Belly Buster

Belly Buster

  • Prep Time: 30 mins
  • Total Time: 1 hrs
  • Servings: 6-8

    • About This Recipe

    “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.”

    Ingredients

  • 1 (16ounce) boxes elbow macaroni
  • 1/2-1lblean hamburger
  • 1Spanish onion, chopped medium(optional)
  • 2 -3clovescrushed garlic(optional)
  • 1 (28ounce) canswhole tomatoes, with juice,cut tomatoes in half or 1 (28ounce) cans stewed tomatoes
  • 1 (10 3/4 ounce) cans Campbell’s cheddar cheese soup( Grandma & Mom used real grated cheese)
  • 2 -4cupsgrated cheddar cheese, or slices to cover top of casserole
  • salt and pepper

    • Directions

  • 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.
  • Cook elbow macaroni “Al dente”,according to instructions on box,drain, add to large casserole.
  • Scramble fry hamburger with spanish onion and garlic, if using,until no longer pink, drain any fat through colander, add drained mixture to casserole.
  • Add cheese soup, no water, to casserole.
  • Add tomatoes to casserole.
  • Add salt and pepper to taste.
  • Mix thoroughly, in casserole, to evenly distribute ingredients.
  • Spread grated or sliced cheddar evenly over top of casserole.
  • 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.
  • Serves 4-6 or with a salad 8.

    • Reviews

  • “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”

  • “This dish was suprisingly and pleasantly alot more tastey then the finished dish appeared to be.It was a great hit with the family – and with 3 boys (age range from 4 to 13) that is quite an accomplishment!!”

  • “It was ok.The cheese soup didn’t seem to add much flavor.I will try and different soup next time and stir cheese into the cassarol as well as on top.”

  • “My family loved it!It isn’t the most “gourmet” looking thing, but it was very yummy.I might add a couple squirts of tabasco to give it a little kick.Very good.”

  • “I made this last night for dinner for the family.It was extremely easy to make and tasted great.This is definitely becoming a family favorite.I made the incorrect assumption that there would be enough left over for me to bring some to work for lunch today.I didn’t realize how much my brother could eat until I watched him go back for 3rds.”

  • “Sounded a lot like my “Hamburger and Macaroni Bake” and even though my family likes that recipe a lot, I am always willing to try new recipes in search of something better.Although a bit different in ingredients, they were equally good.When I asked my kids which one they wanted me to fix from now on they said “both”.It was a belly buster–it made a large quantity and they all went back for seconds!”

  • “We thought this recipe was better then some of the other reviews that were given.But I fixed it using 12 ozs of REAL CHEDDER CHEESE grated.”

  • “I tried the casserole with broccoli cheese soup.I think it added to the recipe.”

  • “This was a disappointment.We have always made a similar recipe but without the cheese soup.With real cheese on top instead.”

  • “This definately feeds more than six.It was very easy to make, the taste was okay, filling, you can easily add any other ingredients you like.So overall it’s a good recipe, you just need to add more ingredients to add more flavor.”

  • “I have made a recipe like this for years, but didn’t use the soup, I added more cheese to the mixture and added a can of Chili with or without the beans, used plenty of cheese on top also. My teen-agers loved it. And it too was great warmed up the next day if any was left over.”

  • “The Kids Liked It.I cut down on the tomato chunks and used a little tomato sauce instead (because the kids would never eat tomatos).I think that next time I will try using nacho cheese soup and some different cheeses.”

  • “This was delicious.DH mate it and said it was easy to follow.he used about 3/4 of a 375g box of whole wheat macaroni, 1 lb of extra leanhamburg and a can of diced tomatoes. Followed recipe and this was a hit. Thanks”

  • “This was very good – although I did not use the entire amount of macaroni recommended.Used Del Monte Italian Recipe stewed tomatos for flavor – turned out great with italian bread, salad.Might use a bit more spice next time – but great overall.”

  • “I thought this was lovely.I used crushed tomatoes instead of stewed, which may have made the tomatoe flavour over powering.My husband said it could use a little more pizazz, and suggested I put some Italian Seasoning in next time.I”ll try it with Velveeta instead of cheese soup next time for a stronger flavour.”

  • “It was O.K.”

  • “This was really good, Dorothy! Because I like my food a little spicey, and because several commented that it was bland, I decided to replace half of the tomatoes with medium salsa to give it some zip. I used real cheddar cheese–sharp. I will definitely make this again. Thanks!”

  • “This is a great recipe. I made it with diced tomatoes & added a little Italian spice. This is a good, filling meal. Thanks.”

  • “A true comfort foodthat is delicious. A great place for kids to start and a budget stretcher too!”

  • “Easy and good. Tastes even better the next day!”

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