Description
American Chop Suey is a comforting classic American pasta casserole made with ground beef, elbow macaroni, and a rich tomato-based sauce simmered with onions, peppers, and celery. This hearty, one-pot meal is easy to prepare and perfect for a family dinner, offering a delicious blend of savory flavors and cheesy goodness.
Ingredients
Scale
Meat and Seasonings
- 1.5 lbs. ground beef, 85% lean
- 2 teaspoons Italian seasoning
- 2 teaspoons seasoned salt
- ½ teaspoon garlic powder
- 3 tablespoons tomato paste
Vegetables
- 1 cup diced onion
- 1 cup diced green pepper
- 1 stick celery, diced
- 4 cloves garlic, minced
Liquids and Sauces
- 1 tablespoon Worcestershire sauce
- 14.5 oz. diced tomatoes, undrained
- 16 oz. tomato sauce
- 2 ½ cups chicken broth (or beef broth)
Pasta and Cheese
- 2 cups elbow macaroni, uncooked
- 1 cup shredded cheddar cheese, optional
Instructions
- Cook the beef: In a large pot over medium-high heat, cook and crumble the ground beef until browned and cooked through, about 8 minutes. Drain excess grease.
- Add seasonings and tomato paste: Stir in the Italian seasoning, seasoned salt, garlic powder, and tomato paste to the beef, mixing well.
- Sauté vegetables: Add diced onion, green pepper, and celery; cook for 4 minutes. Then add minced garlic and cook for 1 more minute until fragrant.
- Add tomato sauce: Pour in the tomato sauce and stir until combined evenly with the beef and vegetables.
- Combine additional liquids: Stir in Worcestershire sauce, undrained diced tomatoes, and chicken broth thoroughly.
- Add macaroni: Add the uncooked elbow macaroni to the pot and stir well to combine all ingredients. Bring the mixture to a gentle boil.
- Cook macaroni covered: Cover the pot and let it cook for 4 minutes. Uncover and carefully run a silicone spatula along the bottom to lift anything settled.
- Continue cooking partially covered: Cover partially and simmer gently for another 4 minutes. Use the spatula again to prevent sticking.
- Finish cooking: Cook uncovered for an additional 3 minutes or until macaroni is tender and cooked through. Taste test for doneness, then turn off heat; pasta will continue to absorb liquid as it stands.
- Add cheese (optional) and serve: Gradually sprinkle the shredded cheddar cheese into the hot mixture, stirring to combine until melted. Serve warm and enjoy!
Notes
- For a thicker sauce, stir 1 tablespoon flour into the ground beef and cook for 1 minute before adding vegetables.
- Mix in a dab of softened cream cheese at the end for creamy texture and flavor.
- Add a dash of hot sauce to spice it up if desired.
- Combine ground beef with Italian sausage for richer flavor complexity.
- Frozen vegetables like carrots, peas, corn, or jalapenos can be added for extra texture and taste.
- This dish can be adapted for slow cooking: reduce broth by half, precook beef, and cook in Crock Pot on high 2–3 hours or low 4–5 hours before adding macaroni and cheese.
- Instant Pot option: use half broth, brown beef on sauté mode, add ingredients, pressure cook for 5 minutes, then stir in cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
