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As a life-long resident of New England, American Chop Suey is a dish that brings back memories of school cafeteria lunches from my childhood! Most people immediately recognize this dish of elbow-shaped pasta, seasoned beef, green peppers, onions, and tomato sauce – and although we call this meal American Chop Suey here in New England, this classic dish goes by many other names all across the country like goulash or chili mac!
American Chop Suey is classic, New England comfort food (with a distinct Italian influence) and it has universal appeal for kids and grown-ups alike! In addition to being a dish regularly featured on school and office cafeteria menus (my husband Jack made it countless times during his food service days), it’s also a favorite option for an easy weeknight dinner, or served at many church potlucks.
We stayed with tradition and made our version of American Chop Suey in a large, deep skillet on the stove top and sprinkled cheese on top – but some people like to finish this dish by baking it in the oven with melted cheese on top! (Both versions are very delicious!) We also used a non-traditional ingredient of V-8 juice in the sauce which adds a distinct flavor profile while staying true to the basic tomato sauce of this dish.
In the interest of making this recipe a little heart-healthier, we also drained most of the fat from the cooked ground beef and replaced it with a fraction of the amount of olive oil. The result is a less greasy dish with a cleaner taste!
Please leave a comment below and tell me – what do YOU call this dish?
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American Chop Suey
Ingredients
- 2 tablespoons plus ¼ cup extra virgin olive oil, divided
- 3 cups diced onion (divided as 1 cup fine dice and 2 cups ¾ inch dice)
- 3 cups diced green bell pepper (divided as 1 cup fine dice and 2 cups ¾ inch dice)
- 2 tablespoons minced garlic
- 2 pounds 80/20 ground beef
- 1 28-ounce can crushed tomatoes (we like Pastene)
- 1 cup tomato sauce
- 1 5.5 ounce can of V-8 juice
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 2–3 Fresh Parmesan rinds, about 4 inch squares (optional)
- 1 ½ tablespoons fresh chopped mint (if using dried, use half that amount)
- 2 tablespoons fresh chopped basil (if using dried, use half that amount)
- 1 tablespoon fresh chopped oregano (if using dried, use half that amount)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 1 pinch red pepper flakes
- 12 ounce dry elbow macaroni noodles
- ½ cup grated Parmesan cheese, for serving
Instructions
- In a heavy bottomed Dutch oven or nonstick pot over medium high, heat 2 tablespoons of the olive oil and add one cup of the fine diced onions, one cup of the fine diced peppers and the garlic and sauté for one minute. Add the ground beef and cook until no longer pink, breaking it up into small pieces.
- When the beef is cooked, pour the entire contents into a strainer and strain off the liquid. Place the beef mixture back into the pan along with the quarter cup of olive oil. Add canned tomatoes, tomato sauce, V-8, Worcestershire sauce, tomato paste, the optional Parmesan rinds, chopped mint, chopped basil, chopped oregano, salt, pepper, sugar and pepper flakes.
- Using a heat diffuser under pot (see here), cover pot and simmer 30 minutes.
- After 30 minutes add the two cups ¾ inch diced onion and two cups ¾ inch diced bell pepper. Cover and simmer 30 more minutes.
- Fifteen minutes after adding the second batch of onions and peppers to the tomato beef mixture, in a large separate pot of salted water, bring to a boil and cook elbow noodles until just slightly under cooked.
- After the tomato mixture has cooked for the second 30 minutes (60 minutes total), with a spider or strainer, add noodles and one cup of pasta water to the tomato beef mixture. Heat and stir for five minutes or until the pasta is perfectly cooked.
- With a spoon or tongs, remove the Parmesan cheese rinds and discard.
- To serve, ladle into bowls and spoon freshly grated Parmesan cheese over each bowl.
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You may also like these other easy and delicious family meal ideas:
Slow Cooker Tomato and Tortellini Soup
Israeli Couscous with Chicken and Peas
I grew up in Maine – we called this American Chop Suey too. It was a family favorite. Thanks for bringing back happy childhood memories.
You’re very welcome Bev!
The most delicious chop suey and easy to make! Thanks for bringing me back to my New England roots. A taste of home.
You are very welcome Kim! So glad you enjoyed the recipe!
I call American Chop Suey………Home Made Hamburger Helper. When I was a kid many moons ago, we were served this dish often (large family) but then it was only elbow noodles, canned tomatoes, onion,celery, and cayenne pepper. what an improvement over the years eh!
That’s a new name for us Susan (but I can definitely see how it fits!). Hope you’ll give our recipe a try! 🙂
I haven’t made my Chop Suey lately due to dieting, however I think it is one of 2 great recipes.
Here’s how I do it: Heat 2 cans of whole tomatoes crushing them as they soften up. I usually rinse out the cans with a little water and add. Cook 1 whole box of your favorite style of pasta to el dante. Simmer chopped peppers just to heat then add 2 lbs of hamburg cooking until brown. Add chopped onions and cook until they start breaking apart. Drain pasta, add a cup of sugar and add 1/4 stick of butter. Pour in cooked tomatoes. Stir. Use a slotted plastic spoon to scoop in hamburg, peppers and onions leaving oil behind. Trust me on this it can’t be beat.
Sounds delicious Jerry! Thanks for sharing!
I was raised in Columbus, OH and we called it Johnny Marzetti. After the once restaurant and now dressing maker.
I’ve heard this dish called that too Roxie! Thanks for writing to us today!
This is Jack and I must add a comment here. One of the places I worked was in Portsmouth RI where we served both American chop suey and Johnny Marzetti. The two dishes were similar but different enough that customers expected something different from each. The American chop suey had a tomato base with green peppers, onions, ground beef and elbow noodles where the Marzetti had a creamier tomato base, ground pork, ground beef, onions and egg noodles. Not sure if that was traditional Marzetti or not but the customers dictated what they wanted and we delivered. They were very particular that it got served exactly that way each time.
I am from NH and mom always made American Chop Suey with I think tomato soup. I live in NC now and make it with ground beef, onions, elbow mac canned diced tomatoes, a small can of green chilis and top with shredded cheddar cheese. If I have it on hand I will also add in some corn. I am making this tonight as a matter of fact
Sounds like a delicious variation Tara! Thanks for writing to us today!
Odd name for an Italian dish – chop suey. Here in the UK we don’t have an actual name for this as it’s a mixture of various Italian recipes. Pasta Bolognese would be the nearest thing I suppose.
I agree Ruth – I’ve always thought it was an odd name for this dish too! Thanks for visiting us today!
Here in Haverhill ma we call it americian
Chop Suey. I also use celery and use tomato soup along w/tomato sauce
Sounds great Tony!
American Chop Suey. I made it Saturday for my SIL and her son. I grew up with using Campbells tomato soup for the sauce. Using regular tomato sauce just makes it pasta in my world.
This is hubbys favorite dish!
Thanks Kathy!
We called this goulash add a can of red kidney beans, then it’s called slumgullion. Now I guess I’ll have to make some! Yum
Thanks Diane!