This recipe is the closest to the original!! “at least …

Comment on Classics: American Chop Suey by Olivia.

This recipe is the closest to the original!! “at least in my family” We basically change this or that amount but always use the same ingredients. We do however add stewed tomatoes in addition to the others mentioned. I also like red AND green pepper. I recently went on line to get measurements because I have chemo brain & actually felt I should have a guideline. I was surprised to see soup & many other foreign ingredients. The tomato soup must be good because hundreds of people use it, but I don’t know why you wouldn’t just use the real thing… I think it’s the recipe we were raised on that we defend:) My family has a couple of recipes that others cringe at, “especially the kiddies ha ha” yet we still love!~Having said that I was THRILLED to see this recipe & immediately posted on pinterest. I made it two nights ago & added & subtracted a few things. Basically it was the same recipe “I doubled” & it was DELICIOUS!!! Thank you to the person that posted it!~

Malcolm Bedell is co-author of the critically acclaimed “Eating in Maine: At Home, On the Town, and On the Road,” as well as the taco-centric blog “Eat More Tacos,” 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.