This oven-baked 4-ingredient Amish-style goulash is the kind of no-fuss, deeply comforting supper that has shown up on Midwestern church tables and farm kitchens for generations. Everything is built around a simple trick: you pour canned stewed tomatoes and two pantry staples right over uncooked elbow macaroni in a baking dish, then let the oven do the work.

Rustic Amish-style goulash served in a baking dish on a farmhouse table
Rustic Amish-style goulash served in a baking dish on a farmhouse table

It’s the sort of recipe you can pull together on a busy weekday or a cold Sunday night when you want something warm, familiar, and filling without standing over the stove. The flavors are gentle and homey, with soft pasta, savory ground beef, and a creamy, tomato-rich sauce that feels like it’s been in the family for years.

Serve this Amish-style goulash hot from the oven with a simple green side, like buttered peas or a tossed salad with a tangy dressing to cut through the richness. Warm dinner rolls or slices of crusty bread are perfect for soaking up the extra tomato-cream sauce in the bottom of the dish.

Homestyle supper plate with goulash, buttered peas, and a dinner roll
Homestyle supper plate with goulash, buttered peas, and a dinner roll

A side of cottage cheese or apple slices fits right in with old-fashioned Midwestern tables, and a dish of pickles or pickled beets adds a nice bright contrast. For dessert, something simple and nostalgic—like applesauce, pudding, or a pan of brownies—rounds out the meal without much extra effort.

Oven-Baked 4-Ingredient Amish Goulash

Servings: 6

Ingredients
2 cups uncooked elbow macaroni (about 8 ounces)
1 pound ground beef, browned and drained
2 cans (14.5 ounces each) stewed tomatoes, undrained
1 can (10.5 ounces) condensed cream of tomato soup
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with a bit of butter or cooking spray so the pasta doesn’t stick.
Spread the uncooked elbow macaroni evenly over the bottom of the baking dish. This is your base, so try to get it in a single, even layer.
Uncooked elbow macaroni layered in a greased baking dish
Uncooked elbow macaroni layered in a greased baking dish
In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon, until it is fully browned and no pink remains. Drain off any excess grease so the finished dish isn’t too heavy.
Scatter the browned, drained ground beef evenly over the layer of uncooked macaroni in the baking dish.
In a medium bowl, stir together the canned stewed tomatoes (with all their juices) and the condensed cream of tomato soup until well combined. This mixture will look quite loose—that’s exactly what you want, because the macaroni will soak up that liquid as it bakes.
Tomato and soup mixture being stirred in a mixing bowl
Tomato and soup mixture being stirred in a mixing bowl
Pour the stewed tomato and tomato soup mixture slowly and evenly over the uncooked macaroni and ground beef in the baking dish, making sure all of the pasta is moistened and covered. Gently tap the dish on the counter or lightly press down with the back of a spoon so the liquid settles around the noodles.
Cover the baking dish tightly with aluminum foil to trap the steam. This helps the uncooked macaroni soften and cook through in the oven.
Bake in the preheated 350°F (175°C) oven for 45 to 55 minutes, or until the pasta is tender when you poke it with a fork and the sauce is bubbling around the edges. If your oven runs cool, you may need to add another 5 to 10 minutes.
Baked goulash just out of the oven with bubbling edges
Baked goulash just out of the oven with bubbling edges
Carefully remove the foil, give the goulash a gentle stir to bring some of the sauce up from the bottom, and let it rest for about 5 minutes before serving. The sauce will thicken slightly as it stands, giving you that cozy, scoopable texture that makes this dish so comforting.
Variations & Tips
For a cheesier version, sprinkle 1 to 2 cups of shredded cheddar or Colby Jack over the top after removing the foil, then return the dish to the oven, uncovered, for about 5 to 10 minutes, just until the cheese melts and bubbles.

If you like a bit more vegetable presence, you can add 1 to 2 cups of frozen mixed vegetables or corn right over the uncooked macaroni before adding the beef and tomato mixture; they’ll cook along with everything else. For a slightly sweeter, more old-fashioned flavor, stir 1 to 2 teaspoons of sugar into the stewed tomato and soup mixture, the way many Midwestern cooks balance the acidity of tomatoes.

Cheesy variation of baked goulash with melted cheddar on top
Cheesy variation of baked goulash with melted cheddar on top

If you prefer a milder texture, you can substitute half the ground beef with cooked, crumbled breakfast sausage for a heartier flavor, or use ground turkey for a lighter touch. To stretch the dish for a crowd, serve it over mashed potatoes or rice, the way thrifty farm families did when extra mouths showed up at the table.

Leftovers reheat well; if the pasta has soaked up too much sauce, just stir in a splash of milk or water before warming to bring back that creamy, comforting consistency.