Categories Crowd Pleasing Recipes, Dinner Recipes, Family-Friendly Meals, Pasta and Noodle Recipes

American Chop Suey Recipe

by Annmarie
This American Chop Suey is a classic comfort food meal made with ground beef, elbow macaroni, hearty vegetables, and a rich tomato sauce. Ready in about 30 minutes, it’s one of those family dinner recipes that has been bringing people to the table for generations.

Known by different names across the country, this dish may also be recognized as American Goulash, Beefaroni, Hamburger Casserole, Johnny Marzetti, or Hamburger Macaroni. While the name may vary from region to region, the core ingredients and comforting appeal remain much the same.

At its heart, this is a cozy one-pot meal that combines savory beef, tender pasta, and a robust tomato sauce. Different versions may include variations in vegetables, pasta shapes, or even a layer of melted cheese, but the familiar combination of beef, pasta, and tomato sauce is what makes it so beloved.

Its lasting popularity comes from its simplicity and nostalgic flavor. Every region may put its own spin on the recipe, yet it continues to be a dependable dish that delivers warmth, comfort, and satisfying flavor in every bite.

While American Chop Suey is hearty enough to serve on its own, it also pairs beautifully with warm homemade yeast rolls and butter for an even more comforting meal.

American Chop Suey Recipe

American Chop Suey Recipe

American Chop Suey Recipe

American Chop Suey is a comforting New England classic that's quick to prepare and perfect for feeding a crowd! This hearty dish combines tender elbow macaroni, savory ground beef, and a medley of vegetables in a robust tomato sauce. While it shares similarities with American goulash, the absence of paprika in Chop Suey highlights its unique flavor profile.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 16 ounces elbow macaroni
  • 2 tablespoons butter
  • 1 large white onion diced
  • 2 cloves garlic minced
  • 1 lb ground beef
  • 1 green bell pepper diced
  • 14 ounce diced tomatoes
  • 5.5 ounces 100% tomato juice
  • 15 ounces tomato sauce
  • 6 ounces tomato paste
  • 1 tablespoon granulated sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon Worcestershire sauce (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, then drain and set aside. You can either use the same pot for the sauce once the pasta is cooked or prepare the sauce in a separate pot while the pasta cooks.
  2. Melt the butter in a large pot over medium heat. Add the onion and cook, stirring frequently, until softened and translucent, about 4 minutes.
  3. Stir in the garlic and cook for 1 minute, stirring often, until fragrant.
  4. Add the ground beef and cook until browned. If preferred, brown the beef separately and drain any excess fat before adding it to the pot.
  5. Mix in the green pepper and continue cooking until tender, about 5 minutes.
  6. Add the diced tomatoes, tomato sauce, tomato juice, tomato paste, sugar, spices, and Worcestershire sauce. Stir well and cook until everything is heated through and evenly combined.
  7. Add the cooked pasta to the sauce and toss until thoroughly coated.
  8. Season with salt and pepper to taste, then serve warm.

Notes

Storage:

  • Serve immediately, or store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freezing is not recommended, as the pasta tends to become soft and mushy once thawed and reheated.

Variations:

  • Ground Turkey: For a lighter version, substitute the ground beef with ground turkey.
  • Cheese: If you enjoy a cheesier chop suey, stir in mozzarella and Parmesan cheese before serving. About 2 cups total works well.
  • Peppers: Green bell peppers are traditional in this recipe, but you can substitute red, orange, or yellow bell peppers for a slightly different flavor.
  • Mushrooms: If you're a fan of mushrooms, add 1 cup of chopped fresh mushrooms or a small can of mushrooms. Sauté them along with the bell peppers until tender.

© Annmarie
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