American Chop Suey (Slubgullion)

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“A classic casserole, perfect for the winter. The garnishes make it special, so use really good quality sour cream and extra-sharp cheddar. Adapted from a recipe by Tracy Schneider at Al Dente.”
1hr 30mins

Ingredients Nutrition


  1. In a large Dutch oven, heat oil and butter over medium heat until butter is melted and oil is shimmering. Add onion, bell pepper, salt and pepper and sweat until vegetables are soft, 8-10 minutes.
  2. Add ground beef and spices and saute until no pink remains, 5-6 minutes.
  3. Add crushed tomatoes, tomato sauce, sugar and cinnamon. Stir well and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, 1 hour or until well-thickened.
  4. Meanwhile, cook macaroni according to package directions, leaving it slightly underdone. When done, stir macaroni into sauce. Stir well, adjust salt and pepper to taste, and let cook 5-10 minutes until flavors meld.
  5. Serve topped with sour cream, shredded cheddar cheese, and chopped scallions.

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