You’re about to discover the ultimate comfort food! American chop suey is that hearty, one-pot wonder we all crave for easy weeknight dinners. Whether you’re a seasoned pro or just starting out, these 32 delicious recipes will inspire your next meal. Get ready to find your new family favorite—let’s dive into these mouthwatering variations you’ll absolutely love making!
Classic American Chop Suey
Forget fancy fusion—this one-pan wonder delivers hearty comfort with minimal fuss. Family-friendly and freezer-ready, it’s a weeknight lifesaver that tastes even better the next day. Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb ground beef
– 1 medium yellow onion, diced
– 1 medium green bell pepper, diced
– 2 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 cup beef broth
– 2 tbsp Worcestershire sauce
– 1 tsp dried oregano
– 1 tsp paprika
– 1/2 tsp black pepper
– 8 oz elbow macaroni
– 1 cup shredded cheddar cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Heat a large skillet or Dutch oven over medium-high heat.
2. Add the ground beef and cook for 5–7 minutes, breaking it into small crumbles with a spatula until no pink remains.
3. Drain any excess fat from the skillet.
4. Add the diced onion and bell pepper to the skillet with the beef.
5. Sauté for 4–5 minutes until the vegetables soften slightly.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Pour in the crushed tomatoes, beef broth, and Worcestershire sauce.
8. Add the dried oregano, paprika, and black pepper, stirring to combine.
9. Bring the mixture to a simmer, then reduce the heat to medium-low.
10. Cover and let it simmer for 10 minutes to allow the flavors to meld.
11. While the sauce simmers, cook the elbow macaroni in a separate pot of salted boiling water according to package directions until al dente, about 8–10 minutes.
12. Drain the cooked macaroni thoroughly.
13. Stir the drained macaroni into the skillet with the sauce until evenly coated.
14. Sprinkle the shredded cheddar cheese evenly over the top.
15. Cover the skillet and let it sit for 2–3 minutes off the heat until the cheese melts.
16. Garnish with chopped fresh parsley before serving.
What you get is a saucy, savory blend with tender pasta and melted cheese in every bite. Try serving it straight from the skillet with a side of garlic bread for a complete, cozy meal.
Cheesy American Chop Suey Delight
Savor this comforting one-pot meal that combines tender pasta, savory ground beef, and melted cheese in every bite. It’s a family-friendly classic that comes together quickly for busy weeknights, delivering hearty satisfaction without fuss.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 cup beef broth
– 1 tsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
– 8 oz elbow macaroni
– 2 cups shredded cheddar cheese
– 2 tbsp olive oil
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb ground beef and cook for 5-7 minutes, breaking it into small crumbles with a spoon until no pink remains.
3. Stir in 1 diced onion and cook for 4-5 minutes until softened and translucent.
4. Add 2 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. Pour in 1 (28 oz) can crushed tomatoes, 1 cup beef broth, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper, then bring to a boil.
6. Add 8 oz elbow macaroni, reduce heat to medium-low, cover, and simmer for 12-14 minutes, stirring occasionally, until pasta is al dente and sauce has thickened.
7. Remove from heat and stir in 2 cups shredded cheddar cheese until fully melted and creamy, about 2 minutes.
8. Let rest for 5 minutes off heat to allow flavors to meld and sauce to thicken slightly.
Zesty with rich tomato flavor and gooey cheese, this dish offers a satisfying contrast of tender pasta and savory beef. Serve it straight from the pot for a rustic presentation, or top with extra shredded cheese and fresh parsley for a colorful finish.
Vegetarian American Chop Suey with Tofu
Savor a comforting, meatless twist on a classic American casserole. This vegetarian chop suey swaps ground beef for crumbled tofu, simmered in a savory tomato sauce with tender pasta. It’s a hearty, one-pot meal ready in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 8 ounces elbow macaroni
- 14 ounces firm tofu, drained
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 tablespoon soy sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the elbow macaroni and cook for 8 minutes, stirring occasionally, until al dente.
- Drain the pasta in a colander and set it aside.
- While the pasta cooks, crumble the tofu with your hands into small, ground meat-like pieces.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the diced onion and green bell pepper to the skillet; sauté for 5 minutes until softened.
- Add the crumbled tofu and minced garlic to the skillet; cook for 3 minutes, stirring frequently.
- Pour in the tomato sauce, diced tomatoes with their juice, soy sauce, dried oregano, salt, and black pepper.
- Stir to combine all ingredients thoroughly.
