1950's Hamburger Goulash

READY IN: 50mins
Recipe by Roxygirl in Colorado

We grew up with this casserole that we called "goulash." It is an humble dish that is comforting with its blend of garlic, mushrooms, peppers, and bacon. The oregano gives it a special flavor that makes it different from other hamburger casseroles. The original version did not have a bread crumb topping, but it does jazz it up for company. If you are lucky enough to have some frozen cooked ground beef (OAMC) this recipe can be assembled much quicker.This doubles nicely.

Top Review by ladyfingers

Everyone has grown up eating goulash in one form or another. This recipe is a little more time consuming than what my mom used to make, but the bacon does give this dish an added dimension which I really like. A nice "I don't know what to make tonight" meal because most ingredients should already be in your cupboard, fridge or freezer. Another plus is that it only uses one lb of ground beef, but easily feeds a family of four or so. Thanks, Roxy!

Ingredients Nutrition


  1. Cook macaroni in boiling salted water until tender.
  2. Drain macaroni.
  3. Combine tomato paste, water and baking soda and set aside.
  4. Fry bacon in a medium fry pan until medium done.
  5. Add mushrooms, green pepper, onions, and cook until tender (about 5 minutes).
  6. Add ground beef,stirring constantly until beef is done.
  7. Add all seasonings (including parsley) and HALF of tomato paste mixture and simmer for 5 minutes for flavors to blend.
  8. Place half of the cooked macaroni in a greased 9x 13 casserole dish.
  9. Sprinkle HALF the parmesan cheese.
  10. Cover with ALL the meat mixture.
  11. Cover with remaining half of cooked macaroni.
  12. Sprinkle with remainging parmesan cheese.
  13. Finally, top with remaining tomato paste mixture.
  14. If desired, top with bread crumb mixture.
  15. Cover casserole tightly (SPRAY FOIL WITH PAM OR CASSEROLE TOP WILL STICK) and bake at 375 degrees for 30 minutes.

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