Picture this: a steaming bowl of American Chop Suey, that beloved comfort food that turns simple ingredients into a weeknight hero. Whether you’re craving classic nostalgia or a creative twist, we’ve gathered 30 delicious variations to inspire your next cozy dinner. Get ready to find your new favorite—let’s dive into these mouthwatering recipes!
Classic American Chop Suey with Ground Beef
You know those cozy, nostalgic dinners that just hit the spot? Classic American chop suey is exactly that—a hearty, one-pan wonder with tender ground beef and pasta in a savory tomato sauce that’s perfect for busy weeknights.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A pound of ground beef (I like 80/20 for flavor)
– A medium yellow onion, chopped
– A couple of cloves of garlic, minced
– A green bell pepper, chopped
– A 15-ounce can of tomato sauce
– A 14.5-ounce can of diced tomatoes, undrained
– 2 cups of beef broth
– 8 ounces of elbow macaroni
– A tablespoon of olive oil
– A teaspoon of dried oregano
– A teaspoon of paprika
– Salt and black pepper, to season as you go
Instructions
1. Heat the tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat until it shimmers, about 1 minute.
2. Add the pound of ground beef to the hot oil, breaking it up with a wooden spoon into small crumbles as it cooks for 5–7 minutes until no pink remains.
3. Stir in the chopped medium yellow onion, minced garlic cloves, and chopped green bell pepper, cooking for another 4–5 minutes until the veggies soften and become fragrant.
4. Pour in the 15-ounce can of tomato sauce, 14.5-ounce can of undrained diced tomatoes, 2 cups of beef broth, teaspoon of dried oregano, and teaspoon of paprika, bringing the mixture to a gentle boil.
5. Add the 8 ounces of elbow macaroni directly to the skillet, stirring to submerge it in the liquid, then reduce the heat to medium-low to maintain a simmer.
6. Cover the skillet with a lid and let it simmer for 12–15 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and has absorbed most of the liquid.
7. Season with salt and black pepper to your liking, then remove from heat and let it sit covered for 2–3 minutes to thicken slightly.
8. Garnish with a sprinkle of fresh parsley if you have it on hand for a pop of color.
Great for a crowd, this dish delivers a comforting blend of tender pasta and savory beef in every bite. Serve it straight from the skillet with a side of crusty bread to soak up the rich sauce, or top it with shredded cheese for an extra indulgent twist.
Vegetarian American Chop Suey with Mushrooms
Mention a cozy, one-pot meal that’s perfect for busy weeknights, and this vegetarian American chop suey with mushrooms instantly comes to mind. It’s hearty, savory, and packed with veggies—a real crowd-pleaser that comes together in under an hour. You’ll love how the mushrooms soak up all those delicious flavors.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tablespoon of olive oil
– 1 medium yellow onion, diced
– 2 cloves of garlic, minced
– 8 ounces of cremini mushrooms, sliced
– 1 green bell pepper, chopped
– 1 (14.5-ounce) can of diced tomatoes
– 1 cup of vegetable broth
– 2 tablespoons of soy sauce
– 1 teaspoon of dried oregano
– 8 ounces of elbow macaroni
– A splash of water if needed
– Salt and black pepper to season
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. Add the sliced mushrooms and chopped green bell pepper to the skillet.
