Get ready to spice up your dinner routine with 18 Delicious American Chop Suey Recipes Everyone Loves! Whether you’re craving a quick weeknight meal or a hearty comfort food fix, our roundup has something for every taste. From classic versions to creative twists, these recipes are sure to become favorites in your home. So, grab your apron and let’s dive into the delicious possibilities!
Classic American Chop Suey with Ground Beef
Dive into the comfort food hall of fame with this Classic American Chop Suey that’s as unapologetically hearty as it is delicious. Perfect for those nights when only a big, beefy bowl of nostalgia will do.
Ingredients
- 1 lb ground beef (the star of the show)
- 2 cups elbow macaroni (because curves hold sauce better)
- 1 can (15 oz) tomato sauce (for that saucy embrace)
- 1 diced onion (for a bit of crunch and cry)
- 2 cloves garlic, minced (because flavor)
- A splash of olive oil (to keep things slick)
- A couple of shakes of salt and pepper (to make it sing)
- 1 tsp sugar (to cut the acidity, smarty)
- 1 tbsp Worcestershire sauce (for that umami oomph)
Instructions
- Heat a splash of olive oil in a large skillet over medium heat. Toss in the diced onion and minced garlic, sautéing until they’re just shy of golden, about 3 minutes.
- Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Tip: Drain excess fat if you’re feeling health-conscious.
- Stir in the tomato sauce, Worcestershire sauce, sugar, salt, and pepper. Let the mixture simmer on low heat for 10 minutes, allowing the flavors to marry. Tip: Cover the skillet to avoid saucy splatters.
- Meanwhile, cook the elbow macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside. Tip: Save a cup of pasta water to adjust sauce consistency later if needed.
- Combine the cooked macaroni with the beef sauce in the skillet, tossing gently to ensure every noodle is coated. Heat through for another 2 minutes.
Ladle this saucy, beefy masterpiece into bowls and watch as it disappears faster than leftovers at a potluck. The macaroni’s tender bite paired with the rich, tomatoey beef is a match made in comfort food heaven. Try topping with a sprinkle of cheddar for a cheesy twist!
Vegetarian American Chop Suey with Tofu
Vegging out has never been so delicious! Our Vegetarian American Chop Suey with Tofu is here to shake up your dinner routine with a twist that’s as fun to make as it is to eat. Get ready to dive into a dish that’s packed with flavor, texture, and a whole lot of love.
Ingredients
- 1 block of firm tofu, pressed and cubed
- 2 cups of elbow macaroni
- A splash of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- A couple of bell peppers, chopped
- 1 can (15 oz) of tomato sauce
- A dash of soy sauce
- A pinch of red pepper flakes
- 1 tsp of dried oregano
- Salt and pepper to make it sing
- A handful of shredded cheese (because cheese makes everything better)
Instructions
- Start by boiling the elbow macaroni in salted water until al dente, about 8 minutes. Drain and set aside.
- While the pasta cooks, heat a splash of olive oil in a large pan over medium heat. Add the cubed tofu and cook until golden, about 5 minutes per side. Tip: Pressing the tofu well means it’ll crisp up nicely!
- Toss in the diced onion, minced garlic, and chopped bell peppers. Sauté until the veggies are soft and the onions are translucent, about 5 minutes.
- Stir in the tomato sauce, a dash of soy sauce, a pinch of red pepper flakes, and the dried oregano. Let the sauce simmer for 10 minutes to meld the flavors together. Tip: Simmering is key for a sauce that’s rich and flavorful.
- Add the cooked macaroni to the pan and mix well to coat every noodle in that saucy goodness. Season with salt and pepper to taste.
- Sprinkle the shredded cheese on top and cover the pan for a couple of minutes until the cheese melts. Tip: Covering the pan helps the cheese melt evenly without drying out the dish.
You’ve just created a dish that’s a riot of textures—creamy, cheesy, with a bit of crunch from the tofu. Serve it up with a side of garlic bread to sop up all that saucy goodness, or go rogue and stuff it into a bell pepper for a fun twist. Yum doesn’t even begin to cover it!
Spicy American Chop Suey with Jalapeños
Unbelievably, we’ve stumbled upon a dish that’s as fun to make as it is to devour – a fiery twist on the classic American Chop Suey that’ll have your taste buds doing the cha-cha. With jalapeños leading the charge, this recipe is not for the faint of heart, but oh, is it worth the heat!
Ingredients
- 1 lb ground beef (because we’re not messing around)
- 2 cups elbow macaroni (the curly ones are just showing off)
- A splash of olive oil (just enough to make the pan say ‘ahh’)
- 1 onion, diced (tears are optional but likely)
- 2 cloves garlic, minced (the more, the merrier, right?)
- A couple of jalapeños, sliced (seeds in if you’re brave, out if you’re wise)
- 1 can (15 oz) tomato sauce (the unsung hero of thickness)
- 1 tsp chili powder (for that ‘what’s happening’ moment)
- Salt and pepper (because even rebels need rules)
- 1 cup shredded cheddar cheese (because cheese is life)
Instructions
- Heat a large pan over medium heat and add that splash of olive oil. Let it get friendly with the pan for about 30 seconds.
