Cheeseburger Casserole

Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil and cook 2½ cups (6 oz) elbow pasta until al dente, about 5–7 minutes. Drain and set aside.
In a large skillet over medium heat, cook 2 slices chopped bacon until crisp, then set a few pieces aside for topping. Add 1 cup finely chopped yellow onion and cook 3–4 minutes until softened. Add 1 lb lean ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
Stir in 1 cup spaghetti sauce (or 1 cup crushed tomatoes), 1 can (15 oz) diced tomatoes, 1 cup frozen corn, 2 Tbsp Dijon mustard, 1 tsp garlic powder, ½ tsp salt, and ½ tsp ground black pepper. Let the mixture simmer for 4–5 minutes to blend the flavors.
Add the cooked pasta to the skillet, stirring until coated. Remove from heat and mix in 1 cup shredded cheddar cheese until melted and creamy.
Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the remaining 1 cup shredded cheddar cheese on top and bake uncovered for 10–12 minutes, until melted and bubbling around the edges.
Remove from the oven and top with 1 cup crushed cheese crackers, 1 cup shredded lettuce, ½ cup sliced dill pickles, and reserved bacon before serving warm.