Talerine Beef Casserole


Talerine Beef Casserole Talerine is Italian word for Tagliarini-
ribbon-like pasta noodle

The spices and tomatoes

The spices and tomatoes

This is for dinner!

This is for dinner!

Ingredients:
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
Olive oil for sauteing ( olive oil has a high burning point-so watch it)
1 1/2 poinds ground round beef ( I substitue ground turkey, it’s leaner, hence healthier)
pinch salt
4 ounces mushrooms, slice
1 28 ounce can tomatoes
1 1/2 cups frozen corn (can use canned corn or creamed corn)
1 15 oz can of pitted black olives, strained and chopped
1 pound cheddar cheese, grated
Method:
1. Pre-heat oven to 350 degrees and bring a large pot of salted water to a boil for the egg noodles.
2. Heat the 2 Tbsp of oil on medium high heat in a large, heavy bottomed pot. Add the onions and green bell pepper and saute until softened. Add the 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.     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 it 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 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 gren bell peppers. Brown the second batch of ground beef the same way.
4. Using the same pan that you had used for browning the beef, saute 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 min.(or according to Egg Noodle package directions).  Strain when cooked, but still a little firm (al dente).
6. Add egg noodles, corn, chopped olives, and about 2/3 of the cheese to the large pot of beef and tomato mixture. Gently mix in.
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 cheeese on top of casserole(s). Place in the oven for 30 minutes (can go as long as an hour.
Serves 8
Delicious. Egg nodles cook up faster than regular pasta, and are fortifed.
I have for couple days. Sometimes, I omit the green peppers, and onions
Can be made without the green peppers and onions.
When using ground turkey, I add Italian Seasoning, basil, oregano or a mixture of these to add more flavor. Ground turkey need a boost for flavor, but is healthier for you.
From Simplyrecipes.com

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