This Retro American Chop Suey Is a Classic for a Reason

The combination of macaroni and beef in a tomato-y sauce along with various veggies and seasonings is a mainstay of classic American cuisines from across the country. It might include a baked, cheesy top as in Johnny Marzetti casserole in the Midwest, spicy Southwestern flair in a skillet of chili mac, or the pure nostalgia of some homemade Hamburger Helper.

Another important entry in the lexicon of beefy macaroni goodness not to be overlooked is American chop suey. It’s a dish with a long history and somewhat confusing name, but one thing is sure: it’s a comforting, hearty one-pot meal that still deserves a place on your family’s dinner table today.

What Is American Chop Suey, and How Did It Get Its Name?

“Chop suey” was a catch-all term for Chinese-American stir fries consisting of mixed chopped vegetables and meat (often beef) cooked in soy sauce and served over rice that became popular in the United States in the late 1800s. 

Over time, the dish morphed into many new forms, including American chop suey, which rose to prominence in the 1960s. It traded the rice for pasta and added some decidedly Italian-American components of tomatoes, herbs, and sometimes a sprinkle of Parmesan cheese. American goulash (not to be confused with the real deal) is a similar dish that usually incorporates paprika as a nod to its Hungarian namesake.

American chop suey is particularly beloved in New England, and is sometimes also called New England-style American chop suey. Throughout the late 20th century, it became a staple of buffet lines, summer camps, and dinner tables throughout the region and beyond. 

Today, it’s a retro favorite full of nostalgia that the whole family is sure to love.

How To Make American Chop Suey

The beauty of American chop suey is that it’s a satisfying, full meal that comes together in just one pot. You start by sautéeing ground beef (85% lean gives a nice balance of richness without being too greasy) in a large Dutch oven. Adding in a mix of chopped onions and green bell peppers provides a veggie backbone, and garlic, Italian seasoning, and tomato paste provide aromatic flavor. 

Then, you’ll build an easy sauce from canned diced tomatoes and tomato sauce plus a secret weapon: canned condensed beef consommé (such as Campbell’s). It’s made from concentrated beef stock that’s saltier than regular beef broth and also contains some gelatin, which gives the sauce silky body and lots of umami flavor. Cooking large elbow macaroni right in the sauce allows it to soak up all of the rich flavors while also thickening the sauce as the pasta releases its starch.

The result is a hearty mix of tender and flavorful pasta, nicely vegetal pops of green bell pepper, and a luxurious, meaty, tomato-y sauce that coats every bite. It’s a comforting, umami-packed, and well-seasoned dinner that brings back fond childhood memories for many. 

It’s also a great option for meal prep, as leftovers store for up to five days and reheat well, so you can tuck into a bowl of this classic American meal all week long.

Easy Tweaks

• Lots of recipes for American chop suey, especially in New England, include cheese. Feel free to stir in some shredded mozzarella or cheddar at the end of cooking for a gooey, melty element, or add a sprinkle of grated Parmesan to each serving.
• Not feeling the ground beef? Lean in to the Italian-inspired elements of this dish and swap in a pound of ground Italian sausage instead.
• If you don’t have beef consommé on hand, you can use regular beef stock. Just add more salt to the recipe to taste and know that the sauce won’t have quite the same body (though it will still be delicious).

More One-Pot Wonders

• One-Pot Taco Pasta
• Easy Chicken Primavera
• One-Pot Caprese Orzo
• Black Bean and Egg Bake