CCC Goulash

The following is the recipe for a family favorite. It was passed on to me by my mother-in-law. I'm not sure what the CCC stands for...we think it stands for Civil Conservation Core.

INGREDIENTS

1 lb. bulk sausage
1 small to medium onion, chopped
approx. 1/8 cup of sliced green olives with the pimentos
8 - 12 oz. vermicelli (I sometimes use cappelini)
two 10 3/4 oz. cans of tomato soup
Buttered bread crumbs for topping

Brown the sausage along with the onions and olive slices. Drain.

While the meat is being browned, cook the pasta according to package instructions...cook for the minimum time suggested and drain.

Combine the browned meat, onions, and olives along with the cooked vermicelli and the 2 cans of tomato soup. Place in a 2 qt. casserole, top with bread crumbs, and bake in a 350 degree oven for 30 minutes or until hot and bubbly.


Notes: The recipe as my mother-in-law gave it to me used a couple of tablespoons of butter or margarine to brown the sausage in. I omit it when I prepare this recipe. She also uses only one can of tomato soup. I think it is too dry that way, so I use 2. I suppose any brand of tomato soup could be used for this, but I have always used Campbell's Tomato soup as it was in the original recipe. Sometimes I've used their tomato soup that has bits of tomato in it. This makes it extra special.

BUTTERED BREAD CRUMBS

Melt 2 and 1/2 tablespoons butter or margarine. Add 1/2 cup dry bread crumbs and 1/8 teaspoon of salt. Mix well.