- Toss in the diced onion and minced garlic. Sauté until the onions are translucent and the garlic is golden, about 3-4 minutes. Tip: Keep stirring to avoid any garlic tantrums (burning).
- Add the ground beef to the party, breaking it up with a spoon. Cook until it’s no longer pink, about 5-6 minutes. Drain the fat if you’re feeling health-conscious.
- Throw in the sliced jalapeños and chili powder, stirring like you mean it. Cook for another 2 minutes to let the flavors mingle.
- Pour in the tomato sauce and bring the mixture to a simmer. Let it bubble away for 10 minutes, stirring occasionally. Tip: If it’s too thick, a little water can loosen things up.
- Meanwhile, cook the elbow macaroni according to package instructions until al dente. Drain and set aside. Tip: Salt the water like the sea for pasta that’s got personality.
- Combine the cooked macaroni with the beefy, spicy sauce, mixing until every noodle is coated in glory.
- Sprinkle the shredded cheddar cheese on top, then cover the pan for a minute or two to let the cheese melt into gooey perfection.
Mmm, what you’ve got here is a dish that’s a riot of textures – tender pasta, hearty beef, and those jalapeños bringing the crunch and the fire. Serve it up in a big bowl with a side of cool sour cream to tame the flames, or go wild and top it with extra cheese because, let’s face it, there’s no such thing as too much cheese.
Cheesy American Chop Suey with Cheddar
Get ready to dive fork-first into a dish that’s as fun to make as it is to eat—Cheesy American Chop Suey with Cheddar, a comfort food classic that’s here to hug your taste buds. This isn’t just any pasta dish; it’s a cheesy, beefy, saucy masterpiece that’ll have you coming back for seconds before you’ve even finished your first plate.
Ingredients
- 1 lb of elbow macaroni (because those little tubes are perfect for holding all that cheesy goodness)
- 1 lb of ground beef (the star of the show)
- 1 onion, diced (for a little bit of crunch and a lot of flavor)
- 2 cloves of garlic, minced (because what’s a pasta dish without garlic?)
- 1 can (15 oz) of tomato sauce (the saucy foundation)
- 1 can (14.5 oz) of diced tomatoes (for a bit of texture and acidity)
- 2 cups of shredded cheddar cheese (the more, the merrier)
- A splash of olive oil (to get things sizzling)
- A couple of pinches of salt and pepper (to make everything pop)
Instructions
- Grab a large pot, fill it with water, and bring it to a boil over high heat. Once it’s bubbling like a witch’s cauldron, toss in the elbow macaroni and cook for 8 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
- While the pasta does its thing, heat a splash of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
- Add the ground beef to the skillet, breaking it apart with a spoon. Cook until it’s no longer pink, about 5 minutes. Tip: Drain any excess fat for a less greasy dish.
- Stir in the tomato sauce and diced tomatoes, then let the mixture simmer for 10 minutes to thicken slightly. Season with a couple of pinches of salt and pepper.
- Drain the pasta and return it to the pot. Pour the beefy tomato mixture over the pasta, adding 1 cup of shredded cheddar cheese. Stir everything together until the cheese is melted and everything is evenly coated.
- Transfer the mixture to a baking dish, sprinkle the remaining cup of cheddar cheese on top, and broil for 3 minutes, or until the cheese is bubbly and slightly golden. Tip: Keep an eye on it to prevent burning.
Now, the moment of truth—dig into this Cheesy American Chop Suey with Cheddar and experience the perfect harmony of tender pasta, savory beef, and gooey cheese. Serve it straight from the baking dish for that ‘help yourself’ family-style vibe, or plate it up with a side of garlic bread for the ultimate comfort food feast.
American Chop Suey with Italian Sausage
Y’all ready to dive into a dish that’s as fun to make as it is to eat? Let’s talk about a twist on a classic that’ll have your taste buds doing the cha-cha—American Chop Suey with Italian Sausage. It’s hearty, it’s saucy, and it’s got just the right amount of kick to keep things interesting.
Ingredients
- 1 lb of Italian sausage, because we’re fancy like that
- 2 cups of elbow macaroni, the unofficial pasta of comfort food
- A splash of olive oil, to keep things slick
- 1 onion, diced, because every great dish starts here
- 2 cloves of garlic, minced, for that punch of flavor
- A couple of bell peppers, chopped, for color and crunch
- 1 can (28 oz) of crushed tomatoes, for the saucy base
- A pinch of salt and pepper, to make everything pop
- A handful of shredded mozzarella, because cheese is life
Instructions
- Heat a splash of olive oil in a large pan over medium heat. Toss in the Italian sausage, breaking it up with a spoon, and cook until it’s nicely browned, about 5-7 minutes.
- Add the diced onion and minced garlic to the pan, stirring until the onion turns translucent, about 3 minutes. Pro tip: This is when your kitchen starts smelling like heaven.
