This oven baked 5-ingredient American chop suey is pure Midwestern comfort food and exactly the kind of thing that vanishes first at family reunions. My aunt used to walk into the park shelter with this big ceramic casserole dish, still warm from the oven, and by the time everyone made it through the line, her pan was scraped clean. It’s simple, cozy, and totally unfussy—just elbow macaroni, ground beef, and a rich tomato sauce, baked until everything bubbles together and the edges get a little caramelized. It’s the kind of recipe you make when you’re busy but still want something homemade that feeds a crowd and tastes like childhood.
Serve this baked American chop suey straight from the casserole dish with a big metal spoon—no need to be fancy. It pairs really well with a simple green salad (bagged salad totally works) and some garlic bread or buttered rolls to mop up the sauce. For potlucks or reunions, I like to set it out on a trivet with a bowl of grated Parmesan and red pepper flakes on the side so people can doctor their own plates. A cold pitcher of iced tea or lemonade on the table makes it feel like a complete, low-stress family meal.
Oven Baked 5-Ingredient American Chop SueyServings: 8
Ingredients
12 oz elbow macaroni (about 3 cups dry)
1 1/2 lb ground beef (80–90% lean)
1 medium yellow onion, finely chopped (about 1 cup)
2 jars (24 oz each) marinara or plain pasta sauce
2 cups shredded mozzarella cheese (about 8 oz)
Salt and black pepper, to taste (optional pantry staple)
Cooking spray or 1 tsp neutral oil for greasing the dish (optional pantry staple)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a deep 9x13-inch ceramic casserole dish with cooking spray or a little oil so the pasta doesn’t stick.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook 2 minutes less than the package directions for al dente (the pasta will finish cooking in the oven). Drain well and set aside.
While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and chopped onion. Cook, breaking up the beef with a spoon, until the meat is browned and cooked through and the onion is soft, about 7–9 minutes.
Tilt the skillet carefully and spoon off any excess grease if needed. Season the beef and onion lightly with salt and black pepper if you like.
Pour both jars of marinara or pasta sauce into the skillet with the beef and onion. Stir well and let it simmer for 2–3 minutes so the flavors start to come together.
In a very large bowl (or in the same pasta pot), combine the drained macaroni with the beef and tomato sauce mixture. Stir until every piece of pasta is well coated and everything is evenly mixed.
Transfer half of the macaroni mixture into the prepared casserole dish and spread it into an even layer. Sprinkle with half of the shredded mozzarella.
Add the remaining macaroni mixture on top and spread it out. Finish with the rest of the mozzarella, sprinkling it evenly over the surface so you get a nice cheesy top.
Cover the casserole tightly with foil and bake at 350°F (175°C) for 20 minutes to let the flavors meld and the sauce bubble.
Remove the foil and bake for another 10–15 minutes, or until the cheese on top is melted, lightly golden in spots, and the edges are bubbling. If you like extra browned cheese, you can broil it for 1–2 minutes at the end, watching closely.
Let the casserole rest for at least 10 minutes before serving so it can set up a bit and is easier to scoop. Bring the whole deep ceramic dish to the table or potluck with a metal serving spoon and let everyone dig in while it’s still warm.
Variations & Tips
To keep this true to the spirit of my aunt’s reunion dish, I stick to five core ingredients, but there’s plenty of room to tweak it once you’ve made it a couple of times. For a slightly lighter version, you can swap half of the ground beef for ground turkey or use extra-lean beef; just be sure not to skip the step of draining off excess fat so the casserole doesn’t turn greasy. If you like a little kick, stir in a pinch of red pepper flakes or a teaspoon of Italian seasoning with the sauce. You can also use a sharp cheddar or a blend of mozzarella and provolone instead of all mozzarella for a deeper, more nostalgic flavor. For make-ahead meal prep, assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours; when baking from cold, add an extra 10–15 minutes covered so it heats through safely. Leftovers reheat well in the microwave with a splash of water or extra sauce to keep the pasta from drying out. Food safety tips: Always cook ground beef to at least 160°F (71°C); if you’re unsure, use an instant-read thermometer when the meat is still in the skillet. Don’t leave the baked casserole out at room temperature for more than 2 hours (or 1 hour if it’s a hot day at an outdoor reunion). Cool leftovers quickly, transfer to shallow containers, and refrigerate within that time window; use within 3–4 days or freeze for up to 2–3 months.
