Description
A hearty casserole with ground beef, rotini pasta, and a creamy cheddar ranch sauce, perfect for family dinners or potlucks.
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 the olive oil over medium heat. Add the chopped onion and sauté until translucent (about 3-4 minutes).
- Add the minced garlic and cook for an additional minute until fragrant.
- Add the ground beef, cooking until browned. Drain any excess fat.
- Stir in the ranch dressing mix until the beef is evenly coated.
- Add the sweet corn, cream of mushroom soup, sour cream, and 1 cup of shredded cheddar cheese. Season with salt and pepper.
- Fold in the cooked rotini until evenly coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheddar cheese on top.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Remove from the oven and let it sit for a few minutes before serving. Garnish with chopped parsley if desired.
Notes
Make-Ahead: Assemble the dish a day in advance and store in the fridge before baking. Adjust baking time if cold.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg