American Chop Suey
Over 300 5-star reviews should tell you this American Chop Suey Recipe is the BEST one to make!
A Classic New England dinner that’s ready in 30 minutes and made with simple ingredients like ground beef, elbow macaroni, hearty veggies, and a robust tomato sauce that packs both flavor and nostalgia.
What is American Chop Suey?
I’m not sure if it’s a New England thing because I could probably eat my weight in American Chop Suey. Maybe it’s the fact that it’s pure comfort food, or maybe it’s the perfect balance of flavor, but either way, I freaking love Chop Suey!
So, I wanted to share my recipe with all of you, hoping you’ll love it too! And it seems like you do since almost 1 million readers have enjoyed it since I first published it in 2018.
We call it American Chop or Chop Suey here in New England, but you may have also heard of it called goulash or macaroni hamburger and tomato, depending on where you live.
So either way, the recipe has the same basic components and is a classic dinner most of us grew up eating.
Rebecca’s Recipe Review
Taste: Tomato-y with notes of herbs and beef.
Texture: Soft noodles and browned ground beef with chunks of peppers and tomatoes.
Ease: 3/10
Pros: Makes a lot, tastes great, easy!
Cons: Doesn’t freeze well.
Would I Make This Again? We make it all the time! I love chop suey because when it’s cold, I want comfort food, and I think this is a super cozy dish, and it’s really easy to make, too!
American Chop Suey Ingredients
American Chop is traditionally made with ground beef, elbow macaroni, green bell pepper, white onion, garlic, tomato sauce, tomato juice, diced tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper.
The dish is also similar to American goulash, but the most noteworthy difference between the two is that Chop Suey doesn’t include paprika, or, at least not the way I make it.
Some people also call it Chili Mac, but I don’t make mine spicy either. But sugar is one key ingredient that can’t be left out.
In my opinion, the best chop suey is one that has a slightly sweet tomato sauce; the sauce should be loose enough to coat but thick enough to stick to the noodles.
The sugar sweetens up all that tomato goodness and makes for a really delicious sauce. The green pepper and onions should always be sautéed before adding any of the tomato-based ingredients.
How To Make American Chop Suey From Scratch
This is one of those great recipes to make, not just because it tastes delicious but because it’s quick and easy! You’ll find the full measurements and directions in the recipe card at the bottom of the post.
- Step 1: Cook the pasta according to package directions in a large pot of salted water. *You can either finish cooking the pasta and leave it in a colander and use the same pot for the sauce, or you can start making the rest of the recipe in a separate pot while the pasta is cooking.
- Step 2: In a separate pot or the one from the pasta (see the note above), add the butter and onion to the large pot over medium heat and cook, stirring occasionally, until the onions are translucent – about 4 minutes.
- Step 3: Add the garlic to the onions and cook for 1 minute, stirring frequently.
- Step 4: Add ground beef and cook until browned; you can cook this in a separate pan if you’d like less fat and add it to the onions after cooking.
- Step 5: Add green pepper and cook until soft, about 5 minutes.
- Step 6: Add the diced tomatoes, sauce, juice, paste, sugar, spices, and Worcestershire Sauce. Cook until evenly heated.
- Step 7: Stir in the cooked pasta and stir to coat. Add salt and pepper to taste. Serve immediately or package up and keep in the fridge for up to 5 days.
How To Serve American Chop Suey
This recipe is delicious all on its own; no side dishes are required. However, it does pair well with homemade yeast rolls and butter.
How Do You Freeze American Goulash?
I would not recommend freezing this dish. Once thawed and reheated, the pasta will be mushy.
How Long Is It Good For?
This recipe makes a huge batch of food, so it’s great for big families and reheats well in the microwave. I love making this recipe on Sunday afternoons, especially in the fall and winter, and then I reheat it for lunch all week long. Package up any leftover chop suey in an airtight container and keep it in the fridge for up to 5 days.
I can’t tell you how delicious this meal was.
The recipe makes 4 quarts of heaven.
I ate it for breakfast, lunch and dinner.
It’s addicting.
– John S.
Old Fashioned Chop Suey Recipe Variations
- Ground Turkey – If you’re looking to lighten things up? You can try swapping ground beef for ground turkey.
- Cheese – If you’re used to cheese in your chop suey, you can simply stir in some mozzarella and Parmesan cheese; about 2 cups or so should do just fine.
- Peppers – Green bell peppers are a staple in this classic recipe. Therefore, I wouldn’t remove them completely but feel free to try out red, orange, or yellow instead.
- Mushrooms – So you’re a mushroom lover, are ya? Well, you can easily add them in. You can use either a small can or 1 cup of fresh chopped mushrooms; just add and saute them with the green peppers because you’ll want them to be nice and soft.
More Delicious Pasta Recipes
- Creamy Mac and Cheese
- Spaghetti al Limone
- Homemade Baked Ziti
- Sheet Pan Lasagna
- Turkey Florentine Pasta
- Baked Spaghetti Pie
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
American Chop Suey Recipe
Ingredients
- 16 ounces elbow macaroni
- 2 tablespoons butter
- 1 large white onion diced
- 2 cloves garlic minced
- 1 lb ground beef
- 1 green bell pepper diced
- 14 ounce diced tomatoes
- 5.5 ounces 100% tomato juice
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 1 tablespoon granulated sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon Worcestershire Sauce optional
Instructions
- Fill a large pot with water, salt the water and bring to a boil. Cook the pasta according to package directions. *You can either finish cooking the pasta and leave it in a colander and use the same pot for the sauce or you can start making the rest of the recipe in a separate pot while the pasta is cooking.
- In a separate pot or the one from the pasta (see note above), add the butter and onion to the pot and saute, stirring frequently, until the onions are translucent, about 4 minutes.
- Add the garlic to the onions and cook for 1 minute, stirring frequently.
- Add ground beef and cook until browned, you can cook this in a separate pan if you’d like less fat and add it to the onions after cooking.
- Add green pepper and cook until soft, about 5 minutes.
- Add the diced tomatoes, sauce, juice, paste, sugar, spices, and Worcestershire Sauce. Cook until evenly heated.
- Stir in the cooked pasta and stir to coat and add salt and pepper to taste.
Video
Notes
- Serve immediately or package up and keep in the fridge for up to 5 days.
- I would not recommend freezing this dish. Once thawed and reheated, the pasta will be mushy.
- Recipe Variations:
- Ground Turkey – If you’re looking to lighten things up? You can try swapping ground beef for ground turkey.
- Cheese – If you’re used to cheese in your chop suey, you can simply stir in some mozzarella and Parmesan cheese, about 2 cups or so should do just fine.
- Peppers – Green bell peppers are a staple in this classic recipe, therefore I wouldn’t remove them completely, but feel free to try out red, orange, or yellow instead.
- Mushrooms – So you’re a mushroom lover, are ya? Well, you can easily add them in. You can use either a small can or 1 cup of fresh chopped mushrooms, just add and saute them with the green peppers because you’ll want them to be nice and soft.
Nutrition
Did You Make This Recipe?
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Can I freeze this? It makes soooo much! Thanks!
Hi Johanna, It does make a lot, but I’ve never tried freezing it, sorry.
I freeze this all the time. It freezes well.
Thanks for letting us know, Brian, this is very helpful!
I made it tonight and it was a hit! I made it as is as I always do a recipe the first time I try one and would keep it just as is. As I am writing this I guess I take that back, I was out of plain diced tomatoes but had a can of fire roasted diced tomatoes. Still very delicious!!!
So glad you enjoyed it! And you can never go wrong with fire roasted tomatoes!
Delicious!!!!
I’m so glad you enjoyed it, beth!
Rebecca, this recipe is superb. One of my first cooking jobs in Boston was for an eccentric millionaire who only liked very simple food. I had to go to New Hampshire and get recipes from his Mom who gave me lessons, and this was the first. I had forgotten the recipe and found yours, this is most certainly NOT goulash. I was so happy that this recipe exactly replicated the dish I remembered, thanks a lot. Jon in Connecticut.
Hi Jon, I’m so glad this is close to what you remembered and that you enjoyed it! Thanks so much for the kind comment!!!
I’m from Mass originally and loved the American Chop Suey that we had growing up.
This recipe is pretty much like the one my mother used and is just as awesome!
Sidebar: Bill should “Read a Book” on manners and dignity…
Great recipe, Rebecca!
Hi Donna, I’m so glad you enjoyed the recipe and it brought back some fond memories! Thanks so much for your kind words!
My Grandma called it “Idiots Delight” because she could never understand why everyone loved it so much, it was so simple. She added a can of creamed corn in place of the sugar. Sounds weird I know but it’s delicious!
Oh, what a fun addition, I might have to try it that way next time. Love the name, haha!
Can I make this with tomato sauce and diced tomatoes I don’t have paste or purée in house
Hi Holly, that should be fine, the sauce just might not be as thick but it will taste fine.
