american chop suey
(1 rating)
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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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(1 rating)
yield
4 -5
prep time
35 Min
cook time
30 Min
Ingredients For american chop suey
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1 lbhamburg- fresh, 80%
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1 boxmacaroni or any style you like
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3 ctomato catsup or more if you like
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1 cancampbell's tomato soup
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1 lgonion, chopped small
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1 tspsalt and pepper, easy on pepper
- INGREDIENTS
How To Make american chop suey
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1Cook onion until translucent and add hamburg in skillet, cooking at a low simmer only until pink disappears. Pour off juices and fat.
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2Cook Macaroni until al dente..don't over cook and then drain, don't have to rinse, put aside
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3Add 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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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