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๐Ÿ Home ยป Recipes ยป Comfort Food Recipes

Cheesy American Goulash

Published: Nov 2, 2024 by Dan Mikesell AKA DrDan ยท 39 Comments

Jump to Recipe
Time: 50 minutes mins

Cheesy American Goulash is a hearty old-fashioned baked casserole that's easy to make with ground beef, spicy tomato sauce, and pasta casserole with lots of cheese. One of my favorite classic cafeteria comfort foods from the 1950s is economical and made with pantry ingredients.


โ™จ๏ธIngredients

Ground beefโ€”may substitute ground turkey or chicken.
Pastaโ€”Elbow macaroni or similar
Onion and garlic
Tomatoesโ€”sauce and diced
Cheeseโ€”cheddar and mozzarella
Pantry ingredientsโ€”basil, seasoning salt, and black pepper

Cheesy American Goulash on a spoon
Jump To (scroll for more)
  • โ™จ๏ธIngredients
  • ๐Ÿ‘จโ€๐ŸณHow to Make Cheesy American Baked Goulashโ€”Step-by-Step Photo Instructions
  • ๐ŸฅฃVariations and Options
  • ๐Ÿ‘จโ€๐ŸณTo make classic American goulash (no cheese)
  • ๐ŸฅฃBaking dish sizes
  • โ†•๏ธAdjusting the recipe for goulash for two or a crowd
  • ๐Ÿ“‹Other recipes you will love
  • ๐Ÿฝ๏ธServing
  • โ„๏ธStorage and reheating leftovers
  • โ“FAQs
  • ๐Ÿ“–The Recipe Card with Step-by-Step Instructions
Blue ribbon divider used for visual effect

quote mark
Featured Comment by Anne:
โญโญโญโญโญ
"Just the greatest Dr. Dan!! The ingredients are budget-friendly, and this was an easily prepared dish...We will enjoy this many times. Thanks for sharing."

This cheesy American-style baked beef goulash recipe has been a staple in school cafeterias for decades. Now you can make your own like the lunch lady. The cheesy topping is not always used, but it makes it special. This easy, tasty everyday recipe will be a favorite of kids and the whole family.

I like to make a double batch for extra leftovers. It freezes well but is easy to make as goulash for two if you wish.

๐Ÿ‘จโ€๐ŸณHow to Make Cheesy American Baked Goulashโ€”Step-by-Step Photo Instructions

Hamburger with pasta and ingredients for goulashโ€”labeled.
Pouring dry pasta into boiling water.

1. Cook the pasta to al denta while working on the meat sauce.

Chopped onions on a white board.

2. While the meat is browning, chop onion and mince or crush garlic and add to the meat while browning.

Browning burger in a skillet.

3. Brown ground beef over medium-high heat, adding the onion halfway through and the garlic near the end.

Mixing spices into tomato products.

4. Mix spices with tomato products in a baking dish.

Mixing browned burger into the sauce.

5. Add the ground beef along with the pasta and mix well.

Mix cheese into the casserole.

6. Stir in shredded cheddar cheese.

Sprinkle the top with mozzarella cheese.

7. Top with shredded mozzarella.

Topping goulash with cheese.

8. Bake until golden brownโ€”about 30 minutes.

For more details, keep reading. See the Recipe Card below for complete instructions and to print.

๐ŸฅฃVariations and Options

Any pasta can be used, but elbow macaroni is traditional.

You can use ground turkey or chicken to replace the ground beef.

You can vary the cheese any way you want. I added cheddar to the casserole and topped it with mozzarella, but all cheddar is more than I had in the '60s.

There is already some paprika in the seasoning salt. Add 1 to 2 teaspoons of paprika if you want a more Hungarian-type taste.

You can make an Italian version using Italian sausage, jarred spaghetti marinara sauce, and changing the cheese to mozzarella and Parmesan.

