Start the creamy mixture: Place 1 can condensed cream of mushroom soup, 1/4 cup melted butter, 1/2 cup shredded cheddar cheese, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper in a medium bowl. Mix well. Stir all ingredients together.
Grease the baking dish: To prevent sticking, grease a 2-quart baking dish.
Layering components: Evenly distribute cooked rotini pasta in the bottom of the oiled baking dish. Next, top the spaghetti with 1/2 pound cooked, crumbled bacon.
Be sure to top the spaghetti and bacon with the creamy mixture: Evenly spread the cream of mushroom mixture over the spaghetti and bacon.
Heat the casserole in a preheated oven for 25 minutes, or until the center is hot and the top is golden brown.
Before serving, top the casserole with 1/2 cup sour cream after removing it from the oven. Bake for an additional 5 minutes after removing the dish from the oven.
Once done, remove and let cool for 5 minutes before slicing. Enjoy this Cheesy Bacon Pasta Casserole.
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