Goulash (Freezer Meal)

Goulash has a funny name, but as a child it was one of my all time favorite meals.  I think all kids love this meal. 

I make my freezer meals 2 ways. One way is to just make them all in a 2 day process. Compile my list, shop, and do meat prep. Then the next day I assemble them.

The other way I like to do it is over the course of a week or two. I buy the ingredients enough to double the recipes, then I make one for dinner and just double it and put one away in the freezer.

Then by the end of about 2 or 3 weeks, you have 10 meals frozen in the freezer ready to go for later. Your meals will do well in the freezer for 2-4 months.


1lb ground beef
1 can tomato soup
6 oz can tomato paste
2 cups uncooked elbow macaroni  (I used whole wheat noodles)
2 tablespoon Italian seasoning (more to taste)
1 can (15oz) corn, drained
1 teaspoon garlic powder
1 teaspoon onion powder
1-2 cups shredded cheese (depending on your “cheesiness” preference)

1. Brown Ground beef with onion powder and garlic powder.  Drain.
2. Cook noodles according to package, drain
3. In a large bowl, combine soup, tomato paste, Italian seasoning, noodles and ground beef.  Stir in corn.
4. Transfer to an ungreased 8X8 freezer baking dish and top with cheese.  I buy the foil pans.  Easy peasy and you wont be missing a pan while this meal is in the freezer waiting.
5. Cover with foil.  I like to use heavy duty foil and double wrap it to prevent freezer burn.  Label and freeze.

Cooking instructions: Thaw and bake uncovered at 350 degrees for 30-40 minutes until heated through and melted cheese.

Liked my Goulash recipe? Try Slow Cooker Beef Tips in Mushroom Gravy

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  1. This look SO good! And easy! I just wish there was a picture so I can pin it and come back to it for my once a month cooking.

  2. Do you have any idea what the cooking time would be straight from the freezer. Would be making it for new parents and as you know, even planning to thaw out food for dinner can seem daunting with a new baby in the house! Thanks! 🙂

  3. I'm from Czech Republic where goulash is almost a traditional meal and I've got to say that the original recipe is completely different.

    1. yes, this is a very "Americanized" version. I've never heard it called anything else, so I'm not exactly sure where the crossover came from

  4. Question for ya -- I've read not to freeze noodles because they turn to mush? Therefore, I typically don't make any type of casseroles WITH noodles for any kind of freezer meals...though I'd really love to. Do you cook them al dente or do you jsut cook them til their done? Curious.

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