The method has changed over the years, but originally, when my grandma—and subsequently my grandpa, after she passed away—made the dish, it had only four ingredients. That final ingredient was a diced onion, but as kids, my brother and I didn’t like onions, so my mom would omit them when she made it.
My grandma would fry the bacon in a cast-iron skillet, then cook the onions in the bacon grease, and finally add the tomato soup and water, which gave the soup so much extra flavor. Then, she’d serve the tomato soup sauce over egg noodles. It really doesn’t get much easier.
Today, I only use the three ingredients—mostly because I didn't know there was a fourth until I fact-checked the recipe with my parents—and don't use a cast-iron skillet. I like to cook my bacon in the oven because it's less messy. I'll cook it, cut it up, and add it to the pot of prepared tomato soup.
It may sound like a strange dish, but the simple flavors really work well together—and it's a great meal to stretch those last few days before your next grocery run. In other words, don't knock it 'til you try it!
A glass bowl of egg noodles being poured into a large pot of boiling water
Dotdash Meredith Food Studios
How To Make My Grandma's 3-Ingredient Dinner
Ingredients
1 (12-ounce) package bacon
1 (12-ounce) package egg noodles
1 (10.75-ounce) can condensed tomato soup
Directions
Cook bacon according to package instructions and desired crispness. Drain on paper towels; chop into bite-sized pieces and set aside.
Meanwhile, cook egg noodles according to package instructions. Drain; set aside.
Prepare tomato soup in the same skillet you used to cook the bacon or in a separate pot according to package instructions; stir in chopped bacon.
Serve bacon-tomato soup over cooked egg noodles.