- Bring the mixture to a simmer, then reduce the heat to medium-low.
- Let the sauce simmer uncovered for 10 minutes, stirring occasionally, to allow the flavors to meld.
- Gently fold the cooked elbow macaroni into the skillet with the sauce until evenly coated.
- Remove the skillet from the heat.
- Sprinkle the grated Parmesan cheese evenly over the top of the chop suey.
Zesty and satisfying, this dish features tender pasta and crumbled tofu in a rich, tangy tomato sauce. The texture is hearty and cohesive, perfect for a weeknight dinner. For a creative twist, serve it in individual bowls topped with a dollop of sour cream or extra fresh herbs.
Spicy American Chop Suey Twist
Ready for a weeknight dinner that packs a punch? This spicy American chop suey twist swaps traditional ground beef for ground turkey and adds a kick of heat. It comes together in one skillet for minimal cleanup.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb ground turkey
– 1 medium yellow onion, diced
– 1 green bell pepper, diced
– 2 cloves garlic, minced
– 1 (15 oz) can tomato sauce
– 1 (14.5 oz) can diced tomatoes
– 1 cup elbow macaroni
– 2 cups beef broth
– 1 tsp smoked paprika
– 1/2 tsp red pepper flakes
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb ground turkey and cook, breaking it up with a spatula, until no pink remains, about 5-7 minutes.
3. Stir in 1 diced yellow onion and 1 diced green bell pepper; cook until vegetables soften, about 4 minutes.
4. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds. Tip: Don’t let the garlic burn or it will turn bitter.
5. Pour in 1 can tomato sauce, 1 can diced tomatoes (with juices), 1 cup elbow macaroni, and 2 cups beef broth.
6. Stir in 1 tsp smoked paprika, 1/2 tsp red pepper flakes, 1/2 tsp black pepper, and 1/2 tsp salt until well combined.
7. Bring the mixture to a boil, then immediately reduce heat to maintain a simmer. Tip: A gentle simmer prevents the pasta from becoming mushy.
8. Cover the skillet and simmer for 12-15 minutes, stirring occasionally, until the pasta is al dente and most liquid is absorbed.
9. Remove from heat and let sit, covered, for 3 minutes to allow the pasta to finish absorbing residual liquid. Tip: This resting time ensures the perfect saucy consistency, not soupy.
The finished dish has tender pasta coated in a rich, slightly spicy tomato sauce with hearty turkey and crisp-tender vegetables. Serve it straight from the skillet with a sprinkle of fresh parsley or a dollop of sour cream to balance the heat.
One-Pot American Chop Suey Dinner
Venture into a comforting, hearty meal that’s perfect for busy weeknights—this one-pot American chop suey combines ground beef, pasta, and a rich tomato sauce for a satisfying dinner. It’s a classic, no-fuss dish that comes together quickly with minimal cleanup.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 green bell pepper, diced
– 1 (28 oz) can crushed tomatoes
– 2 cups beef broth
– 8 oz elbow macaroni
– 1 tbsp olive oil
– 1 tsp dried oregano
– 1 tsp salt
– ½ tsp black pepper
– ½ cup shredded cheddar cheese
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
2. Add 1 lb ground beef and cook for 5-7 minutes, breaking it into small pieces with a spoon until browned and no pink remains.
3. Stir in 1 diced onion, 2 minced garlic cloves, and 1 diced green bell pepper; cook for 3-4 minutes until vegetables soften.
4. Pour in 1 can crushed tomatoes and 2 cups beef broth, scraping the bottom of the pot to deglaze and incorporate browned bits for extra flavor.
5. Add 8 oz elbow macaroni, 1 tsp dried oregano, 1 tsp salt, and ½ tsp black pepper; stir to combine all ingredients evenly.
6. Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally to prevent sticking, until pasta is al dente.
7. Remove from heat and let sit covered for 2 minutes to allow the sauce to thicken slightly.
8. Sprinkle ½ cup shredded cheddar cheese over the top and serve immediately.
Bold flavors meld in this dish, with the tender pasta soaking up the savory tomato sauce and melted cheese adding a creamy finish. For a creative twist, top it with fresh parsley or serve alongside a crisp green salad to balance the richness.
