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Talerine

"A delicious recipe my grandma gave me, this was my favorite dinner when I was a kid. It's still in my top ten! For the grown-ups, Grandma would make another casserole separately with a layer of sliced green olives."

Ingredients :

• 1 pound lean ground beef
• 1 small onion, chopped
• 1 (6 ounce) can tomato paste
• 1 (14.5 ounce) can Italian-style stewed tomatoes
• 1 tablespoon salt
• 1 1/2 teaspoons ground black pepper
• 1 (12 ounce) package thin egg noodles
• 1 (10 ounce) package frozen whole kernel corn
• 1 cup shredded sharp Cheddar cheese

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H

• Preheat oven to 350 degrees F (175 degrees C).
• In a Dutch oven over medium-high heat, saute the ground beef and the onion together for about 5 minutes, or until the meat is browned and crumbly. Stir in the tomato paste, stewed tomatoes with juice, salt and ground black pepper.
• Add the uncooked egg noodles to this mixture and pour in water to cover. Bring to a boil, reduce heat to low and let simmer until the noodles are slightly softened, about 5 minutes. Drain excess water, stir in the corn and transfer mixture to a 9x13-inch baking dish. Top with cheese.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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