Sweet Corn Ranch Beef Bowtie Casserole

Why You’ll Love This Recipe

I love how fast this comes together for how satisfying it is. I get a full meal in one dish, and the ranch seasoning adds a punchy, savory flavor without extra fuss. I also like the little bursts of sweetness from the corn, plus the way the cheese melts into a cozy, stretchy topping.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12 oz bowtie (farfalle) pasta

• 1 lb ground beef

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 packet ranch seasoning mix

• 1 cup sweet corn (fresh, canned, or frozen)

• 1 cup sour cream

• ½ cup milk or heavy cream

• 1½ cups shredded cheddar cheese

• ½ cup shredded mozzarella or Monterey Jack

• Salt, to taste

• Black pepper, to taste

• Fresh parsley, chopped (optional, for garnish)

Directions

1. I bring a large pot of salted water to a boil, cook the bowtie pasta until al dente, drain it, and set it aside.

2. I heat olive oil in a skillet over medium heat, add the ground beef, and cook it until browned. I drain off excess grease.

3. I stir in the diced onion and minced garlic and cook for about 2–3 minutes until softened.

4. I add the ranch seasoning, sweet corn, sour cream, and milk (or heavy cream) to the skillet and stir until everything looks creamy. I season lightly with salt and black pepper and simmer for 2–3 minutes.

5. I preheat the oven to 375°F (190°C).

6. I combine the cooked pasta with the creamy beef mixture, then transfer everything to a greased baking dish and spread it out evenly.

7. I sprinkle the cheddar and mozzarella (or Monterey Jack) over the top.

8. I bake uncovered for 25–30 minutes until bubbly and lightly golden.

9. I let it rest for 5 minutes, add parsley if I feel like it, and serve it warm.

Servings and timing

• Yield: 6–8 servings

• Total time: 50 minutes

• Prep time: 15 minutes

• Cook time: 35 minutes

Variations

• Spicy kick: I add a pinch of crushed red pepper flakes or a diced jalapeño when I sauté the onion.

• Smoky flavor: I stir in a pinch of smoked paprika (I start with ¼ teaspoon and adjust).

• Veggie boost: I mix in bell pepper, chopped spinach, or zucchini, and I cook it briefly with the onion so it softens.

• Different protein: I swap ground beef for ground turkey or chicken, and I add a little extra salt and pepper since it’s milder.

• Extra cheesy top: I add a little more mozzarella for stretch, or I finish with a quick broil for 1–2 minutes if I want deeper browning.

storage/reheating

I let leftovers cool, then store them in an airtight container in the refrigerator for up to 4 days.

To reheat, I warm a portion in the microwave in short bursts, stirring halfway through. If it looks thick, I stir in a small splash of milk to loosen it. In the oven, I reheat in a covered baking dish at 350°F (175°C) until hot, then uncover for a few minutes to bring back the bubbly top.

FAQs

Can I make this casserole ahead of time?

I assemble it, cover it, and refrigerate it for up to a day before baking. When I bake from cold, I usually add 5–10 minutes so it heats through.

What’s the best corn to use?

I use whatever I have. If I use canned corn, I drain it well. If I use frozen, I toss it in straight from the freezer and let it warm in the sauce.

How do I keep the pasta from getting mushy?

I cook it just to al dente and drain it well. I also avoid overbaking, since it continues softening in the oven.

Can I freeze it?

I can freeze it, but I expect the sour cream sauce to change texture a bit after thawing. If I still freeze it, I cool it completely, wrap it tightly, and thaw overnight in the fridge before reheating.

What can I serve with it?

I keep it simple with a green salad or roasted vegetables. If I want something extra cozy, I do garlic bread on the side.

Conclusion

I come back to this Sweet Corn Ranch Beef Bowtie Casserole whenever I want an easy, filling dinner that tastes even better the next day. I like how the ranch seasoning ties everything together, the corn adds sweetness, and the cheesy top makes it feel like a true comfort-food win.

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