Baked old-fashioned goulash is the casserole take on American goulash: browned ground beef and onion simmered with tomato sauce, petite diced tomatoes, garlic, Worcestershire and Italian seasoning, tossed with elbow macaroni and cheddar, then baked until bubbly and golden. It feeds 8 and is ready in 40 minutes.
How to make it: Boil the macaroni 3 minutes less than the package says. Brown the beef and onion, add garlic, the tomato sauce, diced tomatoes, Worcestershire and seasoning, then fold in the pasta and cheddar. Bake at 350°F for 20 to 25 minutes, until bubbling and the center reaches 165°F.
Why You’ll Love It
- One dish feeds 8: two pounds of beef and a pound of pasta.
- Pantry ingredients: canned tomatoes, dried pasta and a few spices.
- Cheesy, bubbly top: the oven gives it the browned edges a stovetop pot can’t.
- Mild and tangy: a tomato sauce that picky eaters eat without fuss.
What Is Old-Fashioned Goulash?
American goulash, sometimes called American chop suey, is ground beef, macaroni and a seasoned tomato sauce. It’s not the same as Hungarian goulash, which is a paprika beef stew. Most American goulash is made in one pot on the stove. This one finishes in the oven with cheddar on top, so it eats like a casserole.
Prefer the one-pot stovetop kind, where the macaroni cooks right in the sauce? Make our old-fashioned goulash.
Ingredient Notes
Ground beef: 2 pounds. Half beef and half pork, or ground turkey, also work.
Elbow macaroni: 1 pound, cooked 3 minutes short so it finishes in the oven without going soft. Rotini or penne can stand in.
Tomatoes: 2 cans of tomato sauce and 2 cans of petite diced tomatoes. They are the backbone of the sauce.
Onion and garlic: 1 finely chopped onion and 3 minced garlic cloves.
Worcestershire sauce: 1 tablespoon. It’s the “secret” ingredient that gives goulash its deep, savory taste.
Seasoning: 1 1/2 tablespoons Italian seasoning, 2 teaspoons salt and 1/2 tablespoon black pepper.
Cheddar: 1 cup shredded. Mozzarella, Monterey Jack or Colby melt well too.
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Ingredients
- 3 cloves garlic, minced
- 1 cup cheddar cheese, shredded
- 1 pound elbow macaroni
- 1 1/2 tablespoons Italian seasoning
- 1 onion, finely chopped
- 2 cans tomato sauce
- 1/2 tablespoon black pepper
- 2 pounds ground beef
- 2 cans petite diced tomatoes
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
How to Make Baked Old-Fashioned Goulash
1. Cook the pasta. Preheat your oven to 350°F (175°C). In a large pot, bring water to a boil over high heat. Cook the elbow macaroni for 3 minutes less than the package directions. Drain and set aside.
2. Brown the beef. Heat a large skillet over medium-high heat. Add ground beef and onion, cooking for 6-7 minutes until the beef is browned, reaches 160°F and the onions are translucent. Drain any excess fat.
3. Build the sauce. Stir in the minced garlic and cook for about 1 minute. Add tomato sauce, petite diced tomatoes, and Worcestershire sauce. Stir well to combine.
4. Season. Add Italian seasoning, salt, and black pepper. Stir to combine, then taste and adjust seasoning as needed.
5. Add the pasta and cheese. Stir the drained macaroni into the beef mixture, coating the pasta in the sauce. Fold in shredded cheddar cheese until fully incorporated.
6. Bake. If your skillet is oven-safe, bake the goulash directly in the skillet, or transfer to a greased 9×13-inch casserole dish. Bake for 20-25 minutes until bubbly, golden brown and the center reaches 165°F.
7. Serve. Remove from oven, let cool slightly, and serve hot.
Tips for the Best Baked Goulash
- Undercook the pasta. Three minutes short keeps the macaroni from turning mushy in the oven.
