Ingredients
Scale
- 1 pound ground beef
- 1 pound rotini pasta
- 1 (1 ounce) package dry ranch dressing mix
- 1 (15 ounce) can sweet corn, drained
- 2 cups shredded cheddar cheese, divided
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 cup chopped green onions
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Cook rotini according to package directions. Drain and set aside.
- Step 2: While pasta is cooking, brown ground beef in a large skillet over medium-high heat; drain off any excess grease.
- Step 3: Stir in the ranch dressing mix, sweet corn, cream of mushroom soup, and milk to the ground beef. Bring to a simmer, stirring occasionally.
- Step 4: Remove from heat and stir in the cooked rotini and 1 1/2 cups of the cheddar cheese.
- Step 5: Pour the mixture into a lightly greased 9×13 inch baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Step 6: Bake in preheated oven for 20-25 minutes, or until heated through and cheese is melted and bubbly. Garnish with chopped green onions before serving.
Notes
- For best results, let the bake cool completely before covering tightly and refrigerating for up to 3 days.
- Reheat individual portions in the microwave, or cover the entire bake with foil and warm in a 325°F oven until heated through.
- Serve with a dollop of sour cream or a side of steamed broccoli to brighten the richness of the bake.
- To prevent the pasta from drying out, reserve a 1/4 cup of the pasta water and add it to the beef mixture for extra moisture before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American