Back in the day we had this macaroni and hamburger casserole a LOT. My one and only family edict was to never have this again…ever. That was about 20 years ago after we tried it with spinach and flat noodles that had the consistency of snot.
Never say never. The current issue of Cook’s Country they featured a dish called American Chop Suey. Basically it was the same thing as our old dish. I thought it would be interesting to see how it measured up. You might be able to get it on the Cookscountry.com web site. If not try a shorthand copy here.
It’s a pretty simple and plain recipe; just one pot gets dirty.
|Round up the ingredients|
|Prep the ingredients and line them up in order of processing|
|Macaroni takes a 3 minute cook then cools down for later|
|Cook the burger|
|Then sauté the vegetables|
|Everything but mac back in the pot for 15 minutes|
|Add the mac; turn off the heat, and cover for 10 minutes|
|Dinner is served.|
Certainly not the tastiest thing I’ve done from Cook’s Country; but it is serviceable as long as you add some hot sauce and more cheese at serving.
And if you are just starting out cooking and want to try something fairly easy, go for this.
When Carla and I compared this recipe with her old family recipe they were pretty similar. Her old recipe had corn, mushrooms, and chili powder and some sherry. I think the chili powder and sherry might be nice adds to this.