Howdy friends and family! This is a repost recipe from three years ago that never got much attention from my readers, minus the intro paragraphs. Unfortunately, we had a series of three medical events in the house recently that has prevented me from creating a new recipe for you this week. (One event was an excruciating back spasm that lasted an hour and a half before I felt I wasn’t going to die. After multiple trips to both my doctor and chiro, I now have the pain under control.)
The other event was too low of blood pressure, and I thought I would pass out so had to have my high blood pressure meds adjusted. The third event involved my daughter but she’s healing up nicely since an outpatient procedure. However, on the first day I felt well enough to cook, I dragged out my old stand-by recipe for this dish of Cheesy Baked Goulash. My daughter requests this often, and for my new readers, I am glad to share it with you. I am also fortunate to have a hubby that cooks and for takeout pizza, ha! Happy Spring!
Cheesy Baked Goulash
1 pound ground beef
2/3 cup chopped onion
Ground black pepper, to taste
2 teaspoons minced garlic
1 cup dry elbow macaroni pasta
1 15-ounce can tomato sauce (or 2 8-0unce cans)
1 jar homemade canned tomatoes diced, or 1 can low-sodium diced
1 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon dried parsley
1 cup shredded cheddar cheese
1/2 cup shredded Mozzarella cheese
Preheat oven to 350 degrees and set a pot of water on to boil for the pasta. In a large skillet over medium-high heat, add the burger and chopped onions, then grind a bunch of black pepper over it. Cook until beef is browned and onions are translucent. In the last minute or so, add the minced garlic. Drain any grease, if needed.
When the water is boiling for the pasta, add the macaroni and cook until just before al dente, then drain and set aside. It will cook more in the oven. Meanwhile, add the tomato sauce, diced tomatoes, soy sauce, sugar, and herbs to the ground beef and stir to incorporate.
Or you can be like me and forget the parsley until later. Next add the cheddar cheese (or perhaps parsley if you forgot) and mix until cheese is melted. Stir in the cooked macaroni until combined.
Pour into a 2-quart casserole dish sprayed with oil. Top with the Mozzarella cheese and bake for 30 minutes.
Let rest about 5 minutes, then serve with buttered bread, and a salad if you want.