Other spices, like oregano, rosemary, or thyme, may be added for different flavors. You can also try some Worcestershire sauce or a sprinkle of crushed red pepper.

While mixing the sauce, add other vegetables, like chopped bell pepper, celery, corn, drained black or kidney beans.

๐Ÿ‘จโ€๐ŸณTo make classic American goulash (no cheese)

Just eliminate all the cheese. Without the cheese, you can turn it into an easy one-pan dish.

  1. Brown the ground beef with the onion and garlic, then drain.
  2. Add all the sauce ingredients to the meat and simmer for 10-15 minutes.
  3. Lastly, add the pasta and continue to simmer until tender, usually about 10-12 minutes, depending on the pasta.

๐ŸฅฃBaking dish sizes

A full recipe makes just over 8 cups and needs a 2 ยฝ quart casserole, or any bigger dish where the ingredients will fit will work. A full-size cake pan or casserole dish will be fine.

A half recipe will fit in a 6X8, 8-inch round or a 1 ยฝ quart casserole dish.

A recipe and a half will fit in a standard-size cake pan or full-size casserole. A double recipe will not fit a standard baking pan that most home cooks will have.

โ†•๏ธAdjusting the recipe for goulash for two or a crowd

This recipe is easy to adjust to the size you need. A full recipe makes just over 8 cups for 6 servings.

  1. Use the recipe card and adjust the number of servings.
  2. Use the amount of ingredients in the ingredient list, not the instructionsโ€”those do not adjust.
  3. Use the pan size discussed above and cook to goldern brown.

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๐Ÿ“‹Other recipes you will love

For other comfort food casseroles, you may enjoy Easy Chili Mac, Tuna Noodle Casserole, Baked Chicken and Spaghetti, and Cheesy Chicken, Broccoli and Rice Casserole.

Chicken and Sausage Jambalaya

With delicious Creole flavor, this Cheesy Chicken and Sausage Jambalaya is a 30-minute one-pot recipe perfect for a weeknight dinner.ย 

Cheesy chicken and sausage jambalaya on a fork-labeled.

๐Ÿฝ๏ธServing

Serve with a nice bread like Stand Mixer Lunch Lady Rolls or Honey Wheat Rolls. Add a green salad or hot vegetable to round out the meal.

โ„๏ธStorage and reheating leftovers

Like many casseroles, it is a little better warmed up the next day.

Stored in an airtight container, it is good refrigerated for 3-4 days or frozen for 3-4 months.

To reheat: Thaw first if frozenโ€”reheat in the microwave or the oven covered.

โ“FAQs

Are there other names for American goulash?

Some other names for American goulash or similar dishes are American Chop Suey, chili mac, beef with macaroni, Slumgullion, Johnny Marzetti casserole, or just goulash.

What is the difference between Hungarian and American goulash?

They are not even close to the same thing.

Hungarian Goulash is a thick stew with lots of meat and vegetables heavily seasoned with paprika as the primary seasoning.

American goulash is more of a casserole, usually with ground beef, elbow macaroni, and a seasoned tomato sauce that is not too heavy on paprika. Frequently with cheese, but extra vegetables are optional.

Blue ribbon divider used for visual effect

๐Ÿ“–The Recipe Card with Step-by-Step Instructions

Cheesy American Goulash on a spoon

Cheesy American Goulash

4.20 from 154 votes
From Dan Mikesell AKA DrDan
Cheesy American Goulash is a hearty old-fashioned baked casserole that's easy to make with ground beef, spicy tomato sauce, and pasta casserole with lots of cheese. One of my favorite classic cafeteria comfort foods from the 1950s is economical and made with pantry ingredients.
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Servings #/Adjustable :6 servings
Print | Pin | Email share | Like and save for later Saved!

