My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

Belly Buster

Recipe #8554 | 1 hour | 30 min prep | SERVES 6 -8 (Change Servings)

RECIPE BY: Derf

This recipe is in about its third or fourth generation, passed down from Grandma to Mom to Me. It became my children's favorite, and now my grandchildren love it. It was a staple in each household, with or without the hamburger. The children named it "Belly Buster" because they always ate too much when we had it. Freezes well.

Posted on: Jan 27, 2001

Ingredients

  • 1 (16 ounce) box elbow macaroni
  • 1/2-1 lb lean hamburger
  • 1 Spanish onion, chopped medium (optional)
  • 2-3 cloves crushed garlic (optional)
  • 1 (28 ounce) can whole tomato, with juice,cut tomatoes in half or stewed tomatoes
  • 1 (10 3/4 ounce) can Campbell's cheddar cheese soup (Grandma & Mom used real grated cheese)
  • 2-4 cups grated cheddar cheese, or slices to cover top of casserole
  • salt and pepper
  • Directions

    1. 1
      This recipe can be made vegetarian, leave out the hamburger and add 2 cups of fresh mixed vegetables,i.e. broccoli, mushrooms,spinach, carrots, etc.
    2. 2
      Cook elbow macaroni "Al dente",according to instructions on box,drain, add to large casserole.
    3. 3
      Scramble fry hamburger with spanish onion and garlic, if using,until no longer pink, drain any fat through colander, add drained mixture to casserole.
    4. 4
      Add cheese soup, no water, to casserole.
    5. 5
      Add tomatoes to casserole.
    6. 6
      Add salt and pepper to taste.
    7. 7
      Mix thoroughly, in casserole, to evenly distribute ingredients.
    8. 8
      Spread grated or sliced cheddar evenly over top of casserole.
    9. 9
      Preheat oven to 400 degrees, bake, uncovered for 30 minutes or util bubbling around edges of casserole and cheese topping is melted and slightly browned.
    10. 10
      Serves 4-6 or with a salad 8.

    Questions about this recipe?

    Spot an error in this recipe?

    Featured Reviews for This Recipe

    From: Fluffy

    On Apr 29, 2008

    This was yummy, and so easy to put together. I used some grated old cheese along with the cheddar cheese soup. I used a 19 oz can of Almer Accents tomatoes and a little bit of tomato paste that I had in the freezer. I will definitely make this again. Thanks Derf for a great recipe.

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Mom of 2 picky eaters

    On Mar 21, 2008

    My oldest son at it but my little one wouldn't. I used fresh tomatoes instead of canned and I added grated cheese in with the cheese soup because it seemed very dry while mixing. It also seemed to need some type of seasoning or something because it was very bland.

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: Bergy

    On Aug 15, 2005

    This is the first I have made this super casserole and since you gave several options for the ingredients I will list what I put in it: Whole wheat macaroni, 1 lb hamburger, i spanish onion, 3 cloves garlic 1 14 oz can Italian stewed tomatoes, Campbells Cheddar cheese soup, aged cheddar cheese some sliced and some grated 1 tsp hot pepper flakes. I placed sliced cheese on top with spaces between and then sprinkled grated over the spaces The casserole is excellent. This recipe filled a 9"x13"x2"pan and made 6 Belly buster servings (I have frozen 5).I remember when you posted this (I think it was one of your first recipes) and it hit the top of the charts for weeks -I don't know where all the 5 star reviews went but I know there were at least 100 reviews. well deserved too. Thanks Derf for a great casserole recipe — posted Apr 11, 2004, 4 members found this helpful Additional comments _ I made this recipe with chicken and it is equally as good enjoyed by all Thanks again Derf

    21 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Lea Evans

    On Mar 7, 2001

    This recipe was a sort of 'mock' lasagne. I reduced the amount of tomato's by 8 oz because my husband is sensitive to them. I added a can of olives, and some parmessan cheese. I added some shredded jack cheese in with the meat, onions, etc. Then I cooked the casserole for 20 minutes, then added slices of White American cheese on the top, and cooked it for an additional 10 minutes so the cheese could melt. All in all, it passed the 'family test'. Thank you! Lea Evans

    15 people found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 68 reviews
    Nutrition Facts

    Serving Size 1 (306g)

    Recipe makes 6 servings

    Calories 510
    Calories from Fat 145 (28%)
    Amount Per Serving %DV
    Total Fat 16.1g 24%
    Saturated Fat 9.4g 47%
    Monounsaturated Fat 4.5g
    Polyunsaturated Fat 1.1g
    Trans Fat 0.1g
    Cholesterol 48mg 16%
    Sodium 371mg 15%
    Potassium 551mg 15%
    Total Carbohydrate 67.6g 22%
    Dietary Fiber 4.4g 17%
    Sugars 5.5g
    Protein 23.5g 46%
    Vitamin A 1614mcg 32%
    Vitamin B6 0.3mg 14%
    Vitamin B12 0.5mcg 8%
    Vitamin C 18mg 30%
    Vitamin E 0mcg 2%
    Calcium 319mg 31%
    Iron 3mg 20%

    detailed view...

    how is this calculated?

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2007 Scripps Networks, Inc. All rights reserved