Paula makes my mom’s goulash!

This is actually Paula Deen’s “Wayne’s Beef and Macaroni and Cheese,” but I swear it tastes just like the goulash my mom used to make when I was little. This recipe is SUPER-easy and makes a TON of food! We each had two huge helpings last night and the casserole dish is still half-full.

1-pound box elbow macaroni
2 tablespoons vegetable oil
2 cups chopped green bell pepper
2 cups chopped onion
1 tablespoon chopped garlic
2 pounds lean ground beef
3 cups canned crushed tomatoes
Salt and pepper
1 teaspoon each dried basil, ground cumin, and dried oregano
2 to 3 cups grated Cheddar

– Heat the oven to 350 degrees F.
– Cook the macaroni according to package directions; drain and set aside.
– Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft.
– Add the ground beef and saute until browned.
– Add the tomatoes, salt and pepper, to taste, and the basil, cumin, and oregano.
– In a large bowl, combine the macaroni and the beef mixture.
– Spread this mixture into a 9 by 13-inch baking dish.
– Top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.

Linda’s Notes:
I changed this recipe around a bit, but I think the result was really good!
– I substituted ground turkey for ground beef
– I substitued one can of petit diced tomatoes for one of the cans of crushed
– She doesn’t say to drain the grease from the beef/veggie mixture, but I did
– I used really sharp cheddar for the top