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Spaghetti Goulash

 Spaghetti Goulash
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
12-16 ServingsPrep: 25 min. Bake: 35 min.


  • 1 package (16 ounces) thin spaghetti, broken in half
  • 3/4 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.

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Spaghetti Goulash (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.