Description
A deliciously hearty casserole combining savory ground beef, creamy ranch flavor, and gooey cheddar cheese, topped with rotini pasta and sweet corn.
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 375ยฐF (190ยฐC). 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 the olive oil over medium heat. Add the chopped onion and sautรฉ until translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Add the ground beef and cook until browned. Drain excess fat, then stir in the ranch dressing mix.
- Mix in the sweet corn, cream of mushroom soup, and sour cream. Stir in 1 cup of cheddar cheese and season with salt and pepper.
- Add the cooked rotini and combine everything together.
- Transfer the mixture to the baking dish and top with the remaining cheddar cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Let sit for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
Can be prepared in advance. Store leftovers in an airtight container for up to 3-4 days. For longer storage, freeze portions for up to 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg