Crunchy Cheesaroni

This is one of my husband's favorite dishes....read through to the bottom for yummy variations.

Crunchy Cheesaroni

2 cups dry elbow macaroni, cooked and drained according to pkg directions
1 green pepper, chopped
1 pound ground meat, browned and crumbled
1 can cream of tomato soup
1 can cream of mushroom soup
1 pkg shredded cheese (8 oz)
1 small container French fried onions

Brown the meat while the pasta boils.  Drain the excess fat off the meat and mix in the green pepper and two cans of soup.  Mix the drained pasta into the meat/soup mixture and pour half into a dutch oven or casserole dish.  Sprinkle in half the cheese and half the onions and then layer on the second half of the macaroni mixture.  Top the casserole with the remaining cheese and bake at 350-375 for 20 minutes or so until bubbly.  Sprinkle the remaining onions on top and slide it back into the oven until they are crispy. Serve with crushed red pepper flakes so people can add their own heat.  Enjoy.

Variations:  substitute Italian sausage (hot or mild) for the ground beef; add other vegetables; experiment with different cheeses.  By far, my family likes the sausage substitution.....I made this just tonight with Bob Evans breakfast sausage and a Mexican 3-cheese blend with delicious results.