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Spaghetti Goulash Recipe

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My mother always made this delicious dish when we had lots of company or we were going to a church dinner. She'd make two casseroles and save one in the freezer for another time.—Jinger Newsome, Gainesville, Florida

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Spaghetti Goulash Recipe

Prep: 25 min. Bake: 35 min.

Yield: 12-16 Servings

25 35 60

Ingredients

1 package (16 ounces) thin spaghetti, broken in half
3/4 pound ground beef
3/4 pound bulk pork sausage
1 medium green pepper, chopped
1 medium onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes
1 bottle (12 ounces) chili sauce
1 can (8 ounces) mushroom stems and pieces, drained
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese, divided

Directions

Cook spaghetti according to package directions; drain. In a large skillet, cook the beef, sausage, green pepper and onion over medium heat until meat is no longer pink; drain. Add the tomatoes; cover and simmer for 45 minutes.
Remove from heat; stir in the chili sauce, mushrooms, Worcestershire sauce, salt, pepper and spaghetti.
Transfer to a greased 4-qt. baking dish or two greased 2-qt. baking dishes. Sprinkle with cheese. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 cup) equals 240 calories, 8 g fat (4 g saturated fat), 26 mg cholesterol, 676 mg sodium, 30 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Spaghetti Goulash in Casserole Cookbook , p154

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Spaghetti Goulash

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(1-1) of 1 reviews

Reviewed on Jul. 13, 2010 by Trilby Yost

As I was making this the first time, I kept getting nostalgic whiffs from my childhood. When I tasted it, I knew why: it was just like the spaghetti my grandma used to make. I think it's the chili sauce that makes it so retro good!