I grew up in Mass. but have lived in New Hampshire for decades. We grew up calling this Goulash, but over the years the name evolved into American Chop Suey. I rarely, if ever, hear it referred to as Goulash any more. The few times I have seen it offered on restaurant menus, it is called American Chop Suey. Basically, we made it with elbow macaroni, hamburg, onions and a tomato based sauce – no bell pepper, no spices other than salt and pepper. I now make it basically the same way with the addition of Italian spices, some fresh basil, oregano, mushrooms, bell pepper, maybe some grated parmesan and whatever else strikes my fancy at the time. But no matter how it’s made, it’s just plain good!
I grew up in Connecticut and my Mom would make American Chop Suey like this when I was young, but she would use egg noodles. Still love it. I think the key is the green pepper though. Absolute must. She made goulash also, but that was with chunks of beef and a more beef tasting gravy as opposed to tomato. That was put over egg noodles or mashed potatoes.
Hi Nancy, so glad you found the recipe! It sounds like your Goulash was more like the Hungarian version, that’s the kind of Goulash I grew up with too.
Just cooked this last night and it turned out great! I used gluten free pasta and it worked just as well. I also used tomato puree instead of peeled tomatoes and ground turkey instead of beef. I think this will become a staple in our household! Thank you!
Glad you enjoyed it!
This is gulash. Chop suey is a dish developed in America for Chinese imigrants during the rail road expansion. Read a book.
Hey Bill, read the post. Yes, people call it goulash in some parts on the country, but in New England it’s called American Chop Suey, quite a different dish than the American-Chinese dish you speak of which is referred to as just Chop Suey, not American (even though it’s origins are). And if you want to get REAL technical, “goulash” is a Hungarian dish made with paprika, stewed beef, and vegetables. So why don’t you try not being such an ass 🙂
Love your response to Bill!!
I was standing in Publix a few hours ago contemplating dinner. I looked over at the macaroni and all of a sudden remembered American Chop Suey- a meal I ate as a child in Massachusetts (I’m in Florida now).
I googled the recipe and found yours! Looking forward to eating it and introducing my Florida kiddos to this New England classic!!
Thank you Lissi, I hope you enjoy this recipe and it takes you back!
YES!!!! That person was SO rude! I’m from New Hampshire, and this is the American Chop Suey that I’m making tonight! My dad loved it, it was a weekday staple in our home. Thank you for the recipe.
You are so welcome!
Seriously, fella, your knowledge of the culinary world seems to very limited. But I congratulate you for an excellent job of displaying your ignorance in that comment.
I grew up with “goulash”..but when I was in Maine they called it Chop Suey..the difference where I was in the east, they put molasses in it..what a wonderful flavor, and so different..
I’m from Maine and I don’t think I’ve ever had it with molasses in it, so interesting! I’ll have to try adding a bit sometime to see how it is!
A better version of hamburger helper with fresh ingredients made healthier and homemade minimize proccessed crap
Yes, totally agree!
I grew up on this! Other than Tuna Casserole made with egg noodles, it is the only time we ate pasta. My mom did not use the tomato products. Instead she used Campbell’s Tomato Soup. And she never used the Italian herbs. Once in a while she would add a can of French cut green beans drained.
Yes, there are a lot of different ways to make it!
Wow this looks spicy and tasty, perfect dinner idea!
Looks like some very comforting home cooking!
This looks so delicious! I could see why this would be a great dish during the cold weather, comfort food is what always warms the soul! great recipe and the images are impressive!
We wish we were eating this right now!
My family would be very happy if I served this up for them. Thanks for mentioning that the sugar is a vital component – I have a tendency to omit it from savoury recipes if i think I can get away with it, but now I know it’s an integral part of your recipe I won’t do that.
It’s not that it won’t taste good if you leave it out, but I think it adds a lot to the sauce. It’s only a tablespoon, so not too bad 🙂
It must be a New England thing because I remember eating this all of the time too!
Time to bring it back, Sandi!
We called this goulash. It was great warming family main meal as I was growing up.
Yes, it seems to have different names depending on where you’re from. I always knew of goulash as more of a stew like this: https://www.sugarandsoul.co/hungarian-goulash-recipe/
Ee grew up calling this dish Slumgulleon (my mom grew up in Mass. But is of irish heritage. I just made it for my family this evening)
So glad you enjoyed it, John. I’ve never heard of called that before, it definitely goes by a lot of names depending on where your from and your family heritage.
I grew up on this as well, it was the first dish I learned to make in Home Ec. in elementary school, back in the late 70s. I now live in Australia and my husband asked me what was the first thing I learned to cook, so here I am about to whip up a pot for him. Aussies love bolagnese, (not the authentic kind), that they have adapted to their taste, more or less a meat ragu. So let’s see how American Chop Suey from New England fairs In OZ!
I hope he loves it, Dawn!