American Chop Suey Recipe

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American Chop Suey

Susan Cutler


I originally am from Maine. There are quite a few different variations of Chop Suey however, my Dad who was a 'cook' in the Navy called it American Chop Suey. This is a one skillet meal and it is very easy. If you make it the day before, it will be better as the flavors have a chance to marry together. I have made this for 67 years and it is my son's favorite to this day for comfort food.

★★★★★ 1 vote
4 -5
35 Min
30 Min


1 lb
hamburg- fresh, 80%
1 box
macaroni or any style you like
3 c
tomato catsup or more if you like
1 can(s)
campbell's tomato soup
1 large
onion, chopped small
1 tsp
salt and pepper, easy on pepper



1Cook onion until translucent and add hamburg in skillet, cooking at a low simmer only until pink disappears. Pour off juices and fat.
2Cook Macaroni until al dente..don't over cook and then drain, don't have to rinse, put aside
3Add catsup, tomato soup, salt and pepper to hamburg mix in skillet and stir in. Let cook down for at least 20-30 minutes on slow simmer. Add Macaroni, stir in until all covered and blended. Put in container to remain over night in refrigerator. The flavors will blend nicely.

**You don't have to wait until next day it just is so much better if you wait. Try it both ways and you decide!

About this Recipe

Course/Dish: Beef, Pasta
Hashtags: #American, #suey