- Throw in the chopped bell peppers and cook for another 2 minutes, just until they start to soften.
- Pour in the crushed tomatoes, add a pinch of salt and pepper, and let the whole mixture simmer for about 10 minutes. The sauce should thicken slightly.
- While the sauce is doing its thing, cook the elbow macaroni according to the package instructions, then drain.
- Mix the cooked macaroni into the sauce, ensuring every noodle is coated in that deliciousness.
- Sprinkle the shredded mozzarella on top, cover the pan for a minute or two until the cheese melts. Pro tip: For an extra crispy top, broil for 1-2 minutes.
- Serve hot, and watch as the cheese pulls stretch for days. Pro tip: A side of garlic bread turns this into a meal fit for royalty.
So there you have it—a dish that’s all about bold flavors and even bolder cheese pulls. The Italian sausage adds a spicy depth, while the mozzarella brings it all together in a gooey, glorious mess. Perfect for those nights when only comfort food will do.
One-Pot American Chop Suey with Elbow Macaroni
Just when you thought your weeknight dinner routine couldn’t get any more exciting, here comes One-Pot American Chop Suey to save the day! This dish is the culinary equivalent of a cozy blanket hug, but with elbow macaroni and a saucy twist that’ll have your taste buds dancing.
Ingredients
- A glug of olive oil (about 2 tbsp)
- 1 lb of ground beef (the leaner, the meaner)
- 1 onion, diced (because crying is optional)
- 2 cloves of garlic, minced (vampires, beware!)
- A couple of bell peppers, any color, diced (rainbow optional)
- 1 can (14.5 oz) of diced tomatoes (juice and all)
- A splash of Worcestershire sauce (say that 5 times fast)
- 1 tsp of dried oregano (or fresh if you’re fancy)
- 1 tsp of dried basil (ditto)
- 2 cups of elbow macaroni (the star of the show)
- 2 cups of beef broth (homemade or store-bought, no judgment)
- A handful of shredded cheddar cheese (because cheese is life)
Instructions
- Heat that glug of olive oil in a large pot over medium heat until it shimmers like a disco ball.
- Add the ground beef and cook until it’s browned and crumbly, about 5-7 minutes. Drain the fat if you’re feeling health-conscious.
- Toss in the onion and garlic, sautéing until the onion is translucent and the garlic is fragrant, about 3 minutes. Tip: Don’t let the garlic burn, or it’ll taste like regret.
- Throw in the bell peppers, stirring until they start to soften, about 2 minutes. This is where the color magic happens.
- Pour in the diced tomatoes, Worcestershire sauce, oregano, and basil. Stir like you mean it and let it simmer for 2 minutes to marry the flavors.
- Add the elbow macaroni and beef broth, giving everything a good stir. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 10 minutes. Tip: Resist the urge to peek; let the steam do its thing.
- After 10 minutes, check if the macaroni is al dente. If not, give it another couple of minutes. Tip: The broth should be mostly absorbed, leaving a saucy consistency.
- Sprinkle the shredded cheddar cheese on top, cover for a minute to let it melt into gooey perfection.
What you’ve got now is a bowl of comfort with a texture that’s both hearty and saucy, with flavors that are robust and slightly tangy from the Worcestershire. Serve it straight from the pot for that ‘I slaved over this’ effect, or top with extra cheese because, well, cheese.
American Chop Suey with Bell Peppers and Onions
Mmm, who’s ready to dive fork-first into a bowl of comfort that’s as colorful as it is delicious? American Chop Suey with Bell Peppers and Onions is like a party in your mouth, where everyone’s invited and the dress code is ‘flavorful.’
Ingredients
- 1 lb ground beef (because we’re not messing around)
- 2 cups elbow macaroni (the curly ones are extra fun)
- 1 can (15 oz) tomato sauce (the redder, the better)
- 1 can (14.5 oz) diced tomatoes (juice and all, for that saucy goodness)
- 1 green bell pepper, diced (for a crunch that speaks volumes)
- 1 onion, diced (because what’s a chop suey without a little cry?)
- 2 cloves garlic, minced (the more, the merrier, honestly)
- A splash of olive oil (just enough to make things slippery)
- A couple of shakes of salt and pepper (to whisper sweet nothings to your taste buds)
- 1 tsp sugar (to balance out the tomato tang)
- 1 tsp dried oregano (for that ‘I know what I’m doing’ vibe)
Instructions
- Grab a large pot, fill it with water, and bring it to a boil like you’re summoning a pasta genie. Add a pinch of salt because even water needs flavor.
- Toss in the elbow macaroni and cook for 8 minutes, or until they’re just shy of al dente. They’ll finish cooking in the sauce, so don’t let them get too cozy in the water.
- While the pasta does its thing, heat a splash of olive oil in a large skillet over medium heat. Add the ground beef and break it apart like you’re solving a meaty puzzle. Cook until it’s no longer pink, about 5 minutes.
