Return to Content

American Chop Suey Casserole

Yankee Plus Dec 2015


American Chop Suey Casserole
60 votes, 3.62 avg. rating (72% score)
Print Friendly

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.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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


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

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

2 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!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111