I am looking for a personally tried and tested recipe for American Chopsuey which uses not too many ingredients and is somewhat easy to make.
Thanks in advance!

These are easy -

AMERICAN CHOP SUEY

1/2 stick butter
1 sm. onion
1=2 lb. hamburger
1 lb. elbow macaroni

Simmer butter and onions. Add hamburger and cook until brown. Add 2 cans of tomato soup and 1/3 cup of water. Cook for 1/2 hour. Cook elbow macaroni and add to mixture.



AMERICAN CHOP SUEY

3/4 to 1 lb. ground beef for 2, 1 1/4 lb. for 3 people
1/2 sm. onion
Bacon fat
12 oz. pkg. elbow macaroni
1 can Campbell's tomato soup
Salt to taste

Cut up onion fine and fry in bacon fat. Break up ground beef, add salt and let cook slowly. After meat is cooked, add Campbell's soup and 1/4 can of water. Cover and let simmer.

Use a 5-quart Dutch oven, fill 2/3 full of water. Add 1 tablespoon Wesson oil and 1/2 teaspoon of salt. Water comes to a boil. Then add noodles. When done, drain water and then add other mixture. Ready to eat.


AMERICAN CHOP SUEY

1 lb. hamburger
1 onion
1 can whole kernel corn, drained
6 to 8 med. potatoes, mashed
Salt
Pepper
Parsley flakes

Mash potatoes. Brown hamburger and onion, drain off fat. Season with salt, pepper and parsley flakes. Pour into casserole dish. Top with corn for second layer. Spread mashed potatoes over top until it touches sides of dish. Sprinkle with parsley flakes. Bake at 350 degrees for approximately 1/2 hour.


AMERICAN CHOP SUEY

1 lb. hamburger
1/2 c. celery
1/2 c. onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
1 can chow mein vegetables, drained
1/2 c. Minute rice
1 can chow mein noodles

Brown hamburger, drain. Add celery and onion. Add soups and water. Add vegetables and rice. Mix and spread with chow mein noodles. Bake at 350 degrees for at least 30 minutes.



These should give you some ideas and you can come up with your own recipe!

Thanks for the inputs, but I was looking for the one which uses chicken and prawns and is served with a poached egg on top. I will try to make a recipe of my own however. Thanks again!

NGREDIENTS:

1 small green bell pepper(capsicum)
1 small yellow bell pepper
1 small red bell pepper
1 small onion
1 small carrot
2 small babycorn
1/2 cup tofu or paneer(optional)
1 cup cooked noodles
3 tbsp. soya sauce
3 tbsp. vinegar
3 tbsp. olive oil/refined oil
2 tsp. cornflour/maida

FOR THE PASTE:
4 red chillies
1/4 piece ginger
Salt to taste
1 tsp sugar
1 small garlic flake

For the sauce:
Blend all the ingredients to a smooth paste in a mixer adding little water.
Strain and keep aside.
In a cup add cornflour with very little water and mix thoroughly.
Mix the cornflour paste to the grinded and strained paste.

For the chopsuey:
Chop all the vegetables in desired shapes(preferably big sized pieces).
In a non stick pan, heat the oil. Add the chopped vegetables and tofu.
Saute for 2-3 minutes on a high flame. Do take care that the vegetables remain crisp as this is the secret for a mouthwatering chopsuey.
Now add the paste, soya sauce and vinegar and stir immediately to avoid lumps.
Bring to a boil on a high flame. Turn off and remove from heat.
To serve: In a plate spread out the cooked noodles. Pour the hot chopsuey sauce over the noodles and simply enjoy your chinese chopsuey.

To get chicken American chopsuey
You can use chicken instead of tofu and you should deep fry the cooked noodle until golden brown. and also for the sauce: Do not add soya sauce instead add a little of orange colouring to the sauce.

well - you did say "American" Chopsuey and "American" is ground beef, etc.


Combination Chop Suey


2 whole chicken breasts

4 cups chicken broth

1cup water

4 teaspoons soy sauce

2 teaspoons cornstarch

1teaspoon instant chicken bouillon granules

3 tablespoons vegetable oil

8 ounces boneless lean pork, finely chopped

1/2 head bok choy or napa cabbage (about 8 ounces), finely chopped

4 ounces fresh green beans, trimmed and cut into 1-inch pieces

3 stalks celery, diagonally cut into 1/2-inch pieces

2 yellow onions, chopped

1 large carrot, chopped

8 ounces medium raw shrimp, peeled and deveined

1 can (8 ounces) sliced bamboo shoots, drained

Steamed Rice (recipe follows, optional)



Preparation:
1.
Combine chicken and broth in large saucepan. Bring to a boil over medium-high heat. Reduce heat to low; cover. Simmer 20 to 30 minutes or until chicken is cooked through (170°F). Remove from heat. Let stand until chicken is cool. Remove skin and bones from chicken. Coarsely chop chicken.

2.
Combine water, soy sauce, cornstarch and bouillon granules; set aside.

3.
Heat oil in wok or large skillet over high heat. Add pork; stir-fry until no longer pink in center, about 5 minutes. Remove from wok; set aside.

4.
Add cabbage, beans, celery, onions and carrot to wok; stir-fry until crisp-tender, about 3 minutes. Stir soy sauce mixture; add to wok. Cook and stir until liquid boils and thickens, about 3 minutes. Add chicken, shrimp, pork and bamboo shoots. Cook and stir until shrimp turn pink and opaque, about 3 minutes. Serve over hot Steamed Rice.




Steamed Rice
Yield: Makes 3 cups

1 cup uncooked long-grain rice

2 cups water

1tablespoon oil

1teaspoon salt



Preparation:
1.
Place rice in strainer; rinse under cold running water to remove excess starch. Combine water, rice, salt and oil in 3-quart saucepan.

2.
Cook over medium-high heat until water comes to a boil. Reduce heat to low; cover. Simmer until rice is tender, 15 to 20 minutes.

3.
Remove from heat; let stand 5 minutes. Uncover; fluff rice lightly with fork.