American Chop Suey
Somewhat similar to chili mac and American goulash found in other areas of the country, this American dish is most prevalent in New England.
Ingredients
1 | pound |
pasta, elbow macaroni
|
|
2 | tablespoons |
vegetable oil
or canola oil |
|
1 | medium |
yellow onion
chopped |
* |
1 | large |
green bell peppers
chopped |
|
1 | stalk |
celery
thinly sliced |
* |
2 | pound |
ground beef, extra lean
|
|
6 | ounces |
tomato paste
low sodium |
|
8 | ounces |
tomato sauce
|
|
15 | ounces |
tomatoes, canned
petite dice, drained |
|
10 ¾ | ounces |
tomato soup
condensed |
|
2 | tablespoons |
ketchup
|
|
1 | tablespoon |
parsley flakes
|
|
1 | teaspoon |
basil
dried, crushed |
* |
1 | teaspoon |
oregano
dried, crushed |
|
½ | teaspoon |
garlic powder
|
|
½ | teaspoon |
kosher salt
|
|
½ | teaspoon |
black pepper
|
Directions
Cook macaroni according to package directions; drain and set aside.
In the same pot, heat the oil over medium. When hot, add the onion, green pepper and celery; sauté, stirring occasionally, for 5 minutes. Add ground beef and brown, breaking up pieces into large chunks. Spoon off any fat.
Reduce heat to medium-low and add all tomato products, seasonings and the reserved macaroni. Stir well to combine. Heat through and serve.
This dish is actually better reheated the next day.
Nutrition Facts
Serving Size 280g (9.9 oz)Amount per Serving
Calories 37420% of calories from fat
% Daily Value *
Total Fat 8g
13%
Saturated Fat 3g
13%
Trans Fat
0g
Cholesterol 56mg
19%
Sodium 484mg
20%
Total Carbohydrate
16g
16%
Dietary Fiber 4g
15%
Sugars g
Protein
55g
Vitamin A 13%
•
Vitamin C 49%
Calcium 5%
•
Iron 25%
* based on a 2,000 calorie diet
How is this calculated?