1 (8 oz.) pkg. flat 1/4 inch noodles
1 lg. onion, chopped
1 (3 oz.) bottle stuffed olives, sliced
1/2 can water
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. sugar
1/2 tsp. dried oregano
1 c. grated Cheddar cheese
6 bacon slices, in sm. pieces
1 lb. ground chuck
1 1/2 (10 1/2 oz.) cans condensed tomato soup, undiluted
1 (10 1/2 oz.) can condensed consomme, undiluted
1 1/2 tsp. bottled thick meat sauce
1 tsp. dried thyme

About 2 1/4 hours before serving: Start heating oven to 300 degrees. Cook noodles as label directs; drain. Meanwhile, in skillet, cook bacon until crisp; remove. In bacon drippings, brown onion, then add chuck and quickly brown it. Stir in olives, undiluted tomato soup, water, consomme, salt, pepper, sugar, meat sauce, oregano, and thyme, then heat. Arrange noodles in buttered 2 1/2 quart casserole. Pour on sauce; top with bacon. Toss well, then sprinkle cheese over all. Bake, covered, 1 hour, then uncovered 1/2 hour. Then remove from oven and let stand 15 minutes before serving. Serve it buffet style with tossed mixed vegetables salad, garlic bread, raspberry- sherbet and vanilla ice cream balls, ginger cookies, and coffee. Makes 6 servings.