Traditional New England Chop Suey

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Traditional New England Chop Suey

No one knows the exact origin of New England Chop Suey, although, indications are it has Boston's influence. One thing for sure is whoever invented it was a genius. Home chefs on a budget fall back on this meal to help feed a hungry family. This recipe is for the stovetop, but it can also be made in a crockpot by first cooking the hamburger then adding it and the other ingredients, except the macaroni to the crockpot. When you're ready to eat, stir cooked macaroni into the crockpot mixture.

Course Main Course

Cuisine American

Keyword beef, casserole

Prep Time 15

Cook Time 15

Total Time 30

Servings People

Calories 395kcal

Author Lillian Lake

Cost $10

Equipment

Large fry pan
Mixing spoon
Measuring spoons
Fork

Ingredients

1.5 lbs Grass-fed Hamburger
1 tbs Butter
1 Med Organic Green pepper, diced
1 Med Organic Onion, diced
2 tsp Organic Garlic powder
2 tsp Basil, dried
1 tsp Oregano, dried
1/2 tsp Black pepper, ground
1/4 tsp Himalayan salt
1/2 tsp Organic Sugar, brown or white
1 (14.5) oz (can) Organic Diced tomatoes, 14.5 oz can
1 (14.5) oz (can) Organic Tomato sauce
1 lb Elbow Macaroni

US Customary - Metric

Instructions

Melt butter in a large frying pan over medium heat.
Dice green pepper and onion and saute in butter until just soft. Stir in garlic.
Remove from packaging and add hamburger. Break it up with a fork as it cooks (called scrambling) being sure there are no large chunks. Cook thoroughly - about 5-7 min.
Sprinkle in the herbs, salt, and pepper. Stir thoroughly.
Add the canned tomatoes, with the juice, the tomato paste, and the tomato sauce. Simmer this mixture to allow the flavors to meld.
While the meat mixture is simmering, cook elbow macaroni according to package directions.
Add drained, cooked macaroni to meat mixture. You have now created American Chop Suey!!

Note

Our family enjoys Parmesan cheese shredded over their servings. Or it can be mixed in before serving.

Nutrition