RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, GAIL BLAKELY
This American Chop Suey Casserole is very retro, but it’s comforting and simple–and fun! It’s perfect to make ahead for dinner and enjoy for lunch the next day or to bring for a friend or family member.
American Chop Suey Casserole
8 oz elbow pasta (or similar shape)
1 lb lean ground beef (or protein of your choice)
1 medium sweet onion, diced
2 to 3 stalks celery, diced
2 cloves garlic, minced
3 tablespoons olive oil
1 15 oz jar spaghetti sauce
1 teaspoon Italian seasoning blend
red pepper flakes, salt and pepper, to taste
2 cups shredded mozzarella
Preheat the oven to 350 degrees and grease a 9x13 inch or a deep 9x9x3 inch baking dish.
Cook pasta al dente according to package directions, then drain and transfer to a large bowl tossed with a tablespoon of olive oil.
Heat remaining 2 tablespoons of oil in a large skillet over medium-high heat and saute the beef, onions, celery, and garlic until the beef is browned. Add sauce and seasonings (you may not need the whole jar of sauce depending on how "saucy" you want the casserole to be).
Transfer the mixture to the bowl with the noodles, and mix to combine, then pour into the prepared baking dish and sprinkle cheese on top.
Cover with foil and bake for 25 minutes, then remove the foil and cook for an additional 10 minutes or until the cheese is bubbly and lightly browned.