Kozy Kitchen and Home

If you’ve ever heard someone mention “American Chop Suey,” you might have pictured a sizzling wok of vegetables and meats—just like the chop suey found in Chinese restaurants. That was my first thought, too, until a good friend told me about a dish she remembers from her younger years and still makes it today, called chop suey. The name was surprising to me after she described the dish, and we both laughed at how recipes and food names can be so unexpected.

To clear things up, American Chop Suey isn’t the Asian stir-fry but rather a comforting casserole that’s sometimes called “goulash” in other parts of the country. It’s a beloved staple in New England, especially around Boston. Unlike its Asian namesake, this version features ground beef, tomatoes, and pasta, making it a true American original. In Boston, it’s more than just a meal—it’s part of the local tradition.

I recently stumbled upon a recipe for American Chop Suey in a Fannie Farmer Boston Cooking School cookbook from the 1960’s. The recipe did call for ground beef, diced tomatoes, and noodles, but also included soy sauce—a nod to its playful name. I was excited to give it a try, eager to experience a dish that means so much to my friend.

Even so, I was surprised by how delicious—and easy—it was to make. It includes thinly sliced celery which really brought a fresh crunch to every bite, and even my husband went back for thirds! Here’s my updated, beginner-friendly version so you can enjoy this vintage favorite at home.

Ingredients

• 8 oz egg noodles
• 1 (14.5 oz) can of diced tomatoes, about 2 cups
• 1 to 2 cups of shredded cheese, about 1/4 lb. (I used a mix of Cheddar and Monterey Jack)
• 4 tablespoons vegetable oil
• 1 large onion, diced
• 1 pound ground beef
• 1 stalk celery, cut into very thin strips
• Soy sauce, to taste
• Salt and pepper, to taste

Step-by-Step Instructions

1. Prep the vegetables: Dice the onion. Slice the celery into very thin strips about 2 inches long.
2. Cook the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions (usually 7-9 minutes) until al dente. Drain well, return to the pot with the heat off and cover to keep warm.
3. Prepare the meat and vegetables: While the pasta cooks, heat 4 tablespoons of oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 3 minutes.
4. Add and brown the beef: Add the ground beef to the skillet with the onions. Cook, breaking up the meat with a spatula, until it is no longer pink and fully browned, about 5-7 minutes.

5. Add celery: Stir in the celery strips and cook with the beef mixture for another 1-2 minutes, just until the celery begins to soften but still retains some crunch.
6. Combine everything: Return the pot of noodles to low heat and add the diced tomatoes and shredded cheese. Carefully add the meat and vegetable mixture and stir well until the cheese has melted and all ingredients are combined.
7. Season and heat through: Add soy sauce, salt, and pepper to taste, stirring until everything is evenly seasoned and heated through, about 2-3 minutes.
8. Serve: Spoon onto plates or in bowls and enjoy while hot!

Tips and Updates

• Use whatever type of noodles you like best.  Elbow Noodles, Rotini, or Shells would all be excellent choices.
• Use your favorite type of canned diced tomatoes.  Mine is Hunts Fire Roasted Diced Tomatoes with Garlic.
• If you prefer a different cheese, feel free to substitute what you like and add some extra cheese if that’s what makes you happy!
• Add extra veggies like bell peppers or mushrooms for more flavor and nutrition.
• This recipe is flexible—make it your own with your favorite ingredients!

Cooking vintage recipes is a fun way to discover new flavors and traditions. I hope this version of American Chop Suey inspires you to dig into old cookbooks and try something new. Happy cooking!