Talerine Beef Casserole

Classic retro talerine beef casserole. Grandmother's recipe, including ground beef, onion, bell pepper, garlic, mushrooms, tomato, corn, olives, egg noodles and grated cheddar cheese.

  • Yield: Serves 8.


  • 12 ounce bag egg noodles
  • 1 medium white onion, peeled and chopped
  • 1 bell pepper, seeded, ribs removed, chopped fine
  • 3 minced clove of garlic
  • Grapeseed oil or olive oil for sautéing
  • 1 1/2 pounds ground round beef
  • Salt
  • 4 ounces mushrooms, sliced
  • 1 28-ounce can tomatoes
  • 1 1/2 cups frozen corn (can use canned corn or creamed corn)
  • 1 15-ounce can of black olives, strained and chopped
  • 1 pound cheddar cheese, grated


1 Pre-heat the oven to 350 degrees and bring a large pot of salted water to a boil for the egg noodles.

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2 Heat 2 Tbsp of oil on medium high heat in a large, heavy bottomed pot. Add the onions and bell pepper and sauté until softened. Add garlic and cook for a minute more. Add the tomatoes, breaking them up with your fingers or a knife, if you are using whole canned tomatoes. Bring to a simmer and let cook for 10 minutes. Lower the heat to warm.

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3 In a separate skillet, heat to medium-high. Add a couple of tablespoons of oil to the pan and brown the meat, working in batches. Break up about half of the ground beef into the pan. Do not stir, but let sit and cook for a minute or two until brown. Sprinkle a little salt over the meat while cooking. Once brown on one side, stir the meat a little to get the other sides browned. Once the meat is thoroughly browned, use a slotted spoon to remove the meat from the pan and put it in with the tomatoes, onions, and peppers. Brown the second batch of ground beef the same way.


4 Using the same pan that you had used for browning the beef, sauté the mushrooms in the remaining oil and beef drippings. Once browned, add the mushrooms to the beef and tomato mixture.

5 While the mushrooms are cooking, add the egg noodle pasta to the boiling water. Cook as directed, about 4-5 minutes. Strain when cooked, but still a little firm (al dente).

6 Add egg noodles, corn, chopped olives, and about two thirds of the cheese to the large pot of beef and tomato mixture. Gently mix in.

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7 Transfer mixture to a large casserole dish, or to two casserole dishes if you don't have one that is large enough. Sprinkle remaining cheese on top of casserole(s). Place in the oven. Cook for 30 minutes (can go as long as an hour).

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  1. Toni

    “Tallarines” is the spanish name for tagliatelle.

  2. Tiffany

    Hi Elise–From what I found on the Internet, talerine is from the Italian word “tagliarini,” which according to Epicurious is a type of long ribbon-like pasta noodle.

    So maybe that’s the answer? Anyway, it looks delicious, so thanks for the recipe. I use your site all the time for recipes, so keep it up. It’s a wonderful resource and I enjoy the photos and writing as much as the recipes themselves! :-)

  3. mj

    This sounds warm and comforting and oh, so welcome. I agree we can adjust it as we please but I’m so happy that you share your recipe from your family just as they make it.

  4. Greg

    I’m trying this tonite with some mods: no mushrooms or olives, using ground turkey instead of beef. And 2% cheese and less of it. Might add some spice but I haven’t decided what yet.


  5. Elise

    If you do a search for talerine on Google you’ll see that most recipes call for 1 pound of ground beef and only 1/2 pound of cheese for 12 ounces of noodles. Grandma’s exact recipe called for 2 lbs of ground beef, creamed corn, canned mushrooms, and a pound of cheese. We’ve made some adjustments obviously. This is a recipe that has lots of room to maneuver. I personally wouldn’t omit anything. The olives, for example, add a lot to the flavor.

  6. Randi

    In the Midwest, these casseroles are called HotDish. My ex’s mom introduced me to these by way of many a church cookbooks that have upteen recipes for HOTDISH. My nieces favorite uses tater tots instead of noodles.

