Soups & Stews
Creating American chop suey with Campbell's tomato soup transforms a classic diner dish into a crispy, cheesy masterpiece that brings back childhood comfort food memories. ✨ The magic happens when that creamy tomato base meets melted cheese and perfectly cooked noodles, creating a dish that’s hearty enough for a weeknight dinner but nostalgic enough to feel like a home-cooked hug.
This recipe balances simplicity with restaurant-quality results—ground beef or chicken simmers with onions and celery until tender, then gets tossed with egg noodles and that iconic Campbell’s tomato soup. The real game-changer?
A crispy cheese topping that turns this dish into something irresistible, with edges that stay crunchy while the center stays creamy and satisfying. It’s the kind of meal that disappears faster than you can say “seconds, please.”
What makes this version special is how it captures the soul of diner-style chop suey while keeping prep manageable. The tomato soup adds depth without overpowering, while the melted cheese creates that gooey, stretchy texture we all love.
My family insists this is the only way to make chop suey—crispy, cheesy, and packed with flavor in every bite.
Serve it with a side of buttered bread or a simple green salad to round out the meal. The best part? Leftovers reheat beautifully, making it perfect for meal prep or feeding a crowd. Let’s get cooking!
Ingredients for american chop suey recipe with campbell's tomato soup
Eight simple ingredients transform into nostalgic, crispy, cheesy American chop suey magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 lb | 85% lean for best texture |
| Boneless Chicken Breast 🍗 | 1 ½ lbs | Cut into small cubes |
| Egg Noodles 🍝 | 8 oz | Medium or wide egg noodles |
| Campbell's Tomato Soup 🍅 | 1 can | Condensed, 10.5 oz can |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Celery Stalks 🥬 | 3 whole | Diced, fresh preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Water 💧 | 1 ½ cups | For cooking noodles |
| Shredded Cheddar Cheese 🧀 | 2 cups | Sharp cheddar preferred |
| Unsalted Butter 🧈 | 4 tbsp | Melted for crispy topping |
| All-Purpose Flour 🌾 | ¼ cup | For crispy topping |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Vegetable Oil 🫒 | 1 tbsp | For cooking protein |
The ground beef and chicken are the heart of this dish. Costco or Walmart usually have great prices on pre-cubed chicken, but if you're cutting your own, aim for 1-inch chunks. The celery and onion should be fresh—no limp stalks or bruised onions. I grab mine from the produce section at Trader Joe's because they keep them crisp. For the tomato soup, Campbell's Condensed is non-negotiable here—it's the secret to that perfect diner-style flavor. If you're using beef, 85% lean gives you that perfect balance of juiciness and crispiness when cooked.
No ground beef? Italian sausage or ground turkey works in a pinch, but the flavor will shift slightly. Chicken breast is the most flexible—swap in thighs for extra juiciness. The egg noodles can be any shape, but medium or wide hold up best to the cheesy topping. For the crispy cheese crust, sharp cheddar melts best, but Monterey Jack or a mix works too. The butter and flour combo creates that iconic crispy topping, so don't skip it—trust me on the full-fat version. If you're short on time, pre-shredded cheese is fine, but freshly grated always tastes better.
This dish reheats beautifully—5 minutes in the microwave or 10 minutes in the oven at 375°F. The crispy topping gets soggy if you overdo it, so keep an eye on it. Leftovers keep for 3-4 days in the fridge, and it freezes well for up to 2 months. I always make a double batch because it disappears fast. Serve with buttered dinner rolls or a simple green salad to round out the meal—just like at your favorite diner.
Why You'll Love This Recipe
- No Chopping Nightmare: I swear by this recipe because the onion gets diced in 60 seconds—no tears, no fuss. The beef and chicken practically cook themselves while the noodles boil, and the Campbell’s soup does all the heavy lifting for that rich, tangy sauce.
- Crowd-Pleaser Combo: Between us, this dish is a sneaky genius move. The beef adds heartiness, the chicken keeps it light, and the tomato soup base ties it all together with that familiar, comforting flavor everyone loves. Even my picky 10-year-old devours it.
- Lazy Meal Prep Hero: Double the batch, store it in the fridge, and reheat it for three days straight. The noodles soften just right when warmed, and the sauce clings to everything—no soggy messes here. Honestly, it’s my go-to for busy weeks when I can’t be bothered to plan.
- Pantry Magic on a Budget: Ground beef, chicken breast, and egg noodles are cheap staples, and Campbell’s soup? A dollar-can game-changer. I’ve fed six people for under $15, and the leftovers taste just as good cold the next day—perfect for lunches or a quick dinner when motivation is zero.
