Baked Cheesy Chop Suey

Baked Cheesy Chop Suey

My mom’s leftover macaroni and cheese

2 cups tomato sauce (made fresh from the garden tomatoes)

1 can tomato paste

1 lb. ground beef

1 tbsp. minced garlic

1 medium onion, chopped

1 medium green pepper, chopped

2 stalks celery, finely chopped

1 tbsp. extra virgin olive oil

¼ cup Parmesan cheese

Cook burger and drain off grease and set aside. In large Dutch oven sauté onions, garlic, peppers and celery in one tablespoon of olive oil for about 5 minutes. Add burger, tomato sauce and tomato paste and stir well to combine. Cook until hot and bubbly. Fold in leftover macaroni and cheese just to cover with sauce. Sprinkle with Parmesan cheese and bake 350º for 30 minutes or until bubbly.

© Crackerberries 2014

Cheesy Chop Suey Bake

6 cups prepared chop suey

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

¼ cup parmesan cheese

Combine parmesan cheese and Monterey Jack cheese together.

Preheat oven to 350º.  Place three cups chop suey in lightly greased 8x8 baking dish.  Cover with cheddar cheese and top with remaining chop suey.  Sprinkle with Monterey Jack and parmesan cheese; cover and bake 350º for 30 minutes.  Remove cover and bake an additional 10-15 minutes until cheese bubbles and is slightly golden.  Cool slightly before serving.

© Crackerberries 2012

Not'Cha Mama's Chop Suey

Remember your mama’s chop suey? It had a little hint of pink color to it and maybe a scant tomato chunk here and there with a few green peppers and onions – if you were lucky. Well this ain’t like that.


3 cups uncooked elbows macaroni
16 oz pasta sauce with diced tomatoes (we used homemade)
1 lb ground beef
1 large green pepper, chopped
1 large onion, diced
2-3 cloves garlic, minced
1 Tbsp Italian seasoning
1 tsp fresh ground pepper
1 can tomato soup

Cook macaroni in 4 quarts water and 1 Tbsp salt until al dante; drain and set aside.

In large skillet, cook ground beef, until it is no longer pink. Drain any grease from burger; add onion, green pepper, garlic, Italian seasoning and pepper and cook until vegetables are tender.

Add tomatoes, pasta sauce and tomato soup and cook on medium low heat for about ten minutes. Combine with elbows and mix well. When serving, sprinkle with parmesan cheese if desired.


© Crackerberries 2009