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2 cups uncooked macaroni
1 lb ground beef
1 lb ground sausage
1 onion, chopped
2 cloves garlic, minced
2 (29-oz) cans tomato sauce
2 (15-oz) cans corn, drained
2 Tbsp dried Italian seasoning
Parmesan cheese (used when reheating)

In large sauce pot, cook macaroni 8-9 minutes until it is just under-done. Drain and return to sauce pot. In skillet, brown the ground beef, ground sausage, and onion for 15 minutes, or until the meat is thoroughly cooked. Add garlic and cook an additional 1-2 minutes. Drain off fat. Add all remaining ingredients to the sauce pot, remove from stove, and cool. Cool and freeze in a freezer bag.

To reheat: Defrost goulash in refrigerator for 24 hours. In skillet, bring goulash to a boil, turn heat down, and simmer for 20 minutes. Serve with Parmesan cheese sprinkled over the top.

Calories 432
Fat: 19g
Protein: 27g
Sodium: 357mg
Carbohydrates: 38g
Fiber: 3g

The Everything Freezer Meals Cookbook
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Gillian Gunson