American Chop Suey

• Ultra-American Chop Suey
• In her wonderful book, The Fortune Cookie Chronicles, Jennifer 8. Lee writes that Chop Suey, roughly translated, means "a little of this" and "a little of that." American Chop Suey, with its unmistakable Italian roots, is a little more strict in requiring macaroni noodles, ground beef, tomato sauce, and cheese. Still, we added a little of this and a little of that to make this comfort-food a winner with a little something extra.
• 2 lbs ground beef
• Vegetable oil
• 2 medium onions, chopped
• 1 garlic clove, crushed
• 1 jar (14 oz.) spaghetti sauce
• 1 can (1 lb.) stewed tomatoes
• 1 can (3 oz.) broiled mushrooms, sliced
• 8 oz. shell macaroni
• 1 1/2 pints dairy sour cream
• 1 package (1/2 lb.) sliced provolone cheese
• 1 package (1/2 lb.) mozzarella cheese, sliced thin

1. Cook ground beef in vegetable oil in large deep fry pan until brown. Drain off excess fat. Add onions, garlic, spaghetti sauce, stewed tomatoes, and un-drained mushrooms. Mix well. Simmer 20 minutes or until onions are soft.
2. Meanwhile, cook macaroni shells; drain and rinse. Pour half of shells in deep casserole. Cover with half of meat mixture. Spread half of sour cream over sauce. Top with Provolone. Repeat, ending with Mozzarella.
3. Cover and bake (350u0b0) for 40 minutes. Remove cover and continue baking until Mozzarella melts and browns slightly. Serve with a simple salad, crusty bread, and, we can't resist, a little Chianti.

chronicles, ground beef, vegetable oil, onions, garlic, spaghetti sauce, tomatoes, mushrooms, shell macaroni, sour cream, provolone cheese, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/american-chop-suey-52344821 (may not work)