Gluten Free Dairy Free Goulash - Dump and Go Dinner
8
Servings
12
Ingredients
12
Comments
This is truly a one pot dinner with meat, noodles, tomatoes and corn. You can customize it by adding more vegetables. Perfect to bring you comfort and warmth on a cold day.
8
Servings
12
Ingredients
12
Comments
Ingredients
- 2 teaspoons Salt
- 2 teaspoons Black Pepper
- 2 tablespoons Italian Seasoning
- 30 ounces drain Diced Tomatoes, Canned
- 30 ounces Tomato Sauce
- 3 cups Water
- 3 teaspoons mince Garlic, Cloves
- 3 ¾ cups dice Onion
- 3 cups cook Ground Beef
- 1 teaspoon Season Salt
- 1 cup drain Whole Kernel Corn, Canned
- 8 ounces Elbows, Gluten Free
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
Make From Frozen Serving Day Directions
Stovetop
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 387
- Total Fat
- 12g
- Saturated Fat
- 5g
- Trans Fat
- 1g
- Cholesterol
- 74mg
- Sodium
- 1570mg
- Total Carbohydrates
- 40g
- Fiber
- 6g
- Sugar
- 10g
- Protein
- 28g
- WW Freestyle
- 8
12 Comments
Join the discussionGluten-free pasta is not good frozen and reheated no matter how you try it.
If you prefer to wait and cook the pasta on the serving day, that would be a fine adjustment.
Could you make this in the crockpot?
This could be made in the crockpot. I would keep the macaroni separate and add it in the last 30 minutes or so of cooking.
Any advice on converting this recipe for use in a slow cooker? PS – don’t worry about temp safety with grd beef in the slow cooker, as I will be substituting Morningstar or Boca veggie crumbles instead.
Yes, this would be fine in a slow cooker. I would keep the macaroni separate and add it in the final 30 minutes of cooking and allow it to heat through.
Wouldn’t the macaroni turn mushy when it is thawing? Should it be left out till cooking? Maybe it is just that my family likes really firm al dente mac….
If you would prefer to wait until the serving day, that would be a fine adjustment. You know what your family likes, so I would stick with that. I made it all together and we didn’t have any problems. But everyone’s preference is different. Enjoy!
On closer inspection, I’d suggest leaving the diced tomatoes undrained and decreasing the 3 cups of water accordingly. If you discard the ‘tomato water,’ you’re losing some vitamins and minerals, which you’re not going to get from water alone. I am not sure by how much to reduce the added water to compensate, though. Reduce by a cup, perhaps?Additionally, to convert to slow cooker (crock pot), how long, and at what temp setting do you recommend? I am thinking 3 hrs on high or 6 hrs on low and add macaroni for the final 30 minutes. If cooking on low, however, does one need to add macaroni earlier? Thanks!
I think you are right on with the cooking time and temp. If you cook the macaroni first, then you can add it in and let it heat through.
Suggest draining tomato juice into measuring cup and topping off with water to make 3 cups.
Drain the tomatoes and measure the liquid. Some don’t care for the extra salt and calcium chloride in the juice