Description
This Easy Cheesy Baked Beef Goulash Casserole is a comforting and hearty dinner perfect for busy weeknights. Combining tender elbow macaroni, savory ground beef simmered in a rich tomato sauce, and a generous amount of melted cheddar and Monterey Jack cheese, this casserole delivers classic homestyle flavors with minimal effort. Baked until bubbly and golden on top, it’s a crowd-pleasing meal that’s sure to satisfy the whole family.
Ingredients
Scale
Meat and Dairy
- 1 lb lean ground beef (85-90%)
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded Monterey Jack or Colby Jack cheese
- 1 tablespoon olive oil
Pasta
- 2 cups elbow macaroni
Tomato Base
- 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 Seasonings
- 2 cups low-sodium beef broth
- 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)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook until al dente, about 7-8 minutes. Drain well and set aside.
- Brown the Beef: Heat a large, deep oven-safe skillet or Dutch oven over medium-high heat. Add olive oil and ground beef, breaking it up with a spoon. Cook until nicely browned and no longer pink, about 6-8 minutes. Transfer the beef to a separate bowl, leaving excess fat in the skillet.
- Sauté Onions and Garlic: Reduce heat to medium. In the same skillet, add the diced yellow onion and cook until translucent and softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Build the Sauce: Stir in tomato paste and cook for about 1 minute to deepen flavor. Add crushed tomatoes, diced tomatoes, and low-sodium beef broth. Season with paprika, dried oregano, bay leaf, salt, black pepper, and optional red pepper flakes. Bring to a gentle simmer, then cover and let cook for 15-20 minutes to meld flavors.
- Combine Ingredients: Remove and discard the bay leaf. Return the cooked ground beef to the sauce and stir to combine. Fold in the cooked elbow macaroni. Mix in half of the shredded cheddar and Monterey Jack cheese until integrated.
- Prepare for Baking: If your skillet is not oven-safe, transfer the mixture into a greased 9×13-inch baking dish and spread it out evenly.
- Add Cheese Topping: Sprinkle the remaining shredded cheese evenly over the top of the casserole.
- Bake: Preheat the oven to 375°F (190°C). Place the casserole in the oven and bake for 20-25 minutes, or until the casserole is hot and bubbly with the cheese melted and golden brown on top.
- Rest and Serve: Allow the casserole to rest for 5-10 minutes after baking to set. Garnish with fresh chopped parsley if desired before serving.
Notes
- For a spicier version, increase the amount of red pepper flakes or add a dash of hot sauce.
- Use lean beef to reduce excess grease, or substitute ground turkey for a lighter option.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- If you prefer, swap elbow macaroni for another short pasta like penne or rotini.
- Make sure to use an oven-safe skillet if baking directly to avoid transferring the casserole to a baking dish.
