American Chop Suey
American chop suey is a classic, easy dinner made with juicy ground beef, savory vegetables, and elbow macaroni cooked in a flavorful tomato sauce. Ready in just 30 minutes, this cozy dish is perfect for busy weeknights and a family favorite!
Why do I call this comforting dish American chop suey when it’s called American goulash in other states? Because this is New England and we do some things… differently. But never fear, this is the same fun-to-eat, delicious comfort food you ate as a kid, no matter what it’s called.
Why you’ll love this recipe
- Quick and easy: Made in 30 minutes with minimal prep, this recipe is ideal for weeknights.
- Great for leftovers: The flavors deepen the next day, making it even tastier as leftovers.
- Freezer-friendly: This dish freezes well, so you can make extra and store it for a quick meal later.
Helpful tips
- Cook everything simultaneously: Bring the water to boil and cook your elbow macaroni noodles while you sauté the vegetables and meat.
- This New England American chop suey is usually made with elbow macaroni. Still, you can also use any pasta with a bite – like penne or shells if you don’t have elbow macaroni.
- For even faster cook time, use two sauté pans: one for the veggie and one for the meat.
- Even though the taste of this comfort dish is fabulous the day you cook it, the flavors are even better leftover the next day
- This stores well both in the fridge and in the freezer. Place any leftovers in an airtight container and it will last over a week in the refrigerator and 2 months in the freezer.
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How to make American chop suey
Pre-step
Fill a large pot with water, salt it, and set it over high heat. Once the water boils, add a pound elbow macaroni and set a timer for 8 minutes.
Step one
Gather the ingredients – ground beef, green bell pepper, large onion, and garlic.
Step two
Chop the bell pepper and onion in chunks and crush the garlic.
Step three
Heat a Dutch oven or large saucepan on medium. Add oil and once that heats up, add onion, and bell pepper and sauté for 10 minutes.
Step four
Add garlic, cook for 2 more minutes and set aside. (A)
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Step five
Meanwhile, heat a sauté pan or large skillet on medium. Add oil and once that heats up, add ground beef. Use a metal spatula to break apart the beef. (B)
Step six
Gather the rest of the ingredients – 2, 28-ounce cans of diced tomatoes, herbs and spices, salt, and Worcestershire sauce. (C)
Step seven
Add diced tomatoes to the pan of veggies, heat on medium-high heat for 5 minutes, then add ground beef. (D)
Step eight
When the elbows are done, drain them, add them to the tomato-veggie mixture and stir it all together.
Time to plate some chop suey and call Christopher so we can eat. He runs like the wind to the table. Boy, that man is fast when he’s properly motivated!
I hope you enjoy this American chop suey recipe.
Storage
- To store: Refrigerate leftovers in an airtight container for up to one week.
- To freeze: Freeze in a freezer-safe container for up to 2 months. Let thaw in the refrigerator before reheating.
- To reheat: Warm leftovers on the stovetop over medium heat, adding a splash of water if needed.
Other popular pasta recipes
And as always, may all your dishes be delish!
If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
American Chop Suey
Ingredients
Veggies
- 2 tablespoons olive oil 2 – 3
- 1 onion large, chopped
- 1 green pepper chopped
- 2 cloves garlic minced
Meat Preparation
- 1 tablespoon oil
- 1 pound ground beef
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1 tablespoon Worcestershire sauce
- 1 pound elbows
- 56 ounces diced tomatoes 2 cans
Instructions
- Fill a large stock pot with water, salt it and set it to boil.
- Heat a Dutch oven on medium heat, add olive oil. Once the oil heats that up, add onion, pepper, and sauté for 10 minutes, stirring every few minutes. Add garlic and sauté for two additional minutes. Take off heat and set aside.2 tablespoons olive oil, 1 onion, 1 green pepper, 2 cloves garlic
- Add elbows to boiling water and cook for 8 minutes (or until they are done), but as you're doing that. . .1 pound elbows
- Heat a large sauté pan on medium, add 1 tablespoon olive oil, and once that heats up, add ground beef and break up to little pieces. Add oregano, basil, parsley, salt and Worcestershire sauce. Sauté for 5 – 8 minutes.1 tablespoon oil, 1 pound ground beef, 2 teaspoons dried oregano, 1 teaspoon dried basil, 1 teaspoon dried parsley, 1 teaspoon salt, 1 tablespoon Worcestershire sauce
- Add the tomatoes and ground beef to the vegetable mixture.56 ounces diced tomatoes
- Drain the elbows and add them to the rest of the ingredients. Mix until incorporated.
- Serve, and enjoy.
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- Cook everything at the same time: Bring the water to boil and cook your elbow macaroni noodles while you sauté the vegetables and meat.
- For even faster cook time, use two sauté pans: one for the veggie and one for the meat.
- Even though the taste of this comfort dish is fabulous the day you cook it, the flavors are even better leftover the next day
- This stores well both in the fridge and in the freezer. Place any leftovers in an airtight container and it will last over a week in the refrigerator and 2 months in the freezer.
Nutrition
Originally published November of 2016. Updated photos and methods.
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
This recipe was so good. Can’t wait for you to make it again.
Thanks Christopher!
This recipe brings me back to my childhood. I haven’t had it for ages but I made your recipe and it’s just as good as I remember. Thanks for the recipe!
You’re welcome. Thank you Angela. It’s a great comfort to me and brings me back to my childhood as well.
What a fun name for this dish, and such a nice and easy recipe to prepare. Everyone loved it.
Thanks Anita! 🙂
This is such a great family dinner. Easy to make, and a hit with everyone. Simple and awesome.
Thanks so much Gloria! I agree!
I tried this dish once, when I was visiting my friend’s house, and I was amazed with how delicious it was. It looked very similar to yours, so I am really glad I’ve stumbled upon it. We loved it and it brought back memories.
Thanks Danielle, that’s fun that you had it at a friends.
I had this many times as a kid….so good but your recipe was even better than I remember.
Thanks, Paige :).
This chop suey was so hearty, comforting, and delicious. Perfect family meal!
Thank you LaKita! I appreciate it.
Such a great recipe to make during the week! My mom always used to make a version of this for my sister and I growing up – love stumbling upon this recipe to remind me of how good it is!
Thanks so much Kacey! How fun you used to have this dish too!
This recipe is truly amazing. I tried it and it turned out very nice.
I’m glad to hear that, Ruth! Thanks for letting me know.