5. Cook for 8 minutes, stirring now and then, until the veggies are tender and the mushrooms release their liquid.
6. Pour in the can of diced tomatoes, 1 cup of vegetable broth, and 2 tablespoons of soy sauce.
7. Sprinkle in 1 teaspoon of dried oregano and season with a pinch of salt and black pepper.
8. Bring the mixture to a simmer over medium-high heat, then reduce to medium-low.
9. Let it simmer uncovered for 10 minutes to thicken slightly, stirring occasionally.
10. Meanwhile, cook 8 ounces of elbow macaroni according to package directions until al dente, then drain.
11. Tip: Reserve a little pasta water to adjust the sauce consistency if it gets too thick.
12. Stir the cooked macaroni into the skillet with the vegetable mixture.
13. Cook for another 5 minutes over medium heat, stirring gently to combine everything.
14. Tip: If the dish seems dry, add a splash of water to loosen it up.
15. Taste and adjust seasoning with more salt or pepper if needed.
16. Tip: Let it sit off the heat for 5 minutes before serving to allow the flavors to meld.
Ready to dig in? This chop suey has a satisfying, slightly chunky texture from the tender mushrooms and peppers, with a rich, umami-packed sauce that clings to every noodle. Serve it straight from the skillet for a rustic touch, or top with a sprinkle of fresh parsley for a pop of color—it’s comfort food at its best.
Spicy Cajun American Chop Suey
Gather around, friends—I’ve got a cozy, kicky twist on a classic that’ll warm you right up. This Spicy Cajun American Chop Suey is your new go‑for comfort food, packed with bold flavors and ready in a flash. You’re going to love how simple it is to throw together on a busy weeknight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon of olive oil
– 1 pound of ground beef (I like 85% lean for flavor)
– 1 medium yellow onion, diced
– 1 green bell pepper, chopped
– 2 cloves of garlic, minced
– 1 can (14.5 ounces) of diced tomatoes, undrained
– 1 can (8 ounces) of tomato sauce
– 1 cup of beef broth
– 2 teaspoons of Cajun seasoning (adjust if yours is extra spicy!)
– 1 teaspoon of dried oregano
– ½ teaspoon of smoked paprika
– 8 ounces of elbow macaroni
– A big handful of shredded cheddar cheese for topping
– A couple of green onions, sliced, for garnish
Instructions
1. Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium‑high heat until it shimmers.
2. Add 1 pound of ground beef and break it up with a wooden spoon. Cook for 5–7 minutes, stirring occasionally, until it’s browned and no longer pink. Tip: Don’t overcrowd the pan—this helps the beef brown nicely instead of steaming.
3. Stir in the diced onion, chopped green bell pepper, and minced garlic. Cook for 4–5 minutes, until the veggies soften and smell fragrant.
4. Pour in the undrained diced tomatoes, tomato sauce, and 1 cup of beef broth. Give it a good stir to combine everything.
5. Sprinkle in 2 teaspoons of Cajun seasoning, 1 teaspoon of dried oregano, and ½ teaspoon of smoked paprika. Stir well and let it simmer for 2 minutes to blend the spices. Tip: Taste a tiny spoonful now—you can add a pinch more Cajun seasoning if you want extra heat!
6. Add 8 ounces of elbow macaroni directly to the skillet. Stir to coat the pasta in the saucy mixture.
7. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer gently for 12–15 minutes, stirring once halfway through, until the pasta is tender and has absorbed most of the liquid. Tip: Keep the lid on tight to trap steam and cook the pasta evenly without drying out.
8. Remove the skillet from the heat. Sprinkle a big handful of shredded cheddar cheese over the top and let it sit for 2–3 minutes, until the cheese melts.
9. Garnish with sliced green onions just before serving.
Oh, the result is pure comfort—tender pasta swirled in a rich, tomato‑based sauce with a smoky Cajun kick and hearty beef. It’s saucy but not soupy, with the cheese adding a creamy finish. Try scooping it into bowls and topping with extra green onions or a dollop of sour cream for a cool contrast.
American Chop Suey with Turkey and Peppers
Wondering what to make for a cozy weeknight dinner that’s both comforting and packed with flavor? This American Chop Suey with Turkey and Peppers is your answer—it’s a one-pot wonder that comes together quickly and feels like a warm hug in a bowl. You’ll love how the savory turkey and sweet peppers mingle in a rich tomato sauce over tender pasta.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of ground turkey
– 2 bell peppers (any color you like), chopped into bite-sized pieces
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 can (14.5 ounces) of diced tomatoes
– 1 cup of tomato sauce
– 2 cups of elbow macaroni
– 2 cups of chicken broth
– 2 tablespoons of olive oil
– A splash of Worcestershire sauce
– A couple of teaspoons of dried oregano
– Salt and black pepper, to your liking
Instructions
1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
2. Add the diced onion and chopped bell peppers to the pot, and sauté them for 5–7 minutes until they soften and start to brown slightly.
3. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it!
4. Push the veggies to the side of the pot, then add the ground turkey, breaking it up with a spoon as it cooks for 5–6 minutes until no pink remains.
5. Pour in the diced tomatoes, tomato sauce, chicken broth, Worcestershire sauce, and dried oregano, and give everything a good stir to combine.
6. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 10 minutes to let the flavors meld.
7. Stir in the elbow macaroni, making sure it’s submerged in the liquid, then cover and cook for another 10–12 minutes until the pasta is al dente (tender but with a slight bite).
8. Season with salt and black pepper to your liking, then remove from heat and let it sit for 5 minutes to thicken up.
Zesty and hearty, this chop suey has a satisfying texture with tender pasta and juicy turkey in every bite. The peppers add a sweet crunch that balances the savory tomato base perfectly. Try serving it with a sprinkle of Parmesan cheese or a side of crusty bread for dipping—it’s a crowd-pleaser that’ll have everyone asking for seconds!
Creamy American Chop Suey with Cheddar Cheese
Heads up, comfort food lovers! This creamy American chop suey is the ultimate cozy dinner you’ll crave on chilly nights. It’s packed with cheesy goodness and comes together in one skillet—perfect for busy weeknights.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb ground beef
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 green bell pepper, chopped
– 1 (14.5 oz) can diced tomatoes
– 1 cup beef broth
– 2 cups elbow macaroni
– 1 cup heavy cream
– 2 cups shredded cheddar cheese
– 2 tbsp olive oil
– A couple of pinches of salt and black pepper
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb ground beef and cook for 5–7 minutes, breaking it up with a spoon until browned and no pink remains.
3. Stir in 1 chopped onion, 2 minced garlic cloves, and 1 chopped green bell pepper, cooking for 4–5 minutes until softened.
4. Pour in 1 can diced tomatoes (with juices) and 1 cup beef broth, then bring to a simmer.
5. Add 2 cups elbow macaroni, stirring to combine, and reduce heat to medium-low.
6. Cover the skillet and let it simmer for 10–12 minutes, stirring halfway through, until the pasta is al dente (tip: check by tasting a piece—it should be tender but firm).
7. Stir in 1 cup heavy cream and 2 cups shredded cheddar cheese until melted and creamy, about 2–3 minutes (tip: shred the cheese yourself for smoother melting).
8. Season with a couple of pinches of salt and black pepper, adjusting as needed (tip: taste before adding more salt since the broth and cheese add saltiness).
9. Remove from heat and let it sit for 2 minutes to thicken slightly.
Vibrant and hearty, this dish boasts a velvety texture from the melted cheddar and a rich, savory flavor with a hint of sweetness from the tomatoes. Serve it straight from the skillet for a rustic touch, or top with extra cheese and fresh herbs for a colorful finish.
Gluten-Free American Chop Suey with Quinoa
Picture this: a cozy weeknight where you’re craving something hearty and comforting, but you want to keep it gluten-free and packed with protein. That’s where this American chop suey with quinoa comes in—it’s a one-pan wonder that’s as easy as it is delicious, perfect for those busy evenings when you need a satisfying meal without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- 1 cup of quinoa, rinsed well
- 1 pound of ground beef (or swap for ground turkey if you prefer)
- 1 medium onion, diced up
- 2 cloves of garlic, minced
- 1 green bell pepper, chopped into chunks
- 1 can (14.5 ounces) of diced tomatoes, with their juices
- 1 cup of beef broth (use gluten-free if needed)
- 2 tablespoons of olive oil
- 1 teaspoon of dried oregano
- ½ teaspoon of paprika
- A pinch of salt and black pepper
- A handful of shredded cheddar cheese for topping
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
- Add the ground beef to the skillet and cook for 5-7 minutes, breaking it up with a spoon until it’s browned and no longer pink.
