Spaghetti Goulash

25 servings Prep: 20 m Cook: 55 m Total: 1 h 15 m Beginner
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Goulash originated in Eastern Europe, but is now commonly made in Southwest Louisiana with ground beef, pork, spaghetti noodles, and cheddar cheese. This hearty casserole feeds a crowd with a comforting blend of tomato soup, mushrooms, and plenty of seasoning - perfect for potlucks and family gatherings.

Ingredients

25 servings
  • 5 pounds meat mixture (1/2 beef and 1/2 pork)
  • 1 pound grated cheddar cheese
  • 3 cans cream of tomato soup
  • 5 cans mushroom
  • 5 large onions chopped
  • 2 large bell peppers chopped
  • 3 or more cloves of garlic
  • 1/2 cup each of onion tops and parsley
  • 2 1/2 package spaghetti (12 oz)
  • Seasonings (salt black pepper and garlic powder) to taste

Step-by-Step Instructions

  1. Preheat oven to 350°F. Cook the spaghetti noodles according to package directions, drain and set aside.
  2. Season meat with salt, black pepper and garlic powder, mix with onions, bell pepper and garlic. Brown meat over medium-high heat, breaking it up as it cooks, about 10-12 minutes. Spoon off excess fat, then add the tomato soup and cook 10 minutes more, stirring occasionally.
  3. Add the cooked spaghetti, mushrooms, onion tops and parsley, and 1/2 of the cheese. Mix well then pour into a large casserole dish and top with remaining cheese.
  4. Bake uncovered for 30 minutes in the preheated 350°F oven until cheese is melted and bubbly.

Common Problems and Solutions

Q: Can I make this ahead of time?

A: Yes! Assemble the entire casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add about 10 extra minutes to the baking time if going straight from the fridge to the oven.

Q: The mixture seems dry - what should I do?

A: If your mixture looks dry when combining, add a can of diced tomatoes or a cup of beef broth. The spaghetti will absorb liquid as it bakes, so you want the mixture to be slightly saucy before it goes in the oven.

Tips and Techniques

Brown the meat well to develop flavor before adding the soup - don’t rush this step. You can also drain the mushrooms before adding to prevent the dish from being too watery.

Ingredient Substitutions

  • ground beef and pork mixture: all ground beef or ground turkey
  • cream of tomato soup: tomato sauce with a splash of cream
  • canned mushrooms: fresh mushrooms, sliced and sautéed

Equipment Needed

  • large pot for boiling pasta
  • large skillet for browning meat
  • large casserole dish or 9x13 baking dishes
  • wooden spoon for mixing