Making American Chop Suey for my Baltimore-bred husband was a new and novel and new concept. He had never heard of the dish. I, too, am a Baltimore native, and I couldn’t imagine why this dish was so foreign to him. When I consulted executive chef google, I learned that American Chop Suey is a dish native to New England, where my family roots began.
The first couple of times I made this recipe, the recipe made way too much. There was so much American Chop Suey that I sent friends and family home with substantial storage containers full of leftovers. I have since edited the recipe to yield enough for a hungry family of four.
Making this dish a day ahead and reheating it tastes better.
When I shared pictures with the hubs, he recognized the dish; his family didn’t have a name for it. I would bet that his family called it American goulash, noodle and meat casserole, or hamburger mac and cheese. In any event, this comfort food is the best when you are in a hurry to put together a hearty and satisfying dish that everyone loves in no time.
American Chop Suey is comfort food. Serve with a kale salad, or try this spinach fruit salad! Or make some artichokes or prepare a green veggie of your choice, to balance the meal.
Modifying this American Chop Suey Recipe
Honestly, when I decided to make this dish, I didn’t have all the ingredients on hand. I had most of the important ones, and I ad-libbed. I used Orecchiette pasta in place of macaroni. An excellent pasta sauce took the place of most of the tomato ingredients. Dinner was served.
A little improvisation is good in the kitchen now and then, but if you can manage to get to the food store, grab these ingredients and try this out.
- If you have some mushrooms on hand, saute 8 ounces of sliced fresh mushrooms with the onions.
- A little diced jalapeño pepper would add just the right amount of heat.
- Try cooking and crumbling Italian sausage instead of ground beef. If you don’t eat red meat, use ground turkey, chicken, or a plant-based “meat” crumble.
How to Make American Chop Suey
- Cook the macaroni in boiling salted water following the package directions. Drain. Set aside.
- Heat oil over medium heat in a large deep skillet or Dutch Oven.
- Add the onion and sauté until light brown. Next, add the garlic, bell pepper, and mushrooms. Cook until soft.
- In a saute pan, brown the ground steak. Your goal is to brown the meat and break it up, so there are no big chunks. Cook until meat is cooked all the way through. Drain. Add meat to the sauteed veggies.
- Stir in the crushed tomatoes, diced tomatoes, tomato sauce, V-8 juice, Worcestershire sauce, tomato paste, basil, oregano, and honey until the sauce begins to boil, and simmer for about 12-15 minutes.
- Add the drained macaroni to the sauce, mix and heat through.
- Add pepper flakes and parmesan cheese before serving.
If you decide to make this American Chop Suey, or better yet, your own take, why not take a photo and share it with us using #waxingkararecipes on Instagram. We love seeing your photos!
American Chop Suey Recipe
Ingredients
- 8 oz elbow macaroni may be half a box
- 2 tbsp. olive oil
- 3/4 c onion chopped
- 1 clove garlic
- 1 bell pepper chopped, optional
- 8 oz mushrooms sauteed, optional
- 1 lb ground steak 90% lean
- 14 oz canned crushed tomatoes
- 8 oz canned diced tomatoes
- 4 oz canned tomato sauce
- 2 oz can V-8 juice
- 1 tbsp. Worcestershire sauce
- 1 tbsp. tomato paste
- 1 tbsp. dried chopped basil
- 1 tbsp. fresh chopped oregano optional
- 1 tbsp. Eastern Shore Honey
- 1 pinch red pepper flakes to taste
- salt and pepper to taste I used 1/2 tsp. each
- 1/2 c grated Parmesan cheese for serving
Instructions
- Cook the macaroni in boiling salted water following the package directions. Drain. Set aside.
- In a large deep skillet or Dutch Oven, heat oil over medium heat.
- Add the onion and sauté until light brown. Add the garlic. Add bell pepper. Add mushrooms. Cook until soft.
- In a saute pan, brown the ground steak. Your goal is to brown the meat and break it up so that there are no big chunks. Cook until meat is cooked all the way through. Drain. Add meat to the sauteed veggies.
- Stir in the crushed tomatoes, diced tomatoes, tomato sauce, V-8 juice, Worcestershire sauce, tomato paste, basil, oregano, honey until the sauce begins to boil, simmer for about 12-15 minutes.
- Add the drained macaroni to the sauce, mix and heat through.
- Add pepper flakes and parmesan cheese before serving.
Video
Nutrition
Just made this, it’s awesome
Thanks Gina
This is really similar to a dish that my mother made that she called goulash.
Glad you enjoyed this Brenda
I made this for my family tonight and there are enough leftovers for lunch!