- Tip: Drain any excess fat from the beef to keep the dish from getting greasy.
- Push the beef to one side of the skillet and add the diced onion, cooking for 3-4 minutes until it turns translucent.
- Stir in the minced garlic and chopped green bell pepper, cooking for another 2 minutes until fragrant.
- Add the rinsed quinoa to the skillet, stirring to coat it with the oil and juices for about 1 minute.
- Pour in the diced tomatoes with their juices and the beef broth, then sprinkle in the dried oregano, paprika, salt, and black pepper.
- Tip: Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for 15 minutes until the quinoa is tender and has absorbed most of the liquid.
- Check the quinoa by tasting a grain—it should be soft but not mushy; if needed, cook for an additional 2-3 minutes.
- Remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
- Tip: Fluff the mixture with a fork before serving to separate the quinoa grains for a better texture.
- Sprinkle the shredded cheddar cheese over the top while it’s still warm so it melts slightly.
Outcome? You’ll get a dish with a hearty, slightly chewy texture from the quinoa, balanced by the savory beef and tangy tomatoes. Serve it straight from the skillet for a rustic feel, or top it with extra cheese and a side of steamed veggies to make it a complete meal—it’s so versatile, you might find yourself making it on repeat!
American Chop Suey with Italian Sausage and Marinara
You know those cozy, one-pot meals that just hit the spot on a busy weeknight? Yeah, this is one of those. It’s a hearty, comforting pasta dish that comes together with minimal fuss and maximum flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb of sweet Italian sausage, casings removed
– 1 medium yellow onion, diced
– 1 green bell pepper, diced
– 3 cloves of garlic, minced
– A 24-ounce jar of your favorite marinara sauce
– 1 cup of water (use the empty jar to measure—it gets all that saucy goodness!)
– 12 oz of elbow macaroni
– A big handful of shredded mozzarella cheese (about 1 cup)
– A couple of tablespoons of olive oil
– Salt and black pepper
Instructions
1. Heat a couple of tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the Italian sausage, breaking it up with a spoon, and cook for 5–7 minutes until it’s browned and no longer pink.
3. Toss in the diced onion and green bell pepper, cooking for another 5 minutes until they start to soften.
4. Stir in the minced garlic and cook for just 1 minute until fragrant—be careful not to burn it!
5. Pour in the entire jar of marinara sauce and 1 cup of water, scraping the bottom of the pot to lift any browned bits for extra flavor.
6. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 10 minutes.
7. Add the elbow macaroni directly to the pot, stirring to coat it in the sauce.
8. Cover the pot and cook for 12–15 minutes, stirring occasionally, until the pasta is al dente (check a piece at 12 minutes).
9. Remove the pot from the heat and stir in the shredded mozzarella cheese until it melts into the sauce.
10. Season with salt and black pepper to your liking, then let it sit for 5 minutes to thicken up.
Creamy from the melted cheese and packed with savory sausage, this dish has a rich, tomatoey sauce that clings perfectly to every noodle. Serve it straight from the pot with a sprinkle of extra cheese or some crusty bread for dipping—it’s comfort food at its best!
One-Pot American Chop Suey with Whole Wheat Pasta
Venturing into the world of cozy, one-pot meals? You’re in for a treat with this American chop suey that swaps in whole wheat pasta for a wholesome twist. It’s the ultimate comfort food that comes together with minimal cleanup, perfect for those busy weeknights when you crave something hearty and satisfying.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A tablespoon of olive oil
– A pound of lean ground beef
– One medium yellow onion, diced
– A couple of cloves of garlic, minced
– A green bell pepper, chopped
– A 15-ounce can of tomato sauce
– A 14.5-ounce can of diced tomatoes, undrained
– A splash of Worcestershire sauce
– A teaspoon of dried oregano
– Half a teaspoon of paprika
– A pinch of salt and black pepper
– 8 ounces of whole wheat elbow pasta
– Two cups of beef broth
– A handful of shredded cheddar cheese for topping
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 1 minute.
2. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and no longer pink, roughly 5-7 minutes.
3. Toss in the diced onion, minced garlic, and chopped green bell pepper, stirring frequently until the veggies soften, about 3-4 minutes.
4. Pour in the tomato sauce, diced tomatoes with their juices, Worcestershire sauce, dried oregano, paprika, salt, and black pepper, giving everything a good stir to combine.
5. Add the whole wheat elbow pasta and beef broth, ensuring the pasta is fully submerged in the liquid.
6. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes, stirring occasionally to prevent sticking. Tip: Check the pasta at 10 minutes—it should be al dente, tender but with a slight bite.
7. Once the pasta is cooked and most of the liquid is absorbed, remove the pot from the heat and let it sit, covered, for 2 minutes to thicken slightly. Tip: If it seems too dry, add a splash more broth; if too soupy, simmer uncovered for an extra minute.
8. Serve hot, topped with a generous handful of shredded cheddar cheese. Tip: For extra flavor, sprinkle some fresh parsley on top just before serving.
Just imagine digging into a bowl where the whole wheat pasta holds its shape beautifully, soaking up the rich, savory tomato sauce with hints of oregano and paprika. The melted cheddar adds a creamy finish that makes every bite irresistible—try pairing it with a simple green salad or garlic bread for a complete meal.
Slow Cooker American Chop Suey with Chicken
Let’s be real—some days you just want a cozy, no-fuss dinner that practically cooks itself. That’s where this slow cooker American chop suey with chicken comes in, giving you all the comfort of a classic with minimal effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1.5 pounds of boneless, skinless chicken breasts, cut into bite-sized chunks
– 1 medium yellow onion, diced
– 2 cloves of garlic, minced
– 1 green bell pepper, chopped
– 1 (14.5-ounce) can of diced tomatoes, undrained
– 1 (8-ounce) can of tomato sauce
– 1 cup of beef broth
– 2 tablespoons of Worcestershire sauce
– 1 tablespoon of soy sauce
– 1 teaspoon of dried oregano
– 1/2 teaspoon of paprika
– Salt and black pepper, a good pinch of each
– 8 ounces of elbow macaroni
– A handful of shredded cheddar cheese for topping
Instructions
1. Place the chicken chunks, diced onion, minced garlic, and chopped green bell pepper into your slow cooker.
2. Pour in the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and soy sauce over the chicken mixture.
3. Sprinkle the dried oregano, paprika, salt, and black pepper evenly over everything in the slow cooker.
4. Stir all the ingredients in the slow cooker until well combined.
5. Cover the slow cooker with its lid and set it to cook on low heat for 3.5 hours.
6. After 3.5 hours, stir in the elbow macaroni, ensuring it’s submerged in the liquid.
7. Cover the slow cooker again and continue cooking on low heat for an additional 30 minutes, or until the pasta is tender.
8. Turn off the slow cooker and let it sit, covered, for 5 minutes to allow the flavors to meld.
9. Serve the chop suey hot, topped with a generous handful of shredded cheddar cheese.
As you dig in, you’ll love how the tender chicken and soft pasta soak up that rich, savory tomato broth, with a hint of smokiness from the paprika. Try scooping it over a bed of crispy lettuce for a fun twist, or pair it with garlic bread to mop up every last bit—it’s hearty enough to satisfy even the pickiest eaters!
