INGREDIENTS
1/2 pound bacon, cooked and crumbled
2 cups uncooked rotini pasta
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup melted butter
1/2 cup grated cheddar cheese
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup sour cream
METHODE
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add the rotini pasta and cook for 8 to 10 minutes, or until al dente. Drain and set aside.
In a medium bowl, combine the cream of mushroom soup, melted butter, cheddar cheese, garlic powder, and black pepper. Mix until well combined.
Grease a 2-quart baking dish. Spread the cooked pasta in the bottom of the dish. Sprinkle the cooked bacon over the pasta.
Pour the cream of mushroom mixture over the top of the pasta and bacon.
Bake in the preheated oven for 25 minutes.
Remove from the oven and top with the sour cream. Return to the oven and bake for an additional 5 minutes.
Let cool for 5 minutes before serving. Enjoy!