Creamy, savory, and just a little bit buttery — this Garlic Butter Ranch Beef and Roasted Corn Bowtie Casserole is the kind of comfort food that wraps an evening in a warm, delicious hug. Ready in about an hour from start to finish, it brings together juicy seasoned beef, tender bowtie pasta, sweet roasted corn, and a gooey cheddar top that bubbles to golden perfection. Fun fact: casseroles were invented to stretch ingredients into comforting, shareable meals — perfect for busy weeknights or potlucks. If you like one-pan family dinners, you might enjoy this twist on classic pasta bakes and find more inspiration in the original recipe inspiration. It’s simple, crowd-pleasing, and ideal for leftovers — so grab your baking dish and let’s make dinner memorable.
What is Garlic Butter Ranch Beef and Roasted Corn Bowtie Casserole?
What’s in a name? A lot, apparently — and a whole lot of flavor. This casserole’s title reads like a cheat-sheet of its best features: fragrant garlic butter, tangy ranch seasoning, hearty beef, and sweet roasted corn layered into bowtie pasta. Who came up with it — a genius midweek magician or a grateful home cook looking to please picky eaters? Maybe both. Is it romantic? Well, they do say “the way to a man’s heart is through his stomach.” So whether you’re cooking for family, friends, or yourself, this dish feels like a warm invitation to the dinner table. Give it a try and see which part of the name becomes your favorite.
Why You’ll Love This:
- Creamy, savory, and satisfying: The garlic butter and ranch seasoning create a rich, savory sauce that clings to each bowtie for maximum comfort in every bite.
- Budget-friendly and filling: Ground beef and pantry staples make this casserole an economical choice that feeds a family without fuss — perfect for meal planning and saving on takeout.
- Flavor-packed toppings and textures: Roasted corn adds sweet pops while a melted cheddar topping gives a comforting, golden crust that both kids and adults adore.
This casserole delivers a layered experience of flavor and texture, reminiscent of other cozy dishes on the site, like the hearty garlic butter steak bites and potatoes, but easier to scale and more pasta-forward. Go on — get that oven preheated and turn weeknight dinner into something worth looking forward to.
How to Make:
Quick Overview
This recipe is straightforward: brown the beef, stir in ranch and garlic butter for a rich sauce, add corn and milk for creaminess, fold in bowtie pasta, top with cheddar, and bake until bubbly. Preparation is simple, cleanup is minimal, and the result is a creamy, slightly crisp-topped casserole that holds up well for leftovers. Total time: about 10–15 minutes prep and 25–30 minutes baking — roughly 40–45 minutes total.
Ingredients
- 1 lb ground beef, raw, no additional seasoning
- 1 packet ranch seasoning mix (1 oz), store-bought
- 8 oz bowtie pasta (farfalle), uncooked
- 2 cups corn, frozen (thawed) or fresh kernels (cooked or roasted)
- 1/2 cup garlic butter, melted (or softened then melted)
- 1 cup shredded cheddar cheese, sharp or mild, freshly shredded for best melting
- 1/2 cup milk, room temperature (whole or 2% recommended)
- Salt and pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper)
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray.
- Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions for al dente (usually 9–11 minutes). Drain well and set aside in the colander.
- While the pasta cooks, heat a large skillet over medium heat. Add the 1 lb ground beef to the skillet and break it apart with a spatula. Cook, stirring occasionally, until fully browned and no pink remains, about 6–8 minutes.
- Drain any excess fat from the skillet by tilting and spooning off or using a strainer. Return the beef to the stove over medium heat.
- Stir in the ranch seasoning packet, the 2 cups corn, and the 1/2 cup garlic butter. Mix until the beef is evenly coated and the corn is distributed, about 2 minutes.
- Pour in the 1/2 cup milk and stir continuously until the mixture is smooth and slightly saucy, about 1–2 minutes. Taste and season with additional salt and pepper if needed.
- Fold the cooked bowtie pasta into the skillet mixture, gently tossing until every piece is coated in the creamy ranch-garlic sauce.
- Transfer the mixture into the prepared baking dish, spreading it evenly with a spatula so the top is level.
- Sprinkle the 1 cup shredded cheddar cheese generously over the top, covering as much surface as you’d like.
- Bake in the preheated oven for 20–25 minutes, or until the cheese is melted, golden, and the casserole is bubbling at the edges. Let cool slightly for 5 minutes before serving. Enjoy!
What to Serve With:
- A crisp green salad (mixed greens, cherry tomatoes, and a lemon vinaigrette) to cut the richness.