Low-Carb American Chop Suey with Cauliflower Rice
Zesty and comforting, this low-carb twist on American chop suey swaps traditional pasta for cauliflower rice. You get all the savory goodness without the carb overload. It’s a one-pan wonder that comes together quickly for a satisfying weeknight meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound of ground beef (85% lean works great)
– 1 medium onion, chopped
– 1 green bell pepper, chopped
– 2 cloves of garlic, minced
– A 14.5-ounce can of diced tomatoes, undrained
– A 15-ounce can of tomato sauce
– 1 tablespoon of Worcestershire sauce
– 1 teaspoon of dried oregano
– 1 teaspoon of dried basil
– A couple of pinches of salt and black pepper
– 4 cups of riced cauliflower (fresh or frozen)
– A splash of olive oil for cooking
Instructions
1. Heat a large skillet over medium-high heat and add a splash of olive oil.
2. Add the ground beef to the skillet and cook for 5-7 minutes, breaking it up with a spoon until it’s browned and no longer pink.
3. Tip: Drain any excess fat from the beef for a less greasy dish.
4. Add the chopped onion and green bell pepper to the skillet and cook for 5 minutes, stirring occasionally, until they start to soften.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Pour in the diced tomatoes, tomato sauce, Worcestershire sauce, dried oregano, dried basil, salt, and black pepper.
7. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10 minutes, stirring occasionally.
8. Tip: Letting it simmer helps the flavors meld together beautifully.
9. While the sauce simmers, cook the riced cauliflower in a separate pan over medium heat for 5-7 minutes, stirring often, until tender but not mushy.
10. Tip: If using frozen cauliflower rice, no need to thaw—just cook it straight from the freezer.
11. Stir the cooked cauliflower rice into the skillet with the sauce until well combined.
12. Cook for an additional 2-3 minutes to heat everything through.
Rustic and hearty, this dish has a chunky texture with the cauliflower rice soaking up the rich tomato sauce. Serve it topped with a sprinkle of fresh parsley or a dollop of sour cream for extra creaminess—it’s perfect for cozy dinners or meal prep.
Vegan American Chop Suey with Lentils
Dinner just got a whole lot easier with this cozy vegan twist on an American classic. You’ll love how hearty and satisfying this chop suey is, and it comes together in one pot for minimal cleanup. It’s the perfect weeknight meal that even meat-eaters will devour.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
– 1 tablespoon of olive oil
– 1 medium yellow onion, diced
– 2 cloves of garlic, minced
– 1 green bell pepper, chopped
– 1 cup of dried brown lentils
– 1 can (14.5 oz) of diced tomatoes
– 3 cups of vegetable broth
– 1 tablespoon of soy sauce
– 1 teaspoon of smoked paprika
– A couple of dashes of salt and black pepper
– 8 oz of elbow macaroni
– A handful of fresh parsley, chopped (optional for garnish)
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion and cook for about 5 minutes, until it’s soft and translucent.
3. Stir in the minced garlic and chopped green bell pepper, cooking for another 3 minutes until fragrant.
4. Tip: If the pot gets dry, add a splash of water to prevent sticking.
5. Add the dried brown lentils, diced tomatoes, vegetable broth, soy sauce, smoked paprika, salt, and black pepper to the pot.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
7. Tip: Check the lentils at 15 minutes—they should be tender but not mushy.
8. Stir in the elbow macaroni, cover again, and cook for 10 more minutes, until the pasta is al dente.
9. Tip: Give it a gentle stir halfway through to ensure even cooking and prevent clumping.
10. Remove from heat and let it sit, covered, for 5 minutes to thicken slightly.
11. Garnish with chopped fresh parsley if you like.
Perfectly hearty and packed with flavor, this chop suey has a comforting, stew-like texture that’s both filling and nutritious. Serve it with a side of crusty bread to soak up every last bit, or top it with a sprinkle of nutritional yeast for a cheesy kick.
American Chop Suey with Fresh Basil and Tomatoes
Tired of the same old weeknight dinners? This American Chop Suey with fresh basil and tomatoes is your new go-to comfort food. It’s hearty, flavorful, and comes together in about 30 minutes—perfect for those busy evenings when you want something satisfying without a fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of ground beef
– 1 medium yellow onion, diced
– 2 cloves of garlic, minced
– 1 (14.5-ounce) can of diced tomatoes
– 1 (15-ounce) can of tomato sauce
– 1 cup of beef broth
– 8 ounces of elbow macaroni
– A couple of fresh basil leaves, chopped
– 1 tablespoon of olive oil
– Salt and pepper
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add 1 pound of ground beef and cook for 5-7 minutes, breaking it up with a spoon until browned and no longer pink.
