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All in One Goulash Bake

Sharon Raasch • Imperial, Neb.

  • 1 lb. Ground beef
  • 1 (32 oz) jar Spaghetti sauce
  • 1/2 c. Water
  • 1 Green bell pepper, chopped
  • 1 Onion, chopped
  • 2 cloves Garlic, minced
  • 1-1/2 c. Elbow macaroni, uncooked
  • 1/2 t. Salt
  • 1/2 t. Black pepper
  • 1-1/2 c. Mozzarella cheese, shredded, divided

Crumble beef into a microwave-safe 3-quart casserole dish and cook in microwave at 80 percent power for 3-4 minutes, until no pink remains. Stir in spaghetti sauce, water, bell pepper, onion, garlic, uncooked macaroni, salt, pepper and 1 cup mozzarella cheese. Cook at 80 percent power for 15-16 minutes. Sprinkle remaining 1/2 cup mozzarella cheese over top of goulash and cook at 80 percent power for 1-2 minutes, or until cheese melts. Let stand 5 minutes before serving.

Cheeseburger macaroni

Chris Bryant, Johnson City, Tenn.

  • 8 oz. uncooked elbow macaroni
  • 1 lb. ground chuck
  • 1 medium onion, chopped
  • Vegetable cooking spray
  • 2 (14-1/2 oz.) cans Italian stewed tomatoes, undrained
  • 1/4 c. ketchup
  • 1 t. ground red pepper
  • 1/2 t. salt
  • 4 oz. cheddar cheese, shredded

Cook elbow macaroni according to package directions, omitting salt.


Cook beef and onions in a large skillet coated with cooking spray until beef crumbles are no longer pink. Drain well.

Stir stewed tomatoes, ketchup, red pepper and salt into skillet.

Cook until thoroughly heated.

Stir in cooked macaroni.

Sprinkle with shredded cheese and serve immediately.