  7. heather

    We just called it Grandma’s Goop, and some of the kids thought that’s exactly what it tasted like! I know my mom loved it though. If I were to make it now I would also omit the olives (it really ruined the dish for me).

  8. Anonymous

    In Mgerman communities in Midwestern states, it is called goulash!

  9. Helaine Ferebee

    In my household this dish is called, “Shut up and Eat It,” because the kids would inevitably come into the kitchen when it was being cooked and ask what is that, to which the reply would be shut up and eat it. Put everything into it or it doesn’t taste right, even the bloody olives, even though I hate them, without them it is missing something.

  10. ann

    My gran had a recipe like this, but it involved egg noodles, cabbage, butter + some other dairy products and kielbasa.
    I’ve tried to recreate it many times (b/c I’ve never been able to find the recipe in her house or even on the web) but i’ve never gotten it right.
    Kinda depressing… but also, not a bad life’s work to go forward on ;-)

  11. adam

    Another grandmother story — I found this Googling for variations on “tagarena” as it was called by my grandmother (in Covington, TN) who used to make a very similar dish back in the late 70s. I don’t remember hers having the cheese or olives, but it’s very close. We’ve lost the recipe she used and I had a craving/flashback from my childhood for this dish.

  12. Maria Siciliano

    My friend sent me this recipe from this site. It looked good, but I had no idea what it would be like. I followed the recipe, but did cut the cheese to about 3/4’s of a pound. I used the canned corn, and will try it again with the creamed corn.

    The recipe uses lots of pans, and at first I was put off about that, but I used the different pans and found this was worth the washing of more pans.

    This was excellent! My mother is a difficult person to please when it comes to food, and she had a big bowl of this. Try this recipe as is at first, and then adapt it to your personal tastes.

    LOVE, LOVE, LOVE it!

  13. Neddy

    Reading this recipe brought back long-forgotten memories of my university days in the West and my roomate Eileen from West Covina, California. When it was her turn to cook for us, she usually made something named “talerine.” None of us had ever had it before and I cannot remember the ingredients, however I am certain it had hamburger and pasta, as that was basically the only thing we gals knew how to cook in those days. What a hoot it is to find this recipe on the Internet 45 years later.

    I am a big fan of your “Simply Recipes” site. Keep up the good work.

  14. amy

    This is a very hearty meal and much fresher than hamburger helper! I know it’s probably sacrilegious, but this recipe is much better as a soup.
    If you want to serve 8 people, add about a gallon of broth. I actually used a quart for two people (a mixture of chicken and vegetable worked well), then added about 1/4 of the finished product from the day before and heated it.
    I don’t use garlic, so I added about a TBSP of italian seasonings, a bay leaf and a little crushed red chili pepper.
    If done in a large stock pot to begin with, then you only need one other pan to saute and/or brown some of the ingredients.

    Thanks for the great suggestion!

  15. Leslie

    YES! This was my favorite when I was a kid. My mom had the recipe well before I was born (1949) and she got it from my dad’s mother. It was called Tagliarini. Still have very fond memories of it. Unfortunately my husband does not like casserole type dishes. He’s a retired meat cutter and is very much a “meat and potatoes” kinda guy. What a shame!

  16. Jan

    You can also saute the vegetables, garlic, & ground beef together, then stir in the canned corn & olives (including the juice), then add the tomatoes & some of the cheese. Stir in the uncooked noodles and bake in a covered casserole until the noodles are tender. Top with remaining cheese and brown uncovered. I make mine in an electric skillet & it only dirties one dish and goes straight to the table. Try adding freshly grated parmesan, red pepper flakes, basil, oregano, etc., or substitute the Italian spices, cheese, & tomatoes with chili powder, cumin, salsa style tomatoes & monterey jack cheese. If you don’t like olives try adding just the juice so you still get the right flavor. I love this dish, you can do anything with it.

