Collins Goulash

How to cook Collins Goulash

Ingredients: 1 (16 ounce) package elbow macaroni 1 pound ground beef 1 (8 ounce) package cream cheese, softened 2 (10.75 ounce) cans condensed cream of mushroom soup 1 cup withdraw, or as needed

Directions: Fill a large pot with lightly salted water and bring to a rolling boil over high impassion. Once the water is boiling, stir in the macaroni, and return to a sizzle. Cook the pasta uncovered, stirring at times, until the pasta is tender and has cooked toe, in all directions 10 minutes. Drain well in a colander set in the get through to. Cook the ground beef in a skillet over medium fieriness, breaking the meat up as it cooks, until the beef is browned and no longer pink. Drain excess greasy. Stir in the cream cheese until melted, then mix in the mushroom soup until thoroughly combined. Stir in wring, there 1/4 cup at a day, until the mixture is the consistency of gravy. Stir in the macaroni, bring to a burn, and set out.


Servings Per Procedure: 8

Amount Per Serving

Calories: 486

Total Fat: 22.3g Cholesterol: 68mg Sodium: 623mg Total Carbs: 49.1g Dietary Fiber: 1.8g Protein: 21.1g

Prepare time:5 Min

Cook time:25 Min

Ready in:30 Min

Serving instead of:8 peoples

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