Description
Creamy, cheesy, and family-friendly, this Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake is the ultimate weeknight comfort casserole—bubbly, golden, and super satisfying.
Ingredients
1 lb ground beef
1 packet (1 oz) ranch dressing mix
2 cups uncooked rotini pasta
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 can (15.25 oz) sweet corn, drained
1 can (10.75 oz) 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, garnish)
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook rotini to al dente per package directions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Sauté onion 3–4 minutes until translucent.
Add garlic and cook 1 minute until fragrant.
Add ground beef and cook until browned. Drain excess fat.
Stir in ranch dressing mix until beef is evenly coated.
Add corn, cream of mushroom soup, sour cream, and 1 cup cheddar. Season with salt and pepper. Stir until combined.
Add cooked rotini and mix until evenly coated.
Transfer to baking dish. Top with remaining 1 cup cheddar.
Bake 20–25 minutes until melted and bubbly. Rest 5 minutes, garnish with parsley, and serve.
Notes
Make-ahead: Assemble, cover, and refrigerate up to 24 hours. Add 5–10 minutes to bake time.
Storage: Refrigerate leftovers 3–4 days. Reheat with a splash of milk for extra creaminess.
Swaps: Cream of chicken works if you don’t have mushroom. Greek yogurt can replace sour cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole (about 1½ cups)
- Calories: 525 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 31 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 83 mg