Description
This Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake is a comforting, cheesy casserole featuring tender rotini pasta, savory ground beef, sweet corn, and a creamy ranch-infused cheddar cheese sauce. Perfect for a family dinner, this dish bakes to golden perfection with melted cheese on top and optional green onion garnish to brighten up every bite.
Ingredients
Scale
Ingredients
- 12 oz rotini pasta
- 1 lb ground beef
- 1 cup sweet corn, canned or fresh
- 1 packet (1 oz) ranch seasoning mix
- 2 cups shredded cheddar cheese, divided
- 1 1/2 cups milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- 2 tbsp chopped green onions (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole later.
- Cook Pasta: Boil the rotini pasta in salted water according to package instructions until al dente. Drain and set aside.
- Cook Beef: In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Drain any excess fat from the skillet.
- Add Corn and Seasoning: Stir in the sweet corn and ranch seasoning mix with the cooked beef. Mix well and remove from heat.
- Make Roux: In a separate saucepan over medium heat, melt the butter. Once melted, whisk in the flour to make a roux. Cook for about 1 minute while stirring constantly to eliminate the raw flour taste.
- Add Milk and Thicken Sauce: Gradually whisk in the milk to the roux, ensuring a smooth mixture. Continue cooking and whisking for 3-4 minutes until the sauce thickens.
- Season and Add Cheese: Stir in the garlic powder, black pepper, and salt. Add 1 1/2 cups of shredded cheddar cheese to the sauce and stir until melted and smooth.
- Combine Ingredients: In a large mixing bowl, combine the cooked rotini pasta, beef and corn mixture, and the cheddar cheese sauce. Mix thoroughly to coat everything evenly.
- Assemble Casserole: Transfer the combined mixture into a large baking dish. Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top.
- Bake: Bake the casserole in the preheated oven for 20-25 minutes until the cheese on top is bubbly and golden brown.
- Rest: Remove the baking dish from the oven and let it rest for 5 minutes to set.
- Garnish and Serve: Optionally sprinkle with chopped green onions before serving for added flavor and color.
Notes
- You can substitute fresh sweet corn with canned; just drain it well.
- For a spicier kick, add a pinch of cayenne pepper or hot sauce to the cheese sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Ensure not to overcook the pasta initially since it will bake further in the oven.
- Use low-fat milk to reduce calories or substitute with a lactose-free alternative if needed.
