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Tallerine Casserole

Ingredients

  • 8 ounces fettuccini pasta
  • 1 14.75 ounce cream-style corn
  • 1 2.25 ounce can sliced black olives, drained
  • 1 pound ground beef
  • 1 cup chopped onions
  • 3/4 cup green or red bell peppers, chopped
  • 2 garlic cloves, minced
  • 1 cup sliced fresh mushrooms
  • 1 15-ounce can stewed tomatoes, undrained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional: 1/8 to 1/4 teaspoon dried red pepper flakes, or more to taste
  • 4 ounces cheddar cheese, shredded
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Tallerine Casserole

by Salad Foodie
Time: 25 minutes prep, 25 minutes cook
Servings: 7
 

Directions

  1. Preheat oven to 350 degrees F. Break fettuccini pasta in half and cook according to package instructions; drain. Stir in corn and olives and set aside.
  2. In large skillet brown the beef with onions, bell peppers and garlic. Drain fat from meat as needed. Stir in mushrooms and cook 1-2 minutes more. Add tomatoes, salt, pepper and (optional) red pepper flakes.
  3. Spray a 9" x 13" baking pan or 10" x 10" square casserole dish with vegetable spray. Arrange one third of the noodles in bottom of pan. Layer one third of ground beef mixture on top of noodles and sprinkle one third of grated cheese on top of that. Continue in this manner layering two more times.
  4. Bake uncovered 25-30 minutes until bubbly and thoroughly cooked through.
  5. Yield: 6-8 servings.
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Summary

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1 vote | 21604 views
0 reviews | 3 comments

Tallerine, talerine, tallerini...I’ve no idea of the spelling or origin of this vintage casserole but it remains a crowd pleaser yet today. I’ve tweaked my 70's recipe somewhat ~ it’s one of those recipes that adapts easily to variations.

Comments

  • Clare Bradley
    Clare Bradley
    January 5, 2019
    I grew up on a quicker version. using those tiny egg noodles. cook ground beef with onions, add tomato sauce and water, add the egg noodles and cook, add a small can of corn and those black olives, when noodles are tender throw cheese on and bake about 20 minutes. So many variations but I am still tired of this recipe since we ate it for years and my mom got this out of a cook book. Probobly from the 50;s.
    • ShaleeDP
      ShaleeDP
      March 26, 2014
      Looks yummy!
      • Denise Sherin
        Denise Sherin
        March 22, 2014
        A friends Mom made something like this all the time. But she used whatever small pasta she had on hand rotini, ziti etc and instead on layering it she mixed it all together before baking and it was awesome. I like the layered idea. Looking forward to trying it!