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Categories:Viewed: 67 - Published at: 5 years ago
Ingredients
- 1 1/2 cups dry elbow macaroni, cooked
- 1 lb ground beef
- 1/2 cup onion, chopped
- 1 beef bouillon cube
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 (14 1/2 ounce) can stewed tomatoes
- 5 1/2 ounces tomato soup (1/2 can)
- 3 ounces tomato paste (1/2 can)
- 1 tablespoon ketchup
- 3 -4 slices American cheese
Method
- Brown beef, onion, bouillon, salt and pepper in a large frying pan. Drain well.
- Add stewed tomatoes, soup, tomato paste and ketchup.
- Simmer 5 minutes.
- Add macaroni, stir and pour into a 2 quart casserole.
- Bake covered in 350* oven for 25-30 minutes.
- Uncover, place cheese on top and bake 5 more minutes or until cheese is melted.
- TIP: I freeze the leftover soup and tomato paste in a ziplock bag for my next batch of goulash.
