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Corn 'n' Beef Pasta Bake Recipe

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I call this my "Friendship Casserole" because I often make it for new moms and other folks who need a helping hand. The ingredients are easily assembled for a quick meal.—Nancy Adams, Hancock, New Hampshire

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Corn 'n' Beef Pasta Bake Recipe

Prep: 15 min. Bake: 65 min.

Yield: 6-8 Servings

15 65 80

Ingredients

1 pound ground beef
1 medium onion, chopped
1 medium green or sweet red pepper, chopped
2 garlic cloves, minced
2 cups frozen corn, thawed
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups uncooked bow tie pasta
1 cup buttermilk
1 package (3 ounces) cream cheese, cubed
1 to 2 teaspoons chili powder
Salt and pepper to taste
1 cup (4 ounces) shredded Monterey Jack cheese

Directions

In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the corn, tomatoes, pasta, buttermilk, cream cheese, chili powder, salt and pepper.
Transfer to a greased 2-1/2-qt. baking dish; sprinkle with cheese. Cover and bake at 375° for 40 minutes. Uncover; bake 25-30 minutes longer or until the pasta is tender. Yield: 6-8 servings.

Originally published as Corn 'n' Beef Pasta Bake in Casserole Cookbook , p68

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