Collins Goulash

Collins Goulash

38
Mary Smallwood 0

"This is a recipe handed down from my grandmother to my father. It's a very unique creamy white-sauce goulash that takes about 20 minutes to make. A real winner with kids. My family's favorite!!! Give it a try. Lemme know how you like it."

Ingredients 30 m {{adjustedServings}} servings 486 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 49.1g
  • 16%
  • Protein:
  • 21.1 g
  • 42%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 623 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is tender and has cooked through, about 10 minutes. Drain well in a colander set in the sink.
  2. Cook the ground beef in a skillet over medium heat, breaking the meat up as it cooks, until the beef is browned and no longer pink. Drain excess fat. Stir in the cream cheese until melted, then mix in the mushroom soup until thoroughly combined. Stir in milk, about 1/4 cup at a time, until the mixture is the consistency of gravy. Stir in the macaroni, bring to a simmer, and serve.
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Reviews 38

  1. 43 Ratings

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Candi
6/28/2010

I make a variation of this all of the time! I do, however, do a few things different: - I use about a cup of milk, instead of cream cheese - I add at least 2 cups of sliced fresh mushrooms (cooked with the ground beef) - I use plenty of seasonings while cooking the beef ( garlic powder, seasoning salt, a little rosemary, black pepper - all to taste) - and I use several different types of pasta. Sometimes I use spaghetti, sometimes penne, scoobidoos, rotini, etc - depending on what we feel like. They are all wonderful. This is one of our family favorites!

ilguardian137
8/12/2010

The dish was fantastic and I will make again for sure. Not trying to be rude, but the dish can only be bland if its not seasoned properly.

Judy Tracy Williams
6/15/2010

This was really an easy dish for a quick dinner. It was easy on the pocketbook to shop for too. I added S/P and some finely chopped onion which only made is more yummy. This is the kind of dish that will stick to your ribs. It is good served with a fresh salad or fruit.