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.
3 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.
4 Stir at the end of cooking to ensure the cheese is melted and combined, then let rest 5 minutes before serving.
Servings 6
Serving Size 2 cups (16 oz)
- Amount Per Serving
- % 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
Keywords:
ground beef, slow cooker, crockpot, corn, pasta, cheese, Ranch, comfort food