There are some dinners that don’t need an introduction. They don’t arrive with ceremony or garnish. They show up in chipped bowls, steaming slightly, smelling like onions and tomatoes and something deeply familiar. American Chop Suey is one of those dinners.
It was never exotic. It was never impressive. And yet—if you grew up anywhere in New England or along the East Coast—you probably know it by heart.
Elbow macaroni. Ground beef. Onions. Green peppers. Tomato sauce thick enough to cling to a spoon. Served hot, filling, and comforting in a way that felt almost protective. It was the dinner that showed up on busy school nights, snowy afternoons, or when the grocery money had to stretch just a little further.
And despite the confusing name, it was never Chinese food at all.
American Chop Suey belongs squarely in the category of resourceful, working-class, home-cooked meals—the kind that fed families for generations without ever asking for attention. It’s a dish that doesn’t photograph perfectly, doesn’t need trendy upgrades, and doesn’t apologize for being exactly what it is.
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Why Is It Called American Chop Suey?
The name has puzzled people for decades, and the answer is surprisingly simple.
In the early 1900s, the term “chop suey” entered American vocabulary not as a specific Chinese dish, but as shorthand for a mixed, everything-in-the-pan meal. Newspapers and cookbooks used it loosely to describe skillet dinners made from odds and ends—meat, starch, vegetables, all combined.
New England cooks took that idea and made it practical.
American Chop Suey became the macaroni-and-meat version of that concept: inexpensive ingredients, cooked together in one pot, stretched to feed a household. Over time, the “American” part stuck to distinguish it from actual Chinese-American dishes—and by the mid-20th century, the name was locked in.
Ask anyone from Maine, Massachusetts, New Hampshire, or Vermont, and they’ll tell you: this dish has nothing to do with takeout cartons or soy sauce. It’s about supper at home.
A True New England Staple
In New England kitchens, American Chop Suey wasn’t a recipe you looked up. It was something you absorbed.
You learned it by watching. By smelling the onions soften in the pan. By knowing when the sauce was thick enough just by the sound it made as it bubbled. Measurements were flexible. Ingredients were negotiable. The core idea never changed.
It was also one of those meals that invited debate:
“My mother never used peppers.”
“We always added a little sugar.”
“We baked ours with cheese on top.”
And everyone was right—because American Chop Suey has always been a family recipe disguised as a regional dish.
What Makes It Truly ‘American Chop Suey’?
There are plenty of similar dishes across the country. In the Midwest and South, this same meal is often called goulash or slumgullion. But the New England version has a few defining traits:
Elbow macaroni only
No shells. No rotini. Elbows are non-negotiable.
Ground beef
Not sausage, not turkey, not fancy cuts—plain ground beef.
Onion and green bell pepper
This pairing is essential to the aroma and flavor.
Tomato sauce base
Thick, simple, and mildly seasoned.
One-pot mentality
This is not a layered casserole unless someone deliberately made it one.
It’s hearty without being heavy, simple without being bland, and deeply satisfying in a way that modern “comfort food” often tries—and fails—to recreate.
Classic Old-Fashioned American Chop Suey Recipe
Ingredients
1 pound elbow macaroni
1 pound ground beef
1 medium yellow onion, diced
1 green bell pepper, diced
2 cloves garlic, minced (optional but common)
2 cups tomato sauce
1 can (14.5 oz) diced tomatoes, undrained
1 tablespoon tomato paste (optional, for thickness)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika (optional)
½ teaspoon dried oregano or Italian seasoning
1 teaspoon sugar (optional, but traditional)
1 tablespoon olive oil or butter
Step-by-Step Instructions
Step 1: Cook the Macaroni
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook just until tender but not mushy. Drain and set aside. Do not overcook—the pasta will absorb sauce later.
Step 2: Brown the Beef
In a large pot or deep skillet, heat the oil or butter over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess grease if needed, but don’t remove all of it—some fat adds flavor.
Step 3: Add Onion and Pepper
Stir in the diced onion and green bell pepper. Cook for 5–7 minutes, until softened and fragrant. This step builds the foundation of the dish.
Step 4: Season and Simmer
Add garlic if using. Stir in tomato sauce, diced tomatoes, tomato paste, salt, pepper, paprika, oregano, and sugar. Lower heat and simmer for 10–15 minutes, allowing the flavors to blend and the sauce to thicken.
Step 5: Combine with Macaroni
Add the cooked macaroni to the sauce. Stir gently until fully coated. Simmer for another 5 minutes, adding a splash of water if needed.
Step 6: Serve Hot
Serve immediately in bowls, plain or topped with grated cheddar if that’s how your family did it.
.If you enjoy old recipes like this one, these books feel just as comforting.”
Baked American Chop Suey (Optional Variation)
Some households finished American Chop Suey in the oven.
To do this:
Transfer the finished mixture to a baking dish
Top with shredded cheddar or a mix of cheddar and mozzarella
Bake at 375°F (190°C) for 20–25 minutes until bubbly
This version often showed up for potlucks or Sunday suppers.
Why This Dish Endured
American Chop Suey wasn’t glamorous—but it was reliable.
It fed large families cheaply.
It reheated well.
It tasted even better the next day.
And perhaps most importantly, it felt like home.
In a world of rotating food trends, this dish stayed put. It didn’t chase attention. It waited patiently in handwritten recipe cards, church cookbooks, and memory.
Serving Suggestions (Old-School Style)
Buttered white bread or dinner rolls
A simple iceberg lettuce salad
Pickles or canned green beans
A glass of milk or iced tea
No need to complicate it.
Frequently Asked Questions
Is American Chop Suey the same as goulash?
In many regions, yes. In New England, “American Chop Suey” is the traditional name.
Can I make it ahead of time?
Yes—this dish reheats beautifully and often tastes better the next day.
Can I freeze American Chop Suey?
Absolutely. Cool completely and freeze in airtight containers for up to 3 months.
Why does some Chop Suey taste sweeter?
Many families add a small amount of sugar to balance the acidity of tomatoes—a very traditional touch.
Do I have to use green peppers?
They’re classic, but some families omit them or substitute red peppers.