4 chopped rashers of bacon (cook until crisp)
1 tin celery soup
4 cups cooked macaroni
1/2 cup chopped onion, cooked in bacon fat
1/4 cup green peppers, cut up
1 cup grated cheese
Method: Melt the cheese in the soup, add macaroni and bacon.
Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.18.