Pour canned stewed tomatoes and these 2 ingredients over uncooked elbow macaroni into a baking dish

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.

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.

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