- Throw in the diced onion, bell pepper, and minced garlic. Stir them around until they’re soft and the onion is translucent, about 5 minutes. Your kitchen should smell amazing right about now.
- Pour in the tomato sauce and diced tomatoes, then sprinkle in the sugar, oregano, salt, and pepper. Stir everything together and let it simmer for 10 minutes, allowing the flavors to marry like they’re in a rom-com.
- Drain the pasta and add it to the skillet. Give it a good stir to coat every noodle in that saucy goodness. Let it cook together for another 2 minutes, just to make sure everyone’s properly introduced.
Get ready to serve up a dish that’s hearty, slightly sweet, and packed with textures that’ll make every bite interesting. Try topping it with a sprinkle of cheese or a handful of fresh basil for an extra layer of ‘wow.’
Gluten-Free American Chop Suey with Rice Noodles
Zesty and zippy, this gluten-free twist on a classic American chop suey swaps out traditional pasta for rice noodles, making it a dream for those dodging gluten but still craving comfort. It’s a saucy, savory spectacle that’ll have your taste buds doing backflips!
Ingredients
- 8 oz rice noodles (because gluten-free doesn’t mean flavor-free)
- 1 lb ground beef (or go wild with turkey for a lighter twist)
- 1 onion, diced (tears are optional but likely)
- 2 cloves garlic, minced (more if you’re feeling brave)
- 1 green bell pepper, chopped (for a pop of color and crunch)
- 1 can (14.5 oz) diced tomatoes (juice and all, we’re not picky)
- 1 cup tomato sauce (the glue that holds our chop suey dreams together)
- 1 tbsp olive oil (just a slick to get things moving)
- 1 tsp salt (because we’re not savages)
- A couple of dashes of Worcestershire sauce (for that umami oomph)
- A splash of water (to keep things saucy)
Instructions
- Grab a large pot, fill it with water, and bring it to a rolling boil. Toss in the rice noodles and cook for about 7 minutes, or until they’re just tender. Drain and set aside. (Tip: Give them a quick rinse under cold water to stop the cooking and prevent sticking.)
- While the noodles do their thing, heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until it’s no longer pink, breaking it up as it cooks. (Tip: If you’re using lean meat, a little extra oil won’t hurt.)
- Throw in the onion, garlic, and green pepper. Cook until the veggies are soft and the onions are translucent, about 5 minutes. (Tip: Stir occasionally to prevent any charring drama.)
- Add the diced tomatoes, tomato sauce, salt, and Worcestershire sauce to the skillet. Stir well, then let it simmer for about 10 minutes. If it looks too thick, add a splash of water to loosen it up.
- Fold in the cooked rice noodles and mix until everything is cozy and combined. Let it heat through for another 2 minutes.
Rich in flavor and with a texture that’s both hearty and slightly springy thanks to the rice noodles, this dish is a weeknight winner. Serve it up in bowls with a sprinkle of fresh herbs on top, or go full comfort mode and eat it straight from the skillet—no judgment here.
American Chop Suey with Ground Turkey
Mmm, who’s ready to twist up their dinner routine with a dish that’s as fun to make as it is to devour? American Chop Suey with Ground Turkey is your ticket to a flavor-packed meal that’ll have everyone asking for seconds—no passport required.
Ingredients
- 1 lb ground turkey (because beef who?)
- 2 cups elbow macaroni (the curly ones are fun too)
- 1 can (15 oz) tomato sauce (the unsung hero of the pantry)
- 1 onion, diced (for a little cry, then a lot of flavor)
- 1 green bell pepper, chopped (for that crunch and color)
- 2 cloves garlic, minced (because vampires)
- A splash of olive oil (just enough to make things slick)
- A couple of shakes of Italian seasoning (because we’re fancy)
- Salt and pepper (the dynamic duo)
- 1 cup shredded cheddar cheese (for the gooey, melty finish)
Instructions
- Grab a large pot, fill it with water, and bring it to a rolling boil. Toss in the elbow macaroni and cook for 8 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
- While the pasta does its thing, heat a splash of olive oil in a skillet over medium heat. Add the onion, bell pepper, and garlic, sautéing until they’re soft and fragrant, about 5 minutes.
- Push the veggies to one side and add the ground turkey. Cook until it’s no longer pink, breaking it up as it cooks, about 6 minutes. Tip: Season with salt and pepper here for maximum flavor.
- Stir in the tomato sauce and Italian seasoning. Let the mixture simmer for 10 minutes, allowing the flavors to marry. Tip: If it’s too thick, a little pasta water can loosen it up.
- Drain the pasta and return it to the pot. Pour in the turkey mixture and stir to combine. Sprinkle the cheddar cheese on top and cover for 2 minutes, just until the cheese melts.
Ooh, what we’ve got here is a hearty, cheesy, slightly spicy dish with a texture that’s both comforting and exciting. Serve it straight from the pot for that ‘gather round’ family vibe, or plate it up fancy with a sprinkle of fresh herbs on top. Either way, it’s a win.
