The other night it was one of those “what in the world are we going to make for dinner” nights. You know the ones I’m talking about, right? You open the fridge 20x and keep looking in the pantry expecting something new to magically appear. The thought of running to the store is not appealing at all and, if you’re unfortunate like us, there is no place to order from and just have someone deliver dinner.
I finally scrounged around enough in the fridge, pantry and freezer and came up with ingredients for this casserole. I don’t really know what to call it, but since I have to give it some title I decided on goulash casserole. It has most of the ingredients that my mom uses when she makes goulash so I figured it was close enough.
This recipe is proof that even if it feels like there is nothing in the house to eat something can be made from the items on hand. I made a small pan of this for the 3 of us and there were leftovers for Em & I the next day. However, if you have teen boys in the house you may want to double the recipe.
- ½ box of bowtie pasta
- ½ pound ground beef, browned
- ½ tsp chili power
- 14 tsp cumin
- ¼ tsp cayenne
- 1 can diced tomatoes with onion & green pepper
- 3 ounces cream cheese
- ½ cup greek yogurt
- 6-8 ounces cheese
- Cook pasta according to package directions.
- Brown ground beef in a medium skillet. Add tomatoes, chili powder, cumin and cayenne. Mix well and simmer 5 minutes. Pour contents into casserole pan.
- Add pasta to beef mixture. Stir well then add cream cheese, greek yogurt and half the shredded cheese. Mix.
- Bake in 350 degree oven for 20 minutes or until casserole is heated through. Remove from oven, top with remaining cheese and bake until browned.
