American Goulash


American Goulash

American Goulash
50 Min

There's no wrong way to make a goulash -- and this version is super easy and full of flavor. We just know you'll fall in love with our American Goulash after just one bite!

This American goulash recipe is super easy to make for a weeknight dinner. It's made with elbow macaroni, spaghetti sauce, and plenty of mozzarella cheese for a quick and easy goulash recipe that can't be beat. Just toss the dish in the oven and let it bake! Although there are lots of delicious goulash recipes out there, this is one of our favorites. It's a classic recipe, and enjoying it reminds us of the hearty meals that we used to enjoy as kids. We hope you'll enjoy this easy American goulash recipe as well. Dig in!

What You'll Need

  • 1 1/2 to 2 pounds ground beef
  • 1/2 green bell pepper, chopped
  • 1 onion, chopped
  • 1 (24-ounce) jar spaghetti sauce
  • 1 teaspoon garlic powder
  • 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 over medium-high heat, brown ground beef, bell pepper, and onion 6 to 8 minutes, or until no pink remains in the beef, stirring frequently. Drain off excess liquid. Add remaining ingredients except cheese; mix well. Place in prepared casserole dish.
  3. Cover and bake 25 minutes. Remove from oven, stir, and top with cheese. Return to oven and bake, uncovered, 15 to 20 additional minutes, or until thoroughly heated and the cheese has melted.

Mr. Food Test Kitchen Tip!

  • American Goulash is a perfect dish to make ahead and freeze. You can even freeze it in individual portions so the kids can microwave a dish after school or anytime they need a quick meal.
  • If you're looking for more recipes like our American Goulash, be sure to check out our collection of 10 Easy Goulash Recipes.

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 778
  • Calories from Fat 317
  • Total Fat 35g 54 %
  • Saturated Fat 15g 74 %
  • Trans Fat 1.6g 0 %
  • Protein 48g 96 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 141mg 47 %
  • Sodium 1,988mg 83 %
  • Total Carbohydrates 64g 21 %
  • Dietary Fiber 2.7g 11 %
  • Sugars 13g 0 %

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My mom made something similar which I made for my family in a Stovetop skillet but use angel hair pasta instead of macaroni it was always a favorite. I tried this recipe and although they had my doubts about uncooked macaroni it came out great added a couple of cloves of garlic and the only improvement I would make is that instead of chopping the vegetables fine I would chop them in larger chunks. Thanks for the recipe

This was delicious and although I had reservations about baking uncooked macaroni it was great. In New England this is called American chop Suey and I used to make it with angel hair pasta in a skillet it was a family favorite.Next time I make goulash dish I will be sure to chop the veggies in bigger chunks. Great recipe.Thank You

This was delicious and although I had reservations about baking uncooked macaroni it was great. In New England this is called American chop Suey and I used to make it with angel hair pasta in a skillet it was a family favorite.Next time I make goulash dish I will be sure to chop the veggies in bigger chunks. Great recipe.Thank You

We here in New England call this dish American Chop Suey. Instead of using all spaghetti sauce, I use 1/2 sauce plus 1 can condensed tomato soup. Along with the onion and bell pepper, I saut some thinly-sliced celery. For added richness, sometimes, before topping with the shredded cheese at the end, I dot the top of the casserole with butter. Oh so good and filling.

I made this last night and it was incredible!! All I did different was add about 1 TBS of Italian seasoning. This was an excellent recipe!! Thanks Mr. Food!!

I use my own home made sauce and have been making goulash for years, YOU forgot one secrets ingredient - SURGAR 1 TBS

Only if sauce is bitter!

Never add sugar to a savory dish. Ever.

Making this for dinner tonight with Petite diced tomatoes and tomato sauce so I can season it myself with oregano, basil and other favorite spices. No worries about High fructose corn syrup or anything else I don't want in my home cooked dish. :)

Be sure and check the label on the spaghetti sauce for high fructose corn syrup. It's in alot of the different brands.

This recipe is absolutely timeless. I'm 58 years old and have been eating this since I could eat table food. My mom and grandma always made a ton of home made sauce (no jar) and would freeze it. They would pull the sauce out of the freezer, fry up the burger and peppers and onions and shlep it all together with (el dents) elbows. 20 minutes in the oven and dig in. I don't agree with using raw macaroni but that's only my preference. What ever works for you.

Good old standby. If using canned sphagetti sauce you might want to reduce the salt a bit. I will make this again.

It remember my mama made this, mine never has been as good as hers, but so easy, good pot luck or Church dinner. I like to cook my pasta a little before I layer for casserole. DE-LISH!!!

I'd add Paprika to the dish... It isn't Goulash without Paprika.

I make the same thing but instead of spaghetti sauce I use 3 cans of tomato soup delish.....I think I will try the spaghetti sauce next time.....:)

This was surprisingly good. I used Barilla mac which took a lot longer to bake than a mac such as creamette...but it came out great.

Love goulash and this is a great, easy recipe!!

I have made this dish for years and years, my grandma also made it. One thing that she would do if we didn't have noodles was that she would add instant or cooked rice to it.

In step 2 when you add the remaining ingredients is the macaroni still UNCOOKED? It seems like there may not be enough liquid to cook the macaroni. I have not made Goulash before so I don't know.

That is correct. The elbow macaroni goes in uncooked. Between the spaghetti sauce and the water, there is enough liquid to cook the pasta. That is the beauty of this recipe, after browing the ground beef, you put everything in a casserole dish and bake it! Enjoy!

I add a jar of salsa. Gives it just the right amount of kick. Have been making this for years.

I love this recipe. I have made something similar in the past. The green peppers are a nice addition. This is a great recipe for left over spaghetti sauce. My family loves this and wants more.

Great Dish!

The first time I made this I made it just as the recipe said (very good), the second time I made it using with 2 cloves of garlic minced instead of garlic powder, and added some Italian seasoning and a can of diced tomatoes, and this was out of this world.

I love this glad I can access so easy.

Looks good, but I don't bake mine, I do it on the stove and instead of spaghetti sauce I use tomato sauce, stewed tomatoes and chili powder. I also like a bit of spice so I add a cup of salsa.

I also add a can of drained or frozen corn to the mix. You can't go wrong.

I fixed for dinner and my grandson and hubby loved it. Also served it with three bean salad.

this was one of the most welcoming aromas in my home growing up. now there are 1 o2 variations but the spirit of comfort food is the same!

I love goulash, my mom would make that when I was growing up, and I have always tred new ways and it's just as good as moms

Where's the picture??

I accidentally put my reviews for this recipe on the baked goulash recipe. I wanted to say that my husband LOVES this recipe. He snacked on this through the week too. This recipe is similar to my beef and tomato goulash on the stove top. I love the fact that the pasta does not need to be boiled first. It bakes while in the oven. I used a variety of spices too. I am fixing it again.

Delicious. Everyone wants the receipe

No, if you cook the macaroni first it will be way over cooked and fall apart.

Do you not cook the macaroni?


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