Pasta-Free American Chop Suey Skillet
Escape the pasta routine with this hearty skillet meal. It swaps noodles for cauliflower rice, delivering classic flavors in a lighter format. You’ll have dinner ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground beef (85% lean)
– 1 medium yellow onion, diced
– 1 green bell pepper, diced
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 (8 oz) can tomato sauce
– 1 tsp dried oregano
– 1/2 tsp paprika
– 1/4 tsp red pepper flakes
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 cups riced cauliflower (fresh or frozen)
– 1 cup shredded cheddar cheese
– 2 tbsp olive oil
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground beef, breaking it apart with a spatula, and cook for 5-7 minutes until no pink remains. Tip: Don’t overcrowd the pan to ensure proper browning.
3. Transfer cooked beef to a plate, leaving about 1 tablespoon of fat in the skillet.
4. Add remaining 1 tablespoon olive oil to the skillet and heat for 30 seconds.
5. Add diced onion and bell pepper, cooking for 4-5 minutes until softened.
6. Stir in minced garlic and cook for 1 minute until fragrant. Tip: Add garlic last to prevent burning.
7. Return cooked beef to the skillet.
8. Pour in diced tomatoes with juices and tomato sauce.
9. Add oregano, paprika, red pepper flakes, salt, and black pepper, stirring to combine.
10. Reduce heat to medium-low, cover, and simmer for 8 minutes to blend flavors.
11. Stir in riced cauliflower, cover, and cook for 5 minutes until cauliflower is tender but not mushy. Tip: For frozen cauliflower, pat it dry first to avoid excess moisture.
12. Sprinkle shredded cheddar cheese evenly over the top.
13. Cover and cook for 2-3 minutes until cheese is fully melted.
14. Remove from heat and let rest for 2 minutes before serving.
Delight in the chunky texture of beef and vegetables coated in a rich tomato sauce. The cauliflower rice absorbs the savory flavors while keeping the dish light. Serve it straight from the skillet with a sprinkle of fresh parsley or a dollop of sour cream for extra creaminess.
Gluten-Free American Chop Suey Bake
Unfussy comfort food gets a gluten-free makeover with this hearty American chop suey bake. Using simple swaps like gluten-free pasta and tamari, it delivers all the cozy satisfaction without the gluten. Perfect for weeknights or feeding a crowd.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 12 ounces gluten-free elbow pasta
– 1 tablespoon olive oil
– 1 pound ground beef (85% lean)
– 1 medium yellow onion, diced
– 1 medium green bell pepper, diced
– 2 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 1 cup beef broth
– ¼ cup gluten-free tamari
– 1 teaspoon dried oregano
– ½ teaspoon black pepper
– 2 cups shredded cheddar cheese
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil.
3. Add the 12 ounces of gluten-free elbow pasta to the boiling water.
4. Cook the pasta for 1 minute less than the package directions state for al dente.
5. Drain the pasta and set it aside.
6. Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
7. Add 1 pound of ground beef to the hot skillet.
8. Cook the beef, breaking it up with a spoon, for 5-7 minutes until no longer pink.
9. Add the diced yellow onion and green bell pepper to the skillet with the beef.
10. Cook the vegetables, stirring occasionally, for 5 minutes until they begin to soften.
11. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
12. Pour in the 28-ounce can of crushed tomatoes, 1 cup of beef broth, and ¼ cup of gluten-free tamari.
13. Stir in 1 teaspoon of dried oregano and ½ teaspoon of black pepper.
14. Bring the sauce to a simmer, then reduce the heat to medium-low.
15. Let the sauce simmer uncovered for 10 minutes to thicken slightly.
16. Remove the skillet from the heat.
17. Stir the cooked and drained pasta into the meat sauce until fully combined.
18. Sprinkle 2 cups of shredded cheddar cheese evenly over the top of the pasta mixture.
19. Transfer the skillet to the preheated 375°F oven.
20. Bake for 20-25 minutes until the cheese is melted and bubbly with golden spots.
21. Carefully remove the skillet from the oven and let it rest for 5 minutes before serving.
Creamy, melted cheese blankets a savory, tomato-based sauce packed with tender beef and vegetables. The gluten-free pasta holds its shape beautifully, offering a satisfying bite in every forkful. Try serving it straight from the skillet with a crisp green salad for a complete, comforting meal.
Seafood Lover’s American Chop Suey
This hearty seafood twist on a classic comfort dish combines tender shrimp and scallops with a savory tomato sauce and pasta. Think of it as a coastal upgrade to your weeknight dinner rotation, ready in under an hour. The mix of textures and flavors makes it a satisfying one-pan meal that’s easy to customize.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 8 ounces elbow macaroni
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 pound large shrimp, peeled and deveined
– 1/2 pound sea scallops
– 1 (28-ounce) can crushed tomatoes
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes
– Salt to taste
– Fresh parsley for garnish
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the elbow macaroni and cook according to package directions until al dente, about 8-10 minutes.
