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ABSOLUTELY DELICIOUS! (sorry for yelling LOLOL) I’ve made this a few times and it is our favourite casserole! I’m stoked that Fall is JUST around the corner! :) Thanks girl! You are amazing!
So glad you like the casserole Nadine!
Easy and very tasty. Excellent.
I really enjoyed reading all the comments in here about similar dishes made by relatives. Elise, you should publish them somewhere; they are such a great piece of Americana. My grandmother (second generation from Czechoslovakia; she and her family worked in and around the coal mines of Pennsylvania) used to make what she called “goulash”, which had meat, noodles and cheese, with maybe some cream of mushroom soup, and that was about it. I had forgotten about the goulash until reading this column! So I made this recipe and it turned out great. Mushrooms revolt me and red bell peppers don’t agree with me, so I substituted a zucchini and a poblano pepper, respectively. I used Kalamata pitted black olives as they’re more flavorful than regular canned black olives. I added some chili powder too. For those who found the dish came out too bland, I suggest salting the tomato sauce mixture as well as the ground beef. And then of course you can add chili powder or garlic powder or whatever, but I think the main issue is the recipe doesn’t call for enough salt. Also be sure to pour all the pan juices from browning the meat into the tomato sauce mixture before it all goes in the casserole dishes. Great winter meal, I’ll be making this often and thinking of my grandmother Margaret!
My mom made something similar called ‘jackpot casserole”. It was a pretty basic recipe but as kids we loved it – beef, corn, noodles and cheese with a tomato soup based sauce.
The first time I made this, it was too bland according to the recipe. So the next time, I added garlic powder and onion powder salt and pepper to the ground beef while cooking. I also used sharp cheddar cheese instead of mild and added some peas. Now we love it! And yes, you can use any noodle in this recipe.
I was extremely disappointed with this recipe. It was very bland and tooooo tomatoey. I did follow the recipe as written but left off the corn.
A very similar recipe has been in my family since the 1930s. Our version uses a 29oz. can of red chili sauce (Las Palmas brand) instead of tomatoes; two lbs. meat; creamed corn rather than plain corn and two 15 oz cans of olives. No bell pepper, however. The creamed corn may provide a bit more of the “creamy” texture others have noted as preferring.
My own variations include bulking up the dish with extra onion and fresh mushroom (8-16oz.). I prefer portobello and/or shiitake, as they pair well when substituting part or all of the ground beef with ground turkey breast.
When using 2 lbs of ground meat, I’ll get three 9″x9″ pans, each of which yields eight servings. Covered with some plastic wrap, they stack and keep in the freezer just fine.
As some others have mentioned, I prefer the sharp cheddar or a four-cheese mexican blend and bake @350 until cheese just starts to bubble and brown.
If trying to control sodium, we find that the canned red chili sauce, olives (drained) and cheese (8 oz. per pan) provide plenty of taste without additional salt at any other step.
My family calls this recipe ‘gulosh’ and we use macaroni or elbow noodles in place of egg noodles. It does freeze well, as long as the noodles are cooled off before mixing with cold sauce. You can either bake it covered in foil for fifteen minutes or microwave it for three. You really can add just about any veggie to this or use any meat. The sauce, noodles, and cheese are the key to every child loving this meal.
As an adult, I enjoy it best baked but my parents used to make it all in one pot for less dishes.
Would this freeze well? Suggestions for how to freeze this?
Hi Amanda, I haven’t tried freezing it, but I don’t see any reason why it shouldn’t freeze perfectly well. Usually casseroles like this do.
Can I add black beans
Sure, sounds great Lila!
I made this last night. It was great!! (I added some cream cause I tend to do that kind of thing…) Great recipe, Elise.
Thanks Heather, I’m so glad you liked it!
Good recipe, Elise. The black olives really tie it together.
I love your recipe! It reminds me of Midwestern “goulash”. My Mother made this often in the 50’s. I remember many years later at our vacation home we had 8-10 family members stop by. I wondered what to serve; I had two 1/4 pound
uncooked burgers in the freezer. I found a green pepper and of course I
had an onion, canned tomatoes and macaroni pasta. I decided to make goulash. It was perfect.
My mother-in-law made this when my husband was growing up (both are deceased) and when my sister-in-law and I visit each other the hostess always makes it. It was called tolerene and the only difference is that her recipe used 1 lb of Velveeta (more melty) and cayenne pepper to taste. Yummy! Such comfort food! We eat it all week when we have it. :-)
Another real simple no recipe casserole… a big can of tuna, 8 ounces of pasta, a box of frozen peas, a jar of alfredo sauce, salt, pepper and a 50/50 mix of grated parmesan and bread crumbs on top. Mix up it all to make granny goop and throw it into a 350 degree oven for 45 minutes to an hour.
Looks a bit like hamburger helper. Not saying it in a bad way. I just threw together some chicken out of the freezer, a package of yellow corn, a package of green peas, 8 ounces of boiled pasta with olive oil, a little salt and pepper and a handful of parmesan and a jar of alfredo sauce. Turned out better than I thought it would.
It was all stuff that I had laying around. No trips to the store.
Talerine – I keep thinking tagine, a north African cooking container. Can you make talerine with tangerines in a tagine?
Looks super yummy, Add some sour cream and milk and this could be a quick and tasty stroganoff too :)
My mother had this recipe call Taglorini. All the same ingredients except the mushrooms. Her recipe called for 1tsp. garlic salt , salt, pepper to taste and 1 tsp. Italian seasoning. This is one of my favorites. I have passed this on to my daughter-in-law since my granddaughter loves it also. Now enjoyed by the fourth generation.
That is what we call it. The recipe we used had 3 tbsp of italian seasoning and 3 tbsp of chili powder.
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.
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!!!
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.