What’s in a name? My mom made “Johnny Marzetti,” and my MIL made, “Tallerini!”
Whatever you call it, through the years Tallerini Casserole has been a tasty, easy, inexpensive, dish, that both sides of our family have enjoyed. I like to make it for a large gathering, and it freezes well, but most especially, it’s a great dish to share with family, friends and neighbors who are in need of a little TLC, earning the nickname, (at our house), “Compassionate Casserole.”
I know my family loves Tallerini Casserole and my friends I share it with request the recipe. I wrongly assumed everybody makes this one! We always serve it at informal family parties with broiled garlic-cheesy bread, a tossed green salad and root-beer floats!
I cook the sauce and noodles ahead of time and make this in quantity. It tastes a little like spaghetti. I like to serve it for big groups, because the pasta always glob and sticks together when I make big batches of spaghetti noodles, and the people at the end of the line aren’t thrilled with their serving! This recipe on the other hand, comes right out of the oven, sauced, hot and delicious and can be served easily…without globby noodles! It holds up well for second helpings too. It makes 2- 9×13″ pans, and I would say, depending on your eaters, 24 to 36 servings.
Now for the step by step instructions…
I like to use lean ground beef, less fat and less waste. Brown and drain it in a 5 quart or larger pot.
Sauté onion and green pepper till tender crisp. Add the ground beef back to the pot…
add olives, sliced in half, corn, can use creamed or whole kernel, and I like Prego.
Add salt and pepper, and I like to use some Italian herbs of choice, season and taste. Now let it simmer for at least an hour, 2 if you can!
You need 2 (16 oz) packages of egg noodles and a BIG pasta pot that holds 8 to 10 quarts of water.
Add the noodles to boiling water, stir and cover. I take it off the heat and let it sit for 10 minutes. Drain and rinse with cold water.
Spray your dish with non-stick spray. Add the sauce and noodles. Cover with shredded cheese and pop it in a 350 degree oven. Bake uncovered till noodles and cheese look bubbly (and I like to brown it a little too), between 30 to 45 minutes.
While your casserole is baking, split a loaf of French bread in half lengthwise. Score the bread into slices. Mix 1 cube of soft butter with 1/2 cup of Parmesan cheese and 1 to 2 cloves of fresh garlic, that you’ve smashed. Spread it on your prepared bread and then sprinkle it with grated mozzarella cheese. Just before your casserole is ready, tuck your cheesy-bread under your preheated broiler. Watch it carefully…(unlike me today, my edges are a little too crispy), it will get toasty and bubbly quickly!
Serve with green salad topped with Olive Garden Salad Dressing, and our family loves good-old root-beer floats for dessert, feel the LOVE!
Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!
We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! Read More…
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