Found this in my late aunt's recipe box and it brought back so many memories

This oven baked 3-ingredient old fashioned goulash is straight out of my late aunt’s handwritten recipe box—the kind of card that’s yellowed at the edges and splattered with tomato stains. It’s the exact goulash she used to bring to every church potluck and family birthday, baked in the same clear glass dish and scooped out with a big metal spoon. There’s nothing fancy here: just ground beef, elbow macaroni, and canned tomato sauce, baked together until the pasta is tender and the sauce is thick and cozy. It’s the kind of simple, no-fuss comfort food you throw together on a busy weeknight and everyone somehow goes back for seconds.

Serve this goulash straight from the baking dish with a big spoon, family-style. It’s great with a simple green salad or steamed green beans to balance the richness, and a slice of buttered white bread or garlic Texas toast for dipping into the tomatoey sauce. If you like a little contrast, add a side of tangy dill pickles or a small bowl of cottage cheese, just like my aunt did. It also reheats well for lunches the next day, so don’t be afraid to make the full pan even if you’re cooking for a smaller household.

Servings: 6

1 pound ground beef (80–90% lean)

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch glass baking dish with nonstick spray or a thin layer of oil. This helps keep the goulash from sticking and makes cleanup easier.

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for about 2 minutes less than the package directions for al dente. You want the pasta undercooked since it will finish softening in the oven. Drain well and set aside.

While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s no longer pink and just starting to brown, about 6–8 minutes. If there is a lot of grease in the pan, carefully spoon off some of the excess, leaving a little for flavor.

Turn the heat down to low and pour the tomato sauce into the skillet with the cooked beef. Stir to combine. Season with salt and black pepper if using, tasting and adjusting as needed. Let the sauce bubble gently for 2–3 minutes so the flavors come together.

Add the drained, slightly undercooked elbow macaroni to the skillet and gently stir until every piece of pasta is coated in the tomato beef sauce. The mixture will look a bit loose, which is perfect—it will thicken as it bakes.

Pour the goulash mixture into the prepared 9x13 glass baking dish, spreading it out evenly with a spoon. Use the back of the spoon to nudge sauce into the corners so nothing dries out.

Cover the baking dish tightly with foil to keep the moisture in and prevent the top from drying. Place the dish on the middle rack of the oven and bake for 25–30 minutes, or until the sauce is bubbling around the edges and the macaroni is very tender.

Carefully remove the dish from the oven and peel back the foil away from you to avoid steam. Give the goulash a gentle stir to bring some of the saucy bottom up to the top. Let it sit for 5–10 minutes to thicken slightly before serving.

To serve, scoop the goulash straight from the glass baking dish with a large spoon. You should see tender elbow macaroni coated in a rich, old fashioned tomato beef sauce—exactly like the kind that shows up in family photo albums and potluck memories.

To keep this true to that old recipe box vibe, the base is just ground beef, macaroni, and tomato sauce, but you can still make small tweaks. If you like a little more flavor, add 1 teaspoon of dried Italian seasoning or a pinch of garlic powder and onion powder to the sauce while it simmers. For a slightly richer dish, stir in a small handful of shredded cheddar or mozzarella on top during the last 5–10 minutes of baking. To stretch the meal for a crowd, add up to an extra cup of cooked macaroni and a splash more tomato sauce or a bit of water so it doesn’t dry out. If you need to lighten it up, you can swap in lean ground beef or ground turkey, but be sure to season well since leaner meat can taste a bit flat. For make-ahead prep, you can assemble the goulash up to the point of baking, cover tightly, and refrigerate for up to 24 hours; add an extra 5–10 minutes of bake time if you’re starting from cold. Food safety tips: always cook ground beef until it’s no longer pink and reaches 160°F (71°C) internally, and drain off excess grease to prevent splattering. Don’t leave the finished goulash out at room temperature for more than 2 hours; cool leftovers, then store them covered in the fridge for up to 3–4 days, reheating until piping hot before serving.