Elbow Macaroni Hotdish (from Grandma Finger)

Joe has been talking about this hotdish lately.  My mother-in-law Margaret used to make it often and he'd literally shovel it in.  (she used to make EVERYTHING he liked on a regular basis though..she loved her grandkids so much!).  Between her homemade cinnamon rolls and some of her dishes like this, she had plenty of company with those hungry grandkids of hers!  Anyway, I make it occasionally, probably not quite the same as hers, but close and decided to make it tonight for supper for me and Dave.  We enjoyed it, good old comfort food, hotdish, corn on the cob fresh from the roadside stand, and fresh Colorado peaches..good meal!  There really is no recipe, but this is close to how I make it..

ELBOW MACARONI HOTDISH:

Cook a few cups about 2- 3? of elbow macaroni per the package directions to a dente.  (the oven will additionally cook it and you don't want mushy blown up macaroni..not good.

in a medium kettle, brown 1 lb of hamburger that is salt and peppered to your taste, about 1/4 cup of finely chopped onion, 1 stalk of celery that is finely diced, 1 whole carrot that is cleaned and finely diced and 1-1/2 cans of cream of mushroom soup (or the cream of mushroom/chicken blend soup-that's what I like to use), and 2-3 Tablespoons of Western dressing (I know it sounds weird, but it gives it a great flavor)  and a heaping tsp of the liquid beef base in the jar or a beef bouillon cube.  when the noodles are done, mix it all together, put in a casserole dish and bake at 375 for 30-45 minutes or until top looks a little bit brownish.  eat.