Ingredients for Talerone
- Whole Kernel Corn
- 1 (24 ounce) jar of tomato sauce
- 1 pound egg noodles
- Ground Beef
- 1 medium onion, chopped
- Green Pepper
- 2 cups shredded cheddar cheese
- Cream Of Mushroom Soup
- 1 tablespoon chili powder
- Salt
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How to Make Talerone
- Bring 6 cups of water to a boil in a large pot. Add 1 pound egg noodles and cook according to package directions until al dente. Drain and set aside.
- In a large skillet, brown 1 pound ground beef (or turkey) over medium-high heat. Drain off any excess grease.
- Add 1 medium onion, chopped, and 1 bell pepper, chopped, to the skillet. Cook until softened, about 5-7 minutes.
- Stir in 1 (15 ounce) can of corn, drained, 1 (24 ounce) jar of tomato sauce, 1 (10.75 ounce) can of cream of mushroom soup, and 1 tablespoon chili powder. Mix well and bring to a simmer.
- Preheat oven to 350°F (175°C). Grease two 9x13 inch baking pans.
- Divide the cooked noodles evenly between the two prepared pans. Pour the meat and vegetable mixture over the noodles in each pan, stirring to combine.
- Top each casserole with 2 cups shredded cheddar cheese.
- Bake for 25 minutes, or until heated through and bubbly. If baking from frozen, thaw completely in the refrigerator overnight and bake for 30-35 minutes, or until heated through.
- Serve hot with green beans and dinner rolls.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
31g
Fat
90g
Carbs
18g
