Baked Goulash
- SERVES
- 4
- COOK TIME
- 50 Min
Our updated version of an old world Hungarian goulash classic takes a few time-saving and tasty shortcuts we think you'll love. Baked Goulash is a ground beef casserole that will surely stand the test of time!
What You'll Need
- 1 -1/2 to 2 pounds ground beef
- 1/2 pound sliced mushrooms
- 1 small onion, chopped
- 1 tablespoon chopped garlic
- 1 (28-ounce) jar spaghetti sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces uncooked elbow macaroni
- 1/2 cup water
- 1 cup (4 ounces) shredded mozzarella cheese
What to Do
-
Preheat oven to 350 degrees F. Coat a 2-1/2-quart casserole dish with cooking spray.
-
In a large skillet, brown ground beef, mushrooms, onion, and chopped garlic over medium-high heat 6 to 8 minutes, or until no pink remains in the beef, stirring frequently. Drain off excess liquid then add remaining ingredients except cheese; mix well.
- Place mixture in prepared casserole dish, cover, and bake 25 minutes. Remove from oven and top with mozzarella cheese. Return to oven and bake, uncovered, 15 to 20 minutes, or until heated through and cheese has melted.
Notes
- This is a perfect dish to make ahead and freeze. You can even freeze it in individual portions so that way the kids can microwave a dish after school or anytime they need a quick meal.
- If you liked this goulash recipe, be sure to check out our free eCookbook, Ground Beef Recipes: 25 Quick & Easy Recipes for Ground Beef!
- For more great pasta dinners, check out our recipe collection of Easy Pasta Recipes: 31 Best Pasta Recipes with Chicken, Beef, and More.
Did You Know?
Have you ever thought to yourself, "Where does goulash come from?" Well, goulash is a Hungarian dish, derived from the Hungarian word "Gulyás," which means Hungarian herdsman or cowboy. These cowboys would use herd's weakest cattle in a hearty soup or stew, adding in various vegetables and herbs. While the dish originated in Hungary, its reach soon expanded to include the Austrian Empire, Germany, and the Balkans, which is why there are so many different variations people love to make! The German adaptation, for example, is usually served alongside rye bread and beer while Austrians might cook it with different types of meat like turkey or veal. No matter how you like to make your goulash, we can all agree that it's one of our family's favorite dinners!
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Nutritional InformationShow More
Servings Per Recipe: 4
- Amount Per Serving % Daily Value *
- Calories 784
- Calories from Fat 318
- Total Fat 35g 54 %
- Saturated Fat 15g 75 %
- Trans Fat 1.6g 0 %
- Protein 50g 99 %
- Amount Per Serving % Daily Value *
- Cholesterol 141mg 47 %
- Sodium 1,990mg 83 %
- Total Carbohydrates 65g 22 %
- Dietary Fiber 2.8g 11 %
- Sugars 13g 0 %
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scard 7719628
Dec 09, 2020
I have never made anything like this before as my family does not like casseroles. But, yesterday I had some ground beef that needed to be cooked. I had all the necessary ingredients so I decided to give it a try. This recipe is a Winner !! I made it exactly as written. The end result was a delicious dinner.
msdeb21
Oct 29, 2017
I know my family will like this dish because we like pasta and goulash. I can tell I will like this baked recipe because it reminds me of my mostaccioli recipe. I will serve this with garlic bread and side salads. It makes a great weeknight dinner with easy ingredients and easy steps
bobbyamymartinson 2172552
Oct 26, 2016
I am planning on making this next week for our Halloween potluck at work. Do you need to bake it longer in the oven if you are making a lot of it? I am thinking I will need to make enough for 32 servings. So would I still bake it for the same time frame or do I need to bake it longer?
Test Kitchen Team
Oct 27, 2016
Hi there! This recipe serves four as a main dish dinner. If you're bring this to a potluck, we believe that one batch should serve 8 rather than 4. We recommend make four batches of this Baked Goulash and divide evenly in 4 aluminum 9 x 13 pans, and bake according to instructions. Enjoy!
BeckySue
May 13, 2016
I have made many pasta casseroles without boiling the pasta first and they turn out great. It is even better if you want to make ahead as the pasta softens up in the sauce in the fridge. I do add a little more sauce than a recipe calls for IF the recipe says to boil the pasta first and I'm not. Don't be afraid to try it! Just make sure you have added extra sauce and sometimes I even thin the sauce if the one I'm using is super thick.
