Description
This hearty Goulash Casserole combines ground beef, tender macaroni, and a flavorful tomato-based sauce seasoned with paprika and oregano, all baked to perfection with a melted cheddar cheese topping. Perfect for a comforting family dinner, this recipe is easy to prepare and yields a delicious, satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium red bell pepper, chopped
- 2 cups uncooked elbow macaroni
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 cup low-sodium beef broth
- 1 cup shredded cheddar cheese
- Salt, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat Oven and Cook Pasta: Preheat your oven to 350°F (177°C). Meanwhile, cook the elbow macaroni according to the package instructions until al dente. Drain the pasta and set it aside.
- Brown Beef and Sauté Vegetables: In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess grease. Add the chopped onion, minced garlic, and red bell pepper to the skillet and cook until the vegetables are tender and fragrant. Stir in paprika, dried oregano, and black pepper to season the mixture.
- Simmer Sauce: Pour in the diced tomatoes with their juices, tomato paste, and low-sodium beef broth into the skillet. Bring this mixture to a gentle simmer and let it cook for a few minutes to meld the flavors together.
- Combine with Pasta: Add the cooked, drained macaroni to the skillet and stir well to combine all the ingredients evenly.
- Bake: Transfer the combined mixture into a greased casserole dish. Evenly sprinkle the shredded cheddar cheese on top. Bake in the preheated oven for 25 to 30 minutes, or until the cheese has melted and is bubbly.
- Serve: Remove from the oven and optionally garnish with fresh parsley. Serve the casserole hot for a comforting meal.
Notes
- For extra flavor, you can add a dash of Worcestershire sauce or a pinch of cayenne pepper.
- Use low-fat cheese to reduce the calorie content if desired.
- If you prefer a creamier texture, stir in ½ cup of sour cream before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Make sure not to overcook the pasta initially as it will continue to cook in the oven.
