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

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.