Member 9239537
Sep 28, 2015
Please do not call this goulash. This is a variation of hamburger hot dish as served in schools and elsewhere, including my house. Goulash does not have pasta of any kind and is loaded with paprika. Half my family is Hungarian. Believe me, we know what Goulash is and this isn't it.
jmpur1 8970902
Apr 09, 2016
I'm so glad to see that someone else isn't calling this goulash. I am Hungarian and this is not what we call goulash at all, in no way shape or form.
rickettstodd 95454 41
May 05, 2016
does it really matter?
rickettstodd 95454 41
May 05, 2016
Actually what you are referring to is Hungarian goulash. Goulash does have pasta in it. The only important concern is taste.
hersheynana 804202 0
Aug 21, 2015
Fantastic Tried this last night. It is as good as my own baked spaghetti. Luckily I can admit those icky mushrooms.
goddardmmwt 650278 9
Apr 17, 2015
sounds good. will use no salt tomato sauce italian seasoning in place of spaghetti sauce, tho.
ruska2001
Mar 24, 2015
It is more like baked American Chop Suey with mushrooms thrown in and cheese on top!
Kamicat
Nov 29, 2014
This is just baked spaghetti with elbow macaroni pasta instead of spaghetti pasta. Tasty, yes, but there is nothing Hungarian about it, updated or not! Just call it American Goulash!
Likingit 2
Nov 29, 2014
When you bake gpulash it has a very good texture and your ingredients give so much more flavor to this dish than just cooking in a kettle on top of the stove. Definitely use this delicious recipe for a wonderful tasting goulash.
chris28304 7517324
Jul 12, 2014
I made this on the stove top rather than baking it. I added a can of diced tomatoes, undrained. I also added additional salt and pepper as well as onion powder, garlic powder and oregano to taste. I did enjoy it and will be keeping this in my recipe box.
bojigal1 6991153
Jul 09, 2014
TASTY! Made this last night, making the recipe my own by zapping the sliced mushrooms in the micro(I forgot to add them to the meat-oops!) and adding them after the meat was drained. Used a hefty Tblsp. of chopped jarred garlic + some of the garlic juice. Since I had it in the fridge I also added a goodly amount of pesto. My jarred(spaghetti) sauce wasn't 28-oz. so I used V-8 instead of water + some of the mushroom juice. After baking in a 9X13 covered dish for 25 mins. I gently stirred the goulash and added about 2c. shredded Monterey jack cheese & continued baking as instructed. Oh, YUM!
drslayton 9134276
Jul 06, 2014
This is a favorite casserole staple of mine. I use two aluminum pans (7 15/16 x 5 7/16 x 1 13/16) available at Walmart and many grocery stores with the board lids. I cook both then freeze one without the cheese with the board lid, then straight from freezer to oven @ 350 for 30 minutes until heated through then remove the board lid add cheese and bake as recipe calls for. Add some fresh basil and oregano makes a nice change.
karenphares 050559 7
Mar 26, 2014
Mother made this when we were kids only she called it, Mac-Aghetti. We loved it, and I am making it tonight.
rlauts 1700926
Mar 21, 2014
In my opinion just adding spaghetti sauce is just like making another version of spaghetti. I added pizza sauce and diced tomato and also added 1 cup of chedder cheese along with the Mozzarella, then I bake a little longer until the cheese starts to turn golden. If your adventurous add green chili's to taste, I add 3 heaping tablespoons.
barbbarrett1963
Feb 26, 2014
I guess you cook macaroni before you bake ???
Test Kitchen Team
Feb 27, 2014
Hi, actually you don't cook the macaroni before you bake it. In the ingredients, it says to use uncooked macaroni, then in the instructions it says to just add it. You add it uncooked.
CountrygirlinOhio
Feb 25, 2014
Excellent goulash recipe. Will definetely be making again. Thanks for the recipe.
hlmndb 0818936
Feb 12, 2014
After you cook the meat..do you drain off the juices and then add the rest of the ingredients?
Test Kitchen Team
Feb 12, 2014
In step 2, it says to brown ground beef, mushrooms, onion, and chopped garlic over medium-high heat 6 to 8 minutes, or until no pink remains in the beef, stirring frequently. THEN drain off excess liquid then add remaining ingredients except cheese; mix well.
Royce Ann
Jan 09, 2014
This was very simple to make. I used chopped turkey, instead of chopped beef, low-fat mozzarella, and whole wheat pasta, and it was delicious. There are only two of us, so we're still enjoying the leftovers!
rdoerr 9015784
Nov 11, 2013
I have been printing the recipes off your web page. I no longer can do that . why I that?
edonov 2108448
Apr 14, 2013
we used to make this 35 years ago, using leftover meatballs/ssausage, just mash up,add sauce, elbows, little onion garlic, any kind of cheese, 3 kinds the best, moz, cheddar, amer, and bake, is wonderful and good on the budget.
mab47 6600193
Apr 13, 2013
looks very good I think Ill ty it with tomatoe juice and alittle garlc
sheranwhite 467841 2
Mar 27, 2013
Forgot to say that I also used whole wheat pasta shells! Yummy!
