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Few dinners feel as comforting and nostalgic as a big pot of American chop suey. This hearty recipe comes straight from my husband’s mom, so it’s filled with the kind of old-fashioned flavor and family tradition that makes comfort food so special.
Tender elbow macaroni, seasoned ground beef, and a rich tomato sauce come together under a blanket of melty mozzarella for a cozy, crowd-pleasing dinner that always hits the spot.
If your family loves cozy classics like baked ziti with meat, lasagna casserole, Johnny Marzetti casserole, or Sloppy Joe casserole, this American Chop Suey will be a new favorite.”.
What is American Chop Suey?
American Chop Suey is a classic New England pasta dish made with macaroni, ground beef, onions, peppers, and a rich tomato sauce, topped with melty cheese. It’s a hearty, budget-friendly comfort food that’s been loved by families for generations.
Why This Recipe Works
- Family-tested & loved: This recipe comes straight from my husband’s mom, so you know it’s a tried-and-true classic that has stood the test of time.
- Simple ingredients, big flavor: Pantry staples like crushed tomatoes, Italian seasoning, and Worcestershire sauce create a rich, savory sauce without extra fuss.
- One-pot convenience: Everything cooks together in the same pot—pasta included!—which means less cleanup and more time around the table.
- Perfect for leftovers: Like many pasta bakes, the flavors deepen overnight, making it just as delicious (if not better) the next day.
Before You Begin
✨ Use 80/20 ground beef: The bit of extra fat makes the sauce rich and flavorful—leaner beef can dry out.
✨ Chop veggies finely: Finely diced onion and green pepper melt into the sauce, adding flavor without chunky texture.
✨ Don’t skip the rest time: After adding the cheese, let the dish sit covered for a few minutes—the cheese melts beautifully and the sauce thickens.
✨ Choose a big pot: This recipe makes a generous batch, so grab your largest Dutch oven or soup pot.
✨ Plan for leftovers: This freezes and reheats wonderfully, so it’s a great make-ahead dinner or meal-prep option.
Frequently Asked Questions
✔ Can I make American Chop Suey ahead of time? Yes! You can prepare the recipe a day in advance, cover it tightly, and refrigerate. When ready to serve, reheat gently on the stovetop or in the oven until warmed through, then add the cheese on top.
✔ Can I freeze American Chop Suey? Absolutely. Let it cool completely, then portion into airtight containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the oven.
✔ What kind of pasta works best? Elbow macaroni is traditional, but small shells, penne, or rotini work well too. Just keep an eye on cooking time since pasta shapes cook at slightly different rates.
✔ Can I lighten this recipe? Yes! Swap ground beef for ground turkey or chicken, and use part-skim mozzarella. You’ll still get all the cozy flavor, just a little lighter.
American Chop Suey Ingredients
- Butter: Salted or unsalted both work—you can even swap in olive oil if you prefer.
- Onion: Yellow onion adds classic flavor.
- Bell Pepper: Green is traditional, but any color will do.
- Garlic: Fresh cloves are best—skip the jarred kind for clean flavor.
- Ground Beef: 80/20 is ideal for richness and flavor.
- Salt + Pepper: The simple seasoning that ties everything together.
- Tomato Sauce: Use a good-quality brand you enjoy.
- Crushed Tomatoes: Include all the liquid for a saucy finish.
- Worcestershire Sauce: Adds depth and savory balance.
- Paprika: A touch of warmth without overpowering.
- Sugar: Just a pinch to cut the acidity of the tomatoes.
- Italian Seasoning: A blend of herbs that makes the sauce pop.
- Elbow Macaroni: Classic choice; other small shapes like shells or penne also work.
Tips + Variations for American Chop Suey
- ✨ Bake It: For browned, bubbly cheese, transfer the pasta to a greased 9×13 dish. Mix in the cheese or sprinkle it on top, cover with foil, and bake at 350°F for 25 minutes. Uncover and bake 10 more minutes until golden and melty.
