Monday – Quick American chop suey

Sharon Hathaway is a family and science teacher at Leavitt Area High School in Turner. She relies on home-canned
tomatoes in her cooking. “When I run out of home canned tomatoes and have to buy
some it’s a sad day.” Her chop suey version is good for empty nester
households.

Many people today use jarred spaghetti sauce for American
chop suey. I prefer to use the following recipe.

Ingredients

1 pound elbow macaroni or pasta of choice

1 pound
ground beef

1 quart home-canned tomatoes or equivalent

1 can
tomato soup, optional

Directions

Cook the pasta per package directions. Scramble the ground
beef until fully cooked.

Add the tomatoes and tomato soup to the beef.
Simmer for 20-30 minutes.

Then serve over the cooked
pasta

Sharon’s tip: I store the leftover pasta and
leftover sauce separately to extend the quality of the leftovers. If you mix all
the ingredients together, the leftover chop suey noodles grow big and squishy.
“Keeping the sauce separate makes leftovers much better.”