It may sound like an everything-but-the-kitchen-sink kind of recipe, or a midwestern version of tamale pie (corn, olives, mushrooms?), but wow is it good! It also feeds a crowd—which was perfect for out big family (six kids)—and is relatively budget friendly. I have no idea where my grandmother got the recipe, but I did find her old hand written notes for it, including its name—Talerine. Doing a quick Google search for “talerine” reveals several similar recipes that many people coincidentally got from their grandmothers. It’s a great casserole—tasty, easy to make, hearty, and makes for great leftovers too. Do you have a similar casserole in your family history? Let us know about it in the comments! Freeze an uncooked, fully assembled casserole for up to 3 months. Cover the casserole in its dish with foil and then wrap with two layers of plastic wrap. To bake, remove the plastic wrap, and bake the frozen casserole with the foil on at 350°F for 1 1/2 hours, or until fully cooked through. Remove the foil 30 minutes before it’s done cooking.
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Add the tomatoes, breaking them up with your fingers or a knife if you are using whole canned tomatoes. Bring to a simmer and let cook for 10 minutes. Lower the heat to warm. Do not stir the ground beef, but let it sit and cook for a minute or two until it browns on one side. Sprinkle 1/2 teaspoon of the salt over the meat while cooking. Once browned on one side, turn the pieces over to get the other side browned. Once the meat is mostly browned (can still be rare in the center), remove the beef from the pan and add to the tomato onion mixture. Stir in the tomato beef mixture. Stir in the corn, chopped olives, and about two thirds of the cheese.
