Description
A hearty and comforting casserole dish made with rotini pasta, savory ground beef, sweet corn, and a creamy ranch cheddar cheese sauce, baked to golden perfection.
Ingredients
- 12 oz rotini pasta
- 1 lb ground beef
- 1 cup sweet corn (canned or frozen)
- 2 cups shredded cheddar cheese
- 1 packet ranch seasoning mix
- 4 oz cream cheese
- 1/2 cup sour cream
- 1/2 cup milk (plus more if needed)
- 1/4 cup chopped green onions
- 2 tbsp butter
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish and set aside.
- Cook rotini pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add ground beef and cook until browned and cooked through. Drain excess fat if needed.
- Add cream cheese, sour cream, milk, and ranch seasoning mix to the beef. Stir until cream cheese is melted and the sauce is smooth. Add more milk if sauce is too thick.
- Add cooked rotini, sweet corn, and half of the cheddar cheese to the skillet. Mix until combined and cheese begins to melt.
- Transfer mixture to the greased baking dish. Top with remaining cheddar cheese and chopped green onions.
- Bake for 20–25 minutes or until cheese is melted and bubbly with a golden top.
- Let cool slightly before serving. Garnish with additional green onions if desired.
Notes
- Use Greek yogurt instead of sour cream for a lighter version.
- Customize with vegetables like bell peppers or spinach.
- Add jalapeños or red pepper flakes for a spicy kick.
- Can be made ahead and refrigerated for up to 2 days before baking.
- Freezes well before baking; thaw overnight before cooking.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 520
- Sugar: 4g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
