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American Chop Suey Recipe

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 that is native to New England, where my family roots began.

American Chop Suey up close with wooden spoon in bowl

The first couple of times that I made this recipe the recipe made way too much. There was so much American Chop Suey that I was sending friends and family home with huge storage containers of it. I have since edited the recipe to yield enough for a hungry family of four.

Making this dish a day ahead and reheating tastes better.

American Chop Suey makes a great filling meal for any cold winter day. Made with pasta, homemade red sauce, peppers, and beef.

When I shared pictures with the hubs, he recognized the dish, his family just didn’t have a name for it. I would bet that his family called it American goulash, or noodle and meat casserole or hamburger mac and cheese. In any event, this comfort food is the absolute best when you are in a hurry to put together a hearty and satisfying dish that everyone loves in no-time-flat.

American Chop Suey is comfort food. Serve with a kale salad or try it with 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

In all honesty, when I decided to make this dish, I didn’t have all of the ingredients on-hand. I had most of the important ones, and I ad-libbed. I used Orecchiette pasta in place of macaroni. A wonderful pasta sauce took the place of most of the tomato ingredients. Dinner was served.

A little improvisation is good in the kitchen every now and then, but if you can manage to get to the food store, grab these ingredients and try this out.

  • If you happen to have some mushrooms on hand, saute 8 ounces of sliced fresh mushrooms with the onions
  • A little bit of diced jalapeño pepper would add just the right amount of heat
  • Try cooking and crumbling Italian sausage instead of the ground beef. If you don’t eat red meat, feel free to 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.
  • In a large deep skillet or Dutch Oven, heat oil over medium heat.
  • 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 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.

If you decide to make this American Chop Suey, or better yet, your very own take, why not take a photo and share it with us using #waxingkararecipes on Instagram. We love seeing your photos!

American Chop Suey in saute pan on stove

American Chop Suey Recipe

Course: Main Course
Cuisine: American, Italian
Keyword: macaroni, pasta
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Calories: 361kcal
This is comfort food at it's best. American Chop Suey is known by many other names like macaroni and meat sauce and more. It's pasta, red meat sauce, cheese and lots of love.
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Ingredients

  • oz  elbow macaroni may be half a box
  • 2 tbsp.  olive oil
  • 3/4 onion chopped
  • 1 clove garlic
  • 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
  • tbsp.  Worcestershire sauce
  • 1 tbsp.  tomato paste
  • tbsp.  dried chopped basil
  • tbsp.  fresh chopped oregano optional
  • tbsp.  Waxing Kara Honey
  • pinch  red pepper flakes to taste
  • salt and pepper to taste I used 1/2 tsp. each
  • 1/2  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

Calories: 361kcal | Carbohydrates: 35g | Protein: 24g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 485mg | Potassium: 742mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1020IU | Vitamin C: 31.8mg | Calcium: 244mg | Iron: 4mg

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