1/13 Photos of Belly Buster
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.
My Private Note
Units: US | Metric
- 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 1 (28 ounce) can 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
- 1This recipe can be made vegetarian, leave out the hamburger and add 2 cups of fresh mixed vegetables,i.e. broccoli, mushrooms,spinach, carrots, etc.
- 2Cook elbow macaroni "Al dente",according to instructions on box,drain, add to large casserole.
- 3Scramble fry hamburger with spanish onion and garlic, if using,until no longer pink, drain any fat through colander, add drained mixture to casserole.
- 4Add cheese soup, no water, to casserole.
- 5Add tomatoes to casserole.
- 6Add salt and pepper to taste.
- 7Mix thoroughly, in casserole, to evenly distribute ingredients.
- 8Spread grated or sliced cheddar evenly over top of casserole.
- 9Preheat oven to 400 degrees, bake, uncovered for 30 minutes or util bubbling around edges of casserole and cheese topping is melted and slightly browned.
- 10Serves 4-6 or with a salad 8.
Nutritional Facts for Belly Buster
Serving Size: 1 (250 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 562.4
- Calories from Fat 171
- Total Fat 19.0 g
- Saturated Fat 10.5 g
- Cholesterol 67.8 mg
- Sodium 382.5 mg
- Total Carbohydrate 67.5 g
- Dietary Fiber 4.4 g
- Sugars 6.2 g
- Protein 29.3 g