Belly Buster
Recipe: #598
October 16, 2011
Categories: Casseroles, Side Dishes, Pasta, Fruit, Tomato, Vegetables, Onions, Pacific Northwest, Pacific Rim, Brunch, Oven Bake, Toaster Oven, Vegetarian more
"This is a very old recipe, that I grew up on, my Mom called it the day before payday supper cus in those days it was very inexpensive to put together and it was often vegetarian cus we always had lots of veggies from the garden. My kids grew up on it too, they loved it and called it Belly Buster cus they always ate too much of it when we had it. Now their kids, our grandchildren love it too as do our great grand children, it's a standby in all our households and i'm sure in a lot of other households too, from back in the day."
Ingredients
Nutritional
- Serving Size: 1 (349.8 g)
- Calories 879.2
- Total Fat - 30.7 g
- Saturated Fat - 18 g
- Cholesterol - 91.9 mg
- Sodium - 1076.7 mg
- Total Carbohydrate - 112 g
- Dietary Fiber - 7.6 g
- Sugars - 31.1 g
- Protein - 42.5 g
- Calcium - 1024.6 mg
- Iron - 5.1 mg
- Vitamin C - 30.3 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 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.
Step 2
Cook elbow macaroni "Al dente",according to instructions on box,drain, add to large casserole.
Step 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.
Step 4
Add cheese soup, undiluted, to casserole
Step 5
Add tomatoes to casserole
Step 6
Add salt and pepper to taste
Step 7
Mix thoroughly, in casserole, to evenly distribute ingredients
Step 8
Spread grated or sliced cheddar evenly over top of casserole
Step 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.
Step 10
Serves 4-6 or with a salad 8.
Tips & Variations
No special items needed.