Talerine
|
"A delicious recipe my grandma gave me, this was my favorite dinner when I was a kid. It's still in my top ten! For the grown-ups, Grandma would make another casserole separately with a layer of sliced green olives."
Original recipe yield: 6 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 45 Minutes
- Ready In:
- 1 Hour
- Servings:
- 6
|
|
INGREDIENTS:
- 1 pound lean ground beef
- 1 small onion, chopped
- 1 (6 ounce) can tomato paste
- 1 (14.5 ounce) can Italian-style stewed tomatoes
- 1 tablespoon salt
- 1 1/2 teaspoons ground black pepper
- 1 (12 ounce) package thin egg noodles
- 1 (10 ounce) package frozen whole kernel corn
- 1 cup shredded sharp Cheddar cheese
|
DIRECTIONS:
- Preheat oven to 350 degrees F (175 degrees C).
- In a Dutch oven over medium-high heat, saute the ground beef and the onion together for about 5 minutes, or until the meat is browned and crumbly. Stir in the tomato paste, stewed tomatoes with juice, salt and ground black pepper.
- Add the uncooked egg noodles to this mixture and pour in water to cover. Bring to a boil, reduce heat to low and let simmer until the noodles are slightly softened, about 5 minutes. Drain excess water, stir in the corn and transfer mixture to a 9x13-inch baking dish. Top with cheese.
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
|
