Please understand the ingredients are guesstimates, which further adds to the appeal of the dish. Use your own judgment; it will be delicious!
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- campbell's tomato soup
- half a box of elbow macaroni
- half pound good bacon
- grated parmesan cheese
- optional diced raw onion
1Cut the bacon into bite- size pieces and fry until crisp. While bacon is frying, bring water for macaroni to a boil and cook half a box of elbow macaroni about 9 minutes, or as box directions say.
2When macaroni and bacon are done, open a large can of tomato soup and place it in the frying pan used for the bacon, after draining most of the fat from the pan. Let the soup come to a boil until hot. Add the bacon and macaroni to the pan and serve. If the sauce seems too thick, just add a little water or more soup if it seems too dry, until it is of the consistency that you like. Adding raw onion at this point is optional.
3Make parmesan cheese available to those who want it. Serve with a nice green salad.