Description

This Easy Cheesy Baked Beef Goulash Casserole is a comforting and hearty dinner recipe combining tender elbow macaroni with a rich tomato and ground beef sauce, all topped with melted sharp cheddar and Monterey Jack cheese. Perfect for a family meal, this casserole bakes to bubbly, golden perfection in under an hour.

Ingredients

Scale

Meat and Protein

1 lb lean ground beef (85-90%)

Pasta

2 cups elbow macaroni

Tomato Ingredients

1 large can crushed tomatoes (about 28 oz)
1 can diced tomatoes (about 14.5 oz)
1 small can tomato paste (about 6 oz)

Vegetables and Aromatics

1 large yellow onion, finely diced
3-4 cloves garlic, minced

Liquids and Broth

2 cups low-sodium beef broth
1 tablespoon olive oil

Seasonings and Spices

1 tablespoon paprika
1 teaspoon dried oregano
1 bay leaf
Salt to taste
Freshly ground black pepper to taste
Pinch of red pepper flakes (optional)

Cheeses

2 cups shredded sharp cheddar cheese
2 cups shredded Monterey Jack or Colby Jack cheese

Cook Mode Prevent your screen from going dark

Instructions

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente according to package instructions. Drain the pasta and set aside, keeping it warm for later use.
Brown the Ground Beef: Heat a large, deep oven-safe skillet or Dutch oven over medium-high heat. Add olive oil and the ground beef, breaking it up with a spoon. Cook until browned and no longer pink. Transfer the browned beef to a separate bowl, leaving excess fat in the skillet.
Sauté Onions and Garlic: Reduce heat to medium. Add the diced onion to the skillet and cook until translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Create the Sauce: Stir in the tomato paste and cook for about a minute to deepen its flavor. Add the crushed tomatoes, diced tomatoes, and beef broth. Stir in paprika, oregano, bay leaf, salt, black pepper, and optional red pepper flakes. Bring the mixture to a gentle simmer, cover, and cook for 15-20 minutes to allow flavors to meld.
Combine Beef and Pasta: Remove and discard the bay leaf. Stir the cooked ground beef back into the sauce. Fold in the cooked elbow macaroni and then stir in half of the shredded cheddar and Monterey Jack cheese mixture to combine.
Prepare for Baking: If you are not using an oven-safe skillet or Dutch oven, transfer the mixture to a greased 9×13-inch baking dish. Spread the casserole evenly in the skillet or baking dish.
Add Cheese Topping: Sprinkle the remaining shredded cheese evenly over the top of the goulash mixture.
Bake the Casserole: Preheat your oven to 375°F (190°C). Bake the casserole for 20-25 minutes until it is hot, bubbly, and the cheese on top has melted and is golden brown.
Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Optionally, garnish with fresh chopped parsley for added color and flavor.

Notes

You can substitute elbow macaroni with other small pasta shapes like rotini or penne.
For a spicier dish, increase the red pepper flakes or add a dash of hot sauce.
Use a mix of cheeses or your favorites if Monterey Jack or Colby Jack is unavailable.
Make sure to use a large enough oven-safe skillet or Dutch oven for cooking and baking in one dish; otherwise, transfer to a baking dish as instructed.
Resting the casserole after baking helps it set and makes serving easier.
If you want to reduce fat, use extra-lean ground beef and low-fat cheese options.