My son hosted a small gathering with his friends, and when I served this casserole, they couldn’t get enough of it!


Ingredient Quantity
Uncooked rotini pasta 2 cups
Bacon (cooked and crumbled) 1/2 pound
Condensed cream of mushroom soup 1 (10.75 ounce) can
Melted butter 1/4 cup
Grated cheddar cheese 1/2 cup
Garlic powder 1/2 teaspoon
Black pepper 1/4 teaspoon
Sour cream 1/2 cup
Preheat Oven: Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Cook Pasta: Bring a large pot of lightly salted water to a boil. Add 2 cups of uncooked rotini pasta to the boiling water and cook for 8 to 10 minutes, or until the pasta is al dente. Once cooked, drain the pasta and set it aside.
Prepare Creamy Mixture: In a medium-sized bowl, combine 1 can of condensed cream of mushroom soup, 1/4 cup of melted butter, 1/2 cup of grated cheddar cheese, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of black pepper. Mix the ingredients until well combined.
Grease Baking Dish: Grease a 2-quart baking dish to prevent sticking.
Layer Ingredients: Spread the cooked rotini pasta evenly across the bottom of the greased baking dish. Next, sprinkle 1/2 pound of cooked and crumbled bacon over the pasta.
Pour Creamy Mixture: Pour the cream of mushroom mixture evenly over the pasta and bacon, ensuring that it covers the entire surface.
Bake Casserole: Place the baking dish in the preheated oven and bake for 25 minutes, or until the casserole is heated through and the top is golden brown.
Add Sour Cream: Remove the casserole from the oven and top it with 1/2 cup of sour cream. Return the dish to the oven and bake for an additional 5 minutes.
Serve: Once the casserole is finished baking, remove it from the oven and let it cool for 5 minutes before serving. Enjoy your delicious Pasta Casserole with Bacon and Cheddar Cheese!

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