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Baked Goulash

(70 Votes)
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 like. 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:
  1. Preheat oven to 350 degrees F. Coat a 2-1/2-quart casserole dish with cooking spray.
     
  2. 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.
     
  3. 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.
Note

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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sounds good. will use no salt tomato sauce italian seasoning in place of spaghetti sauce, tho.

It is more like baked American Chop Suey with mushrooms thrown in and cheese on top!

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!

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.

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.

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!

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.

What a great idea! Thank you so much for sharing this!

Thanks for the idea

Mother made this when we were kids only she called it, Mac-Aghetti. We loved it, and I am making it tonight.

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.

I guess you cook macaroni before you bake ???

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.

Excellent goulash recipe. Will definetely be making again. Thanks for the recipe.

After you cook the meat..do you drain off the juices and then add the rest of the ingredients?

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.

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!

I have been printing the recipes off your web page. I no longer can do that . why I that?

Definately looks good; think I'll try it!

New Family Favorite

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.

looks very good I think Ill ty it with tomatoe juice and alittle garlc

Forgot to say that I also used whole wheat pasta shells! Yummy!

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!

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.

Flavor is good but when cooked for 25 min macaroni was not done. Put in for another 10 min.

MR. FOOD - WHY SO MANY DUPLICATED COMMENTS??

ya cant do much with this recipe, that's why

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.

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

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

what a great recipe!!!! I have made it twice for my family they love it.

To follow-up, the uncooked pasta actually DID cook as the Goulash baked. Yay! It's really delicious! Thank you Mr. Food!

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!

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.

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!

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!

Bob, do you mean GALOSHES? I wore them, too.

Oh, thankyou apcarrico 7583491. But I was just making a joke.

When I was a child my mother made me wear goulashes to walk to school when it was raining.

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!

Well said babeboomer! Thank you for your comments!

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!

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 make changes to the recipe to suit your own tastes.

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 to make and GOOD! For those that can handle the recipe....ENJOY!

While this looks good; where is the ingredient that makes it spicy? Real Hungarian Goulasch, which I have had in Europe; is spicy.

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!

Great recipe! Tastes wonderful! Noodles cook fully between the sauce and water. Thanks Mr. Food!

I made it, SORRY, not very good. irc.

I have made something similar to this recipe. The liquid, (spaghetti sauce) cooks the macaroni. So don't worry about the macaroni being crunchy.

OOH Mr Food, don't you think you should cook the macaroni? It sounds really good if the macaroni was cooked!!!

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!!

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?

Sounds like it would be very crunchy unless you cook the macaroni before adding it to the casserole!!!

the mac cooks during the 25 minute cook time

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!

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!

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.

How is this goulash? The ingredients are nothing more than a cheat's spag bol. Goulash is NOTHING whatsoever like this!!

then don't make it.

I agree with Cindy..Do not make it... It is a wonderful recipe...

Have not made this yet. However, isn't goulash supposed to have smoked paprika in it???

it's actually not bad, and there are so many different ways to make goulash. My hubby loved this one.

Has anyone decided on whether to cook the noodles first? biggreyoldman - how did you do yours? Thanks for your help. This sounds great.

definitely - not enough water here to cook the noodles

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.

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.

I am on a low sodium diet for a heart condition. It would help if the nutrition for each dish was supplied. Thank you.

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.

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.

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.

When you made this, did you cook your noodles first? Thank you so much.

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