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Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake

A creamy, cheesy ground beef and rotini pasta bake seasoned with ranch and loaded with sweet corn — an easy 45-minute dinner the whole family will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz rotini pasta
  • 1 lb ground beef
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 packet ranch seasoning mix
  • 15 oz can sweet corn drained
  • 10.5 oz can condensed cheddar cheese soup
  • 1 cup sour cream
  • 2 cup shredded cheddar cheese divided
  • 0.5 cup milk
  • 1 tbsp olive oil
  • salt and black pepper to taste
  • chopped parsley or green onions optional, for garnish

Equipment

  • 9x13-inch baking dish
  • large skillet
  • large pot

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Grease a 9x13-inch baking dish and set aside.
  3. Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente. Drain and set aside.
  4. In a large skillet over medium heat, add olive oil and cook the diced onion until softened, about 3-4 minutes.
  5. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if necessary.
  6. Stir in the minced garlic and cook for 1 minute until fragrant.
  7. Sprinkle the ranch seasoning over the beef mixture and stir well to coat evenly.
  8. Add the sweet corn, condensed cheddar cheese soup, sour cream, milk, and 1 cup of shredded cheddar cheese. Stir until the mixture is smooth and creamy.
  9. Add the cooked rotini pasta to the skillet and toss until evenly coated.
  10. Transfer the mixture to the prepared baking dish and spread evenly.
  11. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
  12. Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
  13. Remove from the oven and let rest for 5 minutes before serving.
  14. Garnish with chopped parsley or green onions if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of milk, or cover with foil and warm in a 350°F oven for 15-20 minutes. Freezing: Freeze baked casserole for up to 2 months. Thaw overnight in the refrigerator before reheating. Substitutions: Ground turkey or chicken can be used in place of ground beef. Pepper jack cheese can replace cheddar for a spicier version. Frozen corn (thawed and patted dry) works in place of canned corn. Sour cream can be swapped for plain Greek yogurt. Make-ahead: Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to bake time if going straight from the fridge. Extras: Bacon crumbles can be stirred in or sprinkled on top before baking. For a golden, slightly crispy top, broil for the last 2 minutes of baking. Serve with garlic bread or a green salad.