Ingredients
Method
- Preheat your oven to 375°F. Grease a 9x13-inch baking dish with nonstick spray and set aside.
- Cook the rotini pasta in a large pot of well-salted boiling water for 7 to 8 minutes, until just al dente. Drain and set aside.
- In a large skillet over medium-high heat, cook the ground beef and diced onion together, breaking up the meat as it cooks, for 7 to 8 minutes until no pink remains. Drain off any excess fat.
- Add the minced garlic to the skillet and cook for 30 seconds, stirring constantly, until fragrant.
- Stir in the cream of mushroom soup, diced tomatoes with their juices, beef broth, garlic powder, onion powder, Italian seasoning, salt, and pepper. Let the mixture simmer for 3 to 4 minutes, stirring occasionally. Taste and adjust seasoning as needed.
- Remove the skillet from heat. Stir in the cooked pasta and 1 cup of the shredded cheddar cheese until well combined.
- Pour the filling into the prepared baking dish. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top of the filling.
- In a medium bowl, whisk together the flour, baking powder, garlic powder, and salt for the biscuit topping. Stir in the shredded cheddar cheese. Pour in the buttermilk and melted butter and stir just until a thick batter forms — do not overmix.
- Drop large spoonfuls of the biscuit batter evenly over the top of the casserole filling, spreading gently to cover most of the surface.
- Bake uncovered at 375°F for 25 to 30 minutes, until the biscuit topping is golden brown and the filling is hot and bubbly around the edges. If the topping is browning too quickly, tent loosely with foil for the last 10 minutes.
- While the casserole bakes, stir together the melted butter, garlic powder, and fresh parsley for the garlic butter finish. Brush generously over the hot biscuit topping the moment the casserole comes out of the oven. Serve immediately and enjoy!
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1 to 2 minutes, or cover the dish with foil and warm in a 325°F oven for 15 minutes.
Healthy swap: Substitute ground turkey or ground chicken for the ground beef to reduce the fat content and keep this meal nutritious without losing any of the great flavor. Low-sodium beef broth and reduced-fat cheddar are also easy ways to lighten things up.
Seasoning tip: Be sure to taste and season the beef filling before it goes into the baking dish — this is your best opportunity to make sure everything is perfectly seasoned before the biscuit topping goes on.