Comment by Rhonda in OK:

My Dh and I both grew up eating this and I have been cooking it all through my marriage. We call it Goulash.
My recipe is just about like yours except we use tomato sauce instead of tomato soup. Your crushed tomatoes idea sounds good too.

Comment by Toni:

I had never heard of this but I’m going to try it tonight. Thanks for all the great recipes. I have tried several recipes on your site and haven’t hit a bad one yet. :-) Thanks.

Comment by Rita J.:

My kids love this, so did my husband and me. This will certainly be come a favorite quick meal for us. Did you think this would be good with ground pork?

Comment by Betty:

This sure brings back the memories. I can remember eating this when I was a kid and visited my gram in Vermont. She was a good cook and I loved her chopsuey. My mom on the other hand made it a couple of times and it wasn’t too great. Sadly she wasn’t a very good cook. :( I’m going to make some chopsuey of my own this weekend and use turkey like you do. Thanks for sharing.

Comment by Phillip:

My mother used to make this for me when I was a little boy. We called it goulash too. I think it was about my favorite meal when I was growing up, but you know, I haven’t had it once since I was about 18. I don’t think my wife knows how to make it but she has copied the recipe and has promised that she’ll give it a go. Thanks for the memory!

Comment by Kathryn:

Good stuff – we also call it goulash, but we add Niblets corn to it too, adds a bit of sweetness. :)

Comment by Kristen:

You MUST be from New England. Not only are you making American Chop Suey, you’re making it not with “ground beef” but with “hamburg.” Bless you. :)

Comment by Susan:

I absolutely love your page and all of your recipes. I have bookmarked you and will return again and again. Thanks for giving me some of the older more simplistic recipes like my grandma used to make.

Comment by Kate:

WOW!
My late husband use to make this for our family and I always thought he was joking about the name until I heard it said on a TV show. Brought back so many memories. I never could remember just how he made it, it’s been 20 years…
I’m making it tonite in his honor and sending the recipe to his two sons.

Thanks

Comment by Janet:

This is one of my favorite things! We just call it “Hamburger Macaroni Casserole.” I didn’t know other people ate it–I thought my mom just made it up!! Ours had chunks of onion and celery. Mmmm. Equally good with ground beef or ground turkey.

Comment by Al:

We used to call this “beef chopsteak”

My mom used to make this all the time and she passed last year and I miss it! She made it a little differently. Once the onion was browned she added the hamburg and then salt and pepper and (maybe) a couple other ingredients to flavor, one may have been parm cheese. Then she add a small can of tomato sauce, (not paste).

After cooking the elbow macaroni she coated a baking dish with Pam, so not to stick and then opened a large can of tomato sauce and put a thin layer on the bottom. She mixed in some elbows, and some of the prepared meat and just keep adding more sauce and meat in layers just to get it pre-mixed. Then she took another small can of tomato sauce and mixed everything with a large spoon, (possibly adding some more salt and pepper).

The last step was to sprinkle some parm cheese on top and to put it in the oven for about an hour at 350. (Depending on how much you make your time may vary).

This was always a family favorite. Lots of parm cheese on top and you had a great meal.

Comment by Al:

Me again.

Thinking about this I’m going to make some up this Sunday for me and my brothers.

Also you can change up the sauce a up little if you want to spice it differently. If you want it a little more spice add some mustard to the mix. Or if you want it a little tangy try ketchup. Both and you have mix but most only like one or the other.

Lastly if you need something quick for a school night or the kids have to be at somewhere early, Chef Boy-Ar-Dee Beefaroni is a good base and add some hamburg and onions to bulk it up with salt and pepper to taste and skip the oven, just serve it straight from the pan. I’ve used this method myself but adding ketchup,salt and pepper to spice it up as the base out of the can is sort of bland. Not as good as the real thing but good if you need to be down and dirty in a hurry.

Comment by Debbie:

I made this last night, although we could not decide what is was called in our youth – from where I am, Newark, NJ, it was American Chop Suey and was a regular feature of the Ann Street School cafeteria in the 60′s and early 70′s. He says in the country where he grew up, it was goulash.

Whatever it was, and whatever variation, it is up there with mac n cheese and meatloaf for comfort food.