1 of 11 photos

Photo by:

Add this recipe to your:

Send this recipe:

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%
detailed view... how is this calculated?

Menus using this recipe:

October 3rd - 12th

Jamie1094

Belly Buster

Recipe #8554 | 1 hour | 30 min prep | add private note

⁽⁹³⁾ RATE IT NOW Print Recipe

By: Derf
Jan 27, 2001

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.

SERVES 6 -8 (change servings and units)

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 tomatoes, 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
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
Cook elbow macaroni "Al dente",according to instructions on box,drain, add to large casserole.
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
Add cheese soup, no water, to casserole.
5
Add tomatoes to casserole.
6
Add salt and pepper to taste.
7
Mix thoroughly, in casserole, to evenly distribute ingredients.
8
Spread grated or sliced cheddar evenly over top of casserole.
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
Serves 4-6 or with a salad 8.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Shirley Temple Popsicles

Frozen Garden Tomatoes for Winter Soups and Sauces

Pineapple Sage Tea - Hot or Iced

OAMC Parmesan Garlic Chicken

Super Simple Chili Spice Mix (With Chili Recipe Instructions)

Featured Reviews for This Recipe

From: Kendra Jean's Kitchen

On Oct 28, 2009

A perfect dinner for this cool fall weather. We just served it with pear, romaine lettuce and blue cheese salad and Mexican corn. What a treat. Derf, Thank you for posting this yummy recipe.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Sassytoon

On Oct 25, 2009

I've made this recipe a few times and I think it is a great recipe. I use this recipe as a base and add whatever other ingredients I may have such as kidney beans, italian sausage, taco seasoning, etc. Very easy and very tasty

1 person found this review helpful

Was this review helpful to you? YES | NO

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

30 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 94 reviews