Goulash With Elbow Macaroni
|Elbow macaroni||8 Ounce|
|Ground beef||1 Pound|
|Onion||1 , chopped|
|Zucchini||3 Cup (48 tbs), sliced|
|Frozen peas||5 Ounce (1/2 10 Ounce Package, Thawed)|
|Canned tomatoes||7 1⁄2 Ounce|
|Ground pepper||1⁄2 Teaspoon|
|Canned condensed tomato soup||10 1⁄2 Ounce (1 Can)|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
Cook and drain macaroni.
Cook beef and onion in hot salted teflon skillet until meat loses its red color.
Drain off fat.
Add zucchini slices, thawed peas, and tomatoes; saute 5 minutes, stirring gently.
Add tomato liquid mixed with flour, cooked macaroni, seasonings, and tomato soup.
Mix well and heat through.
Pour into 2 quart shallow casserole.
Mix bread crumbs with melted margarine; sprinkle on top of mixture.
Bake at 350Â° approximately 26 minutes.