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american chop suey

(2 ratings)
CarolAJ avatar
Recipe by
Carol Junkins
@CarolAJ
Hanson, MA

I think I have made this since I have been married ~ that would be 46 years ago. Add extra things to it as the mood hits. Always quick and easy meal and usually have hamburg in the freezer. I sometimes use different kinds of spaghetti of course any kind you like. I have never written out a recipe for it ~ but sure tried my best on this one.

(2 ratings)
yield 4 -6
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For american chop suey

  • 1/2 md
    green pepper , yellow pepper and red pepper chopped
  • 1 md
    onion, chopped
  • 1 md
    zucchini, chopped
  • 1 lb
    hamburg
  • 1/4 c
    parmesan cheese
  • 1 Tbsp
    butter
  • 4 stick
    celery
  • 1 can
    tomato paste
  • pinch
    of sugar
  • 2 c
    elbow macaroni, cooked
  • season to taste with italian seasonings, chopped jarred garlic in juice
  • 2 c
    water

How To Make american chop suey

  • 1
    In large saucepan, I use my cast iron fry pan, coat with a little olive oil, add hamburg and chop it all up on medium heat. While that is cooking cut up your peppers, onion and zucchini and celery. Drain fat from pan and add your peppers and onions to hamburg and fry them lightly, then add 1 cup of water and your zucchini and celery pushing them down into the water to simmer.
  • 2
    When tender add tomato paste and seasonings and stir to mix all together.
  • 3
    Add your cooked elbow macaroni and 1 cup of water that you cooked the elbows in. I cover and let simmer to combine all flavors. When all is tender and combined, remove cover. Mix all well and add your Parmesan cheese and a little sugar to reduce acid. At this point I always put 1 Tablespoon of butter in as it makes the sauce smooth and silky. Before serving I sometimes sprinkle grated cheese on top as well. Muncha
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