- ✨ Lighten It Up: Swap olive oil for butter, use lean ground turkey (93/7), try whole wheat pasta, and opt for part-skim mozzarella—or skip the cheese altogether.
- ✨ Make It Italian: Replace the ground beef with Italian sausage for extra flavor.
- ✨ Make It Creamy: Stir in ½ cup heavy cream once the pasta is cooked. Simmer on low just until warmed through for a rich, silky sauce.
What to Serve With American Chop Suey
This hearty pasta dish is a full meal on its own, but pairing it with a fresh side or a cozy dessert makes dinner feel extra special. Here are some of my favorite options:
🥗 Fresh & Crisp Sides
- A simple house salad or Mediterranean salad balances the richness.
- Try my strawberry salad or carrot salad for a fresh, fruity twist.
🍞 Comfort Food Pairings
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Fluffy homemade crescent rolls, Bisquick biscuits, or practically no knead bread are perfect for soaking up the sauce.
🍰 Sweet Finishes
- Keep it classic with pear cobbler, Oreo pie, orfudge pie.
- Add a touch of nostalgia with banana cake with cream cheese frosting, strawberry sheet cake, or Texas sheet cake.
- For something lighter, try peach cobbler, Grandma’s fruit cocktail cake, pineapple sheet cake, or strawberry fluff.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? This will last in the fridge for 4-5 days. That said, the pasta will continue to absorb the liquid in the sauce. It becomes increasingly mushy, the longer you store it. If you are particular about having a perfect texture of pasta, this is best eaten the same day it’s made.
- Can You Freeze This? Yes! Well, sort of. Cooked pasta is notoriously difficult in the freezer. Again, as I said above, the pasta will continue to absorb liquid and the process of freezing really changes the texture of the pasta.
- Make-Ahead Tips: Thankfully, this recipe is very “make-ahead” friendly. Generally, what I do is follow the recipe through step #2. Then I let the mixture cool to room temperature, place in an airtight container, and refrigerate.
- When it’s time to serve, I bring the tomato-beef mixture to a simmer and continue with the recipe.
How Do You Make American Chop Suey?
- Saute onions, green bell pepper, and garlic. Add ground beef, salt, and pepper, and cook until there is no longer any pink in the beef.
- Add tomato sauce, crushed tomatoes, water, Worcestershire sauce, paprika, sugar, Italian seasoning, and simmer.
- Add the pasta and simmer until al dente. Sprinkle the top with Mozzarella.
More Yummy Goulashes and Stews!
- Beef Stew
- German Goulash
- Beef Goulash
- Goulash Soup
- Cowboy Stew (All-American!!!)
- Pork Stew
- Brunswick Stew
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
American Chop Suey Recipe
Ingredients
- 3 tablespoons butter
- 1 large yellow onion finely chopped
- 1 green pepper seeded and finely chopped
- 1 tablespoon fresh garlic minced
- 2 pounds ground beef 80/20
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 (15-ounce each) cans tomato sauce
- 1 (28-ounce) can crushed tomatoes, including all liquid
- 3 cups water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 2 teaspoons sugar
- 1 tablespoon dried Italian seasoning
- 2 cups elbow macaroni uncooked
- 16 ounces Mozzarella shredded
Garnish
- 2-3 tablespoons Italian parsley roughly chopped, optional
Instructions
- Heat the butter (3 tablespoons) in a large pot over medium-high heat. Add the onions (1 large), green bell pepper (1), and garlic (1 tablespoon) and saute until softened, about 8-10 minutes. Add the ground beef (2 pounds), salt (1 1/2 teaspoons), and pepper (1/2 teaspoon) and continue to cook, crumbling the beef with a spoon, until there is no longer any pink in the beef, about 5-6 minutes.
- Add tomato sauce (2 cans), crushed tomatoes with their juices (1 can), water (3 cups), Worcestershire sauce (1 tablespoon), paprika (1 teaspoon), sugar (2 teaspoons), and dried Italian seasoning (1 tablespoon) and bring to a simmer. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally.
