About this recipe: A hearty pasta dish that any student will appreciate before an all-nighter. Instead of tinned sweetcorn you can use tinned mushrooms or peas.
This is by far the best goulash I have ever made, but here are some things I will change the next time I make it: First, the onions do not cook through that well when mixed with the sauce so I will fry them up with the hamburger, and change the cheese to mozzarella. Do add a ton of spices to your meat when frying it if you have a bland sauce. The corn makes this so yummy! Also, I used ground venison instead of hamburger (My husbands a hunter) and elbow macaroni. A+ super recipe! - 20 Jun 2006 (Review from Allrecipes US | Canada)
We love this recipe...with a few changes. Elbow noodles insted of egg noodles and I hate onion, so I use onion powder and garlic insted. Easy and basic...what more could you ask for. - 15 Dec 2006 (Review from Allrecipes US | Canada)
I used to make almost this exact recipe when I was growing up... so I was happy to come across this one since I'd forgotten exactly what the ingredients were. My recipe was slightly different, though, so I adjusted this one to match it. Instead of egg noodles, I used spaghetti noodles. I added minced shallot and minced garlic while the meat was browning. To the sauce (I used a jar of maranara) and corn, I added garlic powder, onion powder, Italian seasoning, dried basil leaves, minced rosemary, and salt to taste. After the noodles were cooked and drained, I put all of them in the bottom of a casserole dish and mixed about half the sauce in with them so they wouldn't stick together. Then I layered 1.5 cups of cheese over the top, then spread out the rest of the sauce over the cheese. I baked it at 350 degrees for 20-25 minutes. Yummy! - 17 Nov 2007 (Review from Allrecipes US | Canada)