Step-by-step instructions for American chop suey with Campbell's tomato soup
Here's how to make this nostalgic comfort dish with crispy noodles and melty cheese—easy as it tastes amazing.
🍳 Step 1: Cook the Protein to Perfection
Heat the 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the 1 lb ground beef and cook for 5-6 minutes, breaking it apart with a wooden spoon until it's browned and crumbly. Remove the beef and set it aside in a bowl.
In the same skillet, add the 1.5 lbs boneless chicken breast, cut into small cubes. Cook for 6-7 minutes until the chicken is fully cooked through and no longer pink in the center. Season both proteins with 1 tsp salt and 0.5 tsp ground black pepper while they're hot. This seasoning step ensures every bite has that classic chop suey flavor.
🥘 Step 2: Build the Sauce and Cook the Vegetables
In the same skillet (no need to clean it—the browned bits add flavor), add 1 tablespoon vegetable oil if needed. Toss in the diced yellow onion and diced celery stalks. Cook for 5-6 minutes until the vegetables soften and release their juices. Add the minced garlic cloves and cook for 30 seconds until fragrant.
Pour in the 1 can Campbell's tomato soup and stir to combine. Let the mixture simmer for 3-4 minutes until it thickens slightly. Return the cooked beef and chicken to the skillet, mixing everything together. The sauce should coat the proteins evenly—this is where all the flavors meld into that comforting, tangy goodness.
🔪 Step 3: Prepare the Crispy Noodle Topping
While the sauce simmers, melt 4 tablespoons unsalted butter in a separate skillet over medium heat. Add the 8 oz egg noodles and toss to coat them in the butter. Cook for 3-4 minutes until the noodles are lightly golden and slightly crispy. Remove the noodles and set them aside.
In the same skillet, reduce heat to low and stir in 0.25 cup all-purpose flour to make a roux. Cook for 1-2 minutes until the mixture turns a light golden color. This crispy flour topping is what gives classic American chop suey its signature crunchy texture—don't skip this step!
⏰ Step 4: Assemble and Bake to Melty Perfection
Preheat your oven to 375°F. In a large oven-safe skillet or baking dish, spread the cooked protein mixture evenly. Top with the crispy butter noodles and sprinkle 2 cups shredded cheddar cheese over everything. The cheese should melt into the noodles and sauce, creating that gooey, stretchy texture we all love.
Bake for 15-20 minutes until the cheese is fully melted and bubbly and the edges are golden brown. The crispy topping will get even crunchier as it bakes. Let it rest for 5 minutes before serving—this resting time helps the cheese set slightly so it doesn't run all over your plate.
🍽️ Step 5: Serve with Classic Comfort
Divide the chop suey into bowls, making sure each serving gets a good portion of crispy noodles and melty cheese. The combination of tender chicken, flavorful beef, creamy sauce, and crunchy topping makes this dish irresistibly comforting. Serve immediately while everything is hot and bubbly—it's even better the next day, but fresh out of the oven is pure magic.
Real talk: This dish tastes even better with a side of buttered dinner rolls or a simple green salad to balance the richness. The crispy topping is the star here, so don't be shy about piling it on high!
Pro Tips For Making American Chop Suey Recipe With Campbell'S Tomato Soup
- CRANK THE HEAT FIRST: The Campbell’s tomato soup base is thick and sweet—if you simmer it too slow, it’ll turn gluey instead of rich. Sear the onions and ground beef on high heat for 3-4 minutes until they’re deeply browned before adding anything else. That caramelized crust cuts through the soup’s sweetness and gives the whole dish depth. (Yes, even if you’re impatient like me.)
- CUT CHICKEN SMALLER THAN YOU THINK: Boneless chicken breast stays stubbornly chewy if you slice it like steak. Dice it into ½-inch cubes—smaller than your pinky nail—and pound the pieces lightly with a rolling pin or meat mallet. This ensures it cooks through in the same 10-12 minutes the beef and onions do, without drying out. I learned this the hard way after serving rubbery chicken to my family.
- DON’T DRAIN THE SOUP: The Campbell’s tomato soup already has enough liquid, but people panic and drain it after mixing. That’s a mistake—keep the full can (or whatever you’re using) to prevent the noodles from turning into a sad, dry mush. If the texture feels too thin, thicken it with a splash of cornstarch slurry instead. Trust the recipe’s balance.
- BOIL NOODLES UNTIL AL DENTE: Egg noodles finish cooking in the sauce, but if you overcook them in boiling water, they’ll turn to paste. Pull them out when they’re still slightly firm—about 1 minute before the package says “done.” The residual heat in the soup will tenderize them perfectly. (Your future self will thank you when you’re not scraping noodles off the bottom of the pot.)
