Corn 'n' Beef Pasta Bake Recipe

5 1 1
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Corn 'n' Beef Pasta Bake Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min.

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 2001, p68

  • 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
  1. 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.
  2. 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 2001, p68

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HOGWriter User ID: 3126553 105998
Reviewed Apr. 4, 2013

"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."

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