Country Goulash

[Jessica]

Country Goulash

1 lb. ground beef
1 can (28 oz.) stewed tomatoes
1 can (10 3/4 oz.) cream of mushroom soup
2 cups fresh or frozen corn
1 medium green pepper, chopped
1 medium onion, chopped
1 tbsp. Worcestershire sauce
3 cups cooked elbow macaroni
1 1/2 cups shredded cheddar cheese

In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in the tomatoes, soup, corn, green pepper, onion and worcestershire sauce.  Bring to a boil.  Reduce heat; cover and simmer for 20 - 25 minutes or until vegetables are tender.  Stir in elbow macaroni and cheese and heat through.

[Tina]

I pretty much make mine the same except I also add cooked crumbled bacon. And no corn or mushroom soup. But it all sounds good.

[Jessica]

I make a goulash that doesn't have mushroom soup and a few different ingredients but I thought this one sounded a bit different so thought we would try it.  It was good.  I have never added bacon before though.  That sounds good! 

[Dianna]

I am so going to have to try this for the winter...

Thank you for posting the recipe, Jessica...

[Jessica]

You're welcome!

[bayou girl]

sounds good to me!

[Penny]

Great recipe and pretty much how i make mine.