Description
This Easy Cheesy Baked Beef Goulash Casserole is a hearty and comforting one-dish meal perfect for dinner. Featuring tender ground beef, savory tomato sauce, tender elbow macaroni, and a melty cheese topping, this casserole combines rich flavors with simple preparation. It’s ideal for a family-friendly meal, delivering deliciousness with minimal fuss.
Ingredients
Scale
Meat and Proteins
- 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 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
Spices and Seasonings
- 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
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside to cool.
- Brown the Ground Beef: Heat a large, deep oven-safe skillet or Dutch oven over medium-high heat. Add olive oil and lean ground beef, breaking it up with a spoon. Cook until 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. Add finely diced onion to the skillet and cook until translucent and soft, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Tomato Ingredients and Simmer: Stir in the tomato paste and cook for about 1 minute. Add crushed tomatoes, diced tomatoes, and beef broth. Season with paprika, dried oregano, bay leaf, salt, black pepper, and optional red pepper flakes. Stir well, bring to a gentle simmer, then cover and cook for 15-20 minutes to meld flavors.
- Combine Beef, Macaroni, and Cheese: Remove the bay leaf. Return the browned ground beef to the sauce and stir to combine. Fold in the cooked elbow macaroni, then stir in half of the shredded sharp cheddar and Monterey Jack cheese mixture until evenly distributed.
- Prepare for Baking: If your skillet is oven-safe, continue in it; if not, transfer the entire mixture into a greased 9×13-inch baking dish, spreading it out evenly.
- Add Cheese Topping: Sprinkle the remaining shredded cheddar and Monterey Jack cheese evenly over the top of the casserole.
- Bake the Casserole: Preheat your oven to 375°F (190°C). Bake the casserole for 20-25 minutes, or until it is hot and bubbly and the cheese is melted and golden brown on top.
- Rest and Serve: Allow the casserole to rest for 5-10 minutes before serving. Optionally, garnish with fresh chopped parsley for a bright finish.
Notes
- Use low-sodium beef broth to control the saltiness of the dish.
- For a spicier kick, increase the amount of red pepper flakes to taste.
- You can substitute elbow macaroni with other short pasta shapes like penne or rotini.
- Ensure your skillet is oven-safe before baking; otherwise, transfer to a baking dish.
- Letting the casserole rest before serving helps the dish set and makes it easier to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
