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American Chop Suey

This delicious New England dish is known as American chop in diner-ese. It is similar to the all-American classic Chili Mac. This is the recipe I grew up with. I like to cook it just until the peppers and onions retain some of their texture and before they become mushy. My recipe seems to differ from others in that other recipes call for a stalk or 2 of celery or 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon paprika, and/or 1 teaspoon crushed red pepper flakes. You can add any and all of that if you wish. I prefer it the way it is however; I have also made it substituting vegetarian crumbles for the ground beef. Kids love this easy recipe! ENJOY!


 1 Tablespoon vegetable oil
 1 pound ground beef
 1 medium yellow onion, coarsely chopped
 1 large green bell pepper, coarsely chopped
 2 15-ounce cans stewed tomatoes, undrained
 2 15-ounce cans tomato sauce, not pasta sauce
 salt and pepper to taste
 1 pound dried elbow macaroni
 3 Tablespoon butter
 Parmesan cheese, for topping


Heat oil in a large pot over medium-high heat. Add ground beef and cook until most of the pink is gone. Add green bell pepper and onion and cook 5-6 minutes until tender. Add tomato sauce and stewed tomatoes, breaking them up slightly. Stir. Season with salt and pepper to taste. Bring sauce to a boil, reduce heat to medium-low, and simmer stirring occasionally until sauce has thickened, 25-30 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add 1 pound dried elbow macaroni and cook until al dente. Drain macaroni and add to sauce. Stir well. Adjust seasoning to taste. Cook over low heat, stirring occasionally, to meld the flavors, about 10 minutes more. Add butter and stir until melted.

To make this a truly one pot dish, cook the elbows first, drain and cover while making the sauce in the same pot. When sauce is cooked, return elbows to pan and heat through.

Serve topped with Parmesan cheese.

Serves: 6
Hamburger Onions Bell_Peppers Stewed_Tomatoes Pasta Stovetop

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.