Description
A comforting casserole blending savory ground beef, sweet corn, and creamy ranch flavors for a satisfying meal.
Ingredients
Scale
- 1 pound ground beef
- 1 packet (1 ounce) ranch dressing mix
- 2 cups uncooked rotini pasta
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15.25 ounces) sweet corn, drained
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (optional for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and set aside.
- Cook the rotini pasta according to the package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add minced garlic and cook for an additional minute until fragrant.
- Add the ground beef to the skillet and cook until browned, breaking apart with a wooden spoon.
- Drain any excess fat from the skillet and stir in the ranch dressing mix until the beef is evenly coated.
- Add sweet corn, cream of mushroom soup, and sour cream to the beef mixture. Stir in 1 cup of shredded cheddar and season with salt and pepper.
- Mix the cooked rotini into the beef mixture until evenly combined.
- Transfer the mixture to the greased baking dish and sprinkle the remaining cheddar cheese on top.
- Bake for 20-25 minutes or until cheese is melted and bubbly.
- Remove from oven, let sit for a few minutes, and garnish with parsley before serving.
Notes
For a spicier version, consider adding jalapeños or cayenne pepper. This recipe can be made ahead by assembling and refrigerating before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg