Reviewed: Dec. 10, 2007

I read quite a few reviews, and when I made this tonight I used ground venison, added two cloves of garlic, the pepperoni, and used a can of Pastene Kitchen Ready tomatoes. I also added fresh basil, parsley and some dry oregano. After that, I put everything together and put it in the oven at 350 degree for 30 minutes. I learned that if using Kitchen Ready tomatoes, you must increase your salt to your recipe. But other than that, this meal will just get better with time

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LMKHENEY

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Reviewed: Nov. 21, 2007

This is a great recipe! Great for leftovers for lunch during the week!

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melhaley

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2007

Very dry. No flavor. I even tried adding some garlic. Didn't help.

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M Dumas

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Reviewed: Oct. 30, 2007

I read the previous reviews and tweaked the recipe a bit, and it turned out fabulous! I added green pepper to the beef and onion. I also added roasted garlic and cumin. I added 1 1/2 cans of tomato soup and 1 can of tomato paste. I did use the whole box of elbows, but did not find it too dry. I covered it with slices of american cheese and shredded parmesean and baked at 350 for 30 minutes. I'll definitely be making this again. It was easy and delicious.

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dana

Cooking Level: Intermediate

Living In: Shrewsbury, Massachusetts, USA

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Reviewed: Oct. 25, 2007

This is a recipe that I have been trying to find. This is exactly how my mother used to make it and I really love it. Follow the no fail directions and you can't go wrong.

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WILDROVER_99

Cooking Level: Intermediate

Home Town: South Portland, Maine, USA

Living In: Port Republic, Maryland, USA

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Reviewed: Oct. 9, 2007

I make this dish often, but to spice it up a bit, I add chopped green bell pepper in with the onions while I brown the meat. I also add a can of drained black olives. I pour half the mixture in the casserole dish, layer with provolone cheese and add the second half to cover. I top it with American Cheese slices the last few minutes of baking.

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Megan

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Reviewed: Aug. 23, 2007

I wasn't a huge fan it was okay just reminded me too much of hamburger helper

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Chris R

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Reviewed: Aug. 22, 2007

OK. First you need to chop 6 strips of bacon into 1/2" pieces and brown that with the onion. Remove and discard the onion as it becomes brown. Do not drain. Brown the ground beef in the same skillet, then drain well. Proceed as directed in the recipe but reduce the macaroni by 1/2. i guarantee the addition of bacon will make this recipe a winner!!

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NCHATIN1

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Reviewed: May 21, 2007

This was very good. I was worried about using tomato soup (I have always used sauce in the past) but it was tasty. The only thing I added was to place the mixture in a glass pan and cover it with american cheese slices. I put it in the oven and baked until until the cheese melted. (This was what my grandmother always did)

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Jess T.

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Torrington, Connecticut, USA

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Reviewed: Apr. 30, 2007

Great comfort food. I double the onion, add a few sprinkles cumin, combine all ingredients, add 1 cup sharp cheddar, bake at 350 for 30 minutes in a casserole dish covered in foil. Remove foil and sprinke the top with shredded cheddar and put back in the oven until cheese melts.

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Dana P.

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Reviewed: Mar. 2, 2007

I too grew up on this dish. We always called it "goulash". My mother always added canned tomatoes (omit the soup) and peas to the recipe.

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WILLOWDANCE

Cooking Level: Expert

Living In: Alexander, Manitoba, Canada

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Reviewed: Feb. 18, 2007

I have been making a dish very similar to this and my family loves it. I use 1 1/2 pounds of ground beef, add a bit of minced onion, celery and green peper while cooking the beef and then you add 1 can of tomato soup and a small can of tomato paste. The best ingredient I add is small chopped pepperoni bits! It really adds a good flavor and kick to this recipe. I add the cooked elbows to the ground beef mixture,cover with your choice of cheese and bake for 1/2 hour at 350. Delicious!

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NST62

Cooking Level: Expert

Living In: Wakefield, Rhode Island, USA

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Reviewed: Feb. 8, 2007

Wow! I can't believe I came across this recipe- I was searching for the standard Chinese-American chop suey! I've never heard this called American Chop Suey before- we've always called it Goulash in our house. My mom has always made this & now I make it for my family. The only thing we do differently would be to sprinkle the top with parmesan cheese (grated or shredded- what ever you have, they are both good) & bake it at 350° for about 30 minutes before serving. I've never had it unbaked so I'm assuming it helps the flavors meld more and it also gives it a bit of a nice crunchy top. It's also good with venison/deer burger.

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SarahBeez

Cooking Level: Intermediate

Living In: Gaines, Michigan, USA

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Reviewed: Oct. 13, 2006

I'm rating this 5 stars with the modifications I made. I only used 8 oz. (uncooked) of macaroni, used 1 can of tomato soup and 1 can of cream of mushroom soup, added 2 tablespoon of Worcestershire sauce and 1 teaspoon of garlic powder, and covered the mixture with slices of American cheese, which melted from the heat. Yum!

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Oct. 13, 2006

Okay, this just wasn't very good. It was dry and bland. I even added extra seasonings and fresh garlic but unfortunatly it smelled better than it tasted. I think it might be better if I added more tomato soup or sauce or something.

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LemonHeadBaby

Cooking Level: Beginning

Home Town: West Valley City, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Oct. 3, 2006

was good, could see how it's a family pleaser. However, very bland. I suggest chili powder and seasoned salt. lots of it.

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gwennie1027

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Reviewed: Oct. 2, 2006

We had this tonight for supper, so as a family we took a vote and rated it. My kids didn't care for the sweet taste, but thought it was ok. My husband likes my sauce better in it. (they are spoiled with everything that I make is homemade) It was worth a shot and thanks for sharing a family recipe! It was quick, easy, and filled everyones bellies but did not care for the sweet after taste.

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