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Corn 'n' Beef Pasta Bake

 Corn 'n' Beef Pasta Bake
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
6-8 ServingsPrep: 15 min. Bake: 65 min.


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a

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Corn 'n' Beef Pasta Bake (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.