Video Slideshow

Ingredients

US Customary - Convert to Metric
  • 1 pound ground beef
  • 1 cup dry elbow macaroni pasta
  • 1 onion - small or ยฝ medium
  • 2 cloves garlic - crushed or minced
  • 15 oz tomato sauce
  • 14 ยฝ oz diced tomatoes - not drained
  • 1 teaspoon dry basil
  • 2 teaspoon seasoning salt - Loweryโ€™s suggested
  • ยฝ teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • ยฝ cup mozzarella cheese

Step-by-Step Instructions
 

  • Preheat oven to 350ยฐ convection or 375ยฐ conventional.
    Hamburger with pasta and ingredients for goulashโ€”labeled.
  • Heat water and start cooking 1 cup of pasta to al denta.
    Pouring dry pasta into boiling water.
  • Chop 1 small or ยฝ medium onion and crush or mince 2 garlic cloves.
    Chopped onions on a white board.
  • Brown 1 pound of ground beef over medium-high heat. Add the onion to the ground beef about 5 minutes into cooking, and the garlic the last minute of cooking. Drain the cooked beef.
    Browning burger in a skillet.
  • Prep a 2 ยฝ quart baking dish with PAM cooking spray. Alternate baking dish sizes are discussed in the post.
    spray casserole dish with PAM
  • To the baking dish, add one 15 oz can of tomato sauce, 14 ยฝ oz diced tomatoes, 1 teaspoon of basil, 2 teaspoons of seasoning salt (I used Lowery's), and ยฝ teaspoon of black pepper. Mix well.
    Mixing spices into tomato products.
  • Add the ground beef along with the pasta and mix well.
    Mixing browned burger into the sauce.
  • Stir in 1 cup of shredded cheddar cheese.
    Mix cheese into the casserole.
  • Top with ยฝ cup of shredded mozzarella.
    Sprinkle the top with mozzarella cheese.
  • Bake until golden brownโ€”about 30 minutes.
    Topping goulash with cheese.

Recipe Notes

Pro Tips

  1. A full recipe uses a 2 ยฝ quart casserole dish, but it will be fine as long as it fits in the dish.
  2. The post discusses pan size and instructions for half and larger recipes.
  3. You are cooking to the browned top, not by time.
  4. To make classic American goulash, you can skip all the cheese. Use these instructions, or see the post for a one-pan method.
  5. If you feel "goulash" must have more paprika than what is in the seasoning salt, add 1 teaspoon of paprika.
  6. Optional ingredients and seasoning are in the post.
  7. It is good refrigerated for 4 days and will freeze well for 4 months.
  8. Nutrition is based on a serving size of about 1 ยฝ cups.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.

To adjust the recipe size:

You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.

Nutrition Estimate (may vary)

Calories : 351 kcal (18%)Carbohydrates : 17 g (6%)Protein : 29 g (58%)Fat : 19 g (29%)Saturated Fat : 9 g (45%)Cholesterol : 91 mg (30%)Sodium : 716 mg (30%)Potassium : 703 mg (20%)Fiber : 2 g (8%)Sugar : 6 g (7%)Vitamin A : 621 IU (12%)Vitamin C : 13 mg (16%)Calcium : 263 mg (26%)Iron : 4 mg (22%)

Editor's Note: Originally published November 16, 2013. Updated with expanded options, refreshed photos, video, and a table of contents to help navigation.

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  1. Anne Davis says

    January 26, 2024 at 5:00 pm

    5 stars
    Just the greatest Dr. Dan!! The ingredients are budget friendly, and this was an easily prepared dish. We like a little warmth in our dishes, so I added diced tomatoes with jalapeno, garlic pepper, and some Dash seasoning to the mixture. The melted cheese topping was a welcome finishing touch.
    We will enjoy this many times. Thanks for sharing.

    Reply
    • Dan Mikesell AKA DrDan says

      January 28, 2024 at 9:43 pm

      Hi Anne,

      I do love this recipe but I tend to forget about it.

      Thanks so much for the note and rating. I will make it again this week.

      Dan

  2. Karen says

    January 05, 2021 at 12:22 pm

    Hi DrDan,
    I made this last night for dinner...my first night of retirement!
    I was very good, my husband had three servings!
    I was confused about the 1 cup of dry pasta, as compared to the directions of 1 pound. I used 2 cups dry and it worked out great.
    Thank you
    Karen

    Reply
  3. JAMES UREN says

    November 01, 2020 at 5:58 pm

    4 stars
    Dr Dan, we made your 'goulash' recipe and only changed by deleting some salt here and there. We brought some over to our elderly neighbor and she exclaimed "Oh my gosh, this is just like my family's 'slumgullion' but with cheese on it!" I'm 72 and I had completely forgotten that term. My grandgirls have had an absolute fit over that name

    Reply
    • Val says

      March 31, 2023 at 3:55 pm

      Oh! My mother called it that! I always thought she made it up. I wonder where it comes from.

  4. Kimberlee Kleine says

    May 18, 2019 at 1:51 pm

    Hi Dr. Dan-
    I'm making this up, will let it sit a day in my fridge, and then want to freeze it. Can you please give me suggestions on how to defrost (do I need to defrost? can it go straight in the oven?)and timing and temp in the oven. Thanks! Kimberlee

    Reply
    • Dan Mikesell AKA DrDan says

      May 18, 2019 at 5:18 pm

      Hi Kimberlee,

      I have not frozen this but we do lasagna frequently. So it would be about the same. We do precook before freezing but only due to the egg.

      We usually cook frozen, covered with foil until near the end. We go for 160 plus just to have it very hot. It does seem to vary a lot in time.

      I would say about 90 minutes but it is usually under control of my wife since it is her dish. 350 degree oven. It would be faster if thawed first. To do that, I would do 1-2 days in the refrigerator.

      Hope that helps some. This will vary by size and thickness. Also, deep freezer vs refrigerator freezer.

      Dan

  5. Denise says

    March 03, 2019 at 10:23 am

    5 stars
    Dr. Dan,
    This tastes just like my momโ€™s. Thanks for the wonderful memories and delicious dish.

    Reply
    • DrDan says

      March 04, 2019 at 4:18 pm

      Hi Denise,
      Welcome to the blog.
      It is that old fashion taste. Plus great for leftovers.
      Thanks for the note and rating.
      Dan

  6. Janie says

    January 11, 2019 at 12:21 pm

    Hi Dr. Dan, this is the recipe I have been looking for. I loved lunchroom Goulash. Canโ€™t wait to try it. Iโ€™m making your crockpot bbq ribs recipe this weekend. Iโ€™ve never had ribs turn out so good until I used your recipe. Thank you

    Reply
    • DrDan says

      January 11, 2019 at 7:08 pm

      Hi Janie,
      Welcome to the blog.
      I was thinking of setting in the junior high cafeteria when I did this. It is right on for my experience since they used cheese.
      Glad those easy ribs are good for you.
      Thanks for the note.
      Dan

  7. Valerie says

    May 28, 2018 at 5:51 pm

    Funny how I happened to crave this after seeing Betty helped the hippie making goulash on Mad Men episode and here Iโ€™m trying yours out today. On the show, it was prepared differently but this one brings me back to my childhood. It smells good and perfect portion dish for me and my buzzband.

    Reply
  8. Deb says

    May 06, 2018 at 3:25 pm

    This is pretty much how my mom and my husband's made goulash in the 50s and 60s. This definitely Goulash! Thanks for sharing this :)

    Reply
    • Chuck Peters says

      June 09, 2020 at 10:31 pm

      Going to make this soon hoping it will taste like I remember moms in the fifties

    • Dan Mikesell AKA DrDan says

      June 09, 2020 at 11:24 pm

      Hi Chuck,

      Welcome to the blog.

      It is the taste I remember for most of the 1960s. I expect it is the same as the 1950s.

      I hope it works for your memories.

      Dan

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