Hungarian Goulash Casserole

READY IN: 40mins
Recipe by littleturtle

Hungarian Goulash Casserole

Top Review by smellyvegetarian

This was good! I followed the advice of a previous reviewer and browned the meat and mushrooms then added the soup, milk, etc., following up with the corn starch mix. I was short on sour cream, so I ended up mixing the corn starch into 1/4 c of the milk. I also mixed the sauce into the noodles before baking, mostly b/c I didn't do a very good job of pouring it evenly :). Turned out good, needed a bit of more salt but that could be b/c I used the reduced fat low sodium cream of celery soup. I also used skim milk with no problems. Thanks for a good recipe!

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Spray a 13"x9" casserole dish with nonstick cooking spray.
  3. Combine meat, salt, nutmeg, and pepper in a bowl; shape mixture into 1" meatballs.
  4. In a large skillet, heat oil over med-high heat.
  5. Cook meatballs and mushrooms in oil until meatballs are browned on all sides and no longer pink in the center (10 minutes).
  6. Remove meatballs and mushrooms from skillet; discard drippings.
  7. In a small bowl, mix cornstarch into 1/4 cup sour cream; spoon into the skillet the meatballs were cooked inches.
  8. Add remaining 3/4 cup sour cream, soup, mik, garlic powder, and paprika, and stir until smooth.
  9. Place cooked noodles into casserole dish.
  10. Arrange meatballs on top of noodles and cover with sauce.
  11. Bake until hot (20 minutes).

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