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American Chop Suey Casserole

American Chop Suey Casserole
72 votes, 3.68 avg. rating (73% score)
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New England's spin on a classic pasta dish, our American Chop Suey casserole is a savory blend of noodles, ground beef, and seasoned tomato sauce.

Learn more about the history of American Chop Suey.


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american chop suey
Photo/Art by Aimee Seavey

Ingredients:

  • 8 ounces elbow pasta
  • 1 lb. lean ground beef
  • 1 large onion, diced
  • 2 green peppers, diced
  • 2 cloves garlic, minced
  • 4 tablespoons olive oil
  • 1 15 ounce jar of spaghetti sauce
  • 1 teaspoon Italian seasoning blend
  • 1/2 teaspoon red pepper flakes
  • salt and pepper, to taste
  • 1 cup shredded mozzarella

Instructions:

Preheat the oven to 350 degrees and grease a 9x13" baking dish. Cook pasta al dente according to package directions, then drain and transfer to a large bowl tossed with a tablespoon of olive oil. Heat remaining 3 tablespoons of oil in a large skillet over medium-high heat and saute the beef, onions, peppers (reserving 1/4 cup for later), and garlic until the beef is browned. Add sauce and seasonings (you may not need the whole jar of sauce depending on how "saucy" you want the casserole to be). Transfer the mixture to the bowl with the noodles, and mix to combine, then pour into the prepared baking dish and sprinkle reserved diced peppers and cheese on top. Cover with foil and bake for 25 minutes, then remove the foil and cook for an additional 10 minutes or until the cheese is bubbly and lightly browned. Serve with crusty bread or a side salad.
Updated Tuesday, January 21st, 2014

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4 Responses to American Chop Suey Casserole

  1. MaryAnn January 23, 2014 at 12:17 pm #

    Love the Maine Barn pictures…thank you and the recipes are wonderful. Yankee is the best!!!

  2. Gregory Firlotte September 2, 2014 at 12:15 am #

    This recipe is almost the same as the one my father used when I grew up in Maine in the 1950s and ’60s– the main difference in our family recipe is that we use two cans of stewed tomatoes and one small can of tomato paste in place of the jar spaghetti sauce. I think you’ll see a world of difference in this little twist. Yankee Magazine is a great source for rediscovering those wonderful New England dishes of my youth — thank you very much!

  3. Kelly M January 3, 2016 at 8:22 am #

    I love this recipe and it was a staple growing up. My Mom never put green peppers in hers or Italian seasoning or spaghetti sauce. Back when I was a kid the only jar sauce was Ragu Sauce and that was for people like my Mom that couldn’t make spaghetti sauce without burning it! My Mom used a couple cans of stewed tomatoes and a large can of whole tomatoes crushed up with a spoon and a small can of tomato paste. I think the only seasoning was salt and pepper and lots of grated parmesan cheese to put on top. It was even better on a cold night served with soft white bread and butter and we would put some Chop Suey on the bread and butter and fold it over like a sandwich, Yummm! The other thing that I noticed was different was the pasta which was always some kind of elbow macaroni or ziti? I always drained off the grease from the hamburger and onion before adding the tomatoes and I never heard of putting garlic in it? It is supposed to taste mellow, very meaty with a tomato broth in a large pot. My son loves it when I make it. I don’t remember many spicy dishes with Irish parents. Lots of potatoes and stews. Pot Roast on Sundays and chicken soup if someone was sick. My Mom made a great beef stew in her pressure cooker. I miss the good old food of my youth.

  4. Jaye February 12, 2016 at 8:03 pm #

    We never used spaghetti sauce or mozzarella cheese in ACS, we used canned tomatoes and sauce or paste and obviously olive oil wasn’t included back in the old days.

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