Name: Grandma's Goulash Casserole
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American-Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 ½ pounds 80/20 ground beef; 1 ½ cups onion, half-inch dice; 1 cup green bell pepper, half-inch dice; 1 cup red bell pepper, half-inch dice; ½ cup celery, diced small; 2 tablespoons fresh garlic minced fine; 2 cups beef broth or stock; 1 ½ teaspoons kosher salt; ½ teaspoon freshly ground black pepper; 1 ½ teaspoons dried oregano; 1 teaspoon dry basil; 1 teaspoon dried mint; 2 bay leaves; 1 14.5-ounce can diced tomatoes; 1 28-ounce can crushed tomatoes; 1 6-ounce can tomato paste; 12 ounces dry elbow macaroni; 8 ounces Monterey Jack cheese, shredded; 8 ounces sharp white cheddar, shredded; 1 cup Parmesan cheese, grated

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Grandma’s Goulash Casserole

Yield: 10 servings

Prep: 30 minutesCook: 1 hourTotal: 1 hour 30 minutes

Ingredients

2 tablespoons extra virgin olive oil

1 ½ pounds 80/20 ground beef

1 ½ cups onion, half-inch dice

1 cup green bell pepper, half-inch dice

1 cup red bell pepper, half-inch dice

½ cup celery, diced small

2 tablespoons fresh garlic minced fine

2 cups beef broth or stock

1 ½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

1 ½ teaspoons dried oregano

1 teaspoon dry basil

1 teaspoon dried mint

2 bay leaves

1 14.5-ounce can diced tomatoes

1 28-ounce can crushed tomatoes

1 6-ounce can tomato paste

12 ounces dry elbow macaroni

8 ounces Monterey Jack cheese, shredded

8 ounces sharp white cheddar, shredded

1 cup Parmesan cheese, grated

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Instructions

In a large heavy pot or Dutch oven, heat the olive oil over medium high heat and once shimmering, add the ground beef and cook to brown, breaking up into small pieces as it cooks.
Remove from pan, drain and discard the liquid.
Place the cooked beef back into the pot along with the onions, both bell peppers, celery, garlic, beef stock, salt, pepper, oregano, basil, mint, bay leaves, diced tomato, crushed tomato and tomato paste and bring to a fast simmer.
Place a heat diffuser under the pot and simmer slowly for 30 minutes with a cover partially on the top. Remove from heat, remove and discard the two bay leaves and let sit covered. (If mixture is too thick and is sticking, dilute with a small amount of tap water or more stock as it cooks).
After the 30 minutes, turn oven to 375 degrees F and place a pot of salted water on to boil. Once the water boils, add the dry pasta and cook to a few minutes less than done, still a little chewy.
Drain the pasta in a colander thoroughly, shaking to get all excess water out. Let sit and shake again to get all water out.
Spray a deep casserole dish (9x13x3-inch) with cooking spray.
Pour drained pasta into the dish and cover with the hot sauce. Stir to combine then cover with all three cheeses and bake just to melt the cheese, 10-15 minutes.
Serve immediately.

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Cuisine: American-Italian Method: baked

Find it online: https://www.afamilyfeast.com/goulash-casserole/