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4-Ingredient Amish Goulash — Oven-Baked. This warm, hearty goulash brings together just four simple things — pasta, beef, tomatoes, and soup — into one bubbly, saucy baked dish your whole family will happily eat up! A simple, cozy dinner that bakes right in the oven — no boiling pasta needed! Just layer everything in a dish and let the oven do all the hard work.
4-Ingredient Amish Goulash — Oven-Baked
Servings: 6
4-Ingredient Amish Goulash — Oven-Baked
Ingredients
- 2 cups uncooked elbow macaroni
- 1 pounds ground beef → browned and drained
- 2 pieces cans stewed tomatoes, undrained → 14.5 oz each
- 1 pieces can condensed cream of tomato soup → 10.5 oz
4-Ingredient Amish Goulash Making Step
- Heat the oven: Turn your oven on to 350°F (175°C). Rub a little butter or spray some cooking spray inside a 9×13-inch baking dish so nothing sticks to the bottom.
- Add the dry macaroni: Pour 2 cups uncooked elbow macaroni into the baking dish. Spread the noodles out flat so they cover the whole bottom in one even layer. This is your very first layer!
- Cook the beef: Put 1 pounds ground beef (browned and drained) in a big pan on the stove over medium heat. Use a spoon to break the meat into small bits while it cooks. Keep going until all the pink is gone. Then carefully pour out the extra grease so your dinner is not too oily.
- Add beef over macaroni: Scoop the cooked beef out of the pan and spread it evenly on top of the dry macaroni in the baking dish. Try to cover all the noodles.
- Mix the tomato sauce: In a bowl, mix 2 pieces cans stewed tomatoes, undrained (14.5 oz each) (pour in all the juice too!) with 1 pieces can condensed cream of tomato soup (10.5 oz). Stir them together really well. The mix will look watery — that is totally fine! The dry noodles will drink up all that liquid while they bake.
- Pour sauce over everything: Slowly pour the tomato mixture all over the beef and noodles. Make sure every noodle gets wet. You can tap the dish gently on the counter or press down with a spoon so the liquid gets down to the bottom.
- Cover and bake: Put a sheet of aluminum foil tightly over the top of the dish. This keeps the steam trapped inside, which helps the dry noodles get soft. Place the dish in the oven and cook it for 45 to 50 minutes, until the pasta is soft and the sauce is bubbling at the edges.
- Rest and serve: Take the foil off carefully — watch out for hot steam! Give the goulash a gentle stir so the sauce mixes up from the bottom. Let it sit for about 5 minutes
05:00
before you scoop it into bowls. The sauce will get a little thicker as it cools down just a bit.
Notes
Tips for kids and beginners:
Always ask a grown-up to help with the hot oven and stove!
If the pasta still feels hard after 55 minutes, just put it back in for 5 to 10 more minutes.
Want to make it cheesy? Sprinkle shredded cheddar on top after you take the foil off and bake for 5 more minutes.
Leftovers taste great the next day — just add a tiny bit of water before reheating so it does not dry out.
Southern Cornbread made of Cast Iron
