Beef Noodle Casserole

BEST Beef Noodle Casserole EVER! Our favorite recipe from my grandmother is this casserole with ground beef, egg noodles, onions, bell pepper, garlic, mushrooms, tomato, corn, olives, egg noodles and grated cheddar cheese.

  • Prep time: 10 minutes
  • Cook time: 1 hour
  • Yield: Serves 8


  • 2 tablespoons extra virgin 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 tablespoon
  • 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


1 Preheat oven and start heating water: Pre-heat the oven to 350°F and start to heat a large pot of salted water (1 Tbsp salt, 2 quarts water) for cooking the egg noodles.

2 Make tomato sauce base: Heat 1 Tbsp of oil on medium high heat in a large, heavy bottomed pot or skillet. Add the onions and bell pepper and sauté until softened, about 4 minutes. 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.

3 Brown the ground beef: In a separate skillet, add 1 Tbsp of oil and heat to medium-high. Working in batches, so you do not crowd the pan, add the ground beef, breaking it up with your fingers as you add it to the pan.

Do not stir the ground beef, but let it sit and cook for a minute or two until it browns on one side.

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Sprinkle a little salt over the meat while cooking.

Once browned on one side, turn the pieces over to get the other side browned. Once the meat is mostly browned (can still be rare in the center), remove the beef from the pan and add to the tomato onion mixture.

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

beef-noodle-casserole-talerine-method-3 beef-noodle-casserole-talerine-method-4

5 Cook the egg noodles: 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 everything to casserole dish: Add the cooked egg noodles to a large  (3 quart) casserole dish. (If your casserole dish isn't big enough, you may need to use 2 casserole dishes.)

Stir in the tomato beef mixture. Stir in the corn, chopped olives, and about two thirds of the cheese.

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7 Bake: Sprinkle remaining cheese on top of casserole. Place in the oven. Bake uncovered at 350°F for 30 minutes.

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  • Nadine McNeil

    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!


  • Steve Maskery

    Easy and very tasty. Excellent.


  • Mary K.

    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!


  • jen

    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.

  • Kelly

    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.

  • Cindy Corcoran

    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.

    • Jerry J.

      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.

  • Elfkin

    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.

  • Amanda Norris

    Would this freeze well? Suggestions for how to freeze this?

    • Elise Bauer

      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.

  • Lila

    Can I add black beans

  • Heather @ The Spicy Apron

    I made this last night. It was great!! (I added some cream cause I tend to do that kind of thing…) Great recipe, Elise.

  • Jarrett

    Good recipe, Elise. The black olives really tie it together.

  • Linda carlson

    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.

  • Connie Beckett

    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. :-)

  • Mark

    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.

  • Mark

    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?

  • DigitalSignalX

    Looks super yummy, Add some sour cream and milk and this could be a quick and tasty stroganoff too :)

  • Barbara Sell

    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.

    • Lisa Hooper

      That is what we call it. The recipe we used had 3 tbsp of italian seasoning and 3 tbsp of chili powder.

  • 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.

  • Elise Bauer

    If you do a search for talerine on Google you’ll see that many recipes call for 1 pound of ground beef 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.

  • Toni

    “Tallarines” is the spanish name for tagliatelle.

  • 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!!!

  • 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.

  • 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.

  • 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!

  • 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!


  • 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.

  • 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!

  • 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


  • 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?

  • 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?)

  • 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

  • Aunt Millie

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

  • 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

  • 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 :-)

  • 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.

  • 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.

  • mina

    My husband and I really loved it. Thank you!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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! :)

  • 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.

  • 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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!

  • 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!

  • cynthia

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

  • 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.

  • Sally Zisman

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

  • 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.

  • 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.

  • 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!

  • 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!

  • 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 ;-)

    • Linda R

      Ann You might be thinking of Haluski Take a look at A Family Feast recipe

  • 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! :-)