Publisher Photo
Publisher Photo
Since I received this recipe from a friend several years ago, it's been a much-requested recipe by my family. Green olives are a great addition that give it a distinctive taste.—Doris Baker, West Asheville, North Carolina
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Cook: 30 min.

Ingredients

  • 1 pound ground beef
  • 1 can (15 ounces) tomato sauce
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 cup pimiento-stuffed olives, sliced
  • 1/2 teaspoon each garlic powder, chili powder and curry powder
  • Salt and pepper to taste
  • 8 ounces medium egg noodles, cooked and drained
  • Grated Parmesan cheese

Directions

In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, onion, green pepper, corn, mushrooms, olives and seasonings; mix well. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in the noodles.
Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes or until heated through. Yield: 8 servings.
Unopened jars of olives can be stored in a cool dry place for 1 year. Once opened, they should be refrigerated and used within a month.
Originally published as Olive Beef Pasta in Taste of Home Ground Beef Cookbook 1999, p240

Nutritional Facts

1 each: 271 calories, 8g fat (3g saturated fat), 55mg cholesterol, 628mg sodium, 31g carbohydrate (5g sugars, 3g fiber), 16g protein.

  • 1 pound ground beef
  • 1 can (15 ounces) tomato sauce
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 cup pimiento-stuffed olives, sliced
  • 1/2 teaspoon each garlic powder, chili powder and curry powder
  • Salt and pepper to taste
  • 8 ounces medium egg noodles, cooked and drained
  • Grated Parmesan cheese
  1. In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, onion, green pepper, corn, mushrooms, olives and seasonings; mix well. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in the noodles.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes or until heated through. Yield: 8 servings.
Unopened jars of olives can be stored in a cool dry place for 1 year. Once opened, they should be refrigerated and used within a month.
Originally published as Olive Beef Pasta in Taste of Home Ground Beef Cookbook 1999, p240

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