Macaroni Medley

Macaroni Medley

This is a recipe that I have fixed for many, many years.  My kids grew up eating this macaroni and meat dish.  Some people call it Goulash.  I got the recipe as a free hand out from the little local corner grocery store called Feudo’s in Corpus Christi, Texas.  I hope you enjoy it.  (In the picture, I didn’t have enough elbow macaroni, so I also put Penne pasta.  Any kind of pasta will work, but I prefer elbow.)


1 pound of ground beef (nowadays, I use ground venison)

8 ounces of elbow macaroni

1 can cream of celery soup (nowadays, I make my own cream soup

1 can stewed tomatoes

1/4 cup chopped bell peppers ( I usually put a bit more)

1/2 cups chopped onions (I usually put a bit more)

2 teaspoons basil (I used dried from garden)

Salt and pepper to taste

3/4 cup grated sharp cheddar cheese


Cook macaroni, drain.  Sauté onion and bell pepper in 1 Tablespoon olive oil.  Brown ground meat.  Drain.  Add basil, soup, stewed tomatoes, salt & pepper.  Add macaroni.  Top with cheese.  Melt in oven 350 degrees.  (You only need to heat it throughly and melt cheese.  I like to see it bubbling before I pull it out of the oven.)