American Chop Suey with Mushrooms and Spinach
Oh, the joys of a dish that’s as fun to make as it is to eat! Our twist on American Chop Suey throws mushrooms and spinach into the mix, turning a classic comfort food into a veggie-packed delight that’ll have you coming back for seconds.
Ingredients
- A glug of olive oil (about 2 tbsp)
- 1 lb of ground beef (or go wild with turkey for a lighter twist)
- A couple of garlic cloves, minced (because more is always better)
- 1 onion, diced (tears are optional)
- 8 oz of mushrooms, sliced (the more, the merrier)
- A handful of spinach (about 2 cups, but who’s counting?)
- 1 can (14.5 oz) of diced tomatoes (juice and all)
- A splash of Worcestershire sauce (about 1 tbsp)
- 1 tsp of dried oregano (or fresh if you’re feeling fancy)
- Salt and pepper (to make it sing)
- 8 oz of elbow macaroni (or any pasta that catches your eye)
- A sprinkle of shredded cheese (because cheese makes everything better)
Instructions
- Heat that glug of olive oil in a large skillet over medium heat. Let it get nice and hot—you’ll know it’s ready when it shimmers like a disco ball.
- Add the ground beef, breaking it up with a spoon, and cook until it’s no longer pink, about 5-7 minutes. Tip: Drain the fat if you’re not into that extra grease.
- Toss in the garlic and onion, cooking until they’re soft and smell amazing, about 3 minutes. Your kitchen should smell like heaven right about now.
- Throw in the mushrooms and cook until they’re golden and have released their juices, about 5 minutes. Tip: Don’t crowd the pan, or they’ll steam instead of brown.
- Stir in the spinach, diced tomatoes, Worcestershire sauce, oregano, salt, and pepper. Let it simmer for 10 minutes, stirring occasionally. The flavors are getting to know each other.
- While that’s happening, cook the pasta according to the package instructions, but keep it al dente—nobody likes mushy pasta. Tip: Salt the water like the sea for the best flavor.
- Drain the pasta and mix it into the skillet with the beef and veggie mixture. Give it a good stir to make sure everything is cozy together.
- Sprinkle with cheese, cover for a minute to let it melt, and then dive in.
This dish is a hearty hug in a bowl, with the earthy mushrooms and fresh spinach balancing the rich, savory beef. Serve it straight from the skillet for that rustic charm, or plate it up fancy with a side of garlic bread to sop up all the deliciousness.
Creamy American Chop Suey with Alfredo Sauce
Picture this: a dish so comforting, it’s like a warm hug from your grandma, if your grandma was a pasta-loving chef with a penchant for Alfredo. Creamy American Chop Suey with Alfredo Sauce is the ultimate comfort food mashup you never knew you needed.
Ingredients
- 8 oz of elbow macaroni (because curves hold sauce better, duh)
- A splash of olive oil (just enough to make the pasta not stick together like awkward teenagers at a dance)
- 1 lb of ground beef (the chunkier, the better)
- A couple of cloves of garlic, minced (unless you’re avoiding vampires)
- 1 cup of Alfredo sauce (store-bought is fine, we’re not judging)
- A handful of shredded mozzarella (for that gooey, pull-apart goodness)
- A pinch of salt and pepper (because seasoning is key, folks)
Instructions
- Boil the elbow macaroni in a large pot of salted water until al dente, about 8 minutes. Drain and toss with a splash of olive oil to prevent sticking.
- While the pasta cooks, brown the ground beef in a large skillet over medium heat, breaking it apart with a spoon. No one wants a beef boulder in their bite.
- Add the minced garlic to the beef and cook for another minute, just until fragrant. Garlic burns faster than your last relationship, so keep an eye on it.
- Stir in the Alfredo sauce and let the mixture simmer for about 5 minutes, allowing the flavors to marry. Think of it as their honeymoon phase.
- Fold in the cooked macaroni until everything is evenly coated in that creamy Alfredo goodness.
- Sprinkle the mozzarella on top, cover the skillet, and let it melt for about 2 minutes. Cheese pulls are mandatory for Instagram, obviously.
- Season with salt and pepper to taste, because under-seasoned food is a sad food.
Rich, creamy, and utterly indulgent, this dish is like the love child of mac and cheese and beef stroganoff. Serve it straight from the skillet for that ‘I just whipped this up’ vibe, or garnish with fresh parsley if you’re feeling fancy.
American Chop Suey with Zucchini and Squash
Alright, let’s dive into this veggie-packed twist on a classic that’ll have your taste buds doing a happy dance. American Chop Suey with Zucchini and Squash is the comfort food upgrade you didn’t know you needed—until now.
Ingredients
- 1 lb ground beef (or turkey for a lighter option)
- 2 cups elbow macaroni (because those little tubes are perfect for holding onto all the saucy goodness)
- 1 medium zucchini, diced (about 2 cups)
- 1 medium yellow squash, diced (ditto on the 2 cups)
- 1 onion, chopped (because what’s a chop suey without a little onion action?)