- Add the pasta (2 cups), partially cover, and simmer until pasta is al dente, about 20-25 minutes. Sprinkle top with Mozzarella (16 ounces), cover, and cook on low for 2-3 minutes. Remove from the heat and allow to rest, covered for about 5-7 minutes. Sprinkle with parsley (2-3 tablespoons) if desired and serve.
Nutrition
Can you cut 5he recipe in half?
Hey Cheryl, yes, you absolutely can!
I don’t understand why it is called chop suey? It reads more like American goulash. Can someone please tell me or was the title a misprint. Thank you, Carolyn
Hi, Carolyn! There’s also a Goulash dish that’s similar (here’s my version of American Goulash), but the truth is if you compare the two – American chop suey vs goulash, you’ll find the latter lacks the strong Italian-American influence you see in most American Chop Suey recipes.
What Italian-American influence would that be? I know chop suey’s not a Chinese dish but a American dish in origin that was influenced by Chinese food of which Woolworth’s lunch counter was famous for. That being said, I have never come across a chop suey recipe that has Italian herbs or spices in it. By the way other than disagreeing about your version of chop suey I absolutely love your recipes and save many (90%) to my recipe box. Shall we say we agree to diagree.
It’s a New England thing. If you’re from this region of the United States, you understand the name 100%, if you’re not, then you probably call it American Goulash, which tastes different because of the different seasonings. This recipe is 100% SPOT ON, with both taste and tradition here in New England. This dish was, and still is a regular rotation dish at family, and other gatherings, due to its simplistic recipe, and the ways each cook and or family can alter one or more things to make it their way. Like me, I add at least 3 times as much worcheshire sauce, giving it a sweeter tang, which is how my mom made it. Don’t get bogged down with the name, it’s not worth getting in a fuss over, just make it, and enjoy life.
Hi, Bob! I couldn’t agree more! Thank you so much 🙂
It’s really easy and it’s our favorite too!
Agreed, Bob! Lived in New England my whole life and this is American Chop Suey. Prior to looking up recipes on Pinterest, I’d never heard of this to be called goulash. This particular version has become a staple in my house . Thank you, Kathleen!
Made this several times now…replaces goulash recipe.
Hi Julie. It’s so nice to hear that from you. This is the recipe my husbands family served as their favorite American Goulash
I’m not sure why you discouraged the use of Tomato Soup. There is no cream involved actually. Campbell’s tomato soup was used in my family for several generations now, so I know it’s an old way to do it. I sauté onions and beef (1.25lb) salt and pepper, drain, add to a pound of cooked drained elbows and 3 cans of Campbell’s Tomato soup straight out of the cans. It’s kitschy but very much a comfort food thing in my family. Luckily it was what my husband grew up with too, so we don’t have to debate which way is the best for Chop Suey in our house!
Excellent tripled recipe for 40 people, made sauce in advance brought up to New Hampshire in pot, put in Nesco added macaroni for guests arriving night before daughters wedding, everyone loved it served with garlic bread, Thanks
You’re welcome, Cindy. Congrats on your daughter’s wedding!?
Really delicious, had 2extra peppers I needed to use so added them, otherwise followed the recipe. Rave compliments from my family, just right spice. Thank you for a great recipe.
Oooh thanks, Stephanie! Glad to hear you and your fam loved it! 😀
I made this but used a can of petite diced Roma tomatoes and Roma tomato sauce and it was excellent! Making it again tonight 🙂
That’s so awesome, Amy! 😀
This is one of my fav versions of thisl recipe! It is so saucy! I made it tonight and my family loved it. Mozzarella on top is yummy.
Hi Kay!
I’m so glad you and the family enjoyed the recipe. Hope you make it again. Thanks a bunch!
I have made this meal about 6-7 times now, and it is great, everyone loves it. I love that it is so easy to do, and if you prep the veggies ahead of time, you can whip this up in under an hour, so it works great, even on a weeknight.
Hi, Bob! Glad that you like this! It’s so easy right? Leftovers are perfect too!
I actually think the leftovers have a better flavor, as everything has time to meld together overnight in the fridge.
I agree, Bob! Glad you like this recipe 🙂