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closeup image of cheesy American Goulash
Cheesy American Goulash
Also known as American Chop Suey, chili mac, or just goulash, this is classic American ground beef goulash casserole with a cheesy kick. Just follow these easy step by step photo instructions — great comfort food.
closeup image of cheesy American Goulash
Cheesy American Goulash
Also known as American Chop Suey, chili mac, or just goulash, this is classic American ground beef goulash casserole with a cheesy kick. Just follow these easy step by step photo instructions — great comfort food.
  • CourseMain Course
  • CuisineAmerican
  • KeywordAmerican goulash, Goulash
Servings Prep Time
6servings 20minutes
Cook Time
30minutes
Servings Prep Time
6servings 20minutes
Cook Time
30minutes
Ingredients
  • 1pound ground beef
  • 1cup dry pasta
  • 1 onionsmall or 1/2 medium
  • 2cloves garlic
  • 15oz tomato sauce
  • 14 1/2oz diced tomatoes
  • 1teaspoon basil
  • 2teaspoon seasoning saltI used Lowery’s
  • 1/2teaspoon pepper
  • 1cup shredded cheddar cheese
  • 1/2cup mozzarella cheese
Instructions
  1. Preheat oven to 350 convection. And start heating water for cooking pasta.
  2. Start brown 1 pound of ground beef over medium high heat.
  3. Start cooking 1 cup of pasta and chop one small or 1/2 medium onion.
  4. Add the onion to the ground beef about 5 minutes into cooking and cook the pasta to al dente which should be about 2 minutes short of done.
  5. Add two cloves of minced or crushed garlic to the burger the last few minutes of cooking the ground beef.
  6. Prep a large baking dish with PAM.
  7. To the baking dish add 1 15oz can tomato sauce, 1 14 1/2 oz diced tomatoes, 1 tsp basil, 2 tsp seasoning salt (I used Lowery’s), 1/2 tsp pepper. Mix well.
  8. Drain the ground beef and add that along with the pasta and mix well.
  9. Stir in 1 cup shredded cheddar cheese.
  10. Top with 1/2 cup mozzarella.
  11. Bake until golden brown. About 30 minutes.
Recipe Notes

Pro Tips:

  1. This is not an easy recipe to cut down due to full cans of things. It is good refrigerated for 3-4 days and will freeze well.
  2. You can skip all the cheese, cook the pasta a bit more and make this a stovetop recipe. But the cooking in the oven helps tastes to blend.
  3. If you feel “goulash” must have more paprika than what is in the seasoning salt, add 1 teaspoon of paprika.
  4. Vary the cheeses to what you like.
  5. Like many casseroles, I feel it is better the second day.