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

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with a bit of butter or cooking spray so the pasta doesn’t stick.
Spread the uncooked elbow macaroni evenly over the bottom of the baking dish. This is your base, so try to get it in a single, even layer.

In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon, until it is fully browned and no pink remains. Drain off any excess grease so the finished dish isn’t too heavy.
Scatter the browned, drained ground beef evenly over the layer of uncooked macaroni in the baking dish.
In a medium bowl, stir together the canned stewed tomatoes (with all their juices) and the condensed cream of tomato soup until well combined. This mixture will look quite loose—that’s exactly what you want, because the macaroni will soak up that liquid as it bakes.

Pour the stewed tomato and tomato soup mixture slowly and evenly over the uncooked macaroni and ground beef in the baking dish, making sure all of the pasta is moistened and covered. Gently tap the dish on the counter or lightly press down with the back of a spoon so the liquid settles around the noodles.
Cover the baking dish tightly with aluminum foil to trap the steam. This helps the uncooked macaroni soften and cook through in the oven.
Bake in the preheated 350°F (175°C) oven for 45 to 55 minutes, or until the pasta is tender when you poke it with a fork and the sauce is bubbling around the edges. If your oven runs cool, you may need to add another 5 to 10 minutes.

Carefully remove the foil, give the goulash a gentle stir to bring some of the sauce up from the bottom, and let it rest for about 5 minutes before serving. The sauce will thicken slightly as it stands, giving you that cozy, scoopable texture that makes this dish so comforting.
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