Recipe(tried): American Chop Suey (New England Variety) for Gina

AMERICAN CHOP SUEY - NEW ENGLAND VARIETY

1 lb ground beef (can use more beef if you like)
onion, chopped
1/2 green pepper, chopped (optional)
garlic, minced or powdered
salt/pepper to taste
1 large (28 oz) can tomatoes, broken up
1 small (8 oz) can plain tomato sauce (or 1 cup ketchup)
3 or 4 slices American processed cheese (optional)
about 3/4 lb Elbow Macaroni, cooked

Brown the beef, onions, green pepper (if using), garlic, salt and pepper all together.

Then add the crushed tomatoes and sauce. Add American cheese (if using). Let simmer while you're cooking the elbow macaroni. Adjust for seasonings

Drain macaroni and add to above and let simmer some more. Serve!! Pretty simple, huh?

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 spaghetti sauce to be American Chop Suey.

Everyone has their own variation on American Chop Suey just like everyone's variation on meatloaf or spaghetti sauce.

It's very simple to make and kids love it (me, too - I still make it!)

Love, June