- 2 cloves garlic, minced (or more, we don’t judge)
- 1 can (15 oz) tomato sauce (the saucy backbone of our dish)
- 1 can (14.5 oz) diced tomatoes (for that chunky texture we love)
- 1 tbsp olive oil (just a glug to get things going)
- 1 tsp dried oregano (a little sprinkle for that herby vibe)
- 1 tsp dried basil (same deal, herby goodness)
- Salt and pepper to taste (but let’s be real, you’ll taste as you go)
- A handful of shredded cheddar cheese (because cheese makes everything better)
Instructions
- Grab a large pot, fill it with water, and bring it to a boil. Toss in the elbow macaroni and cook according to the package instructions—usually about 8 minutes. Pro tip: Salt the water like the sea for pasta that’s flavorful from the get-go.
- While the pasta does its thing, heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until they’re soft and fragrant—about 3 minutes. Your kitchen should smell amazing right about now.
- Add the ground beef to the skillet, breaking it up with a spoon as it cooks. Once it’s no longer pink (about 5 minutes), drain any excess grease. We’re going for delicious, not greasy.
- Stir in the zucchini and yellow squash, cooking for another 5 minutes until they start to soften. They should still have a bit of bite to them—nobody likes mushy veggies.
- Pour in the tomato sauce and diced tomatoes, then sprinkle in the oregano and basil. Give everything a good stir, reduce the heat to low, and let it simmer for 10 minutes. This is where all the flavors become best friends.
- Drain the pasta and add it to the skillet, tossing to coat it evenly with the sauce. Let it hang out for a couple of minutes so the pasta can soak up some of that saucy goodness.
- Sprinkle the shredded cheddar cheese on top, then cover the skillet for a minute or two until the cheese melts into gooey perfection.
Zesty, hearty, and packed with veggies, this dish is a crowd-pleaser that’s as fun to make as it is to eat. Serve it up with a side of garlic bread for the ultimate comfort food experience, or get fancy and top it with fresh basil for a pop of color and flavor.
American Chop Suey with Sweet Corn and Peas
Venture into the realm of comfort food with a dish that’s as fun to make as it is to eat, blending the heartiness of American Chop Suey with the sweet pop of corn and peas. It’s like a hug in a bowl, but with more vegetables and less awkwardness.
Ingredients
- 1 lb ground beef (because what’s chop suey without it?)
- 2 cups elbow macaroni (the twistier, the better)
- 1 can (15 oz) sweet corn (nature’s candy, really)
- 1 cup frozen peas (little green gems)
- 1 onion, diced (for that obligatory crunch)
- 2 cloves garlic, minced (because flavor)
- 1 can (14.5 oz) diced tomatoes (juice and all)
- 1 tbsp olive oil (a slick move for your pan)
- 1 tsp paprika (for a smoky whisper)
- Salt and pepper (the dynamic duo)
- A splash of water (to keep things saucy)
Instructions
- Heat the olive oil in a large pan over medium heat. Toss in the onions and garlic, sautéing until they’re just shy of golden, about 3 minutes. Tip: Don’t let the garlic burn, unless you’re into that bitter life.
- Add the ground beef to the pan, breaking it apart like it’s bad news. Cook until it’s no longer pink, about 5 minutes. Drain the excess fat if you’re feeling health-conscious.
- Stir in the diced tomatoes, sweet corn, peas, paprika, salt, and pepper. Let the mixture simmer for 10 minutes, allowing the flavors to mingle like guests at a good party.
- Meanwhile, cook the elbow macaroni according to the package instructions until al dente. Drain and add to the pan, tossing everything together with a splash of water to loosen the sauce.
- Simmer for another 5 minutes, then take a bow because you’re done.
Out of the pan comes a dish that’s a riot of textures—tender pasta, juicy beef, and those sweet bursts of corn and peas. Serve it up in a hollowed-out bread bowl for an edible dish situation, because why not?
American Chop Suey with Garlic and Parmesan
Mmm, imagine diving into a bowl of comfort that hugs your soul with every bite—that’s what American Chop Suey with Garlic and Parmesan is all about. It’s like your favorite cozy sweater, but edible and way more delicious.
Ingredients
- 1 lb ground beef (because what’s chop suey without it?)
- 2 cups elbow macaroni (the curly ones are fun too)
- A splash of olive oil (just enough to make the pan happy)
- A couple of garlic cloves, minced (the more, the merrier)
- 1 can (15 oz) tomato sauce (the saucy backbone of the dish)
- 1 cup shredded Parmesan cheese (for that cheesy goodness)
- A pinch of salt and pepper (to keep things interesting)
Instructions
- Heat a splash of olive oil in a large pan over medium heat. Tip: If the oil shimmers, it’s ready to party.
- Add the ground beef and cook until it’s no longer pink, about 5-7 minutes. Break it up like you’re solving a meaty puzzle.
- Toss in the minced garlic and cook for 1 minute until fragrant. Tip: Don’t let it burn, or it’ll throw a bitter tantrum.
