Mom's American Chop Suey (1950's Basic)

A school lunchtime classic. Quick and easy to make. Very bland but has remarkable taste. My sister has tried it and say it's just as she remembers Mom's. All you need to finish this recipe is some Kraft shaker cheese to complete the memory. Mom probably got the recipe from a 1950 vintage Betty Crocker cookbook. Quantities are approximate. Mom seldom measured anything. We usually make a double batch. Enjoy. If you add a bit of garlic powder, chili powder and a can of kidney beans you would create Mom's Chili Mac Recipe.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 2  tablespoons  oil (I use olive, mom did'nt)
• 1 -1 1⁄2 lb ground beef
• 1  small yellow onion
• 1⁄2 cup green bell pepper
• 1⁄2 cup celery
• 2 (8 ounce) cans tomato sauce (mom used Hunts)
• 1 (8 ounce) can water
• 1 -1 1⁄2 tablespoon Worcestershire sauce (mom probably used A1)
• 1  teaspoon salt (to taste)
• 1⁄2 teaspoon pepper (to taste)
• 8  ounces elbow macaroni

Directions

1. Clean and dice or chop the veggies as you like.
2. Brown ground beef and onion in oil, drain and return to pan.
3. Add remaining ingredients except pasta and mix. Simmer and stir.
4. Prepare pasta per package, drain.
5. Add to ground beef and mix well.
6. Simmer 10 - 15 minutes. Add water if needed.
7. Tastes even better the next day.