American Chop Suey

Carol Junkins


I think I have made this since I have been married ~ that would be 46 years ago. Add extra things to it as the mood hits. Always quick and easy meal and usually have hamburg in the freezer.

I sometimes use different kinds of spaghetti of course any kind you like. I have never written out a recipe for it ~ but sure tried my best on this one.


★★★★★ 2 votes

15 Min
15 Min
Stove Top


  • 1/2 medium
    green pepper , yellow pepper and red pepper chopped
  • 1 medium
    onion, chopped
  • 1 medium
    zucchini, chopped
  • 1 lb
  • 1/4 c
    parmesan cheese
  • 1 Tbsp
  • 4 stick
  • 1 can(s)
    tomato paste
  • pinch
    of sugar
  • 2 c
    elbow macaroni, cooked
  • ·
    season to taste with italian seasonings, chopped jarred garlic in juice
  • 2 c

How to Make American Chop Suey


  1. In large saucepan, I use my cast iron fry pan, coat with a little olive oil, add hamburg and chop it all up on medium heat. While that is cooking cut up your peppers, onion and zucchini and celery. Drain fat from pan and add your peppers and onions to hamburg and fry them lightly, then add 1 cup of water and your zucchini and celery pushing them down into the water to simmer.
  2. When tender add tomato paste and seasonings and stir to mix all together.
  3. Add your cooked elbow macaroni and 1 cup of water that you cooked the elbows in. I cover and let simmer to combine all flavors. When all is tender and combined, remove cover.
    Mix all well and add your Parmesan cheese and a little sugar to reduce acid.
    At this point I always put 1 Tablespoon of butter in as it makes the sauce smooth and silky.
    Before serving I sometimes sprinkle grated cheese on top as well. Muncha

Printable Recipe Card

About American Chop Suey

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy

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