- Meanwhile, cook the elbow macaroni according to package instructions until al dente. Tip: Salt the water like the sea for flavor that pops.
- Stir in the tomato sauce with the beef and garlic, simmering for 5 minutes to let the flavors marry.
- Drain the macaroni and add it to the pan, mixing well to coat every noodle in saucy love.
- Sprinkle the Parmesan cheese on top, letting it melt into gooey perfection. Tip: For a crispy top, broil for 2 minutes.
Perfectly al dente noodles swim in a rich, garlicky tomato sauce, with Parmesan adding a salty, umami kick. Serve it straight from the pan for that ‘who cares about dishes’ vibe, or fancy it up with a side of garlic bread for dipping into the saucy goodness.
American Chop Suey with Crushed Tomatoes and Basil
Feeling peckish and in need of some comfort food that screams ‘America’ louder than a bald eagle at a baseball game? Let’s dive into a dish that’s as hearty as it is hilarious to make – think of it as your kitchen’s version of a blockbuster movie, but with more carbs and less CGI.
Ingredients
- 1 lb of ground beef (because what’s an American dish without a little beef?)
- 2 cups of elbow macaroni (the pasta that’s always ready to elbow its way into your heart)
- 1 can (28 oz) of crushed tomatoes (for that saucy drama)
- A splash of olive oil (just enough to make things slippery)
- A couple of garlic cloves, minced (because vampires are not invited)
- 1 onion, diced (for a little cry and a lot of flavor)
- 1 tsp of dried basil (or fresh if you’re feeling fancy)
- Salt and pepper (the dynamic duo of seasoning)
- 1 cup of shredded cheddar cheese (because cheese makes everything better)
Instructions
- Heat a splash of olive oil in a large pan over medium heat. Toss in the diced onion and minced garlic, and sauté until they’re softer than your favorite pillow, about 5 minutes.
- Add the ground beef to the pan, breaking it up with a spoon like you’re solving a meaty puzzle. Cook until it’s browned all over, about 7 minutes. Tip: Drain the excess fat unless you’re into that sort of thing.
- Stir in the crushed tomatoes and dried basil, then let the mixture simmer for 10 minutes. It should look like a rustic Italian painting by now.
- Meanwhile, cook the elbow macaroni according to the package instructions, but stop 1 minute short of al dente. It’ll finish cooking in the sauce, avoiding a mushy disaster. Tip: Salt the water like the sea for flavor that pops.
- Combine the cooked macaroni with the beef and tomato sauce, mixing like you’re a DJ blending the perfect track. Let it cook together for another 2 minutes.
- Sprinkle the shredded cheddar cheese on top, then cover the pan for a minute to let the cheese melt into gooey perfection. Tip: For a golden top, broil for 2 minutes but watch it like a hawk.
Just like that, you’ve got a dish that’s a riot of textures – tender pasta, savory beef, and a sauce that hugs every bite. Serve it straight from the pan for that ‘I just whipped this up’ vibe, or plate it like you’re on a cooking show. Either way, it’s a win.
American Chop Suey with Ground Pork and Soy Sauce
Today’s the day we ditch the takeout menus and whip up something that’ll make your taste buds do a happy dance. Think of this American Chop Suey as your kitchen’s answer to ‘What’s for dinner?’ – quick, flavorful, and utterly satisfying.
Ingredients
- 1 lb ground pork (because beef who?)
- 2 cups elbow macaroni (the curly ones are fun too)
- A splash of soy sauce (the secret umami bomb)
- 1 onion, diced (no tears, just flavor)
- 2 cloves garlic, minced (the more, the merrier)
- A couple of tbsp olive oil (for that slick move in the pan)
- 1 can diced tomatoes (14.5 oz, because fresh is great but we’re keeping it real)
- 1 tsp sugar (to sweeten the deal)
- Salt and pepper (the dynamic duo of seasoning)
Instructions
- Heat olive oil in a large skillet over medium heat. Toss in the onions and garlic, sautéing until they’re just shy of golden, about 3 minutes.
- Add the ground pork to the party, breaking it up with a spoon. Cook until it’s no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan, or you’ll steam the pork instead of browning it.
- Stir in the diced tomatoes, soy sauce, and sugar. Let the mixture simmer for 10 minutes, allowing the flavors to marry. Tip: Taste as you go – you’re the boss of your sauce.
- Meanwhile, cook the elbow macaroni according to the package instructions until al dente. Drain and set aside. Tip: Salt the pasta water like the sea for maximum flavor.
- Combine the cooked macaroni with the pork mixture, tossing everything together like it’s a salad at a summer BBQ. Cook for another 2 minutes to let the pasta soak up the sauce.
- Season with salt and pepper to finish, because perfection is in the details.
Perfectly saucy with a hint of sweetness, this dish is a textural dream with tender pasta and juicy pork. Serve it up in a big bowl with a sprinkle of green onions on top for that Instagram-worthy finish.