  17. Cathy

    I haven’t tried the recipe yet, but I wonder about the last step: “Place in the oven. Cook for 30 minutes (can go as long as an hour)”, will it make the noodle become harder and not as wet as without baking it?

    It looks very delicious and would like to try it tomorrow for dinner. Just want to get some hint so that I won’t mess up this delicious food and the dinner.

    Note from Elise: Everything is already cooked before it goes in the oven, so what you are really doing is just making it hot and allowing the flavors to blend. You can safely bake the casserole for a time anywhere between 30 minutes and an hour.

  18. Sally Zisman

    Taraline is the Italian name for noodles.
    My Italian Mother used to make Taraline by hand.

  19. Mimi

    My mother in law makes a casserole similar to this but puts some chili powder in it to make it spicier. My family loves it and I have asked her for the recipe and she hasn’t passed it on yet. Somehow her family named it California Casserole, but when I looked for a recipe for that it was not at all similar to what she makes.

  20. cynthia

    We also call it California Casserole. It has tomato soup instead of can tom. Pimentos, chili powder and dry mustard. Mmmmm Good!

  21. Jen

    This is amazing. My mom never made a lot of casseroles, my mother-in-law does. I personally love them. She uses Mozarella cheese instead of cheddar, and addes Chili Powder and one sliced/diced hot banana pepper and calls it Johnny Mozarelli. The recipe is identical except for those modifications. WOW!

  22. makyo

    I make a version of this that I adapted from a recipe for cheeseburger casserole in the joy of cooking cookbook. I usually use ground meat (cooked with a variety of seasonings or whatever I have on hand), canned corn (I like niblets), cannellini beans, and jarred spaghetti sauce (we’re huge fans of paul newman’s sockarooni). I throw in some cheese, mix it with noodles (egg noodles are good but I find that shells work well also) let it all cook for a while covered in the oven, then uncover it, layer some more cheese on top and serve it hot and melty. Bonus points for making fabulous and easy to reheat leftovers!

  23. Kira

    My grandmother and great-grandmother both had similar recipes and neither can really come up with its origin. I’m convinced it just had to do with the depression. they stretched what they had and actually came up with some pretty good ideas. Of course by what we are used to making these days, none of it would be considered gourmet, definitely simple, but I think it’s more about the memories associated with the recipes then the recipes themselves.

    But whenever Bedsta mentions Telorine, the whole family is ready to gather round the table. Now if anyone else makes it, it just never tastes the same. I am looking forward to trying this recipe, maybe i can make my own mark on the family.

  24. Lorraine

    This recipe is great. I used mozzarella and american cheese. My husband does not care for cheddar cheese. It is one of my new favorite comfort foods. The leftovers were terrific. We loved it. Has good basic ingredients.

  25. MelBoe

    My parents made a similar casserole – using elbow mac instead of egg noodles, no olives or corn, but adding cottage cheese (yes, cottage cheese). I was in high school before I realized that casserole did not mean this particular dish. Still love it. This is very similar to a dish I found up north called johnny marzetti. Don’t know where that name came from, either.

  26. Sandy

    This reminds me so much of a casserole I was introduced to when I lived in the Cincinnati area years ago. I Googled the recipe and found lots of references to Johnny Marzetti (name of the casserole). “Marzetti” is the brand of several dressings you can find at grocery stores, at least in my area (southeast Indiana, southwest Ohio, northern Kentucky). Good comfort food. Here’s a link that gives recipes and a little of the history.


  27. Julie

    Like others have said, this is a lot like the Ohio/Indiana-area casserole called Johnny Marzetti. My family’s version omits corn, and adds a splash of Worcestershire sauce — zesty! This casserole was the only food that could bring back my grandma’s appetite after some poor health last year :) So thanks for the reminder, I’ll have to make this soon.

  28. Lillianne

    OMG our maid used to make us Johnny Marzetti and it seems like it was this dish but with English peas thrown in. HA! Hadn’t thought of that for XX years. Talk about comfort food.

