Prep 15 mins
Cook 5 mins
When I was little my mom made this recipe a lot. It was during World War II and it was very inexpensive to prepare. I loved it. I guess you would call it a comfort food for me as I was always so happy when I asked, "What's for supper" and Ma answered, "Chop Suey". She never called it "American Chop Suey" except on her recipe card. It was always "Chop Suey". I can't believe that I haven't posted this as I still make it often. I guess I figured it wasn't fancy enough and everyone knew about it, but because I don't want to lose it, I am posting it now. You will have most the ingredients in your pantry and freezer--there are only five plus salt and pepper.
- 354.88 ml dry elbow macaroni
- 340.19-453.59 g hamburger
- 1 medium onion (chopped)
- 226.79 g can tomato sauce
- 304.75 g can tomato soup
- salt and pepper (to taste)
- Cook the macaroni till done, but not overdone.
- Heat a skillet and fry hamburg and onion will done.
- Add the tomato sauce and tomato soup; mix well.
- Add the marcaroni.
- Heat and serve.
This dish is really good.....but it's Goulash......NOT CHOP SUEY.....where ever did this get on this sight.
this chop suey was deliousous. specially when i substituted hamburger with sausage. What a delight.
Thanks from one mainah to anothah
This is a great meal for kids. My kids say it is a clone of the chef boyardee sauce in their products and I can make this for pennies. Thanks for sharing this kid pleaser Mimi in Maine! ChefDLH