There is something mighty comforting about an old-fashioned goulash baked up in one dish, especially on a busy weeknight when nobody wants a sink full of pans. This 5-Ingredient Oven Vintage Beef Goulash leans on the kind of simple pantry staples many of us grew up with, and it turns a package of raw ground beef into a hearty, filling supper with very little fuss. It is the sort of practical casserole that reminds me of Midwestern church suppers and family tables where stretching ingredients well was every bit as important as making something everybody was glad to eat.
This goulash is a meal all on its own, but I like to set it out with buttered green beans, a simple lettuce salad, or a pan of warm garlic toast to catch every bit of the saucy goodness. If you want to make it feel extra homey, serve it with dill pickles, stewed tomatoes, or a spoonful of cottage cheese on the side, and a glass of iced tea rounds it out just fine.
5-Ingredient Oven Vintage Beef Goulash
Servings: 6
Ingredients
1 pound raw ground beef
2 cups uncooked elbow macaroni
2 cans (10.5 ounces each) condensed tomato soup
2 cans (14.5 ounces each) diced tomatoes, undrained
2 cups water
Directions
1. Preheat the oven to 350°F and lightly grease a deep 9x13-inch glass casserole dish.
2. Add the raw ground beef to the casserole dish and break it up into small pieces with a spoon or clean hands.
3. Stir in the uncooked elbow macaroni, condensed tomato soup, diced tomatoes with their juices, and water until everything is evenly combined.
4. Cover the dish tightly with foil and bake for 1 hour, stirring once halfway through so the pasta cooks evenly.
5. Remove the foil and bake 15 to 20 minutes more, until the pasta is tender, the beef is fully cooked, and the sauce has thickened. Let it rest 10 minutes before serving.
Variations & Tips
Make it heartier: If you have a little more room in the grocery budget, stir in a cup of shredded cheddar during the last 10 minutes of baking for a creamier, richer casserole that children especially tend to love.
Watch the liquid: Different brands of pasta can soak up liquid a little differently, so if the casserole looks dry when you stir it halfway through, add a splash more water before returning it to the oven.
Use a bigger dish than you think you need: This mixture bubbles as it bakes, so a deep casserole dish is important. Setting the baking dish on a sheet pan is a wise old trick if you want to catch any drips and save yourself oven cleanup.
Let it rest before serving: Ten minutes on the counter helps the sauce settle and thicken nicely, making each scoop hold together better on the plate.