  29. Julie

    My mom made something similar to this when we were growing up in Texas (’60s/’70s), but it was a kind of “tamale pie.” The main ingredients I remember were seasoned ground beef (probably cooked w/ chili powder), maybe onion, corn, black olives, cheddar — everything covered by a cornbread-like crust and then baked. Might or might not have eaten it with sour cream. This thread is making me hungry.

  30. Jean

    I have a recipe for Tallarine that was a PTA favorite when I was in grade school in L.A. in the 50’s. I’ve doctored it a bit for added flavor, and everybody who samples it thinks it’s great.
    2 C. Pasta, cooked (I prefer shells or rotini)
    2 lbs. Lean Ground Beef or Turkey, browned with:
    1 Med. Onion Chopped and
    ¼ – ½ C. Minced Bell Pepper
    add and bring to simmer:
    1 T. Chili Powder
    ½ Tsp. Cumin
    ½ Tsp. Oregano
    Salt & Pepper to Taste
    2 15 oz. Cans Tomato Sauce
    1 15 oz. Can Corn – Drained
    1 Small Can Medium Black Olives(opt) – Drained
    Pour sauce over pasta in casserole and top with:
    2 C. Shredded Cheddar Cheese and
    1 C. Coarsely Crushed Fritos
    Bake 350 until bubbly. Serves 8

  31. callie

    Ann, your grandmother’s dish is known as “haluski”, at least around the coal regions of Pennsylvania. My maternal grandmother usually makes it without the sausage. The simplest recipe is sauteed cabbage, onions, and egg noodles with lots of butter.

    Can’t say my mother or grandmothers have ever made anything like talerine. Closest thing was tuna noodle casserole. Our crazy dish growing up was called mulligan (nothing like mulligan stew) and consisted of beef and potatoes in a brown gravy served over cornbread with peas.

  32. rebekah

    This was also a dish that my mother made during winter. We called it “talerina” (so not that much different). I think that my grandmother got it from a friend of hers who probably got it from another friend…and so it goes.

    Great recipe and thanks for posting it.

  33. Jenna

    This sounds almost exactly like the Johnny Marzetti recipe that my family has made for years. We do not use mushrooms or corn and use green olives instead of black – much more flavorful. I now make a vegetarian version with soy crumbles instead of beef. What a great comfort food! I’m glad to see other people call it Johnny Marzetti also…my grandfather is originally from Ohio, so that makes sense! :)

  34. tillieannie

    ‘Taglarini’ was a recipe from my Mother and my children (both in their late 30’s) loved this dish. Mine is similar….
    1 Lbs Beef, Ground
    1/2 Lbs Pork Sausage
    1 Tsp Chili Powder
    To Taste Salt and Pepper
    1 Medium Onion, chopped
    2 Tbls Olive Oil
    1/2 Clove Garlic, finely minced
    1/2 Each Pepper, Bell, Green, diced
    1/2 Package Med Noodles, cooked and drained
    1 Can Corn Kernels, drained
    1 Can Tomatoes, Diced, do not drain
    1 Can Olives, Ripe, Pitted, whole, drained
    1 Lb. Cheese, Cheddar, Divided, shredded

    I always, always served this with a salad and Dilly Bread…a no-knead casserole bread that follows:
    1 Pkg Dry Yeast
    1/4 Cup Warm Water
    1 Cup Cottage Cheese
    2 Tbls Onion, minced
    2 Tbls Sugar
    1 Tbls Butter
    2 Tsp Dill Seed
    1 Tsp Salt
    1/4 Tsp Baking Soda
    1 Each Egg, slightly beaten
    2 1/2 Cups Flour
    Dissolve yeast in warm water
    Heat cottage cheese; remove from burner and add onion, sugar and butter. Cool
    When cool, add dill seed, salt, baking soda and egg. Mix together
    Add flour. Mix thoroughly. Place in a well greased bowl, cover and let rise until double (approx 1 1/2 hr)
    Punch down and place in very well greased loaf pan or casserole dish. Cover
    Let rise until double or light……..30-40 minutes
    Bake at 350 for 40-50 minutes

    Remove from pan and brush with butter and sprinkle with salt.

