Ingredients
Scale
- 1 pound ground beef
- 1 (12 ounce) package rotini pasta
- 1 (15 ounce) can sweet corn, drained
- 1 cup ranch dressing
- 1 (10.75 ounce) can condensed cheddar cheese soup
- 1 cup shredded cheddar cheese, divided
- 1/2 cup milk
- 1/4 cup chopped green onions
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- Step 2: Cook rotini according to package directions. Drain and set aside.
- Step 3: Brown ground beef in a skillet over medium heat; drain off any excess grease.
- Step 4: In a large bowl, combine cooked pasta, browned ground beef, sweet corn, ranch dressing, cheddar cheese soup, 1/2 cup cheddar cheese, and milk. Mix well.
- Step 5: Pour the mixture into the prepared baking dish. Sprinkle with the remaining 1/2 cup cheddar cheese and chopped green onions.
- Step 6: Bake in preheated oven for 20-25 minutes, or until heated through and cheese is melted and bubbly. Let stand for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of milk to the bake before microwaving to keep it from drying out.
- Garnish with extra green onions and a dollop of sour cream for a more flavorful presentation.
- Chef's Tip: For an extra cheesy flavor, use sharp cheddar cheese and a sprinkle of parmesan on top before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American