Description
American Chop Suey is a hearty and comforting one-pot dish featuring ground beef, elbow macaroni, and a flavorful tomato-based sauce with vegetables and seasonings. This classic American casserole offers a deliciously simple dinner option that's perfect for busy weeknights and can be easily customized.
Ingredients
Scale
Main Ingredients
- 1.5 lbs. ground beef, 85% lean
- 2 teaspoons Italian seasoning
- 2 teaspoons seasoned salt
- ½ teaspoon garlic powder
- 3 tablespoons tomato paste
- 1 cup diced onion
- 1 cup diced green pepper
- 1 stick celery, diced
- 4 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 14.5 oz. diced tomatoes, undrained
- 16 oz. tomato sauce
- 2 ½ cups chicken broth or beef broth
- 2 cups elbow macaroni, uncooked
- 1 cup shredded cheddar cheese (optional)
Instructions
- Prepare Cheese: If adding cheese, shred it from a block and set aside before you begin. It should be at room temperature for better melting, avoiding pre-packaged shredded cheese if possible.
- Brown Ground Beef: Cook and crumble the ground beef in a large pot over medium-high heat until browned and cooked through, about 8 minutes. Drain excess grease.
- Add Seasonings and Tomato Paste: Stir in Italian seasoning, seasoned salt, garlic powder, and tomato paste to the browned beef.
- Sauté Vegetables: Add diced onion, green pepper, and celery; cook for 4 minutes until softened. Add minced garlic and cook an additional 1 minute.
- Add Tomato Sauce: Pour in the tomato sauce and stir well to combine with the meat and vegetables.
- Incorporate Remaining Liquids: Stir in Worcestershire sauce, undrained diced tomatoes, and chicken broth to the mixture.
- Add Macaroni and Boil: Add the uncooked elbow macaroni and stir to combine. Bring the mixture to a gentle boil.
- Simmer Covered: Cover the pot and cook for 4 minutes. Then uncover and gently run a silicone spatula along the bottom to prevent sticking.
- Continue Cooking: Cover partially and simmer gently for another 4 minutes; run the spatula along the bottom again to prevent settling.
- Finish Cooking: Cook uncovered for 2 to 3 more minutes or until the macaroni is tender. Taste test for doneness. Turn off heat; pasta will continue absorbing liquid.
- Add Cheese (Optional): Gradually sprinkle in shredded cheddar cheese and stir until melted and combined. Serve hot and enjoy your meal!
Notes
- For a thicker sauce, stir 1 tablespoon of flour into the ground beef after browning and cook for 1 minute before adding vegetables.
- Add a dab of softened cream cheese at the end to create a creamy texture.
- Include a dash of hot sauce for some added heat and flavor.
- Combine ground beef with Italian sausage to deepen the flavor profile.
- Feel free to add frozen vegetables like carrots, peas, corn, or jalapeno peppers for extra nutrition and texture.
- This recipe is also adaptable for crock pot and Instant Pot cooking methods.
- When using the crock pot, reduce broth by half and add macaroni later to avoid mushiness.
- With the Instant Pot, pressure cook for 5 minutes and use half the broth initially, adding the rest after cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 7 g
- Sodium: 710 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
