![\"Tallarnee\"](\"http:\/\/cooking.pfeist.net\/wp-content\/uploads\/2016\/02\/Tallarnee.jpg\")
I haven’t made this in ages! I made it last week and it was so, so good. Just had to share.<\/p>\nI haven’t made this in ages! I made it last week and it was so, so good. Just had to share.<\/p>\n
When I google “tallarnee” I find weird stuff like foreign language references, Indian removal records, and “layer tick boxes”.\u00a0 But \u2013 when I google “tallarnee recipe” google changes the spelling to “tallarni recipe” and pulls up a bunch of hits with casseroles similar to my own recipe. It’s a casserole with noodles, hamburger, corn, olives, onions, tomato soup and cheese.<\/p>\n
I am keeping my<\/em> spelling: tallarnee. I found this recipe in my recipe box behind my recipe for “Tetrazini crepes<\/a>” (another miss-spell, as it turns out). Tallarnee is a great comfort food type casserole that many of us baby-boomers remember from childhood.<\/p>\n My recipe for Tallarnee is handwritten by me on a 3×5-inch card. That means I copied it from my mother’s collection in the late 1970s or so. When I made it this week, I cut the ingredients in about half for the two of us, and we had leftovers. I used olive oil to cook the onions instead of Crisco. For the tomato soup and water, I used some really good “tomato bisque” that I found at a local store.<\/p>\n The above type of soup does not call for dilution with water, so I eliminated water from my old recipe for Tallarnee. If you use the undiluted kind of tomato soup, do add water.<\/p>\n Tallarnee<\/strong><\/a> Cook the onion in the oil until soft. Add the ground beef and cook until the meat is brown. Cook the noodles as the meat and onion cook.<\/p>\n Mix together everything except the cheese and put in a suitable sized casserole or baking dish. Top with the cheese.<\/p>\n Bake at 350\u02da for 35-40 minutes, until all is bubbly and the cheese is melted.<\/p>\n Serve!<\/p>\n Comment<\/strong><\/p>\n I liked the chunky tomato bisque soup that I used. It gave great flavor, while keeping the comfort-food-ness of this casserole from my childhood. I think there is more to explore along these soup-lines to nudge a few more old casserole recipes into the twenty-first century.<\/p>\n","protected":false},"excerpt":{"rendered":" I haven’t made this in ages! I made it last week and it was so, so good. Just had to share. When I google “tallarnee” I find weird stuff like foreign language references, Indian removal records, and “layer tick boxes”.\u00a0 … Continue reading ![\"TallarneeRecCard1\"](\"http:\/\/cooking.pfeist.net\/wp-content\/uploads\/2016\/02\/TallarneeRecCard1.jpg\")
<\/p>\n![\"soup](\"http:\/\/cooking.pfeist.net\/wp-content\/uploads\/2016\/02\/TomBisqueSoup.jpg\")
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\nserves 2-3<\/em><\/p>\n\n