After mixing, she would then pour it into a casserole dish, top it with mozzarella cheese, and bake it until the cheese turned bubbly and golden. She would leave out the onions and peppers, because I didn’t like the texture. However, my favorite variation remains the one my mother made for me. From the limp and overcooked version dished out in the school cafeteria during lunchtime to the slow cooker pots gracing potluck gatherings, I’ve encountered it in myriad ways. Growing up in northern New England, American chop suey wove itself into the fabric of my upbringing, a constant presence in various forms over the years. Check out this article: The Origins of American Chop Suey by Richard Auffrey. In my research, I was delighted to come across a blog post by The Passionate Foodie that delves into the history and how American Chop Suey has evolved into the regional comfort food it is today. I like to include a bit of history of the recipe when I write about a classic meal from my childhood. Not surprisingly, this recipe has many variations, including American Goulash, Beefaroni, Hamburger Casserole, or Johnny Marzetti, depending on where you grew up. The story of American chop suey is a fascinating tale that intertwines cultures, tastes, and innovation. Try out this recipe and relish the rich flavors of this classic comfort food. This classic dish not only satisfies your taste buds but also evokes a sense of nostalgia and warmth that’s perfect for family gatherings and weeknight dinners.
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