3. Drain the pasta and set it aside.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
6. Stir in the minced garlic and cook for 30 seconds until fragrant.
7. Pat the shrimp and scallops dry with paper towels to ensure a good sear.
8. Add the shrimp and scallops to the skillet in a single layer, cooking for 2-3 minutes per side until opaque and lightly browned.
9. Remove the seafood from the skillet and set it aside on a plate.
10. Pour the crushed tomatoes into the same skillet, scraping up any browned bits from the bottom.
11. Stir in the dried oregano and red pepper flakes, then simmer the sauce over medium heat for 10 minutes to thicken slightly.
12. Season the sauce with salt, tasting as you go to avoid over-salting.
13. Return the cooked pasta and seafood to the skillet, gently tossing to coat everything in the sauce and heat through for 2 minutes.
14. Garnish with fresh parsley before serving.
Vibrant and hearty, this chop suey features tender seafood against a rich tomato backdrop, with the pasta soaking up all the savory juices. Serve it straight from the skillet for a rustic presentation, or pair it with a crisp green salad to balance the richness.
Slow Cooker American Chop Suey
Kick off your weeknight dinner with this hearty slow cooker American chop suey—a comforting blend of pasta, ground beef, and savory tomato sauce that practically cooks itself. Known for its simplicity and crowd-pleasing appeal, it’s a nostalgic dish that’s perfect for busy households. Just set it and forget it for a stress-free meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1 lb ground beef (80% lean)
– 1 medium yellow onion, diced
– 1 green bell pepper, diced
– 2 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 (15 oz) can tomato sauce
– 1 cup beef broth
– 8 oz elbow macaroni
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil
– 1/2 cup shredded cheddar cheese (optional)
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb ground beef to the skillet and cook for 5–7 minutes, breaking it into small crumbles with a spatula until no pink remains.
3. Stir in 1 diced yellow onion, 1 diced green bell pepper, and 2 minced garlic cloves, cooking for 3–4 minutes until vegetables soften.
4. Transfer the beef mixture to a 6-quart slow cooker insert.
5. Pour in 1 can crushed tomatoes, 1 can tomato sauce, and 1 cup beef broth, stirring to combine evenly.
6. Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper, mixing well.
7. Cover the slow cooker and cook on LOW for 3 hours 30 minutes, avoiding opening the lid to retain heat.
8. Stir in 8 oz elbow macaroni, ensuring it’s fully submerged in the sauce.
9. Cover and cook on LOW for an additional 30 minutes, or until pasta is al dente (tender but firm).
10. Turn off the slow cooker and let it sit uncovered for 5 minutes to thicken slightly.
11. Optionally, sprinkle 1/2 cup shredded cheddar cheese over the top before serving.
Now, savor the rich, tomato-based sauce clinging to tender pasta and savory beef, offering a satisfying, homestyle texture. For a creative twist, serve it over toasted garlic bread or alongside a crisp green salad to balance the heartiness.
American Chop Suey with Turkey
Often overlooked in favor of its beef counterpart, this turkey version of American Chop Suey delivers the same comforting, one-pot satisfaction with a leaner twist. It’s a weeknight lifesaver that comes together quickly and pleases even picky eaters. Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb ground turkey
– 1 medium yellow onion, diced
– 1 medium green bell pepper, diced
– 2 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 cup water
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 oz elbow macaroni
– 1 cup shredded cheddar cheese
Instructions
1. Heat 1 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering.
2. Add 1 lb ground turkey and cook for 5-7 minutes, breaking it up with a spoon, until no longer pink.
3. Add 1 diced yellow onion and 1 diced green bell pepper; cook for 4-5 minutes until softened.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 1 can crushed tomatoes, 1 cup water, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper; bring to a simmer.
6. Add 8 oz elbow macaroni directly to the skillet, stirring to submerge it in the sauce.
7. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally, until pasta is al dente. Tip: If the sauce thickens too quickly, add 1/4 cup more water.
8. Remove from heat and stir in 1 cup shredded cheddar cheese until melted and creamy. Tip: For extra flavor, use a sharp cheddar blend.
9. Let the dish rest, covered, for 5 minutes before serving to allow flavors to meld. Tip: Garnish with fresh parsley for a bright finish.
