Hi Gina - American Chop Suey is one of those old stand by recipes that kids love and I used to make at least once a week for years!

I'll give you my recipe, but I must warn you that as many people make American Chop Suey, that's how many variations there are to the basic recipe!

It's kind of like meatloaf or spaghetti sauce, everyone has their favorite way.

Here's the basics:

1# ground beef (can use more beef if you like)
onion, chopped
garlic, minced or powdered
salt/pepper to taste
large can of tomatoes, broken up
small can of plain tomato sauce
Elbow Macaroni (about 3/4 of a package - cooked)

Pretty simple, huh? Brown the beef, onions, garlic, salt and pepper all together, then add the crushed tomatoes and sauce. Let simmer while you're cooking the elbow macaroni. Adjust for seasonings Drain and add to above and let simmer some more. Serve!!

Now, here's some variations which I use to jazz it up a bit - I put about 1/2 green pepper, chopped, in with the browning process. Sometimes instead of the tomato sauce, I use an equivalent amount of ketchup (gives it more flavor) and sometimes, I throw in about 3 or four slices of American processed cheese to melt into the tomato mixture while it's simmering. I've tasted some that had oregano, but then it gets too much like spagetti sauce to be American Chop Suey.

And wouldn't you like to know how it came to be called AMERICAN CHOP SUEY?? Since there's nothing in it like real chop suey -

It's got to be just one of those things mothers would throw together for a quick supper - usually having all the ingredients at hand, and knowing those were things kids loved. (me, too! and DH, too - I STILL do it every once in awhile)

Sometimes I've seen this poured into a casserole dish and topped with crumbs or cheese, but usually it's just thrown together and plated as is.

Have fun!

Love, June

PS - DH & I just returned from a week long cruise to the Western Caribbean - needless to say, they didn't serve American Chop Suey in the Grand Restaurant!!