sheranwhite 467841 2
Mar 27, 2013
I made this last nite for dinner. Very easy and fast. I added green, red, and yellow peppers, chopped, and used monterey jack cheese. The leftovers taste even better! 5 star rating from my husband!
gbcastona 8382632
Mar 07, 2013
For those who love garlic like I do, minced garlic is available in most grocery store and keeps forever in the fridge. Adding a little of the juice gives a wonderful boost to most meat casseroles or meat recipes.
jsmbear1999 901544 9
Aug 22, 2015
I was sitting here reading the reviews and wondering if the jarred minced garlic ever goes. Then...you answered my question. I have had the garlic for quite awhile. Now I don't have to "wonder" any more, but I will still give it the "sniff" test. LOL
lynnd1949 9158707
Feb 18, 2013
Flavor is good but when cooked for 25 min macaroni was not done. Put in for another 10 min.
gslick
Jan 04, 2013
I prefer to use a large can of tomato sauce instead of the spaghetti sauce. Spaghetti sauce has too many added spices, and I prefer to add my own spices.
soloman
Jan 04, 2013
When you say 1 tablespoon of chopped garlic, do you mean chop a clove of garlic? If so, what do I do with the rest of the clove of garlic. I am not sure how to store it. Thanks
gslick
Jan 04, 2013
Don't confuse a clove of garlic with a head of garlic. A tablespoon of garlic will most likely be a clove of garlic. A clove is a piece of garlic you break from the head of garlic. If you don't use the whole clove, just throw it away. Store the remaining head of garlic in a cool dry place. Hope this helps
nancyperry61 72827 83
Dec 16, 2012
what a great recipe!!!! I have made it twice for my family they love it.
micherrera
Nov 23, 2012
To follow-up, the uncooked pasta actually DID cook as the Goulash baked. Yay! It's really delicious! Thank you Mr. Food!
micherrera
Nov 23, 2012
I am a very nervous cook, so I thought oh here's an easy recipe! I noticed it said to add UNCOOKED pasta, did I read it wrong? I added the uncooked pasta and it's baking in the oven now. I wonder if the pasta will actually cook? Yikes!
gjweller2001 80215 07
Sep 11, 2012
I always do mine on top of stove, cooking the macaroni, draining, then adding my ingredients. I like to add fresh tomato's from from freezer as well as mushrooms, some tomato juice, and a little bit of sugar to take the acid from the tomato's....my family loves it and I have done it this way for years. This sounds like it could be a time saver, however, mine does not take that long to do. I will try it and see what they say. Add a salad, garlic bread and it is a meal.
lala1941jan 423498 9
Aug 26, 2012
Always a winner. Been making it this way since the 50's. The whole family loved it and the kids friends always wanted to stay for dinner when I did. Add a salad and a loaf of italian bread,,,,, heaven!
Bo b
Aug 24, 2012
Somewhere I have a recipe for Macaroni Beef Royale which is a more complicated version of this dish. I remember it involves stirring cream cheese with chives into cooked macaroni, layering cooked ground beef and tomato sauce and topping with sauteed onions mixed with egg and sour cream. A fantastic dish!
Bo b
Aug 24, 2012
When I was a child my mother made me wear goulashes to walk to school when it was raining.
babeboomer
Aug 24, 2012
Just remember....if you change up a recipe to suit your own taste and personality....the Kitchen Patrol will not show up and take you away. You can add additional ingredients to a recipe or leave some out (if you don't like them). No one will ever know but you. Be creative and just try it! Then enjoy your new creation and give it a new name.....like "Sally's Awesome Goulash" or "My favorite Goulash." Have fun in your kitchens and become creative!
dsrg725 1328830
Sep 09, 2012
Oh I so totally agree! A recipe is only a guide line.... change it up and make it yours is what I always do... I really get frustrated at some comments that I read about recipes. Thank you for your post... refreshing and totally correct! happy cooking!
babeboomer
Aug 24, 2012
When I make mine on top of the stove I usually cook the pasta first but you wouldn't have to if you use enough liquids Mine takes less liquid because my pasta is already cooked So it is your choice how to do it In fact since I don't need as much liquids I sometimes use tomato sauce and add my own spices instead of using spaghetti sauce Since my pasta is already cooked I just use enough sauce to coat everything so it won't be dry The kitchen is not only for cooking great dishes but it is open for experimenting as well Bring your own personality into the dishes you create Feel free to alternate any recipe to suit your own tastes Don't be afraid to try new things and just see how it turns out If you don't like it then don't make it again or choose to…Read More make changes to the recipe to suit your own tastes
babeboomer
Aug 24, 2012
Call me a pooper but I have a hard time understanding how people can make something so simple into something so complicated It is just a throw together something quickly for an easy dinner If I am looking for a quick meal and I have ground beef and pasta this is what I make I usually make this on top of the stove and mine is similar I just add additional spices like chili powder because that's the way we like it I may try it in the oven next time It is a goulash American style and is very good with some type of bread and butter This is just a base recipe and everyone can add to or leave out anything they desire It's not rocket science and you don't need permission to do so I love this and so does my husband It is nothing elaborate just simple…Read More to make and GOOD For those that can handle the recipe ENJOY
renegade159 455036 9
Aug 24, 2012
Goulash is a favorite "bring along" to someone's home....I don't know anyone who doesn't love pasta! You do have to tweak these recipes a bit.....but they are wonderful! I would use more pasta than this!
