Hamburger Macaroni Casserole

I don't have many casseroles in my repertoire because it seems that so many of them are very unhealthy.  This one isn't exactly a health food, but sometimes you just need a casserole, right?  It screams fall to me.  Cold weather outside and a hot dinner in a 9x13 baking dish sizzling away in the oven.  Ahhh, comfort food!  :)   

There are a lot of different seasonings I use in this casserole to give it a real kick of flavor.  Really, this combination of spices is always a winner for me in a number of applications.  I have toned it down over the years so my daughter can handle it, but if you really like spice add more chili powder and cayenne.     We don't make this a lot because it's not the healthiest meal, but we always enjoy it when we treat ourselves to it.  :)  

Ingredients

2 C macaroni
1 Tbsp olive oil
1 green bell pepper, chopped
1 large onion, chopped
1 heaping cup of corn
12 oz ground beef-style crumbles
16 oz low sodium tomato soup
1/3 C vegetable broth
1/4 tsp salt
1/4 tsp pepper
1/2 tsp cayenne pepper
1 tsp chili powder
dash of red pepper flakes
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cumin
1/2 tsp garlic salt
french fried onions

Directions

1. Cook macaroni according to package directions.  Drain and set aside.
2. Preheat the oven to 350 degrees.
3. Meanwhile, heat the olive oil in a large skillet over medium high heat.  Add the onion and green pepper and cook until tender.
4. Add the macaroni to the skillet.  Also add the burger crumbles, corn, soup, broth, and seasonings.  Stir to combine.
5. Pour into a 9x13 baking dish and top with crumbled french fried onions.  Bake for 15 minutes or until the fried onions are golden brown.