Best Ever Beef Noodle Casserole Recipe

Among my favorite recipes from my childhood is this hamburger noodle casserole that my grandmother utilized to make for us when we came for a see. It has ground beef, egg noodles, black olives, corn, mushrooms, and shredded cheddar cheese. It may seem like an everything-but-the-kitchen-sink type of recipe, or a midwestern variation of tamale pie (corn, olives, mushrooms?), but wow is it good!

It also feeds a crowd, which was ideal for out huge family (6 kids), and is relatively spending plan friendly. I have no concept where my grandmother got the dish, however I did discover her old-timer written notes for it, including its name-- Talerine. Doing a quick Google search for "talerine" reveals a number of similar recipes that many individuals coincidentally got from their grandmas.

Beef Noodle Casserole Recipe

Ingredients

• 2 Tbsp olive oil
• 1 medium white onion, peeled and sliced, about 1 1/2 cups
• 1 bell pepper, seeded, ribs removed, finely sliced, about 1 cup
• 3 cloves garlic, minced, about 1 Tbsp
• 1 28-ounce can whole peeled or squashed tomatoes
• 1 1/2 pounds hamburger
• 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 sliced
• 8 ounces cheddar cheese, grated

Method

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

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 till 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 entire canned tomatoes. Give a simmer and let cook for 10 minutes. Lower the heat to warm.

Brown the Beef: In a separate frying pan, include 1 Tbsp of oil and heat to medium-high. Operating 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, however let it sit and cook for a minute or 2 up until it browns on one side. Sprinkle a little salt over the meat while cooking.

As soon as browned on one side, turn the pieces over to obtain the other side browned. When the meat is mainly browned (can still be uncommon in the center), remove the beef from the pan and contribute to the tomato onion mixture.

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

Cook the egg noodles: While the mushrooms are cooking, include 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).

Add everything to casserole dish: Add the prepared egg noodles to a big (3 quart) casserole dish. (If your casserole dish isn't huge enough, you may need to utilize 2 casserole dishes.) Stir in the tomato beef mix. Stir in the corn, sliced olives, and about 2 thirds of the cheese.

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

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