Extra-Cheesy American Chop Suey
This reader-submitted stovetop American Chop Suey is an extra cheesy take on a New England comfort food classic.
By Yankee Magazine|May 27 2021|
Cheesy American Chop Suey
Photo Credit: Aimee SeaveyThis reader-submitted stovetop American Chop Suey recipe is something different. Calling for ground beef, elbow macaroni, tomato soup, pepper, and onion, this recipe also includes over a pound of American Cheese. The result? An extra cheesy take on a New England comfort food classic.
SEE MORE: How to Make Extra-Cheesy American Chop Suey
Yield
4-6 good sized servings
Ingredients
1 pound ground beef
2 small cans of tomato soup, one can for more cheesy taste
1 medium onion, diced
1 large green bell pepper, diced
1 clove garlic, minced (optional)
1 pound elbow macaroni
1 – 1 1/2 pounds sliced American cheese (preferably not singles, as they take time to peel)
Instructions
Cook the macaroni according to package directions. Be sure to occasionally stir the macaroni so it won’t stick. When done, drain and return to the pot. Add the cans of tomato soup, stir to combine, then cover to keep warm.
In a very large skillet or pot, sauté the onion, pepper, garlic, and beef until beef is browned. Drain fat. Reduce heat to low and add the cheese to the ground beef, and stir it in to completely melt. An easy way to do this is to add a layer of cheese slices to the top of the beef mixture, then use a rubber spatula to fold the cheese into the beef. The mixture will be quite cheesy. If you prefer a stronger tomato flavor, use less cheese.
Add the cheesy beef mixture to the macaroni-soup mixture and stir to combine. Serve hot.
From the day this was featured in a Yankee newsletter I’ve been wanting to make the dish. We love American Chop Suey in our house and we also love Mac & Cheese so it seemed like a natural. Everyone loved it and had seconds. We only had about 3/4 lb of american cheese so I put some (good) grated parm in the dish. I don’t recommend it – the parm made it taste a little too salty (but everyone ate it just the same). We’re all looking forward to the next time we have this casserole.
This is the first American Chop Suey I’ve seen that uses tomato soup, which is the way I always make it. Although, I use one can of soup and one can of diced tomatoes. Otherwise, it’s my exact recipe. I’ve never tried it with cheese, but I will in the future.
I have been making this dish for a long time.
Love it. I do use 1 can tomato soup plus 1 can diced tomatoes. Along with red, green diced peppers, a Vidalia onion Diced, 1 lb. Sirloin hamburger, and I use CABOT cheese. Sometimes, cheddar, sometimes Jalapeno light…whatever we have on hand. Plus do use garlic & Italian seasoning to taste. This is a much loved comfort food on cold VT evenings. (I use DREAMFIELDS)
macaroni!
We had this for school lunches. It was the only food I ate from our school cafeteria. I guess they couldn’t mess up this winner. True comfort food.
just made this tonight. I use other cheeses. usually have cheddar and munster and shake parmasian around. also vary pasta. tonight small shells.
This sounds like a heart attack recipe.