Comment on Classics: American Chop Suey by Kathy Burpee.
I’m afraid I agree with Leslie. This is way too complicated for “Classic” American Chop Suey! I was eating this as a child back in the 60’s (in NH, made by my mom who is from Maine). You need to use the K.I.S.S. theory on some recipes and this is one of those times!
Onions with a bit of butter
green pepper (if desired)
salt & pepper
Cook. Combine. Let tomato juice from stewed tomatoes evaporate while flavors cook together. AND NO CHEESE. This turns the dish from American in to something else entirely!