Does anyone have a recipe for American Chop Suey?

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From what I know of this dish is originated in New England. It bears absolutely no resemblance to the American/Chinese Chop Suey.

Last year I found a recipe on the Internet that I am pretty sure included ketchup, mustard and BBQ sauce. Since I figured that I would be able to find it again easily since I didn't have that much trouble the first time. That is totally not true. Now most of the recipes I find are of the Chinese variety.

Do you have a recipe for this dish? I promised that lovely slightly younger man that I live with that I would make it for him. I don''t even remember the taste of the food. It wasn't the kind of thing that most families in Brooklyn had for dinner. He's from Boston.

I am supposed to serving for din-din either tomorrow or Tuesday. Can you help me serve up a delicious meal to my BFF? Actually he just might be my only friend.

Thank you one and all.

P. S. Today is my 63rd birthday. Why don't I feel any different now than I did when I was 30? Is that odd?

Happy Birthday, Dear Irene!

Here is what I found, from Guy Fieri's recipes.

http://www.food.com/recipe/american-chop-suey-416373

It looks very tasty.

Thanks, CloudLayer, for your suggestion, and especially the birthday part of your message. Really like the design you created using the emoticons. It's the first time I have seen them used that way.

That's easy! I've made that for my boyfriend 1,000s of times! You don't really need a recipe, just a box of macaroni, a jar of Ragu, and some ground beef. I usually make 1/2 a recipe, though. That means 1/2 a box of macaroni, 1/2 a jar of Ragu, and 1/2 a package of ground beef. It makes a lot, though. Cook the macaroni according to the package directions. While the macaroni is cooking, brown the meat. When the macaroni and meat are done, pour the Ragu on top of the meat. (I usually turn the stove back on while I do this step, on a low or medium heat, to heat the sauce). When that's ready, combine the macaroni and meat mixture in the same pan or pot and heat through on a medium or low heat. That's all there is to it. Oh, and Happy Birthday!

(clicky)the real origins of Genuine American Chop Suey!
a funny and informative bit of food history.

Thank you Princess 78 for your suggestion.

You're welcome! Oh, I forgot to mention a couple of things. You can substitute ground turkey for ground beef, if you want a low-fat version. Pasta can be sticky, so while it's cooking, I put in a drop of oil so it won't stick when I go to strain it. Drain the fat off of the meat after you've cooked it. Any flavor of Ragu will work, but I usually use Traditional.

Princess78 those are some good ideas. Thank you very much for letting me know.

You're welcome.

Sounds like beefaroni.

If you like that one, we could pm each other and exchange recipes. I've got a few that you might like.

Princess78: You also like to cook? Exchanging ideas sounds good to me. Let me know some of the things you like. Right now I am interested in different ways of using eggs for dinner.

Ok, I will.