American Chop Suey with Tomato Soup

Ingredients

• Water (For boiling the macaroni; additionally, 1 canful is used to rinse the tomato soup cans and added to the sauce.)
• Ground beef (The creator uses half of the package; package weight is not stated.)
• Salt (To taste; used to season the beef and again in the sauce.)
• Black pepper (To taste; used to season the beef and again in the sauce.)
• Garlic powder (To taste; some is used to season the beef and more is added to the sauce.)
• 0.5 bag Macaroni (About half a bag; bag size is not stated.)
• 2 cans Tomato soup
• Romano cheese (Optional, for topping; amount to taste.)

Steps

1. 1

   Bring a pot of water to a boil for the macaroni.

2. 2

   Season the ground beef with salt, black pepper, and garlic powder.

3. 3

   Cook the beef until it is nearly cooked through, about 95% done.

4. 4

   When the water boils, add about half a bag of macaroni and cook it until done; the creator does not state a specific cooking time.

5. 5

   Add two cans of tomato soup to the nearly cooked beef.

6. 6

   Fill one of the empty soup cans with water, pour it back and forth between the cans to rinse out the remaining soup, then add that water to the pan.

7. 7

   Season the sauce with more garlic powder, salt, and black pepper to taste.

8. 8

   Simmer the sauce over low heat while the pasta cooks.

9. 9

   Add the cooked macaroni to the sauce and stir over low heat for about one minute, just until combined; avoid overcooking.

10. 10

    Serve as is, or grate Romano cheese over the top if desired.

Notes

The source does not specify the ground-beef package weight, macaroni bag size, can size, exact seasoning amounts, or macaroni cooking time. The creator calls this American chop suey or homemade SpaghettiOs.

Nutrition per serving

• main
• budget-friendly
• comfort food
• one-pot
• stovetop
• family-friendly