Extra-Cheesy American Chop Suey
This reader-submitted stovetop American Chop Suey is an extra cheesy take on a New England comfort food classic.
Cheesy American Chop Suey
Photo Credit : Aimee SeaveyThis reader-submitted stovetop American Chop Suey recipe is something different. Calling for ground beef, elbow macaroni, tomato soup, pepper, and onion, this recipe also includes over a pound of American Cheese. The result? An extra cheesy take on a New England comfort food classic.
SEE MORE:How to Make Extra-Cheesy American Chop Suey
Yield:
4-6 good sized servingsIngredients
1 pound ground beef
2 small cans of tomato soup, one can for more cheesy taste
1 medium onion, diced
1 large green bell pepper, diced
1 clove garlic, minced (optional)
1 pound elbow macaroni
1 – 1 1/2 pounds sliced American cheese (preferably not singles, as they take time to peel)
Instructions
Cook the macaroni according to package directions. Be sure to occasionally stir the macaroni so it won’t stick. When done, drain and return to the pot. Add the cans of tomato soup, stir to combine, then cover to keep warm.
In a very large skillet or pot, sauté the onion, pepper, garlic, and beef until beef is browned. Drain fat. Reduce heat to low and add the cheese to the ground beef, and stir it in to completely melt. An easy way to do this is to add a layer of cheese slices to the top of the beef mixture, then use a rubber spatula to fold the cheese into the beef. The mixture will be quite cheesy. If you prefer a stronger tomato flavor, use less cheese.
Add the cheesy beef mixture to the macaroni-soup mixture and stir to combine. Serve hot.
