The Cozy Cookbook is here! This Classic American Chop Suey Recipe is easy to make in One Pot, the Crock Pot, or the Instant Pot! The flavors blend together perfectly for a traditional comfort food that your family will love.
See recipe notes for how to convert this from a One Pot recipe to a Crock Pot or Instant Pot recipe!
American Chop Suey
If you live outside of New England, it’s very likely that you know this classic comfort food as “Goulash” vs. American Chop Suey. Today, I’m sticking to my roots and calling it the latter.
The truth is, they’re really one in the same. (Unless you’re talking about Hungarian Goulash, which is made with Chuck Roast or Stew meat.)
No matter what though, this nostalgic recipe is one of my all-time favorites, it’s so easy to make in One Pot.
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Brown the ground beef and drain excess grease. Mix in tomato paste and seasonings. Add onions, peppers, and celery.
Cook for 4 minutes. Add garlic and cook for 1 more minute. Add Worcestershire sauce, tomato sauce, undrained diced tomatoes, and chicken broth. Stir to combine. Add macaroni.
Bring to a gentle boil. Stir occasionally until the liquid is reduced and pasta is cooked through. Remove from heat. Add 1 cup of cheddar cheese if desired and serve!
Crock Pot + Instant Pot Method
This recipe can be easily converted to cook in the Crock Pot or Instant Pot, see the notes section in the recipe card for full instructions.
Pro Tips
- For slightly thicker sauce, mix 1 Tablespoon of flour into the ground beef and cook for 1 minute.
- Stir in a dab of softened cream cheese at the end for a hint of creaminess
- Add a dash of hot sauce for an added kick.
- A combination of Ground Beef and Italian Sausage adds great depth of flavor.
- Feel free to add frozen carrots, peas, corn, or jalapeno peppers.
- This recipe is in The Cozy Cookbook on page 163!
Storage
- Store in an airtight container and refrigerate for up to 3 days -leftovers taste even better the next day!
- You can also freeze for up to 3 months. This recipe freezes well!
Try These Next
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- Homemade Hamburger Helper
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- Chicken Stew
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- Slow Cooker Beef Stew
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- Slow Cooker Beef Stroganoff
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- Chicken Broccoli Rice Casserole
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- Ground Beef Pasta
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Tried This Recipe?
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American Chop Suey
Ingredients
- 1+ ½ 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
- Note: if adding cheese, shred it from a block and set aside before you begin. It shouldn’t be cold when added to the pot. Refrain from packaged shredded cheese if possible as it contains cellulose which prevents it from melting well.
- Cook and crumble the ground beef in a large pot over medium-high heat until browned and cooked through, about 8 minutes. Drain grease.
- Add seasonings and tomato paste.
- Add in onions, peppers, and celery cook for 4 minutes. Add garlic and cook for 1 minute.
- Add the tomato sauce and stir until combined.
- Add the Worcestershire sauce, undrained diced tomatoes, and chicken broth.
- Add the uncooked macaroni, stir to combine. Bring to a gentle boil.
- Cover for 4 minutes. Uncover and run a silicone spatula along the bottom. Gently lift up anything that is settled on the bottom.
- Cover partially and boil gently for 4 more minutes. Run a silicone spatula on the bottom again.
- Heat for 2-3 more minutes or until macaroni is cooked through. Taste-test a noodle for doneness before proceeding. Turn off heat. The pasta will continue to absorb remaining liquid.
- If desired, gradually sprinkle in the cheese and stir to combine. Serve and enjoy!
Notes
Pro Tips:
- For slightly thicker sauce, mix 1 Tablespoon of flour into the ground beef and cook for 1 minute.
- Stir in a dab of softened cream cheese at the end for a hint of creaminess
- Add a dash of hot sauce for an added kick.
- A combination of Ground Beef and Italian Sausage adds great depth of flavor.
- Feel free to add frozen carrots, peas, corn, or jalapeno peppers.
- This recipe is in The Cozy Cookbook on page 163!
- This recipe is in The Cozy Cookbook on page 163!
Crock Pot Method
- Use half the amount of broth and only add the rest if desired.
- Brown ground beef in a skillet over medium heat until cooked through. Drain excess grease.
