Tallerina Casserole

"Super easy and makes a lot - great for leftovers. My mom always made this great casserole for family picnics and potlucks. Everyone loved it, but my dad's brother was a fanatic! I believe this casserole was originally based on a Spanish dish. My mom's recipe called for black olives, but she never used them nor do I."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
6
Serves:
10-12
Advertisement

ingredients

Advertisement

directions

  • Brown ground beef with chopped onion until beef is thoroughly cooked and onion is soft and translucent. Drain fat.
  • Place DRY noodles in bottom of 9x13 pan.
  • Spread ground beef mixture evenly across the noodles.
  • Drain 2 cans of corn and spread in pan on top of ground beef.
  • Open tomatoes, but DO NOT drain. Layer in pan evenly, breaking tomatoes up slightly so that the tomatoes are evenly dispersed.
  • Cut Velveeta cheese into 8 thick slices and layer on top of casserole. You can substitute other processed cheese loaf-type cheese, but be aware that some do not melt well on this casserole, so I always use Velveeta.
  • Bake 45-60 minutes at 350 degrees (no need to preheat oven) until cheese is melted and brown.
  • Noodles will be cooked and soft - infused with the flavors of the ingredients. Enjoy!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes