Baked American goulash casserole is a quick, easy, cheesy recipe with tender pasta, ground beef, a spicy tomato sauce, and gooey cheese. A simple comfort-food favorite inspired by 1950s school cafeterias.
Brown the meat while cooking the pasta. Mix everything together, stir in some cheese, and top with more. Bake until browned and bubbly—about 30 minutes. Perfect for busy weeknights and great for leftovers.
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Featured Comment by Anne:
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"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."
🤔 TL;DR – Recipe Summary
What: A baked American goulash casserole with ground beef, pasta, tomato sauce, and gooey melted cheese.
Why: An easy comfort-food dinner that's cheesy, hearty, and great for feeding a family.
How: Brown the meat while the pasta cooks. Mix them with the sauce, stir in some cheese, top with more, and bake until browned and bubbly.
♨️ Ingredients
Ground beef—Lean ground beef works best. Ground turkey or chicken may be substituted.
Pasta—Elbow macaroni is traditional, but another short pasta will work.
Onion and garlic—Add flavor to the ground beef and tomato sauce.
Tomatoes—Diced tomatoes and tomato sauce form the base of the casserole.
Cheese—Cheddar is stirred into the goulash, and mozzarella is added on top. Feel free to use all cheddar or your favorite combination of cheeses.
Seasonings—Basil, seasoning salt, and black pepper.
👨🍳 Quick Overview: Baked American Goulash
1. While the pasta cooks to al dente, brown the ground beef with the chopped onion and garlic.
2. Mix the cooked pasta, beef mixture, tomatoes, tomato sauce, and seasonings in a casserole dish.
3. Stir in some shredded cheddar cheese and top with mozzarella cheese.
4. Bake until browned and bubbly—about 30 minutes.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
🥣 Variations and Options
- For a more Hungarian-style flavor, add 1 to 2 teaspoons of paprika. There is already some paprika in the seasoning salt, so this is optional.
- Make it Italian by using Italian sausage, jarred marinara sauce, and topping it with mozzarella and Parmesan cheese.
- Change the seasonings with oregano, thyme, or rosemary. You can also add Worcestershire sauce or a pinch of crushed red pepper.
- Add more vegetables by stirring in chopped bell pepper, celery, or corn. Drained black or kidney beans also work well.
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👨🍳 Make Classic American Goulash (Stovetop)
Skip the cheese to make a classic stovetop American goulash.
- Cook the pasta according to the package directions while browning the ground beef with the onion and garlic. Drain any excess fat.
- Stir the cooked pasta into the meat along with the tomato sauce, diced tomatoes, and seasonings.
- Simmer for 10–15 minutes, stirring occasionally, until hot and the flavors have blended.
↕️ Adjusting the Recipe for Two or a Crowd
This recipe is easy to scale up or down. A full recipe makes just over 8 cups, enough for about 6 servings. Use the recipe card to adjust the number of servings, but always use the ingredient amounts in the recipe card—not the instructions, which do not change.
- A full recipe fits a 2½-quart casserole dish or any larger baking dish. A standard 9×13-inch baking dish will work but the casserole will be thinner.
- A half recipe fits a 6×8-inch baking dish, an 8-inch round baking dish, or a 1½-quart casserole dish.
- A 1½-times recipe fits a standard 9×13-inch baking dish or full-size casserole dish. A double recipe is too large for most standard home baking dishes.
Bake until the casserole is browned and bubbly, regardless of the pan size.
📋 Other Comfort Food Recipes
For other comfort food casseroles you may enjoy Easy Chili Mac, Tuna Noodle Casserole, Baked Chicken and Spaghetti, and Cheesy Chicken, Broccoli afnd Rice Casserole.
Chicken and Sausage Jambalaya
This cheesy chicken and sausage jambalaya casserole has classic Creole flavors and is an easy one-pan dinner that's perfect for busy weeknights.
❄️ Storage and reheating leftovers
- Like many casseroles, baked American goulash tastes even better the next day.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 4 months.
- To reheat: Thaw overnight in the refrigerator if frozen. Reheat in the microwave or cover and warm in a 350°F oven until hot.
❓ FAQs
American goulash is also known as American chop suey, chili mac, beef with macaroni, slumgullion, and Johnny Marzetti in different parts of the United States. Some families simply call it goulash.
They are completely different dishes.
Hungarian goulash is a thick beef stew heavily seasoned with paprika and made with chunks of beef and vegetables.
American goulash is a casserole or skillet meal made with ground beef, elbow macaroni, tomato sauce, and seasonings. Cheese is common but optional.
