A friend gave me a beef and macaroni casserole. It had an odd sweet taste, so I asked about the ingredients and seasoning.
Turns out it included a half-cup of dark corn syrup. I am wondering where the idea for this came from (she doesn't know where her mother got the recipe originally) and if there is too much sweetener for the casserole, or there shouldn't have been any in there in the first place. Was it perhaps somebody's substitution for molasses?
I'm not planning on making it myself so I don't necessarily want to fix the recipe, I'm just baffled by the flavor profile and trying to understand the intent :)
 For an idea of the proportions, other ingredients included 1 pound of ground beef, a large can of tomatoes, a half-teaspoon each chili powder and salt, 3 cups cooked macaroni, and 1/2 cup cheese on top.