Macaroni and Tomato Soup

I asked my mother where she got this and she had no idea.  So I did a little research and found it was a common depression era recipe.  Now, she did not live through the depression so I'm guessing she got it from my grandmother. 

The most basic part of this recipe includes 3 ingredients.  Then there are some optional ingredients listed to "perk it up".

INGREDIENTS

• 1 (16 ounce) package elbow macaroni
• 2 (10 ounce) cans tomato soup
• 1 (28 ounce) can tomatoes, diced

DIRECTIONS

1. In lightly salted water, cook macaroni according to package directions, drain.
2. In pan you cooked macaroni in, empty soup and diced tomatoes into pan and slightly warm. You don't need to bring the soup to a boil (and do not add any water!).
3. Add macaroni back to pan and stir thoroughly mixing macaroni with soup.
4. Salt and pepper if you would like. Eat warm and enjoy.

OPTIONAL:

• Bacon drippings
• V-8 juice
• Sugar
• Butter

For a much more "gourmet" version you can visit Food.com