If you are looking for a slightly different variation of this recipe, I recommend taking a look at K’s recipe for Chili Mac and Cheese. Bake at 350 degrees or until heated thoroughly. Then, defrost the chop suey the night before or morning of the day you are planning to serve it again. Allow to cool, cover with foil, label, and freeze. Since this recipe makes about 8 servings, freezing half of it is definitely an option (although it also makes great leftovers for lunch.) After combining the meat mixture and elbow pasta, place half of it in an 8×8 foil pan and sprinkle on some shredded parmesan. Cook everything and you are done -and with only two pots to wash! Get the rest of your ingredients ready to add. Chop your onion, bell pepper, and garlic. I’ve already made this American Chop Suey recipe several times this winter and I’m sure I will make it at least once more before spring arrives.Īnother thing I like about this recipe for American Chop Suey is that it’s just very uncomplicated to make. Check out our classic goulash recipe, or spice it up with these cheese, chili, or sloppy joe versions.Continuing on with my focus on adding more dinner recipes to our recipe index this month, I wanted to share this traditional American dish (think 1980s!) While moderns food trends seem to grow more exotic every year, it’s always nice to go back to a comfortable, simple meal. Everyone came up with something different: “hamburger helper,” “cheeseburger macaroni,” “goulash,” and even “beef and macaroni.”īut one thing we all can agree on is that it’s the ultimate weeknight meal. We were curious to see where Team Delish stood on the subject, so we asked our very own food experts. However you grew up making this pasta casserole and whichever nickname you use, you're still enjoying an important piece of American food history. ![]() While they may have come from different sources of inspiration, the names represent the same concept in spirit. The Oxford Companion to American Food and Drinknotes the pattern of American one-pot dinners taking on the names of mixed plates from around the world, like goulash, chop suey, and slumgullion (from the British salmagundi). Others were portmanteaus of the ingredients, like beefaroni and chili mac.īut some of the most popular names follow the early 20th century trend of borrowing names from existing dishes. Some names were tied to a region, like the Johnny Marzetti casserole out of Columbus, Ohio. In fact, even more nicknames for the pasta casserole were coined over time. What didn't streamline, however, was the name. The dish became a catch-all casserole that could give new life to leftover ingredients. The traditional accompaniment of rice was also swapped out for spaghetti, and later macaroni. Instead of tough cuts of stew meat, recipes began calling for quick-cooking ground beef. Later versions of the casserole played with different aromatics and ingredients like cabbage, peppers, and olives, before the dish started to streamline in the 1960s. ![]() These dishes may have been the starting point, but over time they took on lives of their own. The stew was typically served over rice in an attempt to resemble its inspiration: the Chinese-American dish chop suey. Rather than using paprika, chunks of meat were braised in stock and barbecue sauce. Around the same time, the 1916 Manual for Army Cooks published their recipe for American chop suey.
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