Cheesy Baked Goulash


  • 1 lb ground beef
  • 2/3 cup onion, finely chopped
  • Freshly ground black pepper, to taste
  • 1 cup elbow macaroni, uncooked
  • 1 can (15 oz) tomato sauce
  • 1 jar of canned diced tomatoes (homemade)
  • 1 tsp soy sauce
  • 1 tsp sugar
  • 2 tsp dried basil
  • 1 tsp dried parsley
  • 1 cup cheddar cheese, shredded
  • 1/2 cup mozzarella cheese, shredded


Step 1: Prepare the Ingredients
  1. Preheat your oven to 350°F (175°C).
  2. Start a pot of water boiling for the elbow macaroni.
  3. In a large skillet over medium-high heat, combine ground beef and chopped onions. Season with ground black pepper.
  4. Cook until the beef is thoroughly browned and the onions have softened, becoming translucent. If you like, you can add minced garlic in the final minute of cooking.
  5. Drain off any excess fat from the skillet.
  6. As the water reaches a boil, cook the elbow macaroni until it’s nearly al dente. Drain and set aside.
Step 2: Make the Sauce
  1. To the skillet with the beef and onions, add the tomato sauce, diced tomatoes, soy sauce, sugar, dried basil, and dried parsley. Mix well.
  2. Stir in the shredded cheddar cheese until it melts into the mixture.
  3. Add the nearly al dente macaroni to the skillet, stirring to combine all ingredients.
Step 3: Assemble and Bake

  1. Lightly grease a 2-quart casserole dish and pour in the beef and pasta mixture.
  2. Sprinkle the shredded mozzarella cheese evenly over the top.
  3. Bake in the preheated oven for 30 minutes.
Step 4: Serve and Enjoy
  1. Remove the casserole from the oven and allow it to rest for about 5 minutes.
  2. Serve warm, accompanied by buttered bread and optionally, a fresh salad.


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