1 lb. bacon
2 lg. onions, chopped
1 can Campbell's tomato soup
2 c. macaroni
Salt to taste
1/4 tsp. sugar

Fry bacon until all the fat is rendered. Pour off excess fat, add onion and saute until partly brown. Keep stirring. Pour in Campbell's soup and simmer for about 1/2 hour (keep stirring). Cook macaroni (or shells) until done. Pour bacon mixture over cooked macaroni, stir. Serves 6.