American Chop Suey Recipe

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American Chop Suey

Susan Cutler

By
@suak

I originally am from Maine. There are quite a few different variations of Chop Suey however, my Dad who was a 'cook' in the Navy called it American Chop Suey. This is a one skillet meal and it is very easy. If you make it the day before, it will be better as the flavors have a chance to marry together. I have made this for 67 years and it is my son's favorite to this day for comfort food.


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Serves:

4 -5

Prep:

35 Min

Cook:

30 Min

Ingredients

1 lb
hamburg- fresh, 80%
1 box
macaroni or any style you like
3 c
tomato catsup or more if you like
1 can(s)
campbell's tomato soup
1 large
onion, chopped small
1 tsp
salt and pepper, easy on pepper

INGREDIENTS

Directions Step-By-Step

1
Cook onion until translucent and add hamburg in skillet, cooking at a low simmer only until pink disappears. Pour off juices and fat.
2
Cook Macaroni until al dente..don't over cook and then drain, don't have to rinse, put aside
3
Add catsup, tomato soup, salt and pepper to hamburg mix in skillet and stir in. Let cook down for at least 20-30 minutes on slow simmer. Add Macaroni, stir in until all covered and blended. Put in container to remain over night in refrigerator. The flavors will blend nicely.

**You don't have to wait until next day it just is so much better if you wait. Try it both ways and you decide!

About this Recipe

Course/Dish: Beef, Pasta
Hashtags: #American, #suey