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    Belly Buster

    Source of Recipe by Dorothy Parks

    Recipe Introduction

    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 by chef Dorothy Parks 1/27/2001 in 30-60 Minutes, Casseroles, Lunch, Main Course, Side Dishes, Beef, Pasta, American, Canadian, Advance, Bake, Easy, Potluck, Fall, Traditional, Kid Pleaser, Spring, Summer, Winter, English, Freezer, One Dish Meal, Seasonal, High Fiber, Comfort Food, High Protein,

    Recipe Link:

    List of Ingredients

    Time: 1 hour (30 min prep, 30 min cooking)
    Makes: 6-8 servings
    Scale to: servings US Metric

    1 (16-ounce) box elbow macaroni
    1/2 to 1 lb lean hamburger
    1 spanish onions, chopped medium (optional)
    2 to 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 to 4 cups grated cheddar cheese, or slices to cover top of casserole
    salt and pepper



    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.

    Nutrition Facts
    Serving Size 1 serving

    Calories 614 Calories from Fat 207

    Amount Per Serving %RDA

    Total Fat 23.3g 35%

    Saturated Fat 12.7g 60%

    Polyunsat. Fat 1.4g

    Monounsat. Fat 7.1g

    Cholesterol 74mg 25%

    Sodium 649mg 27%

    Potassium 626mg 18%

    Total Carbohydrate 71.4g 24%

    Dietary Fiber 3.9g 12%

    Protein 29.6g 58%

    Vitamin A 1715mcg 34%
    Vitamin B6 0mg 0%
    Vitamin B12 1mcg 17%
    Vitamin C 27mg 45%
    Vitamin E 1mcg 3%
    Calcium 352.1mg 35%
    Magnesium 72mg 18%
    Iron 5mg 28%

    To find out which ingredients contribute most to the totals above, get full itemized nutritional information for the recipe.

    Percentage Daily Values based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.

    Nutritional information provided here is an estimate based on ingredients, which means there are imperfections. We encourage you to learn how Nutritional Facts are calculated, so you know how to interpret this data.




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