Description
This Creamy Ranch Beef and Sweet Corn Bowtie Casserole combines tender bowtie pasta, seasoned ground beef, and sweet corn in a cheesy ranch-flavored sauce. Baked to bubbly perfection with a golden cheese topping, it’s a comforting and hearty meal perfect for family dinners.
Ingredients
Scale
Pasta
- 12 oz bowtie pasta
Beef Mixture
- 1 lb ground beef
- 2 tbsp olive oil
- 1 packet ranch seasoning mix
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- Salt and pepper, to taste
Sauce
- 1 can (15 oz) sweet corn, drained
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
Topping
- Extra shredded cheddar cheese (amount to taste for topping)
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prepare it for baking the casserole later.
- Cook the Pasta: Boil the bowtie pasta in salted water following the package instructions until al dente. Once cooked, drain and set aside while you prepare the other ingredients.
- Cook the Beef: Heat the olive oil in a skillet over medium heat. Add the ground beef and brown it thoroughly, breaking it apart as it cooks. Once cooked, drain any excess fat, then stir in the ranch seasoning mix, smoked paprika, onion powder, and season with salt and pepper to taste. Cook for another minute to allow the flavors to meld, then remove from heat.
- Mix the Sauce: In a large mixing bowl, combine the cream of chicken soup, sour cream, and 1 cup shredded cheddar cheese. Stir until you achieve a smooth, creamy consistency.
- Combine Ingredients: Add the cooked pasta, seasoned ground beef, and drained sweet corn into the sauce mixture. Stir everything together until well combined. Pour the mixture into the prepared baking dish, spreading it evenly.
- Top and Bake: Sprinkle additional shredded cheddar cheese and the grated Parmesan cheese evenly over the top of the casserole. Place it in the preheated oven and bake for 20-25 minutes until the cheese is bubbly and golden brown on top.
- Serve: Remove the casserole from the oven and let it cool for about 5 minutes before serving. This allows the casserole to set slightly and makes it easier to portion. Enjoy your creamy and flavorful ranch beef and sweet corn casserole!
Notes
- For a spicier kick, add a pinch of cayenne pepper or red chili flakes to the beef while cooking.
- This casserole can be prepared ahead and refrigerated before baking; just add extra baking time if baking cold from the fridge.
- You can substitute cream of chicken soup with cream of mushroom soup for a vegetarian variation (omit beef accordingly).
- Use low-fat sour cream and cheese to reduce calories and fat content.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely in the oven or microwave.
