Title: American chop suey with meat
 Categories: Meats
      Yield: 1 Servings
 
           See directions
 
  Cook up lots of chopped  onions and some hamburger meat (the amount
  depended upon how flush the pocket book was at the time). Of course,
  my mother used to use a little bacon fat in the pan to begin with,
  and drain off any extra fat from the hamburger, tho we raised our own
  meat, and it was pasture fed, pretty lean.  Meanwhile get a BIG pot
  of water boiling and cook up a mess of elbow macaroni - depending on
  how much you need to stretch the recipe.  We always used "the
  macaroni kettle", and woe if something else was in it.   Remember - I
  made this for 14 people, and I still always make too much.  And we
  are not talking pasta here, we need plain old Prince elbow macaroni.
  Here is where my  family added their own touch.  Rather than
  Campbell's tomato soup, we used our own home grown canned tomatoes.
  My mother used to can about 200 quarts a season. So dump a quart or
  so of good thick canned tomatoes (break up the whole tomatoes a bit)
  in with the hamburger and onions, add the macaroni, and salt and
  pepper to taste.  Serve up in big bowls with homemade bread.  We came
  to like it best made this way.   If you use the Campbells' tomato soup
  variation, just add enough soup to make the mixture nice and gooey.
  Some people, being fancier than we were, would put the whole mixture
  in a big casserole dish, top it with buttered bread crumbs and bake
  it for a short time in the oven.  This used to appear at Pot-Luck
  Suppers with great regularity. Could feed a lot of hungry kiddos with
  American Chop Suey