Recipe(tried): American Chop Suey of My Childhood

AMERICAN CHOP SUEY OF MY CHILDHOOD

We had this in school at least once a week. It is filling, delicious and WAS inexpensive. Nowadays, not so inexpensive, but just as good and filling. Especially served with a nice toss salad and a crusty ethnic bread. The addition of mushrooms is a recent one, not in original recipe. - Nana Lee

1 lb elbow macaroni
1 1/2 lbs ground beef
1 medium large onion, sliced
1 cup sliced fresh mushrooms or 1 (8 ounce) can mushrooms, drained (optional)
1 (14 ounce) can condensed cream of tomato soup
1 (14 ounce) can diced tomatoes with juice
1 (8 ounce) can tomato sauce
salt and pepper
grated cheese, of your choosing

Cook macaroni according to package directions.

While macaroni is cooking, brown ground beef with just a drop or two of oil.

Add onion and cook until soft. If using fresh mushrooms, add at this point and saute until almost soft.

When macaroni is done, drain well and put into large bowl. Add browned beef onions and mushrooms (If using canned mushroom, add at this time) and toss to mix well. Add all tomato soup, tomatoes, and tomato sauce and mix to coat all. Add salt and pepper to taste. May be topped with grated cheese and served at this point.

Or, to bake before serving:
Place mixture in a casserole, top with grated cheese of your choice and as much as you like. Bake in 350 degree F for 1 hour.

Servings: 6-8