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| AMERICAN CHOP SUEY CASSEROLE | |
 1 8 oz. package egg noodles 1 lb. lean ground beef or chuck 1 tsp olive oil 2 onions, finely chopped 3 garlic cloves, finely minced 1 1/2 cups diced celery 1 green bell, finely chopped salt and pepper, to taste garlic and onion powder, to taste 1 can Campbell's Tomato Soup dash teaspoon Worcestershire sauce 1/2 cup grated American cheese Bring 5-6 quarts water to a boil then add a tablespoon of salt. Boil noodles according to package directions until al denté (slightly firm). Drain. Brown ground beef or chuck in olive oil with onions, garlic, celery and green pepper, being careful not to allow garlic to brown to avoid a bitter taste. Cook until meat has browned and vegetables are tender. Drain off any excess oil. Season to taste with salt and pepper (and garlic and onion powder, if desired - don't overdo). In a buttered casserole dish, alternate meat and vegetable mixture, noodles, and grated cheese. Combine soup with Worcestershire sauce and pour over layered casserole. Sprinkle with a layer of cheese. Bake in a 325°F degree oven for 45 minutes. Submitted by: CM | |
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recipe reviews #144383
Jen (Utah) says:
Are the egg noodles the kind you put in chicken noodle soup?
#144393
Cooks.com replies:
Hi Jen,
You can use any kind of egg noodles or even wide spaghetti such as fettuccine.
-- CM
You can use any kind of egg noodles or even wide spaghetti such as fettuccine.
-- CM
#131389
Linda Patnaude (North Carolina) says:
I made up a new recipe tonight. Spray casserole dish with no stick spray. Layer sliced potatoes and sliced onions. Use the new Prego Alfredo, flavored with bacon sauce. Pour in between layers. Bake at 375°F, for 1 hour. Quick and great!!!!
#108713
Bob Theoret (Ontario) says:
This recipe has been one of our family favorites for years, and the flavor is so much better when served the next day.
#80079
Joanne (Massachusetts) says:
I have been making a variation of the recipe for years, it is a family favorite, I don't bake it in the oven, just on top of the stove in Dutch Oven, I use more Tomato soup (3) cans for more sauce. I am going to try this out as well, maybe a new family favorite!
#79130
Michele (New York) says:
Instead of layering, I would mix all the ingredients together before putting in the casserole dish. Also, I used Cheddar instead of American and really liked it.
#73624
Alyssa (United States) says:
Loved it! Needed a mild comfort food dinner for my man and this was a big hit! It settled his upset stomach and we both felt full and satisfied! None went to waste!
#34097
Mom in Baytown (Texas) says:
I did not have all ingredients but I made this anyway. Sounds good and quick. I'm sure my guys will love it.
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1 pkg. macaroni
2 cans of fire roasted tomatoes
1 jar of Bertolli Olive Oil & Garlic
1 Green pepper chopped
1 white onion medium size chopped
Italian Seasoning
Cook macaroni, set aside. Saute peppers and onions until soft. Continue cooking on burner at medium heat. Add macaroni to onions and peppers, add tomatoes, Italian Seasoning and Bertolli Sauce Stir and remain heating for 15 minutes on medium heat.