Now, here's a question for you, the reader.
This is a pasta casserole, and I freeze it.
Would you freeze a similar casserole with RICE?
I'm assuming the rice is cooked of course -- or not. You tell me.
Otherwise, ENJOY the recipe:
Hungarian Goulash
1 lb. ground round, browned & drained
1 T. dehydrated onion, or 1 medium onion chopped fine
1 green pepper, chopped fine
about 6 slices of bacon (I use pre-cooked. Just microwave & chop into bits.)
2 cups dry elbow macaroni, cooked
1 can tomato soup
1 soup can tomato juice
(Note items that are cooked ahead.) Combine all ingredients, mixing well, and bake covered at 350° for 60-90 minutes.
(Note items that are cooked ahead.) Combine all ingredients, mixing well, and bake covered at 350° for 60-90 minutes.
POST SCRIPT: After my mom read this post, she called me to say... "We NEVER called it HUNGARIAN Goulash!" Apparently a traditional Hungarian recipe would use different seasonings, etc. Mom's recipe does not say "Hungarian," and she's sure Grandma's didn't either... So, I have no idea where I got the idea (years ago when I copied the recipe) to label it Hungarian Goulash. Just plain GOULASH it is. Either way, enjoy the recipe. It's easy, and it makes a lot.
Also: you learn something new every day. LOL
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Thanks so much for taking the time to comment! I read each and every one, and truly enjoy "conversations" with you! ~Sally