Gram’s Easy American Chop Suey

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Gram’s American Chop Suey: A Family Favorite

This American Chop Suey recipe brings back so many memories of my Gram. She wasn’t your typical apron-wearing, cookie-baking grandma. Instead, she was a maker of quilts and clothes, a knitter, crocheter, and embroiderer. She also worked a jigsaw in the woodshop behind the house, helping Gramp build their Early American-style furniture.

Gram’s creativity extended beyond crafts. She tended a cactus and rock garden in their otherwise barren desert backyard and devoured nearly every book in the Kearny Public Library. She was a night owl, staying up late and sleeping in, often found at the kitchen table drinking endless cups of coffee, smoking cigarettes, and swapping World War II stories with Gramp. He served in the Navy, while she worked in a war plant building airplanes. Their tales of wartime adventures were an endless source of conversation. When cable television arrived, she became a devoted CNN viewer.

That was my Gram—one of a kind. She had her culinary specialties, too, and American Chop Suey was one of her signature dishes. Well, sort of. She didn’t call it American Chop Suey. To her, it was simply “Roni Dish.” I never knew it had another name until I started researching it for this post. I was stunned when I learned what it was called—Chop Suey?

Why Is It Called American Chop Suey?

American Chop Suey originated in New England, and you might think that with its pasta and tomato sauce, it would have an Italian name. But “chop suey” is actually a Chinese-inspired dish adapted to American tastes. Interestingly, the original version was made with rice, not pasta. I can’t imagine it that way—it just wouldn’t be the same. Thankfully, someone swapped the rice for pasta, and the dish evolved into the comforting classic it is today.

Over the years, this dish has taken on many names and variations. Some call it Beefaroni or goulash, and if you mix in kidney beans and top it with cheese, it’s often dubbed Chili Mac. However, purists will tell you real Chili Mac uses actual chili con carne. In the Midwest, there’s a version called Johnny Marzetti, made on the stovetop, then baked with cheese in a casserole dish. I’m excited to try that version soon, but today, we’re making my Gram’s “Roni Dish,” a simple and delicious take on American Chop Suey.

How To Make This Recipe

This recipe is super easy to make. Here’s what you need to get started:

Equipment Needed

• Large frying pan

• Spatula or wooden spoon

• 4 or 5 quart saucepan or pasta pot

• Colander

• Sharp knife

• Cutting board

Ingredients

• Elbow macaroni

• Ground beef

• Onion

• Bell Pepper

• Butter

• Garlic

• Diced or crushed tomatoes

• Tomato sauce

• Tomato paste

• Kosher Salt and Pepper

• Dried Oregano

• Dried Basil

• Water

After you’ve gathered all of your ingredients, go ahead and chop the onion, stem and deseed the green bell pepper and chop it, as well. Mince the garlic and set aside. Now’s a good time to set a saucepan or dutch oven on the stove filled with
4 – 5 quarts of water over medium-high heat for your macaroni noodles.

Melt the butter in a large frying pan over low-medium heat. Add the peppers and onions to the butter and sauté on a medium-high fire until soft. Add the garlic and sauté for one minute more. Any longer will cause the garlic to get bitter.

Add the ground beef and spices to the vegetables. Chop and cook the beef until it’s all broken up and there is no longer any pink showing on the meat. Now’s the time I like to add the tomato paste in order to brown it a little. This ekes out every bit of tomato flavor from the paste. Next, add the tomatoes and tomato sauce and allow to simmer.

Make the Pasta

If your water is boiling, add the macaroni to it and boil until al dente. The instructions should be on the box. Usually, about seven minutes. When it’s done, drain off the water in a colander and return the macaroni to the pot. Add the ground beef and tomato mixture to the macaroni and mix well. That’s it! Dinner’s ready!

Traditionally, American Chop Suey was served simply with salt and pepper and with white bread and butter on the side. I like to add a little Parmesan cheese to the top of mine. If I’m feeling really ambitious, I’ll serve it with garlic bread, as well.

This American Chop Suey recipe brings back many happy memories for me. I hope it will be the beginning of many happy memories for you and your family, as well.

Have you tried this recipe? Please, be sure to rate it on the recipe card and leave a comment below. Thanks!

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Gram's Easy American Chop Suey

Yield: 8

Author: Kimberly Scott

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This classic comfort food combines elbow macaroni, ground beef, tomatoes, and a flavorful mix of onions, peppers, and spices. A hearty, one-pot dish perfect for family meals, it’s simple to make, deliciously nostalgic, and ideal for leftovers. A timeless recipe from Grandma’s kitchen!

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Ingredients

• 3 Tablespoons butter
• 1 large onion, chopped medium
• 1 green bell pepper, chopped medium
• 2 – 3 cloves garlic, minced
• 1 lb. ground beef
• 1 teaspoon oregano, dried
• 1 teaspoon basil, dried
• 1 teaspoon black pepper
• 2 teaspoons kosher salt, or to taste
• 1/2 can tomato paste (3 ounces)
• 1 can crushed or diced tomatoes (14.5 ounces)
• 1 can tomato sauce (14.5 ounces)
• 16 ounces elbow macaroni
• 4 – 5 quarts water
• grated Parmesan cheese, to taste (optional)

Instructions

1. Chop onions and seeded bell pepper. Mince garlic. Set all aside.
2. Fill a large pot with 4 – 5 quarts of water and set over medium-high heat to boil.
3. Melt butter in a large frying pan over medium heat and add peppers and onions. Cook until soft, stirring often. Add garlic and cook for one minute longer.
4. Add ground beef and spices – oregano, basil, salt, and pepper. Chop beef and stir until the meat is crumbled and cooked well. It should be firm with no pink spots but not browned.
5. Add macaroni to pot of boiling water and cook to al dente, about 7 minutes, or according to package directions. (If water has not yet boiled add a bit of salt and turn up the heat.)
6. Add tomato paste to beef and stir to brown the paste a bit, then add the tomatoes and tomato sauce. Allow to simmer.
7. When the macaroni has finished cooking place in a colander to drain and then return to pot.
8. Add meat and tomato mixture to the macaroni and stir to mix well. All the macaroni should be covered with tomato sauce.
9. Serve in a bowl or on a plate and sprinkle with Parmesan cheese.

Notes

Traditionally served with white bread and butter, but is also great with garlic bread.

American Chop Suey will last four to five days in the refrigerator. To freeze, allow to cool completely and place in an airtight container. Will last up to three months in the freezer.

Nutrition Facts

Calories

466

Fat

18 g

Sat. Fat

8 g

Carbs

56 g

Fiber

5 g

Net carbs

51 g

Sugar

9 g

Protein

21 g

Sodium

1252 mg

Cholesterol

55 mg

The nutritional information provided is automatically generated and is intended as a general guide. While we strive for accuracy, the values may not be exact due to variations in ingredients, preparation methods, and portion sizes. For precise dietary needs or concerns, please consult a qualified nutritionist or dietitian.