Enjoy the tender pasta coated in a rich, tomato-based sauce with savory turkey and melted cheese. Its hearty texture makes it perfect for scooping straight from the skillet, or serve it alongside a crisp green salad for a balanced meal.
American Chop Suey with a Kick of Chili
A comforting one-pot meal gets a spicy upgrade with this American Chop Suey. This version adds chili for heat and uses simple ingredients for a quick weeknight dinner. It’s hearty, customizable, and ready in under an hour.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb ground beef
– 1 medium onion, diced
– 1 green bell pepper, diced
– 2 cloves garlic, minced
– 1 (15 oz) can tomato sauce
– 1 (14.5 oz) can diced tomatoes
– 1 cup beef broth
– 2 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 oz elbow macaroni
– 1 cup shredded cheddar cheese
Instructions
1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add ground beef and cook for 5-7 minutes, breaking it into small pieces with a spoon until browned.
3. Tip: Drain excess fat for a less greasy dish.
4. Add diced onion and green bell pepper, cooking for 4-5 minutes until softened.
5. Stir in minced garlic and cook for 30 seconds until fragrant.
6. Pour in tomato sauce, diced tomatoes, beef broth, chili powder, cumin, salt, and black pepper.
7. Bring mixture to a boil, then reduce heat to low and simmer for 10 minutes.
8. Tip: Simmer uncovered to thicken the sauce slightly.
9. Stir in elbow macaroni, ensuring it’s fully submerged in the sauce.
10. Cover and cook for 10-12 minutes, stirring occasionally, until pasta is al dente.
11. Tip: Check pasta at 10 minutes to avoid overcooking.
12. Remove from heat and sprinkle shredded cheddar cheese evenly over the top.
13. Cover for 2-3 minutes to let the cheese melt.
Dish offers a satisfying texture with tender pasta and a thick, spicy tomato sauce. The chili powder adds a warm kick that balances the rich beef and melted cheese. Serve it straight from the skillet with crusty bread for dipping into the extra sauce.
Healthy American Chop Suey with Quinoa
Rethink your comfort food with this protein-packed twist on a classic. Healthy American Chop Suey swaps traditional pasta for quinoa, creating a hearty one-pot meal that’s both satisfying and nutritious. It’s a simple, flavorful dish perfect for busy weeknights.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil
– 1 pound lean ground beef
– 1 medium yellow onion, diced
– 1 medium green bell pepper, diced
– 2 cloves garlic, minced
– 1 (15-ounce) can tomato sauce
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 cup quinoa, rinsed
– 1 cup beef broth
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add 1 pound lean ground beef and cook for 5-7 minutes, breaking it apart with a spoon until no pink remains.
3. Add 1 diced yellow onion and 1 diced green bell pepper to the skillet; cook for 4-5 minutes until softened.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 1 can tomato sauce, 1 can undrained diced tomatoes, 1 cup rinsed quinoa, 1 cup beef broth, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Tip: Rinsing quinoa removes its natural bitter coating.
6. Bring the mixture to a boil, then immediately reduce heat to low and cover the skillet.
7. Simmer for 18-20 minutes, or until the quinoa is tender and has absorbed most of the liquid. Tip: Avoid stirring during simmering to prevent the quinoa from becoming mushy.
8. Remove the skillet from heat and let it stand, covered, for 5 minutes. Tip: This resting time allows the flavors to meld and any remaining liquid to be absorbed.
9. Fluff the mixture gently with a fork before serving.
Perfectly cooked quinoa gives this dish a pleasantly chewy texture that holds the savory tomato-beef sauce beautifully. The bell peppers add a subtle sweetness that balances the rich flavors. For a fresh twist, top individual servings with a sprinkle of chopped parsley or a dollop of plain Greek yogurt.
Easy Weeknight American Chop Suey
Here’s a comforting one-pot meal that’s ready in under an hour. Hearty and satisfying, it’s perfect for busy evenings when you need something filling and familiar. This American chop suey is a family favorite for good reason.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil
– 1 pound ground beef (85% lean)
– 1 medium yellow onion, diced
– 1 medium green bell pepper, diced
– 2 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 1 cup beef broth
– 8 ounces elbow macaroni
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup shredded cheddar cheese
Instructions
1. Heat 1 tablespoon olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 pound ground beef and cook, breaking it up with a wooden spoon, until no pink remains, about 5-7 minutes. Tip: For richer flavor, let the beef develop a light brown crust before stirring.
3. Add 1 diced yellow onion and 1 diced green bell pepper. Cook, stirring occasionally, until vegetables soften, about 5 minutes.
4. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds.
5. Pour in 1 can crushed tomatoes and 1 cup beef broth. Scrape the bottom of the pot to release any browned bits.
6. Add 8 ounces elbow macaroni, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine.
7. Bring the mixture to a boil, then reduce heat to maintain a simmer. Cover and cook for 12 minutes, stirring halfway through. Tip: The macaroni should be al dente; check at 10 minutes to prevent overcooking.
8. Remove from heat. Stir in 1/2 cup shredded cheddar cheese until melted and evenly distributed, about 1 minute. Tip: For a creamier texture, let the dish rest covered for 5 minutes before serving.
9. Serve immediately. Rich and savory with a tangy tomato base, this chop suey has tender pasta and hearty beef in every bite. Top with extra cheese or fresh parsley for a bright finish, and pair it with a simple green salad to round out the meal.
Kid-Friendly American Chop Suey Casserole
Skip the takeout and make this comforting one-pan meal that’s perfect for busy weeknights. Simple ingredients come together for a hearty dish that both kids and adults will love. It’s a guaranteed crowd-pleaser with minimal cleanup.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb ground beef
– 1 medium onion, diced
– 1 green bell pepper, diced
– 2 cloves garlic, minced
– 1 (15 oz) can tomato sauce
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup beef broth
– 2 tsp Worcestershire sauce
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 oz elbow macaroni, uncooked
– 1 cup shredded cheddar cheese
Instructions
1. Preheat your oven to 375°F.
2. In a large, oven-safe skillet, brown the ground beef over medium-high heat for 5-7 minutes, breaking it into crumbles.
3. Add the diced onion and green bell pepper to the skillet; cook for 4-5 minutes until softened.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the tomato sauce, diced tomatoes with their juices, beef broth, and Worcestershire sauce.
6. Add the dried oregano, salt, and black pepper; stir to combine.
7. Bring the mixture to a simmer, then reduce heat to low and let it cook for 10 minutes to meld flavors.
8. Stir in the uncooked elbow macaroni, ensuring it’s fully submerged in the sauce.
9. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
10. Bake for 25 minutes until the pasta is tender and most liquid is absorbed.
11. Remove the skillet from the oven and sprinkle the shredded cheddar cheese evenly over the top.
12. Return to the oven, uncovered, and bake for an additional 5 minutes until the cheese is melted and bubbly.
13. Let the casserole rest for 5 minutes before serving to allow it to set.
Zesty and satisfying, this casserole boasts a tender pasta texture with a rich, tomato-based sauce. The melted cheese adds a creamy finish that kids adore. For a fun twist, serve it in individual bowls topped with extra cheese or a sprinkle of fresh parsley.
Hearty American Chop Suey Soup
Dive into a comforting classic with this Hearty American Chop Suey Soup. This one-pot meal combines ground beef, tender pasta, and a rich tomato broth for a satisfying dinner. It’s quick to make and perfect for chilly evenings.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb ground beef (80% lean)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 green bell pepper, diced
– 1 (28 oz) can crushed tomatoes
– 4 cups beef broth
– 1 cup elbow macaroni
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup grated Parmesan cheese
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb ground beef and cook for 5-7 minutes, breaking it into small pieces with a spoon until browned.
3. Add 1 diced yellow onion, 2 minced garlic cloves, and 1 diced green bell pepper to the pot. Cook for 4-5 minutes until vegetables soften, stirring occasionally.
4. Pour in 1 can crushed tomatoes and 4 cups beef broth, scraping the bottom of the pot to release browned bits for extra flavor.
5. Stir in 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Bring the mixture to a boil over high heat, then reduce to a simmer.
7. Add 1 cup elbow macaroni and cook for 10-12 minutes, stirring every 3 minutes to prevent sticking, until pasta is al dente.
8. Remove from heat and stir in 1/4 cup grated Parmesan cheese until melted.
9. Let the soup rest for 5 minutes off the heat to allow flavors to meld.
Hearty and savory, this soup features tender pasta in a robust tomato broth with a hint of oregano. Serve it hot with extra Parmesan sprinkled on top or alongside crusty bread for dipping. For a creative twist, top with a dollop of sour cream or fresh herbs like parsley.
Conclusion
Here’s a fantastic collection of American chop suey recipes to bring comfort and variety to your table. From classic stovetop versions to creative slow-cooker twists, there’s something for every taste. We’d love to hear which recipe becomes your new favorite—drop a comment below and share this roundup on Pinterest to spread the delicious inspiration!
