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Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake Recipe

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★★★★★

4.5 from 135 reviews

This Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake is a hearty and comforting casserole combining seasoned ground beef, ranch dressing, sweet corn, and creamy cheese sauce baked over perfectly cooked rotini pasta. A delicious one-dish meal that’s easy to prepare and perfect for family dinners.

Ingredients

Scale

Beef Mixture

  • 1 pound ground beef
  • 1 packet (1 ounce) ranch dressing mix
  • 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
  • Salt and pepper to taste

Pasta and Cheese

  • 2 cups uncooked rotini pasta
  • 2 cups shredded cheddar cheese, divided

Garnish (Optional)

  • 1/4 cup fresh parsley, chopped

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish lightly and set aside to ensure easy transfer and prevent sticking.
  2. Cook Pasta: Boil water and cook the rotini pasta according to package directions until al dente. Drain well and set aside to cool slightly.
  3. Sauté Aromatics: 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.
  4. Brown the Ground Beef: Add the ground beef to the skillet with the onions and garlic. Cook, breaking it apart with a wooden spoon, until browned and cooked through. Drain excess fat from the skillet for a leaner dish.
  5. Season Beef Mixture: Stir in the ranch dressing mix until the beef is evenly coated, enhancing the flavor and seasoning of the mixture.
  6. Add Creamy Ingredients: Mix in the drained sweet corn, condensed cream of mushroom soup, sour cream, and 1 cup of shredded cheddar cheese. Season with salt and pepper to taste. Stir thoroughly to combine all ingredients into a creamy, flavorful sauce.
  7. Combine Pasta and Beef Sauce: Add the cooked rotini pasta to the skillet and mix until the pasta is evenly coated with the beef and cheese mixture.
  8. Assemble in Baking Dish: Transfer the combined pasta and beef mixture into the prepared baking dish. Evenly sprinkle the remaining 1 cup of shredded cheddar cheese over the top for a melty, cheesy crust.
  9. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese topping is melted, bubbly, and slightly golden.
  10. Rest and Garnish: Remove from the oven and let the casserole sit for a few minutes to set. Garnish with freshly chopped parsley if desired before serving to add a fresh, herbal note and bright color.

Notes

  • You can substitute cream of mushroom soup with cream of chicken or celery soup for a different flavor profile.
  • Feel free to add vegetables like bell peppers or mushrooms in the sauté step for extra nutrition.
  • This casserole can be prepared ahead and refrigerated before baking; just add a few extra baking minutes.
  • For a lighter version, use lean ground beef or ground turkey and reduced-fat cheese and sour cream.
  • Leftovers store well in the refrigerator for 3-4 days and reheat nicely in the oven or microwave.

Keywords: rotini bake, cheddar ranch beef casserole, sweet corn pasta bake, cheesy beef casserole, easy dinner recipe

Find it online: https://cookwithruby.com/loaded-cheddar-ranch-beef-and-sweet-corn-rotini-bake-recipe/