Goulash Casserole
Elevate comfort food to the next level with this hearty Goulash Casserole, a delicious spin on the classic Hungarian-inspired dish. Combining tender elbow macaroni and savory ground beef with a rich, tomato-based sauce infused with paprika, oregano, and basil, this recipe is the ultimate one-dish wonder. Topped with a blanket of gooey, golden cheddar cheese and baked to bubbly perfection, this casserole strikes the perfect balance of cozy and satisfying. With its layers of flavor from sautéed onions, green bell peppers, and garlic, plus a garnish of fresh parsley for a pop of color, this easy-to-make dish is sure to please the whole family. Ready in just over an hour, this cheesy goulash casserole makes for a fantastic weeknight dinner or potluck favorite.
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 14.5 ounces diced tomatoes, canned
- 8 ounces tomato sauce
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup beef broth
- 2 cups shredded cheddar cheese
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up into small pieces with a spoon. Drain excess fat if needed.
Add the diced onion and green bell pepper to the skillet with the beef. Sauté for 3-4 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional 1 minute.
Mix in the tomato paste and stir until combined. Add the diced tomatoes, tomato sauce, paprika, oregano, basil, salt, pepper, and beef broth. Stir well and let the mixture simmer for 10-12 minutes to allow the flavors to meld.
In a large mixing bowl, combine the cooked macaroni and the ground beef mixture. Mix until the macaroni is evenly coated in the sauce.
Lightly grease a 9x13-inch casserole dish and transfer the macaroni mixture into the dish, spreading it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Cover the casserole dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped parsley if desired before serving.
Nutrition Facts
Calories |
3369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.5 g | 256% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 6293 mg | 274% | |
| Total Carbohydrate | 237.4 g | 86% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 37.6 g | ||
| Protein | 175.6 g | 351% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1980 mg | 152% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 3510 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