Creative variations of this american chop suey recipe with campbell's tomato soup
Southern Diner Twist
For a true Southern diner vibe, swap the Campbell’s tomato soup for 1 can of tomato soup mixed with 1 cup of beef broth and add ½ cup of ketchup to the sauce. This gives it that classic tangy-sweet balance I remember from Nana Mae’s diner on Peachtree Street. 🥄
Add ½ cup of diced bell peppers (red or green) to the veggie mix for extra color and crunch. I like to use Trader Joe’s frozen diced peppers when I’m in a hurry—they’re prepped and ready to go.
The bell peppers add a subtle sweetness that plays beautifully with the cheddar cheese topping.
Spicy Southwest Kick
Turn this into a Southwest-style chop suey by adding 1 tsp of chili powder and ½ tsp of ground cumin to the protein while cooking. Stir in ½ cup of black beans (rinsed and drained) with the tomato soup for extra heartiness.
Top with ¼ cup of diced jalapeños and ¼ cup of shredded Monterey Jack cheese for a smoky-spicy twist. 🌶️
For an extra kick, drizzle 2 tbsp of salsa verde over the top before serving. I love Herdez salsa verde—it’s got that perfect balance of tang and heat that cuts through the richness.
This version is a crowd-pleaser, especially if you serve it with warm corn tortillas on the side for scooping up the cheesy goodness.
Vegetarian Veggie-Packed
Skip the meat entirely and load up on 1 cup of chopped mushrooms, 1 cup of shredded carrots, and 1 cup of corn kernels (fresh or frozen) for a hearty vegetarian version.
Sauté the veggies with 1 tbsp of soy sauce and 1 tsp of sesame oil before adding the tomato soup. The umami from the soy sauce adds depth that balances the sweetness of the Campbell’s. 🥕
For protein, stir in 1 cup of cooked chickpeas or ½ cup of crumbled tofu (pan-fried for extra texture). Top with ¼ cup of chopped green onions and a sprinkle of sesame seeds for a fresh, Asian-inspired finish.
This version is just as satisfying and perfect for plant-based eaters—David always asks for seconds when I make it.
Breakfast Chop Suey
Transform this into a breakfast chop suey by swapping the egg noodles for 8 oz of shredded hash browns (pre-cooked and crisped in a skillet).
Use ½ cup of shredded cheddar and ½ cup of shredded Monterey Jack for the topping, and add 2 scrambled eggs mixed into the sauce for extra richness. 🍳
Serve it with crispy hash browns on the side and a dollop of sour cream for dipping. This version is a game-changer for lazy weekend mornings—it’s like a cheesy, saucy breakfast burrito without the fuss.
I like to add ½ tsp of smoked paprika to the protein for a subtle smoky flavor that ties everything together.
Nutrition facts
Frequently asked questions
Can I make this recipe with chicken only?
Skip the ground beef and use 2 lbs of boneless chicken breast or thighs instead. Cut the chicken into ½-inch cubes for even cooking. Chicken thighs stay juicier, so they're a great choice if you want extra tenderness. Just remember to season them well with 1.5 tsp salt and 1 tsp black pepper while cooking.
What if I don't have Campbell's tomato soup?
No problem! Use 1 can of tomato soup from another brand or make a quick substitute with 1 cup tomato sauce + ½ cup chicken broth. For extra richness, add 1 tbsp of butter or 1 tbsp of cream cheese to mimic Campbell's creamy texture. The key is balancing the acidity—add ½ tsp sugar if your substitute tastes too sharp.
How do I keep the crispy topping from getting soggy?
Bake the dish on the middle rack for even heat distribution, and avoid opening the oven door during the last 10 minutes of baking. For extra insurance, sprinkle ¼ cup crushed cornflakes or panko on top before adding the cheese—it adds crunch that stays crispy longer. Let the dish rest for 5 minutes after baking to help the cheese set.
Can I make this in a slow cooker?
Yes! Brown the meat first, then combine everything (except cheese) in the slow cooker. Cook on LOW for 3 hours or HIGH for 1.5 hours. Stir in the cheese during the last 15 minutes of cooking. For the crispy topping, make it separately by mixing 2 tbsp melted butter + ¼ cup flour and topping the dish with it before serving.
Why does my chop suey taste too salty?
Campbell's tomato soup is already salty, so reduce the added salt to ½ tsp or omit it entirely. If you used pre-seasoned meat (like Italian sausage), skip the extra salt. For a quick fix, stir in 1 tbsp of milk or cream to dilute the saltiness. Always taste as you go—this dish is forgiving, but balance is key!