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Corn 'n' Beef Pasta Bake Recipe

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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(1-1) of 1 reviews

Reviewed on Apr. 04, 2013 by HOGWriter

We picked this recipe because it was such an interesting combination of ingredients. The flavors came together well, and was just as good reheated the next day. We upped the amount of chili powder for added pizzazz. Cajun seasoning would be a good alternative too.