe has been updated. First published July, 2006.
Beef Noodle Casserole Recipe
Ingredients
- 2 Tbsp olive oil
- 1 medium white onion, peeled and chopped, about 1 1/2 cups
- 1 bell pepper, seeded, ribs removed, finely chopped, about 1 cup
- 3 cloves garlic, minced, about 1 Tbsp
- 1 28-ounce can whole peeled or crushed tomatoes
- 1 1/2 pounds ground beef
- Salt
- 4 ounces mushrooms, sliced
- 12 ounces egg noodles
- 1 1/2 cups frozen corn, defrosted
- 1 15-ounce can of black olives, strained and chopped
- 8 ounces cheddar cheese, grated
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