I don't know why this is called American Chop Suey, but it is yummy.
Preheat to 350 degrees
1 lb. ground beef
1 green pepper
1 can tomato paste
1 can tomatoes with juice
1 8 oz. container cream cheese
1 tsp. oregano
1 tsp. savory seasoning if you have it
1 tsp. garlic powder or salt - to taste
sprinkles of pepper
2 cups dry elbow macaroni
shredded cheddar cheese
Cook the elbow macaroni according to package directions and drain. Set aside.
Brown ground beef and drain excess oil.
Dice green pepper - kind of small.
In a large bowl combine: cooked macaroni, ground beef, green pepper, tomato paste (small can), tomatoes with the juice from the can (this is not the large can of tomatoes, just the regular sized can - chop the tomatoes up a bit if they are whole), cream cheese (put it in the bowl on top of the ground beef and the heat will make it a bit melty). Add the seasonings. Mix all of this together really well, mushing the cream cheese into the other ingredients until everything is very well mixed.
Pour into a 9 x 11 rectangular sized pan. I use a glass one.
Sprinkle cheddar cheese (about a cup) over the top to cover.
Bake at 350 degrees for about a half hour, or until cheese is all melted and casserole is heated through.
Serve with salad and/or green veggie and garlic bread.
Notes:
1. I used a mix of cheddar cheeses - you can use mild or sharp, or you can mix cheddar and monterey jack.
2. Seasonings: I have a spice called Savory which I think works well in this. You can change the flavor by how much italian spice of whatever kinds you use.
3. You can add chopped onion when you are browning your ground beef if want. But it is not necessary for this to be good.
4. I have made this without the green pepper when I forgot to buy one at the store and it was still very good.
5. The cream cheese is what gives this recipe a different flavor so it is mandatory.