3. Tip: Drain any excess grease from the beef for a less oily dish.
4. Add the diced onion and minced garlic to the skillet and cook for 3-4 minutes, stirring often, until the onion is soft and fragrant.
5. Pour in the can of diced tomatoes, can of tomato sauce, and 1 cup of beef broth, stirring to combine.
6. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to meld the flavors.
7. While the sauce simmers, cook 8 ounces of elbow macaroni according to package directions in a separate pot of salted boiling water until al dente, about 8-10 minutes.
8. Tip: Reserve a splash of the pasta water before draining—it can help thicken the sauce if needed.
9. Drain the cooked macaroni and add it directly to the skillet with the sauce, stirring gently to coat everything evenly.
10. Stir in the chopped fresh basil leaves and cook for another 2 minutes just to wilt the basil.
11. Tip: Taste and adjust seasoning with salt and pepper before serving for the best flavor.
12. Remove from heat and let it sit for 5 minutes to thicken slightly.
So, what makes this dish special? The fresh basil adds a bright, herby kick that cuts through the rich tomato sauce, while the elbow macaroni soaks up all that savory goodness. Serve it straight from the skillet with a sprinkle of extra basil on top for a cozy, family-style meal that’s sure to become a regular in your rotation.
American Chop Suey with Sweet and Sour Sauce
Fancy a cozy, comforting dinner that’s a total crowd-pleaser? This American Chop Suey with Sweet and Sour Sauce is your new go-to. It’s hearty, tangy, and comes together in a flash—perfect for busy weeknights.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound of ground beef
– A splash of olive oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 green bell pepper, chopped
– A 14.5-ounce can of diced tomatoes
– 2 cups of beef broth
– 1 cup of elbow macaroni
– A couple of tablespoons of ketchup
– 2 tablespoons of soy sauce
– 2 tablespoons of brown sugar
– 2 tablespoons of apple cider vinegar
– A pinch of salt and black pepper
Instructions
1. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the ground beef and cook for 5-7 minutes, breaking it up with a spoon until browned and no pink remains.
3. Tip: Drain any excess fat from the skillet for a less greasy dish.
4. Stir in the chopped onion, minced garlic, and chopped green bell pepper, cooking for 3-4 minutes until softened.
5. Pour in the diced tomatoes, beef broth, and elbow macaroni, bringing it to a boil.
6. Reduce the heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally, until the macaroni is al dente.
7. Tip: Check the pasta at 8 minutes to avoid overcooking—it should be tender but firm.
8. In a small bowl, whisk together the ketchup, soy sauce, brown sugar, and apple cider vinegar until smooth.
9. Pour the sweet and sour sauce into the skillet, stirring to coat everything evenly.
10. Cook for another 2-3 minutes, uncovered, until the sauce thickens slightly and coats the back of a spoon.
11. Season with a pinch of salt and black pepper, adjusting to your preference.
12. Tip: Let it sit off the heat for 5 minutes before serving to allow the flavors to meld.
Now, you’ve got a dish that’s wonderfully saucy with a perfect balance of sweet and tangy notes. The macaroni soaks up all that rich flavor, making each bite hearty and satisfying. Try topping it with a sprinkle of fresh parsley or serving it alongside a crisp green salad for a complete meal.
Conclusion
Nourishing your family has never been easier with these 30 American Chop Suey twists! From classic comfort to bold new flavors, there’s a dish for every taste. We’d love to hear which recipe becomes your new favorite—drop a comment below! If you enjoyed this roundup, please share it on Pinterest to spread the cooking inspiration. Happy cooking!
