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American Chop Suey Casserole

American Chop Suey Casserole
47 votes, 3.64 avg. rating (72% score)
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.
American Chop Suey Casserole
Photo/Art by Aimee Seavey


  • 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
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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!

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