- Transfer everything except the macaroni and shredded cheese to the Crock Pot.
- Cook on high for 2-3 hours or on low for 4-5.
- Add the macaroni and shredded cheddar and cook for 30-45 minutes, watch carefully so the pasta doesn't overcook and become mushy.
- Add remaining broth if desired and serve!
Instant Pot Method
- Use half the amount of broth and only add the rest if desired.
- Cook ground beef on sauté mode until browned and cooked through. Drain grease.
- Mix in seasonings and tomato paste.
- Add in onions, peppers, and celery cook for 4 minutes. Add garlic and cook for 1 minute.
- Mix in the tomato sauce until combined.
- Stir in the Worcestershire sauce, undrained diced tomatoes and chicken broth.
- Stir in the macaroni. Secure the lid and close the pressure seal valve.
- Pressure cook on high for 5 minutes. Flip the quick release valve.
- Add the remaining broth if desired and stir in the cheese. The macaroni will continue to absorb the liquid and will thicken upon standing.
Nutrition information is an estimate and is per serving. There are 4 servings in this recipe.
So easy to make and delicious!
I’m so happy to hear that Julia! Thanks so much for the great review!😃
Do you think this would be good if I omit the dices tomatoes? If so should I add more sauce?
Hi Misty, diced tomatoes have about 1/4 cup of liquid that we use in this recipe, so maybe a little more chicken broth and/or sauce to compensate for that. Enjoy!
Made this and was hesitant about cooking the Pasta in the recipe because of added starch, but it was GREAT ! The only change I made was I added an additional 3/4 lb. of Ground Beef (total 2 1/4 lbs), Wife liked it a lot also. Great recipe- Good job Stephanie, thank you !!
Thanks so much for the support and for taking the time to leave a review Bill! I’m so happy you and your wife enjoyed it!💕
A long time New England favorite! I’ve been making American Shop Suey for 40 years and decided to try making it your way. This recipe is the best I’ve tasted ! You have to try this recipe.
That means a lot coming from a fellow New Englander Felecia! I am sooo happy that you loved it, and so happy that you decided to give it a go after making your own version for so long! Thank you so much for taking the time to leave a review, I rally appreciate it! -Stephanie 🙂
How do you write the number of calories without even specifying how many the recipe is for or a measurement to determine the calories? 😒
The number of servings for my recipes is listed at the top of the recipe card in the middle.
My mother used to make this 50 years ago. This is the closest to her recipe that I have found.
I love when recipes can bring you back in time! Thanks so much for the great comments Judy!😃
I had a nostalgic craving for American Chop Suey and this hit the spot. I used ground turkey instead of beef, and honestly couldn’t tell the difference because the sauce is so tasty. I was worried the macaroni would be undercooked but it was perfect. It was a great apres ski meal for the whole family and my husband asked me to add this recipe to the “list.” Thank you for a delicious dinner!
You’re very welcome Cat! I’m so happy this was such a hit! I know what you mean about that nostalgic craving, for me it brings me back to my childhood. Thanks so much for the great review!❤️
Great recipe. We’re vegan so it was easy to substitute cooked lentils for the ground beef. I also cooked the pasta separately. It was delicious. Thank you.
Nice job making it vegan Donna, thanks for sharing that, and for taking the time to leave a review!💖
I made this and added frozen peas, corn, and shredded carrot. The recipe is delicious!
Thanks so much for the great review Erin, I’m so happy you enjoyed it! I love your veggie additions💗
I’m a native New Englander, but didn’t grow up eating this as my mom is from North Carolina and didn’t cook things like this. I love it, but have never made it myself. Tried with spaghetti sauce, but as we know that just isn’t right. We were gifted some ground venison so I decided to use that in this recipe. Since it’s lean, I browned it in butter and avocado oil, and didn’t drain it. I also didn’t have seasoned salt, so I just used plain kosher. We loved it, and this recipe will definitely become a regular now, with venison or beef. I like mine as is, he prefers a sprinkling of parmesan on top. Delicious and authentic. Thank you for sharing it.
I’m so happy you enjoyed this with ground venison, yummm! My husband loves venison. Thanks so much for the great review!😃