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canadian chop suey

(1 rating)
foodage avatar
Recipe by
Lindsey Mahan
@foodage
Syracuse, NY

Some people call this dish "American Chop Suey" some call it "Goulash"- this one is "Canadian". It's got all the traditional ingredients except that it is made using quality sausage links or ground sausage instead of ground beef.

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For canadian chop suey

  • 2 c
    elbow macaroni
  • 1
    onion, diced
  • 1
    red bell pepper, diced
  • 1 can
    stewed tomatoes
  • 1 lb
    quality italian sausage (i use sweet)

How To Make canadian chop suey

  • 1
    Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente. Drain.
  • 2
    In same pot, saute onion and pepper over medium heat until softened. Remove from pan.
  • 3
    In same pot, cook sausage until browned. Drain.
  • 4
    Combine onions & peppers, pasta, sausage, and stewed tomatoes and heat through. We like to put Parmesan cheese on top too.
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