Grandma's Goulash
"This is the wonderful goulash that my mother and grandmother make (a cheesy version)and yet another Southern dish that I grew up on. Its cheap, fulfilling, and easy to make."
photo by Vicki in CT
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1⁄2 medium onion, chopped
- 1 lb hamburger meat
- 16 ounces Velveeta cheese
- 1 (10 1/2 ounce) can rotel
- 1 (10 1/2 ounce) can tomato sauce
- 1 (10 1/2 ounce) can whole kernel corn
- 1 (1 lb) package elbow macaroni
- garlic powder
- salt and pepper
directions
- Cook elbow macaroni according to package directions and drain.
- Brown hamburger meat with chopped onion.
- Drain.
- In large pot combine macaroni, hamburger meat, Rotel, Tomatoe sauce, corn, garlic, salt, and pepper.
- Cut up Velveeta into cubs and add to pot.
- Cover and cook on low stirring occasionally, until Velveeta is thoroughly melted.
- If too thick for your liking, you may add milk by the ¼ cup until desired consistency, but it's supposed to be rather thick.
- Serve with cornbread and pinto beans.
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Reviews
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Very good overall. I would omit the corn because of the noodles. Was a weird texture and flavor combo and also way too much starch, When we ate it, we wished the corn wasn't there. I added more cheese and milk, kinda dry without it. I'd make it again with some tweaking. -
My 22 month old daughter lover it. I use any ground meat i have and i add black beans. I serve it with corn bread its a family favorite. Very easy to make a head of time for those busy days
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Awesome comfort food. My family loves this recipe and always asks when I will make it again. I do sub turkey for the hamburger meat and use mild rotel but that's the only change I make. Thanks for such a great recipe. Its a Keeper. -
Hats off to Grandma! I didn't have any elbow macaroni so I substituted rotini. I'm not sure this is a southern dish, but it is certainly a keeper. It makes enough to feed quite a few. -
Fabulous comfort food. I subbed sausage for the hamburger and omitted the corn, salt, and pepper. I used extra hot rotel and reduced fat velveeta and it was excellent.
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Tweaks
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Fabulous comfort food. I subbed sausage for the hamburger and omitted the corn, salt, and pepper. I used extra hot rotel and reduced fat velveeta and it was excellent.
RECIPE SUBMITTED BY
Hello Y'all! I live in Kentucky near the "gateway to the mountains" where my husband was born and raised. I myself am from Mississippi. Growing up we had great times going to New Orleans, Baton Rouge, Gulfport, Biloxi, and various places in the Southern part of Alabama. I have family in all these places. So, it's no wonder that I am a sucker for cajun/creole dishes.
Here in KY, not many of my husbands relitives and friends have ever had cajun/creole fare. But now they make sure that I let them know when I'm gonna cook up some good ol'gumbo, jambalaya, dirty rice, or such. But they still won't eat a crawfish. My husband said that he used to play with those things (he calls them crawdads) when he was a boy and never concidered ever eating them. He still kinda gets grossed out when I "pinch de tail and suck de head" (the proper way to eat a crawfish at a crawfish boil). Gosh I miss those. You won't find anybody throwin a crawfish boil here in this part of Ken-tuck.
Anyway, I really miss my South...but I love my Kentucky, too. I am learning how to cook the foods my hubby grew up on from his mother, but bless his heart, he'll eat anything I throw together. He's a brave man.
Anyway, I'm a mother of 2, a 13 year old and a 3 year old. We have 2 dogs (Mastiffs) named Bozak (Beaux Zachary Bleu Tear) and Mercedez (Pain's Little Maugui)who both refuse to give us puppies. We also have 2 cats, Thunder and her son Spooky. And 2 rabbits named Peanut and Cinnamon.
Welp, that's about it.
Bye Y'all!