  35. Janet Riley

    I have a recipe given to my mother that she renamed “Grandma’s Casserole” the name when it was given to her was “Pettyweetz”, I do not know the origin of that name but here is the recipe and the kids love it.
    PETTYWEETZ (Grandma’s Casserole)

    2# ground beef
    1/2# bulk pork sausage
    2 yellow or orange peppers,chopped
    1 med. onion chopped
    1 clove garlic, minced
    2 8 oz. cans tomato sauce
    1 can tomato soup
    1 can whole kernel corn
    1 can mushrooms
    1 # grated cheddar cheese
    1 8oz. pkg. noodles

    Brown meat, add peppers and onion, drain grease if necessary. Boil noodles, drain and then mix all ingredients together and pour into a 13 X 9″ baking dish. Cover and bake 30 minutes at 350°.
    Serves about 12-15 people.

  36. xinnia317

    We called this Tollerene…learned about it from a neighbor. Recipe a little different but I think the consistent things are egg noodles, ground beef, tomatoes, onions, corn and black olives. Pretty simple. We didn’t put cheese on top…but rather mixed it all up, cooked it in a large saute pan on stove covered for a bit to cook noodles and just scooped it from there…no baking. Can’t put my hand on the recipe at the moment. Probably had more tomatoes/liquid to cook the noodles. The cheese on top sounds wonderful but I’m lactose intolerant now so am trying to avoid cheese. Can you imagine a life without cheese? It is very sad.

  37. Pam

    I live in the Upper Peninsula of Michigan and in our neck of the woods we call this “Goulash” which of course, is nothing like the Hungarian variety. Other than the mushrooms and olives being omitted and the cheese optional, your recipe is virtually identical.

    When I moved here from Chicago in 1978, the incredible cooks at my school gave me my first experience with goulash. Nearly everything we were served was homemade, including bread at least once or twice a week! And, if the cooks had extra government surplus cheese, sometimes we’d get some to melt on the top. Mmmmm! This was made on a regular basis, at least a couple times a month. I always looked forward to goulash day at school! (Sadly, the schools all have processed, flavorless, salt and MSG filled foods now, due to cost reduction, I’ve been told).

    I will always have happy memories of our wonderful lunch ladies making their homey meals for us. :)

    Thanks for such a great site, Elise. I visit here regularly and have learned so much from you. Enjoy your pictures, too.

  38. Daniele

    I definitely agree that the most probable origin of “talerine” is from “taglierini”. What strikes me most is that this dish is visually identical to one my mother used to prepare on Sundays during the ’60s here in Rome, Italy. The difference is she used a pasta secca, Reginette, cooked in advance and mixed with mushrooms, chicken livers and parmesan. The preparation was topped with bread crumbs and butter and cooked in the oven for a while.

  39. mina

    My husband and I really loved it. Thank you!

  40. Atuinsails

    My husband’s mother calls this Mississippi Tallerine. However, it is a simplified version that is more of a soup. You sprinkle on cheese and chilli powder to taste. Also, instead of such a large can of tomatoes, she has down a can of cambell’s tomato soup and a smaller can of tomatoes.

  41. Pop-Pop "C"

    Ann/Callie…Halushki is the Ukrinian word for noodles(grandparents lived in the coal region,he was a miner from the Ukr.) Ann,your dish sounds more like a dish my Hungarian paternal grandfather used to make called Kapusta(cabbage) Golushka(noodles). He used to render a small (3/16) dice of salt pork, removed and added later using the rendered fat for sauteing. I use thick sliced bacon,diced. Saute lightly some sliced kielbasa. Remove both bacon and kielbasa. Cut a small onion length wise then cut into thin slices & saute with a little garlic & then add the sliced cabbage, cooking until soft with just a little crunch. He used med. wide egg noodles. I prefer a noodle called kluski(meatier noodle, shaped like the cabbage pieces). Stir all together until heated thru, seasoning with salt & pepper. Serve with a dollop of sour cream. My “uppa” Sandor, who was paralyzed on his right side from a stroke suffered as a young man, lived alone for most of his life, my grandmother dying during child birth. He was 91. Now I’m a Pop-Pop.

