Goulash
Ingredients:
1lb ground beef
1 can tomato soup
6 oz can tomato paste
2 cups uncooked elbow macaroni (I used whole wheat noodles)
2 Tbsp Italian seasoning (more to taste)
1 can (15oz) corn, drained
1 tsp garlic powder
1 tsp onion powder
1-2 cups shredded cheddar cheese (depending on your “cheesiness” preference)
1lb ground beef
1 can tomato soup
6 oz can tomato paste
2 cups uncooked elbow macaroni (I used whole wheat noodles)
2 Tbsp Italian seasoning (more to taste)
1 can (15oz) corn, drained
1 tsp garlic powder
1 tsp onion powder
1-2 cups shredded cheddar cheese (depending on your “cheesiness” preference)
1. Brown Ground beef with onion powder and garlic powder. Drain.
2. Cook noodles al dente according to package, drain (you want them a little underdone since they should finish off in the oven.
3. In a large bowl, combine soup, tomato paste, Italian seasoning, noodles and ground beef. Stir in corn.
4. Cool then package up in gallon baggie, include separate baggie of shredded cheddar cheese. Freeze flat.
Serving Day:
Thaw. Place in a 2 quart baking dish and bake uncovered at 350 degrees for 30-40 minutes until heated through and melted cheese.
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