cyndi078 1452011
Aug 11, 2012
Great recipe! Tastes wonderful! Noodles cook fully between the sauce and water. Thanks Mr. Food!
rklandrum 0331787
Jul 09, 2012
I have made something similar to this recipe. The liquid, (spaghetti sauce) cooks the macaroni. So don't worry about the macaroni being crunchy.
barbhanna 7185876
Jun 19, 2012
OOH Mr Food, don't you think you should cook the macaroni? It sounds really good if the macaroni was cooked!!!
renegade159 455036 9
Aug 24, 2012
Barb....I make a lot of pasta dishes....and I don't always cook the macaroni, especially LASAGNE!! Just be sure to have enough liquid for the recipe!! In this recipe, I did notice that only one jar of spaghetti sauce was NEVER going to be enough liquid!! I always make my own sauce, too! Very easy and fun, when you don't have to cook noodles!!
Bellerophon
Apr 14, 2013
Gee! Don't you think Mr. Food just might have run this recipe through the Test Kitchen before publishing it, to be sure the pasta would cook? really?
giselachuman 20990 82
Apr 19, 2012
This recipe sounds great and I will definitely make it. You critics don't seem to realize that this recipe is not called "Hungarian" goulash which would call for paprika, etc. This is an interesting version of the American kind of goulash that I encountered and was amazed at, too, when I arrived in this country from Europe. So, bagibird, it IS goulash - just don't make it!!! Happy cooking to the rest of us!
Test Kitchen Team
Apr 19, 2012
It is not necessary to cook the macaroni first. There is enough spaghetti sauce in the recipe to cook the pasta. As far as freezing it, you would cook it first and then freeze it. Hope this answers your questions! Enjoy!
UR2NJOYFOOD
Mar 07, 2012
I made this one before and my husband LOVED it. It is like my beef and tomato goulash recipe fixed on top of the stove. He loved that too. But the way this is fixed by not boiling the pasta and baking it instead made a huge difference. Please try this for something good to eat. I used a variety of spices too.
bagibird
Feb 28, 2012
How is this goulash? The ingredients are nothing more than a cheat's spag bol. Goulash is NOTHING whatsoever like this!!
PTCruzn2007 260582 9
Apr 18, 2012
I agree with Cindy..Do not make it... It is a wonderful recipe...
maryft
Jan 06, 2012
Has anyone decided on whether to cook the noodles first? biggreyoldman - how did you do yours? Thanks for your help. This sounds great.
UR2NJOYFOOD
Mar 07, 2012
I looked for that information before making this. I don't recommend boiling the pasta because it cooks from the spaghetti sauce and water when baking. It is similar to not boiling lasagna noodles for lasagna. It comes out just fine.
Smilesalot1707
Dec 18, 2011
I think Its east and simple. And It of course would make more sense to cook the pasta before you bake it. I thought that even when i was reading it. Give this 5 stars, for cheap, and easy family meal.
hammondjim65 88833 73
Oct 12, 2011
I am on a low sodium diet for a heart condition. It would help if the nutrition for each dish was supplied. Thank you.
Member 4425010
Sep 27, 2011
I made this today and it took over 1 hour for the pasta to get done. I would par bake the pasta if I ever made it again. It was tasty but the pasta was gummy. The recipe doesn't say to boil the pasta first which I was surprised at that.
Member 7179766
Mar 31, 2011
I'm always on the lookout for dishes I can make and freeze for my busy daughter who is a teacher with a busy family. But I need to give her specific directions to make it easier for her. Therefore I have some questions, questions that others may be asking. 1) Should it be frozen before or after it is baked? 2) " " " " with or without cheese? 3) Once it is frozen should it be thawed completely in frig then just heated in the oven? OR 4) Should it be baked frozen, but increase the baking time? Thank you for taking time to answer these questions.
biggreyoldman
Feb 21, 2011
This is 5 stars. Made this goulash about a year ago. It's better than the "All American skillet Goulash". It makes more than four helpings too. It also makes a great lunch for the next day too.
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