American Chop Suey
What is the most common dinner made in America? We’ve bantered this question around the offices at NuVal while working on presentations and tools for our Supermarket Retailer Partners. While there are certainly regional differences, overall we’ve come to the consensus that Spaghetti Dinner is the most common, most typical or most popular meal served on dinner tables across the country. Here in New England, the easiest, quickest form of Spaghetti Dinner is called American Chop Suey.
There are many different ways to prepare American Chop Suey, but this recipe from Family Fun Magazine is very close to the way in which I make it. I find that the oil is not necessary.
For me, as a somewhat creative and very health-conscious cook, making American Chop Suey is like raising the white surrender flag. It’s my last resort – when times really get tough. I can make it very quickly, the kids love it and we get two nights out of it. But healthy? I can think of many other dinners that are healthier – that have more vegetables, that have less fat.
However, by using NuVal scores as a guide, it is possible to make a much more nutritious American Chop Suey.
Consider the Traditional American Chop Suey:
- 1 onion (NuVal score of 93)
- 1 pound ground beef, 70% lean (NuVal score of 24)
- 1 box elbow macaroni (NuVal score of 57for Mueller’s or Ronzoni)
- 1 jar of spaghetti sauce (NuVal score of 27 for Newman’s Own All Natural Marinara Pasta Sauce)
Now see how you can trade up for better nutrition.
Trade Up American Chop Suey:
- 1 onion (NuVal score of 93) Hey, an onion is an onion. You can’t get any better than a 93!
- 1 pound ground beef, 95% lean (NuVal score of 32)
- 1 box of elbow macaroni (NuVal score of 91for Barilla Plus, Ronzoni Smart Taste, or Giant Eagle Whole Wheat)
- 1 jar of spaghetti sauce (NuVal score of 91for Francesco Rinaldi No Salt Added Traditional Pasta Sauce)
I feel better knowing that my Throw in the Towel recipe is nutritious.
So, what’s my method for making American Chop Suey? So easy:
- Get out a skillet and a large pot.
- Fill the large pot with water and bring it to a boil.
- While waiting for the water to boil, heat the skillet and add chopped onion and ground beef. Break up the ground beef as it browns.
- Cook pasta according to package directions omitting oil and salt. Drain
- While the pasta is cooking, go back to your skillet. Drain the fat from the ground beef. Add the jar of sauce and simmer.
- Combine the drained pasta with the sauce mixture (I do this in a big metal bowl). Add grated cheese if desired.
Yum!
Question of the Day
Does anyone know where the name American Chop Suey originated?
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Posted by: Melissa 14 comments
Posted in: Dinner Recipes, Pasta
Tags: American Chop Suey
on Jul 8th, 2010 at 7:27 am
Ahhhh! Good ole American comfort food…what’s not to love?!
on Jul 8th, 2010 at 8:29 am
I have no idea where this would have orginated from-didn’t even realize this alternative name for Goulash. Maybe Italy bacause of the pasta?
on Jul 8th, 2010 at 8:40 am
Too funny…my Mom made American Chop Suey A LOT and I haven’t made it ONCE as an adult. She always added green peppers, which would make it that much healthier!
on Jul 8th, 2010 at 9:33 am
I loooove american chop suey. I made it for my blog one time and nobody knew what it was. I had no clue it was regional until then
on Jul 8th, 2010 at 9:50 am
Nice and easy! Never made or eaten “American Chop Suey,’ but I’ve eaten my share of spaghetti and meat sauce. Close enough, right?
on Jul 8th, 2010 at 10:40 am
I just looked this up…….ewwwww. Obviously your Nuval upgrades have nothing to do with “sewage”
Its origins are as mysterious as the dish itself is guileless. According to a favored bit of lore, chop suey is a mispronounciation of “chopped sewage,” an angered Chinese cook having mixed together the day’s garbage in a bit of broth and presented it to San Francisco restaurant patrons who’d earned his ire. Not knowing any better, those being insulted loved the dish, and much to the amused bewilderment of their tormentors, returned time and again to order it.
on Jul 8th, 2010 at 12:19 pm
So funny! My mom called this dish goulash. She’d always mix it with cottage cheese. Nothing fancy, but it was good!
on Jul 8th, 2010 at 2:22 pm
I think I”m going to make it for dinner! Gram will be happy to know about Francisco! It’s one of the least expensive and often on sale
on Jul 8th, 2010 at 2:23 pm
To:Michelle #5 commenter
It is much better than your usual spaghetti and meat sauce. You really should give it a try
on Jul 8th, 2010 at 2:25 pm
I always add red bell peppers. It would help a bit.
on Jul 8th, 2010 at 9:55 pm
Interesting…I’ve never even heard of American Chop Suey. It looks like a simple enough dish though.
on Jul 8th, 2010 at 10:05 pm
This is not chop suey, it is closer to goulash without the beans (the way it is served in Iowa from a Czech tradition, anyway).
on Jul 8th, 2010 at 10:06 pm
BTW, if you actually called it goulash and replaced some of the meat with pinto or another bean I’m sure the overall NuVal score would go up considerably!
on Jul 20th, 2010 at 6:46 pm
My mother made something she called American Chop Suey and it was my favorite dish. Hers was unique from everything I read. It was made with hamburger onions and celery but she served it over rice and the noodles were the thin Chinese version. It seems most of the online receipes use elbow noodles.