Goulash is a simple, weeknight pasta dish that the whole family will love! It has perfectly cooked pasta mixed with ground beef, tomato soup, diced tomatoes and cheese, of course! This goulash will easily become a family favorite!
(Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a small commission if you click through and make a purchase)
If there is one thing Midwesterners know how to make, it’s casseroles/hot dishes. It’s like a way of life here in the Midwest. Going to a potluck? Bring a hot dish. Having friends over for dinner? Make a casserole. Casseroles and hot dishes are great because they make a ton and they are usually super simple to make. You basically throw everything in a big dish and you’re off to the races.
Traditionally, goulash is more of a soup, but in the Midwest, it’s a meaty, tomato-y pasta dish. A lot of Mid-westerners have casserole and hot dish recipes that have been handed down from generation to generation and this recipe is no different. My step dad has been eating this goulash since he was a little boy and him and his siblings agree that it’s one of their favorite things to eat.
My step grandma gave me this recipe to try and it has become one of our favorites to eat. It has perfectly cooked pasta mixed with hamburger, tomato soup and diced tomatoes and it even has a secret ingredient: brown sugar! It is a totally random, totally delicious ingredient to add to your goulash and it really puts the flavor over the top. Your guests will wonder what the subtle sweetness is and it will have saying oooo and ahhh.
How to make Goulash
Pasta: You can use any type of pasta you like for this goulash. We love using spiral pasta, but you can use your family’s favorite (or whatever type the kids will eat…haha).
Baking vessel: I LOVE using my cast iron skillet for this goulash. I love the crispy cheesy pasta bits that form around the outside. If you don’t have a cast iron skillet, you can use a 9×13 pan. I find that the baking times don’t differ between the two types of pans.
Freezer meal: This goulash also makes a great freezer meal. You make it according to the directions, but instead of putting it in a baking dish, you’ll put it in a freezer-safe foil pan and freeze until you want to use. When you are ready to eat it, just thaw it over night in the refrigerator and pop it in the oven as usual.
- 12 ounces of your favorite pasta
- 1 lb ground beef
- ½ cup onion
- 2 cans condensed tomato soup
- 1 (14.5 ounce) can diced tomatoes,, I use the ones with basil, garlic and oregano
- 1/3 cup brown sugar
- 1 tbsp chili powder
- ½ tsp salt, or to taste
- ½ tsp pepper, or to taste
- 1 tsp garlic powder
- 1 cup your favorite cheese, I use cheddar
- Preheat oven to 350
- Cook pasta according to package directions
- Brown ground beef with the onion, drain fat and set aside
- In a large bowl mix together the tomato soup, diced tomatoes, brown sugar, chili powder, salt and pepper, and garlic powder. Add the ground beef and cooked pasta and mix well.
- Pour into a greased 9x13 baking dish and sprinkle with the cheese
- Bake uncovered for 30 min or until the cheese is melty and the goulash is heated through