easy american chop suey recipe
The Best easy american chop suey recipe
American chop suey is one of the first dinners I learned to make on my own, and it is still the one I go back to when the week gets busy. It takes about 30 minutes from start to finish, uses one pot for the pasta and one skillet for the sauce, and I usually have every ingredient in the pantry already. Ground beef, macaroni, canned tomatoes, onion, green pepper, and a little Worcestershire is all it takes to get something that tastes like a real home cooked meal on a Tuesday night.
My kids ask for this one by name. They like that the pasta and the meat cook together in the same sauce, so every bite is coated instead of dry, and they can skip the green pepper if they want without ruining the dish. My husband takes the leftovers to work the next day and says it reheats better than almost anything else I make. I also bring it to potlucks and family gatherings because it doubles easily and holds up in a slow cooker on the buffet table.
There is some real substance to it too. The lean ground beef brings protein, the tomatoes and peppers add vegetables and flavor without a heavy cream sauce, and the whole thing stays fairly light compared to baked pasta dishes loaded with cheese. I use whole wheat macaroni when I have it and go lighter on the pasta with extra vegetables when I want to stretch it further. It is a meal I feel good about feeding my family on a regular basis, and that is the main reason it never leaves my rotation.
Easy American Chop Suey
A weeknight skillet of ground beef, tender elbow macaroni, sweet onion, and green pepper simmered in a simple tomato sauce. It is the kind of one-pot comfort food that comes together from pantry staples and pleases a crowd.
🥘Ingredients
For the Pasta
For the Beef Mixture
For the Sauce
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy American Chop Suey Works
I keep this easy american chop suey in my regular dinner rotation because it comes together in one pot with pantry staples and everyone at the table actually eats it. It feeds a crowd without much fuss, so I bring it to family gatherings and potlucks and it always works out. Weeknights or weekends, busy days or lazy ones, this is a meal I can count on.
❓ Frequently Asked Questions About American Chop Suey
1. What is American chop suey, and is it the same as goulash?
American chop suey is a New England comfort dish made with ground beef, elbow macaroni, onions, bell peppers, and a tomato-based sauce. It’s often called American goulash or beefaroni elsewhere, and the names are used interchangeably in most home kitchens. Unlike the stir-fried Chinese-American dish that shares the name, this version simmers on the stovetop until the pasta soaks up the sauce.
2. Can I use a different pasta shape than elbow macaroni?
Yes. Elbow macaroni is traditional because its curves hold the sauce, but rotini, penne, shell pasta, or cavatappi all work well. Keep the volume roughly the same as the recipe calls for, and check the pasta a minute or two early since shapes with thicker walls take longer to soften in the sauce. Avoid very thin pasta like angel hair, which turns mushy when simmered.
3. How do I keep the pasta from turning mushy?
Cook the macaroni just shy of al dente before adding it to the skillet, then let it finish in the sauce over low heat. Add the tomato sauce and a splash of water gradually, stirring often, and stop cooking as soon as the pasta is tender and the liquid has thickened. If the pan looks dry before the pasta is done, add water a quarter cup at a time rather than more sauce.
4. Can I make this recipe ahead of time or freeze the leftovers?
American chop suey reheats well and holds in the refrigerator for about three to four days in a sealed container. Reheat on the stovetop over medium-low heat with a spoonful of water to loosen the sauce, or microwave in short bursts. Freezing is possible, though the pasta softens noticeably on thawing; portion it into freezer-safe containers, freeze for up to two months, and thaw overnight in the refrigerator.
5. How can I adapt it for a meatless version or a different protein?
Swap the ground beef for a plant-based crumble or finely chopped mushrooms and add an extra tablespoon of oil to the skillet. If you prefer ground turkey or chicken, choose a lean blend and brown it fully before adding the onions and peppers. Either way, taste the sauce before the pasta goes in and adjust the salt, since meatless versions often need a little more seasoning.