📖The Recipe Card
Baked American Goulash Casserole
Video Slideshow
Ingredients
- 1 pound ground beef
- 1 cup dry elbow macaroni pasta
- 1 onion - small or ½ medium
- 2 cloves garlic - crushed or minced
- 15 oz tomato sauce
- 14½ oz diced tomatoes - not drained
- 1 teaspoon dry basil
- 2 teaspoons seasoning salt - Lowery’s suggested
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ½ cup mozzarella cheese
Step-by-Step Instructions
- Preheat oven to 375°F conventional (350°F convection).
- Bring a pot of water to a boil and cook 1 cup of elbow macaroni to al dente.
- Chop 1 small or ½ medium onion and crush or mince 2 garlic cloves.
- 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.
- Spray a 2½-quart casserole dish with cooking spray.
- To the baking dish, add one 15 oz can of tomato sauce, 14½ oz diced tomatoes, 1 teaspoon of basil, 2 teaspoons of seasoning salt (I used Lowery's), and ½ teaspoon of black pepper. Mix well.
- Add the ground beef along with the pasta and mix well.
- Stir in 1 cup of shredded cheddar cheese.
- Top with ½ cup of shredded mozzarella.
- Bake until browned and bubbly, about 30 minutes.
Recipe Notes
Pro Tips
- A full recipe fits a 2½-quart casserole dish or any larger baking dish.
- The post discusses pan size and instructions for half and larger recipes.
- Bake until the casserole is browned and bubbly rather than relying only on the time.
- For classic stovetop American goulash, skip the cheese and follow the stovetop variation in the post.
- For a more Hungarian-style flavor, add 1 teaspoon of paprika.
- Optional ingredients and seasonings are discussed in the post.
- It is good refrigerated for 4 days and will freeze well for 4 months.
- Nutrition is based on a serving size of about 1 ½ cups.
Your Own Private Notes
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)
Editor's Note: Originally published November 16, 2013. Updated with expanded options, refreshed photos, video, and a table of contents to help navigation.
jeanne says
this is NOT goulash Wheres the papika? Goulash is made with chunks of beef and lots of paprika I dont know what this is but you should not label it goulash Cheesy Mac, maybe
DrDan says
In the seasoning salt... OK, not a lot. Ground beef is commonly used in the American version. https://en.wikipedia.org/wiki/American_goulash
So this is like all those American school lunches.
Shelley says
Should you add more tomatoe when re heating casserole next day?
DrDan says
Hi Shelley,
I have never thought it needed it.
Dan
Mary anne says
Can I make on stove top as my oven is out (thank you GE). How does the cheese taste the day after
DrDan says
That probably won't work well. The "sauce" needs to simmer some and the oven does that in this recipe. And the pasta tastes better after some simmering in the sauce.
The cheese does do quit well the next day for when your oven is fixed.
Judy Uhl says
This will be perfect for today. I haven't made this in a long time! Cole slaw on the side!
DrDan says
Hi Judy,
This one always takes me to the school cafeteria except I think mine is better.
Have a good day and thanks for the note.
Dan
Heather Jernstad says
I grew up having this, but my mom added kidney beans as well. Thank you for the recipe!
Joyce says
Delicious....good cool weather recipe....family loved it...
Always asking me to make it and its easy.
DrDan says
Thanks Joyce, I haven't done this ou one this fall yet. As you said, cold weather comfort food. I see it in the near future.
Dan
Dave says
Ok, great, thank you very much!
Dave says
Hey Dan, question, for the diced tomatoes ( I'll be getting a can), do I include the juice? Or do I strain it out and put in just the tomatoes?
DrDan says
Add the tomatoes with the juice.
Dan
DrDan says
Hi Tina, I haven't done or even thought of this recipe for several years, I do love it on a cool fall day. I especially love having the leftovers. I'm scheduling it for October.
Thanks for the note.
Dan
Tina Marie says
I made this and everyone loved it! thanks for sharing :)
Stephen says
I like adding some basil,paprika and bacon to give a nice smokey flavor
mj stone says
I like using Amish noodles instead of pasta...
Uummm Uuummmmm better
Judy Uhl says
Just made today, I used low sodium seasoned salt and dreamfields pasta. It smelled great cooking in the oven! Can't wait for supper!
Dan Mikesell says
Thanks, I hope it works well for you
LunaTechChick says
OH EM GEE!! This is DEF happening! Soon. Yay!
Heidi Menocal says
oops. my mistake. I see it now.
Pat Bischoping says
Excellent recipe. I have to blend the tomatoes since I have a picky eater who doesn’t like chunks of tomato.
Heidi Menocal says
You forgot to mention adding the pasta. It is in the pictures, just not the recipe.