Corn Goulash

July 11, 2018

Makes about 4 quarts (still too much)

  • 2 cans Del Monte Fresh Cut corn
  • 1/2 of a 16 ounce package elbow or shell macaroni
  • 2 cans Campbell’s Tomato Soup and 2 cans of water
  • 1 can Campbell’s Cream of Mushroom soup and 1 can of water
  • 1.5 lbs ground beef
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • Shredded Cheese
  1. Brown beef
  2. Cook 1/2 of the 16 ounce package of elbow or small shells macaroni
  3. Drain macaroni
  4. Add beef, corn, mushroom soup, tomato soup and a can of water per can of soup, and salt and pepper.
  5. Heat and serve with shredded cheese

8 April 2009

Makes about 6 quarts

  • 3 cans Del Monte Fresh Cut corn – drained
  • 116 ounce package elbow or shell macaroni
  • 4 cans Campbell’s Tomato Soup and 4 cans of water
  • 1 can Campbell’s Cream of Mushroom soup and 1 can of water
  • 1 46 fl oz can Tomato Juice to use in place of water – optional
  • 2  8 oz packages of fresh sliced mushrooms or 1 large can – mushroom stems and pieces – optional
  • 3.5 lbs ground beef
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • Shredded Cheese
  1. Brown beef
  2. Cook 1 16 ounce package of elbow or small shells macaroni
  3. Drain macaroni
  4. Add beef, corn, mushroom soup, tomato soup and a can of water per can of soup,  mushroom stems and pieces, and salt and pepper.
  5. Heat and serve with shredded cheese