Two nights ago I made a delicious egg fried rice with shrimp in coconut sauce. Well...at least it was delicious to my husband and me. My older son, Henry, soldiered through it but admitted he only ate it without complaining so that he could eat dessert. My younger son, Jack, literally swatted his plate across the table like it was some loathsome bug.
Usually after a night like that, I'll serve a dinner that everyone's liked in the past. My no-fail, slam-dunk dinner of this kind is Grandma Pitney's American Chop Suey.
Grandma Pitney was my friend's mother-in-law. This woman had seven kids, so she had to get loads of food on the table that everyone would eat. Every time I make her recipe the whole family shovels it in like there's no tomorrow.
So here it is, your comfort food of the day!
Grandma Pitney's American Chop Suey
1.5-2 lbs. ground beef
1 onion, chopped
16 oz. short pasta, such as rotini, elbow macaroni, or penne rigate
1-2 14 oz. cans condensed tomato soup
Grated parmesan cheese
Bring a pot of salted water to boil and cook the pasta according to package directions. In a very large skillet, cook the beef and onion until the beef is cooked through and the onion is soft. Drain any accumulated fat, then add the cooked pasta. Add tomato soup concentrate until desired consistency is reached. Serve with grated parmesan cheese.