Crockpot Cheesy Goulash with Tomato Soup
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!Slow cooker meals are my secret weapon for stress-free days. These set-it-and-forget-it recipes are perfect for busy every day life. Simply toss in the ingredients into your slow cooker, and dinner’s done by the time the day winds down. They’re comforting, flavorful, and made to fit real-life schedules.This Crockpot Cheesy Goulash is an easy, hearty slow cooker dinner made with ground beef, elbow macaroni, cheddar cheese, tomatoes, and condensed tomato soup. The flavorful beef and tomato sauce cooks low and slow before the pasta and cheese are added at the end for a creamy, cheesy finish. It's a simple family-friendly crockpot meal that's perfect for busy weeknights and feeds 6–8 people.
Equipment
- 1 Crockpot/Slow Cooker
- 1 Large Skillet
Ingredients
- 1½ lbs ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 (10.5 oz) cans condensed tomato soup — do not add water
- 14.5 oz can petite diced tomatoes
- 1½ cups beef broth, divided
- 2 tbsp Worcestershire sauce
- 1½ tsp Italian seasoning
- 1 tsp paprika
- 1 tsp garlic powder
- ¾ tsp salt
- ½ tsp black pepper
- 2 cups uncooked elbow macaroni
- 1½-2 cups shredded cheddar cheese
Instructions
- Brown the ground beef and onion in a skillet over medium heat, then drain any excess grease.
- Add the beef and onion to the crockpot. Stir in the garlic, condensed tomato soup, diced tomatoes, 1 cup beef broth, Worcestershire sauce, Italian seasoning, paprika, garlic powder, salt, and pepper.
- Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours.
- About 25–35 minutes before serving, stir in the uncooked elbow macaroni and the remaining ½ cup beef broth. Turn the crockpot to HIGH if it isn’t already.
- Cover and cook until the pasta is just tender, stirring once around the 15-minute mark. Check early so the noodles don’t overcook.
- Stir in 1½ cups cheddar. Add up to 2 cups for an extra-cheesy goulash.
- Let the goulash sit uncovered for about 5–10 minutes before serving so the sauce can thicken.
The tomato soup stays condensed—no water added to the cans. Add the pasta only near the end so it doesn't turn mushy.