Saturday, April 21, 2012
Goulash (Freezer Meal)
This dish has a funny name, but as a child it was one of my all time favorite meals. I think all kids love this meal.
I make my freezer meals 2 ways. One way is to just make them all in a 2 day process. Compile my list, shop, and do meat prep. Then the next day I assemble them. The other way I like to do it is over the course of a week or two. I buy the ingredients enough to double the recipes, then I make one for dinner and just double it and put one away in the freezer. Then by the end of about 2 or 3 weeks, you have 10 meals frozen in the freezer ready to go for later. Your meals will do well in the freezer for 2-4 months.
Goulash
1lb ground beef
1 can tomato soup
6 oz can tomato paste
2 cups uncooked elbow macaroni (I used whole wheat noodles)
2 Tbsp Italian seasoning (more to taste)
1 can (15oz) corn, drained
1 tsp garlic powder
1 tsp onion powder
1-2 cups shredded cheese (depending on your “cheesiness” preference)
1. Brown Ground beef with onion powder and garlic powder. Drain.
2. Cook noodles according to package, drain
3. In a large bowl, combine soup, tomato paste, Italian seasoning, noodles and ground beef. Stir in corn.
4. Transfer to an ungreased 8X8 freezer baking dish and top with cheese. I buy the foil pans. Easy peasy and you wont be missing a pan while this meal is in the freezer waiting.
5. Cover with foil. I like to use heavy duty foil and double wrap it to prevent freezer burn. Label and freeze.
Cooking instructions: Thaw and bake uncovered at 350 degrees for 30-40 minutes until heated through and melted cheese.
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This sounds yummy! Do you put the ground beef in uncooked? Might be making it this week :) Thanks!
ReplyDeleteYou should brown the beef with the onion and garlic powder first. :). Enjoy!!
DeleteHaha yeah I read it again and realized I skipped a line :)
DeleteHow long do you plan for thawing? Do you just pop it in your fridge that morning you want it for dinner or do u pull it out an hr or so before you cook it. Trying to decide how much time to plan for thawing.
ReplyDeleteI do like to put it either on the counter to thaw for 2 hours or in the fridge for the day to thaw. It will be still frozen in the middle but just up the cooking time a bit.
ReplyDeleteIt also depends on what you freeze it in. If it is frozen in a bag, it will thaw fastest.
ReplyDeleteMaking this for dinner now, with one to freeze. It smells great!
ReplyDeleteIf you don't want to use foil pans, when freezing casseroles I just line my pan with foil both ways, fill, fold the foil down and freeze. Once frozen solid, I remove from my pan, label and return it to the freezer. This way I don't have a pan sitting in the freezer when I need it.
ReplyDeleteI was just thinking that I would need to go buy some of these foil pans and how much room they would take up in my freezer. GREAT idea! Thanks! I need my pans :)
DeleteSilly question, but is it two cups elbow macaroni as measured after it's cooked, or two cups measured before you cook it? Thanks!
ReplyDeleteAng, yes, the noodles are uncooked when you measure out the 2 cups. I will edit the post to say that :) Thanks!
ReplyDeleteSo this is the first goulash recipe that is close to my family's goulash recipe. Only difference is that we use thin spaghetti noodles and mix in sour cream as well. We also do not add the corn! I really need to try it this way!
ReplyDeletewhat kind of shredded cheese?
ReplyDeleteWe have a similar recipe that I grew up eating, as did my dad before me. It is seasoned with chili powder and a whole onion diced and cooked with the ground beef, and has an American cheese topping, but otherwise is very similar. We just call it "More" - when I asked why, I was told "because you want more when you finish it"
ReplyDeletejettajo- I just used what I had on hand. It was a colby-jack combo.
ReplyDeletewhat kind of tomato soup?
ReplyDeleteDon't the noodles get mushy after it is frozen and reheated?
ReplyDeletestrain noodles 1 minute before al dente.
Deletei doubled this recipe to make one for myself and one for a friend who is having a baby...it makes A LOT!!! I had to use a large stockpot to mix all the ingredients together. Just be prepared with LARGE bowls if you are going to double the recipe. It smells really good!
ReplyDeleteDivie up into muffin tins and pop out when frozen to store in ziplocks. Takes up less room in freezer and easier to portion control when reheating. Reheating can then be done in oven with 20 min thaw time or microwave.
ReplyDeleteHello Joyful Momma! My bible study is enjoying your recipes since we have two families in need of food brought in.
ReplyDeleteI found you through a Pinterest post! Thank you so much for all this wonderful cooking and baking you do! Keep up the great
Work, we need some good cooks like you around! In fact we could use you on www.justapinch.com
It's a great recipe site and I won a blue ribbon for my Tri tip steak recipe!
There is only one thing I change about your recipes, I put all foods in the fridge to thaw till bake time due to
Stomach upset from bacteria overload!
Otherwise I going to enjoy your sight baking and cooking for the sick in my neck of the woods! You sure can cook!
It would not let my Sincerest Thank You for all your hard work.
ReplyDeleteThank you most sincerely and keep those posts coming, your blessing us here in Northern California and you did not even know it! Please don't stop posting your recipes! I especially like the ones that freeze well!
Just me, Donna