RECIPE: Goulash

One of my favorite ways to make dinner is to pull out a meal that I've made ahead of time. I do this all of the time with a number of my family's favorites, and lately I've been making extra and freezing it in preparation for my up-coming niece or nephew. Kyle's brother and his wife are expecting their first child at the end of the month. I remember how hard those first few weeks were and how much I appreciated the meals that my mother-in-law made or my mom brought over. A few months ago I decided that instead of diapers or another outfit, our gift to them would be a week's worth of dinners. (So...Chris & Amy...if you are reading this...act surprised!) :-)

We call this Goulash, but there are so many variations, who knows what the correct recipe is. It's warm, it's cheesy, Kyle and I love it, and best of all the kids love it! (If you DO know the correct way, feel free to share!)

Goulash

Ingredients
1 lb. ground beef
1 chopped onion
salt and pepper
16 oz. cooked elbow macaroni
14 oz. diced tomatoes (do not drain)
28 oz. tomato sauce
2 cloves of minced garlic
2 teaspoons Italian seasoning
2 cups shredded mozzarella cheese

Directions
Brown the ground beef with the onion and salt and pepper. Drain if needed. In a large bowl combine the cooked macaroni, tomatoes, tomato sauce, garlic and Italian seasoning. Divide equally into two 8"x8" baking dishes. Top each dish with 1 cup of cheese.

Cover and freeze one of the dishes. The other dish, bake at 350˚F for 20 minutes. To brown the top (if you'd like) place under the broiler for a minute or two.

To cook the frozen dish, let it defrost in the fridge overnight, then bake as above.