Just made it last night matter of fact. Born and …

Comment on Classics: American Chop Suey by Steve.

Just made it last night matter of fact. Born and bred in Massachusetts, I’ve had a few different versions of American Chop Suey. Last night was plain and simple, 1 pound 85/15 ground turkey(usually use ground beef), 1/2 med size onion, 1 green pepper, both cooked
separately until onions are translucent. 1 box pasta shells, rigatoni, whatever tickles your fancy, cooked al dente. Combine the turkey, onions, peppers, pasta, and 3 cans of tomato soup. You can use a brand name or store name. Heat it up all together and serve.
Sit back and listen to the oohs and aaahhhhs. WORKS EVERYTIME!!!!

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as Brocavore, a blog focusing on street food culture, and the junk food-centric "Spork & Barrel." His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.