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Goulash With Elbow Macaroni

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  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
  Flour 1 Tablespoon
  Salt 2 Teaspoon
  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 350° approximately 26 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2806 Calories from Fat 1160

% Daily Value*

Total Fat 129 g197.9%

Saturated Fat 45 g225.2%

Trans Fat 0 g

Cholesterol 320 mg106.7%

Sodium 4892.4 mg203.8%

Total Carbohydrates 293 g97.5%

Dietary Fiber 30 g120.1%

Sugars 52.5 g

Protein 129 g258.5%

Vitamin A 126.5% Vitamin C 262.3%

Calcium 27.9% Iron 111.8%

*Based on a 2000 Calorie diet

Goulash With Elbow Macaroni Recipe