Tallerone Recipe

Last night, we had our "Kick Off" meeting for our year of Preparedness Classes/Activities for our Relief Society sisters. We will meet each month on the last Thursday of the month (Except Nov., Dec.) for the year 2009. One of the dishes on the "tasting table" last night was Tallerone, a last minute choice I made. It was so quick to make on my stovetop. Then I put it in my crockpot to take to our meeting so I could plug it in to keep warm.

Here you see pictures of the ingredients and then the final product. Every ingredient is a pantry item. Since I did not pass out the recipe last night, here it is....

Tallerone

8 ounces medium egg noodles (half of a 16 oz. bag)
1 can No Beans chili (15 oz.)
1 can diced tomatoes (14.5 oz.)
1 small can tomato sauce (8 oz.)
1 can corn (15 1/4 oz.), drained
1/2 can of black olives,drained and sliced
2 Tablespoons Parmesan Cheese
1/4 teaspoon garlic powder
black pepper (Optional)

Cook noodles in big 6 quart size pot and drain. Open the cans of chili, tomatoes, tomato sauce and dump the contents into the hot noodles. Open can of corn and drain it and dump corn into pot. Open can of olives, drain and take out half of the olives (about 3/4 cup or so) and slice them. (Save the other olives for the olive lovers in the family to snack on..or or another recipe.) Put them in pot, along with the 2 tablespoons of the Parmesan cheese. Add garlic powder and pepper (If you like pepper). Stir until all combined. Heat over low flame to warm it up more, transfer to a serving dish. Sprinkle with another tablespoon of Parmesan cheese.
Makes 10 one cup servings.
Serve with a side of cooked canned green beans or asparagus or something else green.