I noticed I’ve been making more dishes in the slow cooker lately. First it was because using a slow cooker is a great way to avoid heating up the kitchen in the blazing Texas summer heat. But now that it’s cooling off a bit, another reason starts to kick in… comfort food. Cooler weather usually signals a return to warming comfort foods that will fill every tummy and keep us warm as the nights get colder. While it’s not quite that cold yet, it doesn’t hurt to get a little head start on things.
This dish is very, very simple – just a handful of ingredients, with very little preparation before throwing it all together and letting the slow cooker take care of things. And as the days start to get a little shorter, it leaves less time to get things done before dark… so any dish that can free us up from the kitchen for a little while is helpful.
I did make a small adjustment to the ingredients, as the original called for a quantity of canned corn that simply isn’t sold here. I think my substitution of fresh frozen corn worked out pretty well.
Adapted from Savory Splash
Slow Cooker Creamy Ranch Beef and Corn Pasta
Description
This is pure comfort food - beef, corn, and pasta in a creamy sauce with a touch of Ranch flavor. A great choice for cooler evenings.
Adapted from Savory Splash
Ingredients
Instructions
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In a medium skillet, cook the ground beef until browned, breaking into crumbles as it cooks. Drain excess grease, then transfer the cooked meat to a 4 quart or larger slow cooker.
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Add Ranch seasoning, cream of mushroom soup, corn, beef broth, and heavy cream to the slow cooker, and stir to combine. Cover and cook on Low for 4-5 hours.
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About 20 minutes before the end of cooking, prepare the pasta according to package directions, cooking just to al dente. Drain pasta and add the slow cooker, along with the shredded cheese. Stir until fully combined. Taste and season with salt and pepper if desired.
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Stir at the end of cooking to ensure the cheese is melted and combined, then let rest 5 minutes before serving.
Nutrition Facts
Servings 6
Serving Size 2 cups (16 oz)
- Amount Per Serving
- Calories 570kcal
- % Daily Value *
- Total Fat 28.4g44%
- Saturated Fat 16.2g81%
- Cholesterol 143mg48%
- Sodium 606mg26%
- Potassium 735mg21%
- Total Carbohydrate 45g15%
- Dietary Fiber 3g12%
- Sugars 3.8g
- Protein 35g70%
- Calcium 188 mg
- Iron 5 mg
- Vitamin D 4920 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- The recipe as originally posted called for a 10.5 oz can of sweet corn.
- The pasta will absorb some of the sauce as it cools. if it gets too thick, add water in small amounts until the desired consistency is reached.
- The ranch flavoring is very light. For more robust flavor, add a second 1 oz envelope.
- Key nutritional info changes when substituting half and half for the heavy cream:
- Calories: 486
- Total Fat: 18.4g
- Saturated Fat: 9.9g
- Cholesterol: 104mg