American Chop Suey with Black Beans and Corn
So, you’ve stumbled upon the ultimate comfort food mashup that’s about to rock your taste buds—American Chop Suey gets a fiesta twist with black beans and corn. It’s like your favorite childhood dish decided to take a vacation south of the border and came back with a tan and a whole new attitude.
Ingredients
- 1 lb ground beef (because what’s chop suey without it?)
- A splash of olive oil (just enough to say hello to your pan)
- 1 onion, diced (unless you’re crying, you’re not doing it right)
- 2 cloves garlic, minced (the more, the merrier, I always say)
- 1 bell pepper, any color, diced (rainbows are encouraged)
- 1 can black beans, drained and rinsed (let’s keep it classy)
- 1 cup corn kernels (fresh, frozen, or canned—no judgment here)
- 2 cups elbow macaroni (the unofficial pasta of comfort)
- 1 can diced tomatoes (with their juices, because we’re not monsters)
- A couple of dashes of Worcestershire sauce (for that umami oomph)
- 1 tsp chili powder (spice is nice)
- Salt and pepper (to make everything pop)
- A handful of shredded cheddar cheese (because cheese is life)
Instructions
- Grab a large pot, fill it with water, and bring it to a boil like you’re summoning a pasta genie.
- Once boiling, add a pinch of salt and the elbow macaroni, cooking until al dente (about 8 minutes), then drain and set aside. Tip: Save a cup of pasta water for later—it’s liquid gold for sauces.
- In a skillet, heat a splash of olive oil over medium heat and brown the ground beef, breaking it up as it cooks. No one wants a beef boulder in their bite.
- Add the diced onion, minced garlic, and bell pepper to the beef, sautéing until the veggies are soft and the onions are translucent (about 5 minutes). Tip: If the onions are sticking, a little more oil won’t hurt.
- Stir in the black beans, corn, diced tomatoes with their juices, Worcestershire sauce, chili powder, salt, and pepper. Let the mixture simmer for 10 minutes, allowing the flavors to marry. Tip: Taste as you go—adjusting seasoning is the secret handshake of great cooks.
- Combine the cooked macaroni with the beef and veggie mixture, tossing everything together like it’s a salad at a party. If it’s too dry, a splash of that reserved pasta water can bring it back to life.
- Sprinkle the shredded cheddar cheese on top, cover the skillet for a minute to let the cheese melt into gooey perfection.
Perfectly hearty with a kick, this dish is a texture playground—tender pasta, juicy beef, and pops of sweet corn. Serve it straight from the skillet for that ‘dig in’ family vibe, or fancy it up with avocado slices and a dollop of sour cream for Instagram glory.
American Chop Suey with Carrots and Celery
Zesty and zippy, this American Chop Suey is your ticket to a comfort food paradise, with carrots and celery adding that crunch you didn’t know you needed. It’s like a hug in a bowl, but with more vegetables and less awkwardness.
Ingredients
- 1 lb ground beef (because, America)
- A couple of carrots, diced (for that sweet, sweet crunch)
- 2 celery stalks, sliced (because we’re fancy like that)
- 1 onion, chopped (it’s the law)
- 2 cloves garlic, minced (vampires hate this recipe)
- A splash of olive oil (for the pan, not your face)
- 1 can (15 oz) tomato sauce (the glue that holds this masterpiece together)
- 1 cup elbow macaroni (the elbows make it polite)
- 1 tsp salt (to make everything taste like something)
- A pinch of black pepper (for a little kick)
- 1 tsp dried oregano (because we’re not savages)
Instructions
- Heat a splash of olive oil in a large pan over medium heat until it shimmers like a mirage.
- Add the ground beef, breaking it apart with a spoon, and cook until it’s no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan, or you’ll steam the beef instead of browning it.
- Toss in the onion, garlic, carrots, and celery. Cook until the veggies soften and the onion turns translucent, about 5 minutes. Tip: Stir occasionally to prevent any veggie from feeling left out.
- Pour in the tomato sauce, salt, pepper, and oregano. Stir like you mean it, then let it simmer for 10 minutes. Tip: If it starts to look too thick, add a splash of water to keep it saucy.
- Meanwhile, cook the elbow macaroni according to the package instructions, then drain. Tip: Salt the pasta water like the sea to flavor the noodles from within.
- Combine the cooked macaroni with the saucy beef mixture, stirring until every noodle is coated in that glorious sauce.
Every bite of this American Chop Suey is a delightful mix of tender pasta, savory beef, and crisp veggies, all swimming in a rich tomato sauce. Serve it with a sprinkle of cheese on top or alongside a crisp green salad for a meal that’s as satisfying as it is colorful.
Summary
Brimming with variety, our roundup of 18 Delicious American Chop Suey Recipes offers something for every taste and occasion. Whether you’re craving classic comfort or a creative twist, these dishes promise to delight. We’d love to hear which recipe stole your heart—drop a comment below! And if you found this collection inspiring, don’t forget to share the love on Pinterest. Happy cooking!
