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Goulash With Elbow Macaroni

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Ingredients
  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)
Directions

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: 
Easy
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Party

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