American Chop Suey

American chop suey or American goulash, whatever you know it as. Me? I'd never heard of such a thing!

But that was until I saw the lovely Marie from The English Kitchen made it recently, and I just had to make it the very next day.

American chop suey

Now, I would just call this pasta bake, but whatever you call is it's comfort food, simple to make and totally delicious.

Of course, there's nothing at all wrong with Marie's recipe; but you know what I'm like, I have to do my own thing!

I used a jar of tomato and smoky bacon sauce. It's really important to use a good quality pasta sauce. I like Marie, prefer Loyd Grossman sauces. Okay, they are a little more expensive but are so worth paying a bit extra.

Onions, peppers and a jar of tomato sauce

Once the pasta and meat sauce were cooked I topped the lot with a few jalapeños and spring onions (green onions or scallions). 

Pasta and sauce ready to top with cheese

Then added a mix of cheddar and mozzarella cheeses and a sprinkling of paprika.

American chop suey ready for the oven

Cover with foil and bake in the oven for about 25 minutes. Then uncover and return to the oven until the cheese has melted and has started to brown.

American chop suey out of the oven

Thanks again Marie for introducing us to American Chop Suey!


American,chop,suey,recipe,goulash,pasta,bake
pasta,main,dinner
American
Yield: 2-3
Author: Jan Bennett
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American Chop Suey

American Chop Suey

Delicious and easy to make. To serve more people just double the recipe.
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

  • 150g pasta - I used spirali but you can use elbow pasta
  • a splash of vegetable oil
  • 250g lean minced beef (5% fat)
  • 1 medium onion - peeled and diced
  • ½ red bell pepper - diced
  • ½ yellow (or green) bell pepper - diced
  • 1 clove garlic - very finely chopped
  • 1 350g jar pasta sauce (I used tomato and smoked bacon)
  • a good pinch of red pepper flakes
  • a pinch of black pepper
  • 3 spring onions (green onions or scallions) - thinly sliced
  •  a few jalapeños from a jar
  • a handful of grated Cheddar
  • plus a handful of grated mozzarella
  • pinch of paprika

Instructions

Preheat your oven to 200C/400F or Gas 6
  1. Cook the pasta in boiling salted water (as packet instructions) but don't overcook; you want it to be al dente. Drain and add a tiny amount of olive oil to stop it sticking.
  2. Butter an 8x8 inch (20cmx20cm) baking dish.
  3. Heat the oil in a large frying pan and add the onions, garlic and peppers. Cook over a low heat whilst stirring for about 5 -10 minutes until the onions are soft but not coloured.
  4. Turn the heat up and add the beef. Saute until the beef has browned and is cooked.
  5. Add the jar of sauce along with the pepper flakes and black pepper and add the pasta to the pan and mix together.
  6. Heat it up and have a taste and check the seasoning - you shouldn't need to add salt.
  7. Pour the whole mixture into your baking dish and top with the spring onions and jalapeños.
  8. Top with the two cheeses and sprinkle over a little paprika.
  9. Wrap tightly with kitchen foil and cook on the middle shelf for about 25 minutes.
  10. Uncover and bake for a further 10 minutes or until the cheese is bubbling and starting to brown.
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Jan