This is the best beef noodle casserole ever! My favorite recipe from my grandma is this casserole with lots of vegetables, minced meat and egg noodles. Sprinkle with shredded cheddar cheese.
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One of my favorite recipes from childhood is this ground beef and pasta casserole that my grandmother used to make for us when we came to visit. It has ground beef, egg noodles, black olives, corn, mushrooms, and shredded cheddar cheese.
It also feeds a crowd – which was perfect for our large family (six kids) – and is relatively budget-friendly.
I have no idea where my grandmother got the recipe from, but I found her old handwritten notes on it, including the name – Talerine. A quick Google search for “talerine” reveals several similar recipes that many people happened to inherit from their grandmothers.
It’s a great casserole — delicious, easy to make, hearty, and makes great leftovers too. Do you have a similar casserole in your family history? Let us know in the comments!
Can this pasta casserole be made ahead of time?
Meal planners, rejoice! You can assemble the casserole up to a day ahead, let cool, then cover with foil and refrigerate. Take the casserole out of the fridge when you preheat the oven. Bake as directed in the recipe, although you may need to add a few minutes extra as the casserole goes into the oven cold.
Freeze an uncooked, fully assembled casserole for up to 3 months. Cover the casserole in its bowl with foil, then wrap it in two layers of plastic wrap. To bake, remove plastic wrap and bake frozen casserole with foil at 350°F for 1 1/2 hours or until fully cooked through. Remove the foil 30 minutes before cooking.
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5 other popular casserole recipes
- Sausage Breakfast Casserole
- Reuben casserole
- Easy shepherd’s pie
- Biscuits and sauce casserole
- Pastelón (Puerto Rican Plantain Lasagna)
From the editors of Simply Recipes
Beef Noodle Casserole
ingredients
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1 tablespoon plus 1/2 teaspoon kosher saltshared, plus more to taste
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2 tablespoon Extra virgin olive oil
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1 Middle white onion, chopped (1 1/2 cups)
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1 Bell jar pepperseeded, ribs removed, finely chopped, about 1 cup
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3 cloves Garlic, chopped, about 1 tablespoon
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1 (28 ounce) can whole peeled or crushed tomatoes
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1 1/2 lb ground beef
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4 ounces Mushrooms, cut
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12 ounces egg noodles
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1 1/2 cups frozen corn, thawed
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1 (15 ounce) can black oliveshappened and chopped
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8th ounces Cheddar cheese, grated
method
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Preheat oven, heat water:
Preheat oven to 350°F. Add 1 tablespoon of salt to 2 liters of water in a large saucepan and bring to a boil to cook the egg noodles.
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Prepare tomato sauce:
Heat 1 tablespoon oil in a large heavy-bottomed saucepan or skillet over medium-high heat. Add the onions and peppers and sauté until tender, about 4 minutes. Add the garlic and cook for another minute.
Add the tomatoes, chopping them up with your fingers or a knife if using canned whole tomatoes. Bring to a simmer and cook for 10 minutes. Reduce the heat to get warm.
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Brown the ground beef, then season:
In a separate skillet, add 1 tablespoon oil and heat over medium-high. Working in batches so you don’t overcrowd the pan, add the ground beef and shred it with your fingers as you add it to the pan.
Don’t stir the ground beef, let it sit and cook for a minute or two until browned on one side.
Sprinkle 1/2 teaspoon of the salt over the meat while cooking.
Once browned on one side, flip the pieces to brown the other side. Once the meat is mostly browned (may be thin in the middle), remove the beef from the pan and add to the tomato and onion mixture.
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Fry mushrooms:
Place the mushrooms in the same pan you used to sear the beef and sauté the mushrooms in the remaining oil and drippings. Once browned, add the mushrooms to the beef and tomato mixture.
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Cook egg noodles:
While the mushrooms are cooking, add the egg noodle noodles to the boiling water. Cook as directed, about 4-5 minutes. Strain while cooking, but still slightly firm (al dente).
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Put everything in the casserole:
Place the cooked egg noodles in 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 and meat mixture. Stir in the corn, chopped olives, and about two-thirds of the cheese.
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Bake:
Scatter the remaining cheese over the casserole. Put in the oven. Bake uncovered at 350°F for 30 minutes.
| nutritional information (per serving) | |
|---|---|
| 557 | calories |
| 35g | Fat |
| 29g | carbohydrates |
| 34g | protein |
