Recipe by Louise Genge Stewart
"This is an old recipe, made by my grandmother who lived on an island in the North Atlantic, long before 'goulash' was made with ground beef. It was our typical meal when Mom was rushed to put something hot and tasty on the table. My family and friends use it lots, and I add the grated Parmesan on top to give it a gourmet touch. Nice with a green salad."
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uncooked elbow macaroni
onion, finely chopped
green bell pepper, finely chopped
1 (12 ounce) can
1 (10.75 ounce) can
condensed tomato soup
salt and ground black pepper to taste
freshly shredded Parmesan cheese
GREAT! Be sure to use canned corned beed, NOT corned beef hash. Tried is as written, then substituting cream of mushroom soup for the tomato coup and eliminated the atsup. Love it both ways.
Sounds good, but where are you finding the canned corned beef? I have been looking for months for it to make corned beef casserole (like you do tuna casserole). It is not on the shelves.
I am the cook who submitted this recipe & in answer to one reviewer's question, you should be able to buy CANNED CORNED BEEF (thank-you to another reviewer for pointing that out) on the shelves of any supermarket where you find the canned meats.
I would never have thought to use canned corn beef in a pasta dish, it turned out great. Easy & economical. Also tried it with mushroom soup.
Next time I'll try it with diced fried garlic sausage.
I love this! My mom used to make this same thing when I was a kid, but she used ground beef not corned beef. Very yummy.
I followed the directions as best I could but I didn't really like this. I'm not sure what I did wrong, looks just like the picture. The rest of the family didn't care for it either.
Added 1 can drained diced tomatoes. Added spices- basil, oregano, garlic. Needs a bit more sauce- maybe 1 can tomato sauce. Only need to sprinkle cheese on top at the end.
My family LOVES this recipe. The only change I really made was using Ground Beef instead of Corned Beef and I added a little more garlic. YUMMY!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 357
** Calories from Fat: 108
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