7 responses to “American Chop Suey”

  1. Anonymous

    Thank you for your story! I was trying to think of what to make for dinner with ground beef one night and I remembered my mom used to make this also. We grew up without much money and this must have been a meal that made "lots for the money". Anyway, my mom has passed away and I would love to have known where she got her recipe. Since she is from Rhode Island, I can only assume it must have been a local meal passed down. Thanks again for sharing your story and helping me to step back in time for a bit and remember mine. 🙂

  2. DPGirl

    Try this (we call it Goulash):

    1 lb. gr. beef or turkey (browned and drained)
    1 large can whole tomatoes (mashed with potato masher, with juice)
    1 can undrained Ranch Style Beans
    1 Tbsp. Chili Powder
    ~ 1/2 can (from beans) water
    2 cups cooked macaroni
    Salt and pepper to taste

    Combine and heat for about 5-10 minutes on low heat.

    This is my “go-to” meal and everyone’s favorite. Usually make double as leftovers are great. Goes good with cornbread. You can add more spice if desired (chili powder, cayenne pepper, or hot sauce. We do not like it too spicy.

  3. Angie

    My mom also made this Chop Suey when we were growing up but she always used canned tomatoes instead of tomato sauce and just onions and celery. Thanks for the fond memories!

  4. GR

    We ate this alot when I was growing up but I never knew this was a New England dish – my mom was from Rhode Island so it all makes sense now!

  5. Nikasha

    I’m from the midwest. I grew up with a variation of this dish; and like DPGirl, we also called it goulash. My mom usually added frozen corn to it.

  6. Sam

    It’s not so much a Rhode Island recipe as it is an Italian immigrant recipe (plenty of Italians settled in RI, but also other parts of the Northeast, like NY.) My guess is that it evolved as a way to use up the leftover “Sunday sauce” during the week. And there’s probably no authentic recipe, you use what you have in the fridge. No celery, no pepper? No problem. Throw in some diced carrots with the onion.

    But this is the first recipe i’ve seen where the pasta isn’t boiled separately. I might give that method a try.

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