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| Easy Goulash |
"Noodles in a mild tomato sauce with ground beef and cheese, an easy weeknight meal that's also great left over. I sometimes add frozen or thawed peas to sneak in some veggies. You can really use any kind of pasta."
Ingredients :
- 1 (16 ounce) package elbow macaroni
- 1 pound ground beef
- 1 (10.75 ounce) can tomato soup
- 1 (8 ounce) can tomato sauce
- 1/2 cup shredded Cheddar cheese
Instructions :
| Prep : 5M | Cook : 6M | Ready in : 30M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain macaroni and return to pot.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
- Stir tomato soup and tomato sauce into the beef; pour into pot with macaroni and stir. Transfer macaroni mixture to a 1.5-quart baking dish; top with Cheddar cheese.
- Bake in preheated oven until the cheese is melted, 10 to 15 minutes.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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