Sloppy Joe Casserole Dish (Printer-Friendly)
A comforting casserole blending ground beef, pasta, and creamy cheese for a satisfying homemade meal.
# What You’ll Need:
→ Meat
01 -
1 lb ground beef, 85% lean
→ Vegetables
02 -
1/2 cup diced yellow onions
03 -
15.5 oz can Manwich sauce
04 -
14.5 oz can diced tomatoes, undrained
05 -
1 cup corn, frozen or canned, drained
→ Broth
06 -
2 1/2 cups chicken broth, low sodium
→ Pasta
07 -
12 oz uncooked farfalle pasta
→ Cheese
08 -
8 oz Velveeta cheese, cubed
09 -
1 1/2 cups shredded cheddar cheese
# Steps to Make This:
01 -
In a large skillet over medium-high heat, cook ground beef for 2 minutes. Add diced onions and cook for 5 minutes until beef is browned and onions are tender. Drain excess grease.
02 -
Add Manwich sauce, chicken broth, and undrained diced tomatoes to the skillet. Bring to a gentle boil. Stir in uncooked farfalle pasta, cover, and simmer gently, stirring occasionally to prevent sticking. Cook slightly longer than package instructions until pasta is nearly tender.
03 -
Reduce heat to low. Stir in corn, then evenly distribute Velveeta cheese cubes over the mixture. Cover and allow cheese to melt, then stir until sauce is creamy and uniform.
04 -
Transfer mixture to a lightly greased 9x13 inch baking dish. Sprinkle shredded cheddar cheese evenly on top. Cover and bake at 375°F for 15 minutes until bubbly. Remove cover and bake until cheese browns slightly. Serve warm.
# Additional Notes:
01 -
To prevent greasy casserole, ensure beef is drained well after browning.
02 -
Occasionally stir pasta while simmering to avoid sticking.
03 -
This casserole can be assembled ahead and refrigerated up to three days before baking.
04 -
Leftovers freeze well for up to three months; thaw overnight before baking.