Recipe

American Chop Suey Recipe

Add Step-by-Step Photos	Wynnebaer / All my dishes 3 weeks, 4 days ago I was surprised to see on Diners, Drive Ins and Dives that Guy Fieri had never heard of American Chop Suey....Here's my recipe. Prep:10m Cook:30m Servings:6	Wynnebaer
	easy affordable

Phil's dish

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Ingredients

1 lb. ground beef

1 medium onion, chopped

1 green bell pepper, chopped

1-14 1/2 oz. can diced tomatoes

2 1/2 to 3 cups spaghetti sauce

1/2 cup water

1/2 tsp. garlic powder

1 tbls. tomato paste

Salt and pepper to taste

2 cups uncooked elbow macaroni

Directions

In skillet, cook beef, onion and pepper, mixing occasionally to break up meat, until beef is browned and onion and pepper are softened

Add tomatoes, pasta sauce, water, garlic powder, tomato paste, salt and pepper

Cover and simmer 15 minutes

Cook macaroni according to package directions

Add sauce and pasta to large bowl and toss to combine

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Comments

spinach1948 3 weeks, 4 days ago said:
Now that is American Chop Suey. It brings me back to the days when they served lunch in school and American chop suey was served once a week.
Hi 5
ED

mrtnzangel8 3 weeks, 4 days ago said:
'Round these parts we call this goulash. LOL
Sounds awesome and I will try this one soon! My kids love this kind of thing.

pleclare 3 weeks, 4 days ago said:
Beleive it or not ,have never made and Phil wants to make it. so good recipe!

maureenlaw 3 weeks, 3 days ago said:
Great recipe! Reminds me of my very much younger days. Great comfort food. 5 forks.

laurieg 3 weeks, 3 days ago said:
Pretty much the same as mine LOL Is American Chop Suey a Mass thing? High five!

justjakesmom 2 weeks, 5 days ago said:
I have never heard it called this either. We always called it goulash too, like Ang. I had forgotten about this. Thanks, Wynne. ;')

momo_55grandma 2 weeks, 5 days ago said:
Great recipe and post one of my favorite foods high5 thanks bunches

pleclare 2 weeks, 5 days ago said:
Phil made this last night using ground turkey and it was delicious. Great flavors and made a lot of it. Will be on the menu again tomorrow or Sat. Thanks for a great post!

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