Prep 30 mins
Cook 1 hr
I inherited this recipe from my mother-in-law before she passed away. I can't remember which of her old recipe books I copied it out of, but I'm sure glad I did. It is absolutely delish and makes enough to feed approx 10 people in two separate batches. You can eat one batch and freeze the second batch. It freezes well for up to 3 months, but I wouldn't leave it in the freezer for more than 2 months. Since I added the mushrooms to this recipe (yum) I believe it to be unique from any other Tagliarini recipe I have ever come across.
- 2 lbs lean ground beef
- 1⁄2 lb butter or 1⁄2 lb margarine
- 2 (12 ounce) packagesmedium wide egg noodles
- 1 (16 ounce) can whole kernel corn, drained
- 1 (28 ounce) can chopped tomatoes
- 1 lb cheddar cheese, grated
- 1 pint seeded black olives, chopped or 2 (8 ounce) canssliced black olives
- 2 tablespoons chili powder (or to taste)
- 2 large yellow onions
- 1 large green pepper
- 2 (8 ounce) cans mushrooms or 3⁄4 lb fresh mushrooms
- 2 (8 ounce) cans tomato sauce
- Chop onions and pepper into small pieces. Saute with mushrooms, if using fresh, in 1 cube butter or margarine until soft but not browned.
- Fry ground round in another pan in other cube butter or margarine slightly. Add chili powder to meat while frying.
- Boil noodles according to package directions; drain well.
- Grate cheese. Reserve a small amount of cheese for topping.
- Season meat mix with salt and pepper to taste.
- After noodles are cooked, combine all ingredients and bake until thoroughly heated. 325 degrees for glass pan; 350 for metal pan. Bake for 1 hour.
- If this meal is being prepared for a large group (20 to 25) it may be cooked in one batch in a 10x15x3 inch pan or for family in two 9x13x2 inch pans.
Found this to be a tasty dish. Since there are only two of us, cut in half and lost something in the process. Was a tad dry. Will tinker and try again. Thanks for sharing.