Thursday, April 11, 2013

Mom Recipes - American Chop Suey aka Stake Spaghetti


Per my transitioning kids request for family recipes that they grew up with I decided I'd start entering home recipes here on my blog! :)  One of my kids favorite comfort foods growing up is a recipe that my pal Hattie gave me when I was newly married that she called Stake Spaghetti. (Disclaimer - you don't use spaghetti, and there is no steak - she called it that because they served it at stake functions at church).  I later learned that this is more well known as American Chop Suey!  Who knew?  All I know is it was cheap, easy, and everyone loved it.

Original Recipe Ingredients:
1 can condensed tomato soup
1 pound ground meat (hamburger, turkey, chicken, venison)
1 green bell pepper
1 pound box of cooked elbow macaroni  (other versions you can sub other small noodles)
2 cups cheddar cheese

Optional add-ins:
1 chopped onion
1/2 a package chopped mushrooms
minced garlic

1.  Prepare a 9x13 dish (spray with pam) and preheat oven to 375°.
2.  Mix the RAW ground meat with tomato soup, chopped green bell pepper, cooked macaroni, and any other optional ingredients.
3. Pat mixture into 9x13 dish, top with cheese
4.  Bake for 30-45 minutes until cheese is brown.

A little FYI -The ground meat in this recipe will not turn brown like normal cooked meat - it will remain a reddish/pink color due to the tomato soup.  Traditional American Chop Suey doesn't have cheddar cheese (they sprinkle on parmasean after baking), but I learned it with cheddar cheese - so it's what we use! 

Let it set for a few minutes and then serve with a gorgeous salad and some bread!! Delish!

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