1 large yellow onion, sliced 1/2 inch thick
1/2 pound jerky
1/2 pound whole kernel corn, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons soy sauce
1/4 cup brown sugar
1/2 cup olive oil
1/2 teaspoon paprika
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon seasoning salt
1/4 teaspoon dried rosemary, crushed
In a large pot, preheat oven to 400 degrees F (200 degrees C). Grease a 10x15 inch jelly-roll pan.
Place onion and bell pepper into pot.
Saute onions until tender, about 5 minutes. Drain on paper towels.
Add jelly, corn, cream of mushroom soup, soy sauce, brown sugar, olive oil, paprika, garlic powder, oregano, basil, seasoning salt and rosemary. Cook over medium heat for about 5 minutes, stirring constantly.
Return onion and bell pepper to pot, and stir to coat. Work brown sugar mixture into pot. Stir constantly, adding more brown sugar if necessary.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. Drain and stir in cream of mushroom soup, oil, paprika, garlic powder, oregano, basil, seasoning salt and rosemary. Cover pot, reduce heat to low, and simmer for 15 minutes, adding more brown sugar if necessary.