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American Chop Suey, Janet’s Way

by on November 27, 2011 in Casseroles, Main Courses November 27, 2011 CasserolesMain Courses
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Level: Easy

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Description

I could not find Mom’s recipe so I came up with a new one.

Ingredients

  • 8 ounces, weight Medium Shells
  • ½ pounds Ground Beef
  • ½ pounds Ground Pork
  • 2 Tablespoons Olive Oil
  • 2 cloves Garlic, Minced
  • 1 whole Large Onion, Chopped
  • 1  Green Pepper, Chopped
  • 2 cans (7 Oz. Size) Mushroom Slices, Drained
  • 1  Scallion, Chopped
  • 1 cup Sour Cream
  • 1 can (10.75 Oz. Size) Tomato Soup
  • 1 can (14 Oz. Size) Diced Tomatoes
  • ¼ cups Parmesan Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 8 ounces, weight Shredded Cheddar Cheese
  • Red Pepper Flakes, to taste
  • 1 teaspoon Each Of Thyme, Salt And Cilantro
  • 2 teaspoons Italian Seasoning

Preparation

In boiling salted water, cook pasta shells until al dente.

1. In a deep frying pan, cook meat until pink is gone; drain and set aside.
2. Heat olive oil and add garlic, onion, green pepper, mushrooms, and scallions. Saute till tender.
3. In a large bowl, mix sour cream and tomato soup together and set aside.
4. Return meat to the pan and add diced tomatoes. Add remaining ingredients.
5. Add tomato mixture and bring to a boil.
6. Lower heat so as not to burn and add pasta. Stir to mix well.
7. Serve hot.

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