1 lb. bacon, chopped fine
1 lg. onion, grated or chopped
1 lg. can (46 oz.) tomato juice
1 can tomato sauce, soup or paste
1 lb. longhorn cheese, grated
1 lb. macaroni, cooked

Fry bacon until crisp. Drain all but 4 tablespoons bacon grease. Add and saute onion until transparent. Add tomato juice. Bring to boil; cook until half the original quantity without cover. Add soup, sauce or paste. Mix sauce with cooked macaroni. Place in casserole alternately with cheese. Bake 1 hour at 350 degrees. Good prepared a day ahead and baked.