Goulash 2

Brown slightly:
1 pound lean ground meat

Add and soften:
2 large chopped onions
1 medium chopped bell pepper
2 stalks chopped celery
2 pods chopped garlic

Mix In:
1 can undiluted tomato soup
1/2 can Rotel tomatoes

Melt and blend in:
1 pound Ched-O-Bit Cheese (or Velveeta)

Boil in salt water:
8 oz elbow macaroni

To the meat mixture, add cooked macaroni, 1/4 cup of chopped green onion, 2 tablespoons of chopped parsley, Pour into large rectangular Pyrex dish and place in oven until warm. About 20 minutes before taking out of oven, pour over the top evenly, 1 can of whole tomatoes and the juice. Make slits in the goulash to permit the juice to saturate. Right before ready to take out of oven, pour one medium can mushrooms and juice over the top.

Serves 8 to 10,

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Cajun Country -- New Iberia, Louisiana