Perfect Loaded Cheddar Ranch Beef Casserole
This loaded cheddar ranch beef casserole combines seasoned ground beef, tender rotini pasta, sweet corn, and a creamy cheddar ranch sauce. Baked until golden and bubbly, it makes a comforting, cheesy family dinner.
Equipment
- large skillet
- saucepan
- large mixing bowl
- 9x13-inch baking dish
Ingredients
- 1 lb ground beef
- 2 cups rotini pasta, cooked and drained
- 1 cup sweet corn kernels (fresh, frozen, or canned)
- 1 packet ranch seasoning mix
- 1 cup shredded cheddar cheese
- ½ cup cream cheese, softened
- ½ cup sour cream
- 1 cup milk
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat and season with garlic powder, onion powder, salt, and pepper. Stir in the ranch seasoning mix and set aside.
- In a separate saucepan, combine the cream cheese, sour cream, and milk over medium heat. Stir until the cream cheese is fully melted and the mixture is smooth. Add the shredded cheddar cheese and continue stirring until the cheese is melted and the sauce is creamy. Season with a pinch of salt and pepper to taste.
- Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked rotini pasta, beef mixture, sweet corn, and cheese sauce. Stir until everything is well combined.
- Transfer the mixture to a greased 9×13-inch baking dish. Spread the top evenly and sprinkle a little extra shredded cheddar cheese on top for extra cheesy goodness.
- Bake for 20-25 minutes, until the top is golden and bubbly. Garnish with fresh parsley before serving.
Notes
Use fresh, frozen, or canned sweet corn. Season the beef with salt and pepper to taste, and garnish with fresh chopped parsley before serving.