Chop Suey - American Style! Recipe

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Chop Suey - American Style!

Lynn Hoar


This is a wonderful Pot Luck dish that both kids and adults will truly love! The tomatoe soup "marinara" is simply delicious and very different from a traditional Italian pasta and sauce dish. Use the reccommended amount of celery too, it makes a wonderful difference!

This recipe feeds a good size crowd, so you might want to cut it in half if you are serving fewer people. You will easily fill to the brim a 13 x 9 casserole dish.

Be sure to cover the casserole with aluminun foil during the baking period leaving a few opened edges so the macatoni doesn't "steam" and become too "mushy".


pinch tips: How to Mince Garlic


A large crowd 8-10


45 Min


45 Min


1 lb
elbow or rotini macaroni cooked al a dent
1 1/2 lb
browned and seasoned hamburger
1 large
can of tomato soup ( undiluted)
2 can(s)
15 oz cans of stewed tomatoes ( leave juice in one can dump most of second can juice out for another use
onions, (vidalia or yellow)peeled and chopped
large green bell pepper ( seeded and chopped)
garlic cloves (peeled and chopped)
2 1/2 c
fresh celery (diced)
1/2 tsp
onion powder
1/2 tsp
garlic powder
3 Tbsp
worcestershire sauce ( secret ingredient!!)
salt and pepper to taste

Directions Step-By-Step

Brown gound beef and season with salt and pepper, drain fats
Pre heat oven to 325 degrees
Using same pan add in with drained hamburg, the chopped vegetables, stewed tomatoes, tomatoe soup ( no water)and all seasonings...let simmer on med low for 10 minutes.
Cook macaroni to package directions removing from burner 2 minutes earlier than al a dent stage. Strain
Add simmered sauce to macarioni, combine lightly and fill a large 13 x 9 casserole (sprayed with Pam if you wish)
Cover with foil ( see my personal note for tip) and bake at 325 for 45 minutes
Serve with a tossed salad and garlic bread...(optional)

About this Recipe

Course/Dish: Pasta