Description
Easy Cheesy Baked Beef Goulash Casserole is a comforting and hearty dinner featuring tender elbow macaroni mixed with a rich tomato and ground beef sauce, layered with sharp cheddar and Monterey Jack cheeses, then baked to bubbly perfection. This one-pot casserole combines savory spices with melty cheese for a satisfying family meal that comes together in under an hour.
Ingredients
Scale
Main Ingredients
- 1 lb lean ground beef (85-90%)
- 2 cups elbow macaroni
- 1 large can crushed tomatoes (about 28 oz)
- 1 can diced tomatoes (about 14 oz)
- 1 small can tomato paste (about 6 oz)
- 1 large yellow onion, finely diced
- 3-4 cloves garlic, minced
- 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)
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded Monterey Jack or Colby Jack cheese
- 1 tablespoon olive oil
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook until al dente. Drain well and set aside to keep warm.
- 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 as it cooks. Brown the beef until fully cooked and no longer pink, then transfer the meat to a separate bowl, leaving excess fat in the skillet.
- Sauté Onions and Garlic: Reduce heat to medium. Add the finely 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.
- Make the Sauce: Stir in tomato paste and cook for about a minute to deepen the flavor. Add crushed tomatoes, diced tomatoes, and beef broth to the skillet. Season with paprika, oregano, bay leaf, salt, black pepper, and optional red pepper flakes. Stir well and bring to a gentle simmer. Cover and cook on low heat for 15-20 minutes to let flavors meld.
- Combine Beef and Pasta: Remove the bay leaf from the sauce. Stir the cooked ground beef back into the tomato sauce, then fold in the cooked elbow macaroni. Mix in half of the shredded cheddar and Monterey Jack cheese until evenly integrated.
- Prepare for Baking: If your skillet is not oven-safe, transfer the goulash mixture to a greased 9×13-inch baking dish, spreading it out evenly.
- Add Cheese Topping: Sprinkle the remaining shredded 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 until it is hot, bubbly, and the cheese on top has melted and turned golden brown.
- Rest and Serve: Allow the casserole to rest for 5-10 minutes after baking to set. Garnish with fresh chopped parsley if desired, then serve warm.
Notes
- Use lean ground beef (85-90%) to reduce excess fat but maintain juiciness.
- Cooking macaroni al dente helps avoid mushiness after baking.
- If you prefer spicier flavors, increase the red pepper flakes or add a pinch of cayenne pepper.
- Substitute gluten-free pasta to make this dish gluten free.
- The casserole can be prepared ahead and refrigerated before baking; just add extra baking time if baking from cold.
- Leftovers reheat well in the oven or microwave and taste great the next day.