  42. Sally

    I’ve had something similar to this called Johnny Marzetti — as Sandy mentioned above. I’ve also had a dish called Tagliarini, which was more similar to your Turkey Tetrazzini.

    Whatever they’re called — they’re good!

  43. Meredith

    I have always wondered what that recipe was called! We had a name for it at my house, and I’m sorry if this offends anyone, but we called it Hillbilly. Every single time my mom made it we asked why it was called that and she said I have no idea, it’s what her mom called it. My mom’s was slightly different in that she took some shortcuts (working full-time with 3 kids)…instead of the tomatoes and onions, etc., she used a can of tomato soup. Hers will always have find memories, but always missing something in the flavor department so I’m thrilled to find this recipe. Will definitely give a go and now I can finally tell my mom Grandma was wrong :-)

  44. Bobbie

    I’m planning on trying this recipe, just wondering if it really calls for a 15oz can of black olives.

    Yes, there are a lot of olives in this recipe, but you can use less if you wish. ~Elise

  45. Aunt Millie

    I really liked this. You should add pepper and some topanog (it adds spice). Thanks for the recipe.

  46. Cynthia

    I have been looking for this recipe for years. It was popular in 1960’s. The only difference I remember is the recipe that we used included Heinz chili sauce, about 1/2 of a bottle and stuffed green olives. It was great! Thank you, Elise

  47. SaLena

    Yum! My boyfriend and I really enjoyed this. Both of our mothers were big fans of Hamburger Helper, which means neither of us can stand the stuff. This was like homemade, grown-up, tasty Hamburger Helper: emphasis on the tasty. Thanks for sharing, Elise! (What’s up with all the anti-olive folks?)

  48. Marchel

    This made me think of something my mother used to make. She called it ‘Maggie and Jigs’, I have no idea why or where it came from. Maybe just trying to stretch a dollar. But it consisted of:

    1 head chopped green cabbage
    1 chopped yellow onion
    1 lb ground beef
    1 box frozen corn
    maybe some garlic salt, lots of pepper and sometimes some mushrooms. She browned the beef and onions, threw in the cabbage and the corn and that was it. We loved it!

    She left the fat from the beef in and that and the vegie juices were essentially the ‘sauce’.

    We ate it as is, but now I think it would have been good over egg noodles.

    Has anyone ever heard of anything like this?

  49. Zodi

    I just made this a few minutes ago. The recipe was super simple. I did however omit the corn (had some last night) and olives (allergic.) Even after filling up two dishes, I still had a small amount left over, which I just ate.

    I can’t wait to taste it baked.

    Does anyone know if this can be freezed? Or what the Fridge shelf life is? Meaning will it survive until Thursday afternoon’s lunch? I’ve a friend coming from out of town and he would like to taste this.

    I will also be post a blog about this tomorrow. I seen many more recipes I’ll be trying from here. :D

  50. Erin

    I wanted to get rid of some ground beef and used this recipe. Didn’t have any olives and the man hates mushrooms, and didn’t use corn-my only other change was to add some chopped up sun-dried tomatoes. My nearly two year old couldn’t stop eating it and I must admit it turned out delicious. It was even yummier as left-overs for lunch. Really great to have a noodle casserole recipe that you can make without mushrooms! I will say that it was a bit labor intensive with chopping and all the pans, but the portion was so big that it was worth it!

