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

List of Ingredients: Amount of Ingredients
Pasta rotini sui ceno 1/2 cup
Bacon, cooked until crumbly half a pound
A soup made with reduced cream of mushroom 10.75 oz, one can
Butter that has melted One-fourth cup
Cheddar cheese, grated One half cup of garlic powder 1/4 teaspoon
Pepper of black color a quarter teaspoon
Sour cream equal to half a cup
Start by preheating the oven. To begin, bring the oven temperature up to 350 degrees Fahrenheit, which is 175 degrees Celsius.
Taco Time: Heat a big saucepan of water to a boil with a little salt. When the water is boiling, add 2 cups of uncooked rotini pasta and simmer for 8 to 10 minutes, or until it reaches an al dente texture. After the pasta has done, remove any excess water and reserve.
Get the Creamy Mixture Started: Put 1 can of condensed cream of mushroom soup, 1/4 cup of melted butter, 1/2 cup of shredded cheddar cheese, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of black pepper in a medium-sized bowl. Mix well. Blend all of the ingredients together.
Grease Baking Dish: To keep it from sticking, grease a 2-quart baking dish.
Components for the Layer: Evenly distribute the cooked rotini pasta in the bottom of the baking dish that has been oiled. Then, top the spaghetti with half a pound of cooked and crumbled bacon.
Make Sure to Cover the spaghetti and Bacon with the Creamy Mixture: Spread the cream of mushroom mixture evenly over the spaghetti and bacon.
Heat the casserole in a preheated oven for 25 minutes, or until the center is warm and the top is browned.
Before serving, cover the casserole with half a cup of sour cream after taking it out of the oven. Bake for another 5 minutes after removing the dish from the oven.
When the casserole is done baking, take it out and set it aside to cool for 5 minutes before cutting into it. Savor this cheesy and bacon-flavored pasta casserole.