Recipe by MARYFLOWERS
"This is no elementary school goulash, although it's as easy and a teen-pleaser. I created this recipe with what I had on hand, but the pearl onions and corn kick it up. It's hard to stop eating."
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2 1/2 cups
frozen pearl onions
canned corn kernels, drained
1 1/2 teaspoons
Italian seasoning, or more to taste
1 (26 ounce) jar
chunky spaghetti sauce (such as Del Monte®)
salt to taste
shredded Cheddar-Monterey Jack cheese blend
Hubby loves these kinds of foods and really liked this one. Wasn't too crazy about the onions but I will make this for him again and leave them out. I used parmesan instead of cheddar just as a personal preference.
It was just great! Would make again. Added a little red pepper flakes. Yum!
I used this as a guide. I had left over deer cube steaks and needed to use it up. While reheating meat I added the Italian season and the pearl onions simmered until onions became soft. Then added a 1/2 can dice tomatoes season with onion and garlic then 10 mins later added 3/4 c Chunky spaghetti sauce simmered until warm (all while adding garlic paper salt garlic and onion powder) added birds eyes steam corn and cooked down.. Covered and Let it sit for hr. boiled elbow macaroni for 8 mins, drained. Reheated meat mixture on low heat. Threw macaroni rest of Spaghetti sauce, diced tomatoes and meat together in large pot and summer low for another 15 mins ..(stirring constantly ) turned off.. Let it sit with top shredded mozzarella.. Kids loved it. Ages 4-8-9.. My husband and I thought it was ok.. Definitely a kid friendly meal:-)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 178
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