He needs American chop suey, and lots of it

Matt Karolian asks:

Such a weird question, but does anyone any restaurants/caterers that serve American Chop Suey?

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Voting is closed. 24

Do you access to a stove?

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Do you access to a stove? ACS real easy to make and that way you'll know it's fresh and cheaper because you'll get more servings for the price.

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Did you read the question?

...any restaurants/caterers that serve American Chop Suey?

Anybody can make anything - your answer is just pointless.

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Voting is closed. 21

Did you read the question?

...any restaurants/caterers that serve American Chop Suey?

Anybody can make anything - your answer is just pointless.

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Voting is closed. 61

It is easy

But if you need a lot of it and have one of those tiny two-burner stoves with coil heating elements and have a tiny studio apartment kitchen, it ain't going to happen.

You need the tools to scale something like this up, including large pots to make the pasta. You can do the mixing in foil pans, maybe.

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Voting is closed. 52

You forgot the following

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Diced onions
Chopped celery
Shredded cheese

And you use a mix of 2/3 tomato paste to 1/3 tomato sauce.

To properly prepare it takes just under two hours, plus an extra half-hour to let the completed mixture bake in a casserole dish in a warm oven.

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Yes

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I second Market Basket. Actually, their "market's kitchen" is pretty decent for stuff to go regardless.

I also know of a place called Cybah's Kitchen. I make a mean American Chop Suey, just like mom used to make.

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Sure.

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I just need a little notice. Its not hard to make :p

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Suggestion

My mom used to make a variation of "glop" by throwing a packet of taco seasoning into the ground beef or ground turkey. She also added a jalapeno or two if we had them.

(in our household, onion and peppers was a given)

Trader Joes has taco seasoning packets. Mmmmm.

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Whole Foods Catering

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Whole Foods has it in their hot bar on occasion.

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Mac & Beef

I'd actually never heard the term "American Chop Suey" for this dish until I came to boston....

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Beef a Roni

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yeah isn't it just Beefaroni?

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American Chop Suey

American Chop Suey doesn't have cheese in it, and beefaroni is often baked. Of course all depends on what recipe you follow.

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So you're saying

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it's actually WORSE than beefaroni.

That's quite an accomplishment.

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Its a New England Thing

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Its a New England localized food. Which is why its seldom heard of outside of NE. I didn't know it was a New England thing until I was an adult. As a kid, I just assumed it was a meal my mom made because it was cheap, easy and a crowd-pleaser. Plus it got better as leftovers (not kidding), so you had meals for days. I just assumed it was a frugal Yankee meal my mom made alot to save a few bucks and feed us for a few days.

Yeah it is like beef-a-roni but a bit different. Sure you can use ground beef, pasta, and pasta sauce but this is made fresh so I like to also add sausage, green peppers and onions. You can also switch the pasta up also, I tend to use Rotelle over elbow macaroni.

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Voting is closed. 29

The dining hall

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at BU used to sell it, I had it a few times but never understood why it had an Asian-ish name when there was nothing Asian about it.

Not that good, either. I liked the regional parsnips better.

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Voting is closed. 66

All chop suey is American in origin

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"but never understood why it had an Asian-ish name when there was nothing Asian about it."

The interesting thing is the dish in some Chinese restaurants called "chop suey" was never Asian either. It was an American invention, sometimes known as "American Chinese Cuisine".
So both "chop suey" and "American chop suey", though two different dishes, are both American in origin.

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Voting is closed. 28

Your recipe

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Your recipe sounds delicious, but it gets away from the "down and dirtiness" of basic American Chop Suey and veers just a little towards the more upscale. You might want to call it something besides American Chop Suey. Marketing is everything. :-)

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