  51. tessi

    MY great aunt who hailed from the border of Kansas and Missouri, brought this recipe from her family when she moved here to Ny after WW2. She made it as you indicated and I, who had been raised on old world Italian food was hesitant to try it as a child..but once I did, you could not pull me away from it. Years later I bought a small homestyle resturant and this was a big hit with my down-home type clientel. It’s definitly worth trying. folks! Thank you Elise!… Tessi

  52. Jennifer W.

    I love this dish! We’ve had it several times since you first posted the recipe. And I LOVE the olives! They totally make the dish. The only modifications I sometimes make are to substitute poblano pepper for bell and to add a moderate amount of chili powder.

  53. Frany K

    My family loves this dish and I love your website. Every dish I have tried has been a winner! I also love the suggestions posted. I made the albondigas WITH MINT tonight for our soup & sandwich dinner at church, was a hit!

  54. Amber

    Talerine is one of my favorite dishes from childhood. My mother never put cheese in ours but I loved the taste of the corn and the olives mixed with the tomato soup and meat. I plan to make this for my fiance this winter. My son is not a corn lover but now loves black olives so I know it will be a hit. Cold winter nights definitely call for a meal like this. Some toasty bread and butter and its old home week

  55. chennechic

    I made this today, but could see as I was cooking that it might be a little dry once baked and the kids would’t like dry pasta. So I added a 3/4 cup of beef broth and 1 cup of sour cream. It made a nice flavorful sauce for the dish. Everyone is loving it!

    Thanks for the recipe!

  56. Julie

    My grandmother made this for her mother in law back in the 60’s when her mother in law was starting to get rather grouchy and senile. They sat down to dinner, and Granny shouted to my grandmother, “Now what are you feeding me, the pits and peels?” So in our family, our version of this casserole has been somewhat fondly known as “Pits and Peels”.

  57. Eddie

    My husband and I made this together with what we had in the kitchen, taking turns running around after a toddler and a baby. We actually had a fun cooking together for the first time in a long time and enjoyed the results. Thanks. I just stumbled across this website. I think I will spend more time here.

  58. Anna

    Although I think the ingredients were great in this recipe, my husband and I felt that something was missing to pull everything together. A sauce or something. I suggested we might try to add a creamcheese base or broth to it next time, because without something it is a little bland/dry.

  59. Daphne

    My ex-mother-in-law makes this! but without mushrooms and peppers. I just thought that she made it up!!! Great dish and kids love it!!!

  60. Jessica

    So this solves the mystery. Growing up my mother made a dish she called Telarenia… just like this one but without the mushrooms. It was handed down from my grandmother. I had also searched for the origins of the dish but could pull nothing up. Must have been because the name of the dish was changed slightly!

  61. JB Texas

    I live in east Texas and have always loved it when my Granny makes one of her signature dishes, tallerino. This is how it is written on the recipe card she keeps. Tallerino. I recently asked her about our “family” recipe and found out a friend of hers gave it to her after a dinner party in Houston, TX in the late 60’s. A google search of Tallerino brings up a recipe in a Abilene newspaper from the early to mid 1960’s. I figure my grandmother’s friend was from somewhere near Abilene and moved to Houston around the same time, as many from west Texas did.

    I have since seen the recipe called by many names and with many slight variations. I’ll continue to call it tallerino though it occurs to me this is likely just Texan for “talerine.”

    Our variation features sharp cheddar, diced fresh bell pepper, 1 large diced yellow onion, Campbells tomato soup, chili powder, 1 can of corn, 1 bag of skinner egg noodles, with diced black olives mixed in with 1/2 of the cassarole marked by the placement of a whole black olive on top of that side of the dish, after the top layer of cheese was added. My grandfather used to enjoy his with buttered bread (which inevitably became some sort of tallerino butter sandwhich) and green onions from their garden.

    I’m glad to find so many people familiar with this dish. It always reminds me of home.

  62. Kelly

    My Grandmother made this but called it Taglerinne- my Dad & his siblings hated it. I loved it. Her recipe didn’t have mushrooms. I lstill love anything texmex or w/casserole w/ground beef.
    Thought she made it up so glad to know it has many fans & renditions.