belly buster

How To Make belly buster

• 1

  Grease a large casserole baking dish, then set baking dish aside. (I used a 4-quart oval baking dish for this recipe.)
• 2

  In a skillet, brown the sausage along with the onion, until the sausage is cooked half-way through, then add the garlic, and continue cooking until the sausage is completely cooked through. Place in colander to drain off any excess grease.
• 3

  While the sausage is draining in the colander, start cooking the macaroni, and until it's al dente' (about 10 minutes). I do add a bit of vegetable oil to the pot of water before it comes to a boil.
• 4

  While the macaroni is cooking, I add the cooked sausage back to the skillet, and over a low flame, then I add both cans of diced tomatoes, and the can of cheddar cheese soup. Stir until the soup is incorporated, then add in 1 cup of the shredded cheese, and stir till it's almost mixed in, but not completely melted in.
• 5

  Once the macaroni is done cooking, and has been thoroughly drained in the colander, add it and the sausage/tomato/cheese mixture to the prepared casserole baking dish; gently stir till all ingredients are mixed together.
• 6

  Top the casserole with the remaining cup of shredded cheese, then bake it (uncovered) in a 400º oven for 30 minutes.
• 7

  Remove from oven, and serve immediately.
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