![]() ![]() It will also thicken slightly as it simmers. Do you want it more soupy or like a casserole? The addition of cheese mixed in is going to make the dish firmer. Stove-top or baking: I prefer just making this on the stove top, however especially if adding some cheese you can put in a 9 X13 pan or if cooking in a dutch oven, add more cheese to the top and pop into the oven for about 15 minutes. You can also choose to add some cheese like parmesan to the top or I even add a dollop of the ricotta to my individual serving. In the past, I have added mozzarella or ricotta which will make your sauce thicker and creamier. It doesn’t take long so keep an eye on it still.Ĭheese or no cheese: I didn’t add cheese but you can certainly add it and/or have some on hand for topping individual servings. ![]() The pasta will soften enough to al dente then you can add to whatever dish your making to finish cooking in the sauce of the day. Rather than boiling the pasta, heat the water- remove from the heat and add the pasta. I recently read an article on cooking pasta for dishes such as this. Cavatappi is a great shape for this dish as the meat and veggies get into all curves of the pasta. Pasta: Feel free to try different types of pasta such as cavatappi. While this is simmering you can cook your pasta to just under al dente and then add the cooked pasta to the sauce to finish cooking. If you don’t want the heat of the Rotel then just use more regular diced tomatoes. Once browned you can add the diced tomatoes, tomato sauce, Worcestershire, and a sprinkling of sugar. Saute a few minutes longer- it will start to be very aromatic in the kitchen!!Īdd your ground beef (or hamburg as we called it). Add your onions and green peppers and cook until starts to soften then add the garlic, Italian seasoning and red pepper flakes. I like to use a mixture of olive oil and butter for flavor. Heat olive oil and butter in a large skillet or dutch oven. Elbow pasta (used about half of 16 oz package).10 oz can Rotel diced tomato and green chilies.1 teaspoon red pepper flakes (feel free to leave out or reduce amount depending on taste).2 bell peppers, diced (I used a green and yellow).I just wanted this to be a little jazzed up. You can adjust the flavors to your own personal preference. The recipe below has a bit of heat to it due to my addition of Rotel diced tomatoes with green chilies and red pepper flakes. If your a beginner cook, this recipe is very forgiving and what is even better you probably have the basic ingredients in the pantry. This basic dish is easy to add your own twist or just keep it simple. What is this comfort food known by you? I have heard it called goulash as previously mentioned, chili mac, beefaroni, hamburg casserole and some others. American Chop Suey is in its simplest form ground beef, onions, peppers, and tomatoes served mixed with elbow pasta. Chinese chop suey is a basic mixture of meat and simple vegetables that can be served with rice. I did find a reference that seems to make sense. So where did the name American Chop Suey come from and what other names is this comfort dish known by? From what I could find, this dish is only known as American Chop Suey in the Boston/ New England area. When dinner was put on the table it was the American Chop Suey I know and love. Hungarian Goulash is a stew typically made with chunks of beef and seasoned with paprika. I thought she was making a Hungarian dish. I found that out when my friend in North Carolina said she was making Goulash. It is known by different names across the country. American Chop Suey was a staple meal while I was growing up in New England. ![]()
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