Ingredients:
1 1/2 cups dry elbow macaroni, cooked
1 lb ground beef
1/2 cup onions, chopped
1 beef bouillon cubes
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (14 1/2 ounce) cans 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
Directions:
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.
Servings: 4-6
Time preparation: 20 min.
Time total: 50 min.