Bubble and Squeek
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
4 bowls
- Serves:
- 4
ingredients
- 6 slices bacon, sliced crosswise in 1/4-inch pieces
- 1⁄4 cup diced onion
- 1 (8 ounce) can tomato sauce
- 1 cup water (use tomato sauce can)
- garlic salt, to taste
- salt and pepper, to taste
- 2 cups elbow macaroni, cooked as usual
directions
- Saute bacon and onion until done. Stir in tomato sauce, water and seasonings. Simmer while macaroni is cooking. Drain macaroni and put in soup bowls. Ladle sauce over macaroni. Make sure to use lots of sauce on each serving. Eat at once so it stays kind of soupy. We always add more pepper and garlic salt to our own portion.
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Reviews
-
The great thing about this is its simplicity. Having macaroni and bacon, the recipe is already a winner. But I'm someone who could drink tomato sauce out of the can too... I had a bit of leftover Mexicali corn, so I threw that in. It was really delicious. Thank you CJAY! Made for ALL YOU CAN EAT BUFFET 2011.
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