- Drain the beef. Extra fat makes the sauce greasy.
- Taste before baking. Adjust the salt and pepper while the sauce is still in the skillet.
- Use an oven-safe skillet. One pan to wash, start to finish.
- Let it sit a few minutes. The sauce thickens slightly as it cools.
Variations
- Beef broth: add a splash of broth if you like a saucier goulash.
- Bell pepper: sauté a diced green bell pepper with the onion.
- Tex-Mex: swap the Italian seasoning for taco seasoning.
- Crushed tomatoes: use them in place of diced, with a pinch of sugar to soften the tang.
- More vegetables: stir in zucchini, mushrooms or spinach with the garlic.
Storage & Reheating
Refrigerator: Refrigerate leftovers within 2 hours in shallow covered containers and eat them within 3 to 4 days.
Freezer: Freeze for 3 to 4 months and thaw in the refrigerator.
Reheating: Reheat covered in the microwave or oven, with a splash of water or broth, until it reaches 165°F.
What to Serve With It
A green salad and homemade cheesy garlic breadsticks round it out.
More ground beef casseroles: stuffed pepper casserole, pizza casserole pie and slow cooker Amish ground beef noodle casserole. For a budget slow cooker take, try slow cooker 4-ingredient poor man goulash.
Frequently Asked Questions
What is the traditional recipe for old-fashioned goulash?
Ground beef, onion, garlic, tomato sauce, diced tomatoes, seasoning and elbow macaroni. This baked version adds cheddar and finishes in the oven.
What does traditional goulash have in it?
Ground beef, elbow macaroni and a tomato sauce seasoned with Italian herbs, Worcestershire, salt and pepper, usually with cheese.
What is the secret ingredient in goulash?
Worcestershire sauce. A tablespoon gives the tomato sauce a deeper, savory taste.
Is American goulash the same as Hungarian goulash?
No. Hungarian goulash is a paprika beef stew. American goulash is ground beef and macaroni in tomato sauce.
Can I make it ahead?
Yes. Assemble it, cover and refrigerate, then bake until the center reaches 165°F. It may need a few extra minutes from cold.
Can I use ground turkey?
Yes. Cook it to 165°F before adding the sauce.
How long do leftovers keep?
3 to 4 days in the refrigerator, or 3 to 4 months in the freezer.
Final Notes
Cook the pasta short, drain the beef and bake until it bubbles. If you try the Tex-Mex swap or add a bell pepper, tell me in the comments how it turned out.
Old Classic Fashioned Goulash
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Ingredients
- 3 cloves garlic minced
- 1 cup cheddar cheese shredded
- 1 pound elbow macaroni
- 1 1/2 tablespoons Italian seasoning
- 1 onion finely chopped
- 2 cans tomato sauce
- 1/2 tablespoon black pepper
- 2 pounds ground beef
- 2 cans petite diced tomatoes
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
Instructions
- Preheat your oven to 350°F (175°C). In a large pot, bring water to a boil over high heat. Cook the elbow macaroni for 3 minutes less than the package directions. Drain and set aside.
- Heat a large skillet over medium-high heat. Add ground beef and onion, cooking for 6-7 minutes until the beef is browned, reaches 160°F and the onions are translucent. Drain any excess fat.
- Stir in the minced garlic and cook for about 1 minute. Add tomato sauce, petite diced tomatoes, and Worcestershire sauce. Stir well to combine.
- Add Italian seasoning, salt, and black pepper. Stir to combine, then taste and adjust seasoning as needed.
- Stir the drained macaroni into the beef mixture, coating the pasta in the sauce. Fold in shredded cheddar cheese until fully incorporated.
- If your skillet is oven-safe, bake the goulash directly in the skillet, or transfer to a greased 9x13-inch casserole dish. Bake for 20-25 minutes until bubbly, golden brown and the center reaches 165°F.
- Remove from oven, let cool slightly, and serve hot.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