- Garlic bread or warm dinner rolls for sopping up every cheesy bite.
- Steamed green beans or roasted broccoli for added veggie balance.
- For drinks, a chilled iced tea, light beer, or a fruity red wine pairs nicely.
Top Tips for Perfecting:
- Substitute ground turkey or chicken for a leaner option; add an extra pinch of salt as poultry can be milder.
- Use fresh-shredded cheese rather than pre-shredded to avoid anti-caking agents that can affect melting.
- If your family likes a crunch, stir 1/2 cup panko mixed with 1 tablespoon melted butter and sprinkle on top before baking.
- Avoid overcooking pasta — undercook it by a minute so it finishes in the oven without becoming mushy.
- For extra flavor depth, sauté a small diced onion with the beef or add a teaspoon of smoked paprika.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
- Freezing: Cool completely, then freeze in a labeled, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat individual portions in the microwave for 1–2 minutes, stirring halfway through. For best texture, reheat in a 350°F (175°C) oven covered with foil for 15–20 minutes or until warmed through; remove foil for the last 5 minutes to refresh the cheese topping.
FAQs
Can I make this casserole ahead of time?
Yes. Assemble it fully, cover with foil, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if going into the oven cold.
Can I use canned corn instead of frozen or fresh?
You can. Drain canned corn well and pat dry to avoid excess moisture that could make the casserole watery.
Is there a dairy-free version?
Use a dairy-free butter substitute and dairy-free milk, and swap cheddar for a plant-based melting cheese. Texture may vary slightly.
How do I make it spicier?
Add a pinch of cayenne or 1/2 teaspoon chili powder when you stir in the ranch seasoning, or top with sliced jalapeños before baking.
Can I add vegetables or other proteins?
Absolutely. Stir in cooked mushrooms, bell peppers, or peas. For extra protein, mix in shredded rotisserie chicken or cooked sausage.
Conclusion
This Garlic Butter Ranch Beef and Roasted Corn Bowtie Casserole is a dependable, comforting dish that’s easy enough for weeknights and tasty enough for sharing with guests. It combines simple pantry ingredients into a creamy, flavorful bake that will likely become a rotation favorite. For more variations and inspiration, see the original recipe notes at Garlic Butter Ranch Beef & Roasted Corn Bowtie Casserole and try a different creamy take with Creamy Ranch Beef Pasta – I Am Homesteader. Enjoy cooking, share it with friends, and savor every cheesy, buttery forkful.
Garlic Butter Ranch Beef and Roasted Corn Bowtie Casserole
Equipment
- Large Skillet
- Baking Dish
- Pot
- Colander
Ingredients
Ingredients
- 1 lb Ground beef Raw, no additional seasoning
- 1 oz Ranch seasoning mix Store-bought
- 8 oz Bowtie pasta Uncooked
- 2 cups Corn Frozen (thawed) or fresh kernels (cooked or roasted)
- 1/2 cup Garlic butter Melted (or softened then melted)
- 1 cup Shredded cheddar cheese Sharp or mild, freshly shredded for best melting
- 1/2 cup Milk Room temperature (whole or 2% recommended)
- 1/2 teaspoon Salt To taste
- 1/4 teaspoon Pepper To taste
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray.
- Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions for al dente (usually 9–11 minutes). Drain well and set aside in the colander.
- While the pasta cooks, heat a large skillet over medium heat. Add the ground beef to the skillet and break it apart with a spatula. Cook, stirring occasionally, until fully browned and no pink remains, about 6–8 minutes.
- Drain any excess fat from the skillet by tilting and spooning off or using a strainer. Return the beef to the stove over medium heat.
- Stir in the ranch seasoning packet, corn, and garlic butter. Mix until the beef is evenly coated and the corn is distributed, about 2 minutes.
- Pour in the milk and stir continuously until the mixture is smooth and slightly saucy, about 1–2 minutes. Taste and season with additional salt and pepper if needed.
- Fold the cooked bowtie pasta into the skillet mixture, gently tossing until every piece is coated in the creamy ranch-garlic sauce.
- Transfer the mixture into the prepared baking dish, spreading it evenly with a spatula so the top is level.
- Sprinkle the shredded cheddar cheese generously over the top, covering as much surface as you’d like.
- Bake in the preheated oven for 20–25 minutes, or until the cheese is melted, golden, and the casserole is bubbling at the edges. Let cool slightly for 5 minutes before serving. Enjoy!