I grew up loving this dish!!! My great grandma made it with 1 lb ground beef, green bell pepper, onion, cream of mushroom soup, cream corn olives, cheese, wide egg noodles and enchilada sauce.

What size can of tomato sauce and tomatoes? I am guessing 15 ounces.

My mother-in-law made this with macaroni and always had slivered almonds in it. I have been looking for this recipe for years. I will try to make it as close to hers as possible.

My college roommate's mother made this for me and I still make it (1965)

Tallerini from Marcy's Mom

1 lb. ground beef
1 can tomato soup
1 can cream corn
1 can black olives
1 can tomato paste
1 noodles
1 pack sliced mushrooms
1 pack shredded cheddar
A pat of butter on top of casserole before baking
(Precook beef and noodles)

I learned this recipe from my grandmother (who learned it from a woman when my grandparents moved to California), except that we use cheddar cheese instead of Velveeta (mozzarella works, too), whole kernel corn and add a jar or two of chili sauce and fresh mushrooms. Some times I'll add some diced bell peppers. And I don't bake it. I keep stirring all the contents together until it's thoroughly heated and the cheese is melted.

My aunt cooks this but she adds both black (undrained) and green (drained) olives and uses cheddar cheese and seasons with chili pepper.

Chuck, I have lost my recipe, and it sounds like yours,but it has ripe olives in it. It has disappeared, and I'm 82 and have forgotten the amounts. Please share!

I've been making Tallarini for years from my mother's recipe which uses only 1 pound of ground beef, no tomato sauce, regular corn vs. creamed (I use frozen corn). I use real cheese instead of Velveeta. It's one of my favorite recipes.