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It’s American chop suey. We always thought just my mother (from north of Boston) called it that but then Guy was at a Maine dinner on Drive-ins,Dinners and Dives and there it was on the menu. We have it for dinner about every other week and always know when my brother is coming to town as there is American Chop Suey and chocolate milk in the fridge.
It’s ground beef, onions, bacon, then 2 cans of Campbell’s tomato soup and a pound of elbow mac. We do not put the green pepper in but others do.
Ours is pasta, hamburger, tomato sauce. Sort of “pure” I’ve never heard of bacon.
Speaking of, I love bacon, but am so tired of it now showing up in everything.
No soup or bacon in the American Chop Suey I’ve had in New England but I’m sure it is very much like recipes for meatloaf, lasagna, etc. where every mom or family has their own spin on it.
^^^Whatever it’s called (goulash is what my H’s family called it), as a spaghetti and meatball lover I could never like the stuff!!!
Real goulash is made with steak not ground/hamburger meat and has no noodles mixed in. It is served over noodles. B-)
Well you guys need to take it up with Guy Fieri on Triple D as the American Chop Suey he had on the show from a Maine diner was just the same as my mom’s, except for the green pepper.
For years the issue at our house was onions. One brother hated onions and he got the little boys on his side, so my mother would either chop them up in the blender so they couldn’t be discovered or leave them long like worms so the boys could pick them out. The girls liked onions.
Roast beef po’ boys in New Orleans, dressed of course, with many napkins on hand. Catfish po’ boys too!!
I lived in Philadelphia for several years and agree with those who recommend provolone on the Cheesesteaks, and lots of onions!
“the American Chop Suey he had on the show from a Maine diner was just the same as my mom’s, except for the green pepper.”
I know I’ve had this dish, by this name. I can’t remember if it was at summer camp (in Michigan) or in a college dining hall (in Pennsylvania).
Speaking of college dining halls, I LOVE when they have a regional cuisine feature. Some highlights from my travels:
U of New Mexico has a permanent station called “Red or Green” with New Mexican entrees and hot red and green chile sauce at every meal, every day
Baylor had BBQ brisket and beans when I was there, plus Dr. Pepper every day
St. Olaf had an outstanding German menu special when I visited, the best college meal I’ve had since CU-Boulder
Tulane has red beans & rice on Mondays and local favorites like po’boys and gumbo frequently.
“U of New Mexico has a permanent station called “Red or Green” with New Mexican entrees and hot red and green chile sauce at every meal, every day”
They aren’t advertising the best option for those of us who love them both so much we can’t choose: “Christmas” 
That’s one of the things I miss about living in the SW the most - spice. As much as I love the Florida watersports, people around here think black pepper sprinkled on food makes it too hot. 
But our regional foods - fresh seafood mostly - are great. Even smoked mullet is good fresh.
What all you guys are describing as chop suey was called goulash in my house. We had chop suey often, but it did not have any hamburger, tomatoes or pasta in it. It had celery, onions, carrots, and LaChoy canned bean sprouts in a starch-thickened sauce. My university made this chop suey once a week as well.
That’s the ‘American’ part to the chop suey. 
Go figure.
@appalachymom One of my favorite po’ boys to get in NOLA is a debris.
@amom2girls That may very well be true but it isn’t authentic. I grew up in south Jersey very close to Philly and ate more than my share of cheesesteaks at several different venues and never saw Wiz served on one. Ick. Provolone always was and always should be the way to go. I was in Jersey last summer and had a great cheesesteak. Yes, with provolone. Wiz wasn’t an option at that shop.
@alwaysamom We live a few blocks from Pat and Geno’s and I was talking to some of the guys at Pat’s ( who is credited with the first cheese steak;) and it was without cheese. I agree that provolone is the best option for cheese, however, loads of people order them with wiz. Cheese wiz became an option some time in the 50’s. Just because you haven’t seen them served with wiz in NJ is not a definitive rebuttal on a PHILLY cheese steak, lol:)
“U of New Mexico has a permanent station called “Red or Green” with New Mexican entrees and hot red and green chile sauce at every meal, every day”
As Anita Bryant would say, “It’s not just for breakfast anymore.”
http://www.philly.com/philly/food/20080523_Whiz_on_a_cheesesteak__Hit_or_myth_.html
Old article but gets into the history.
All this talk of cheesesteaks is reminding me of a really regional sandwich: The Schmitter. Although it used to be sold at the ballpark, it has nothing to do with Mike Schmidt. Truly delicious yet vaguely frightening: a kaiser roll with a bottom layer of roast beef and onion, topped with melty American cheese, a couple of slices of fried salami, sliced tomato, and what is supposedly a special sauce that tastes like Russian dressing.
@doschicos I love debris! Mother’s? My dad used to eat po’boys at Mother’s with debris when you could buy them for a nickel, or so he says :-/
I am amazed we got through 13 pages without anyone mentioning New Orleans. Gumbo, Etoufee, Red Beans and Rice, Muffalettas, Beignets and Jambalaya. The city has lost it’s charm for me but the food will forever be my favorite.
All I can say is, I need a food trip.
Yes, Mothers, @appalachymom!