Sloppy Joe Casserole Dish (Printer-Friendly)
Hearty beef and pasta casserole with creamy cheese sauce and a bubbly cheddar crust.
# What You'll Need:
→ Meat and Vegetables
01 -
1 pound ground beef, 85% lean
02 -
½ cup diced yellow onions
03 -
1 cup corn, frozen or canned, drained
→ Sauces and Liquids
04 -
15.5-ounce can Manwich sloppy joe sauce
05 -
2½ cups low-sodium chicken broth
06 -
14.5-ounce can diced tomatoes, undrained
→ Pasta
07 -
¾ pound uncooked farfalle pasta
→ Cheeses
08 -
8 ounces Velveeta cheese, cubed
09 -
1½ cups shredded cheddar cheese
# Steps to Follow:
01 -
In a large skillet over medium-high heat, cook ground beef for about 2 minutes. Add diced onions and continue cooking for 5 minutes until beef is browned and onions soften. Drain excess grease to prevent oiliness.
02 -
Add Manwich sauce, chicken broth, and undrained diced tomatoes to the skillet. Bring mixture to a gentle boil. Stir in uncooked farfalle pasta, cover, and simmer gently, stirring occasionally to prevent sticking, cooking slightly longer than package instructions for al dente texture.
03 -
When pasta is nearly tender, reduce heat to low, stir in corn, and evenly distribute Velveeta cheese cubes on top. Cover to allow cheese to melt, then stir gently until fully incorporated into a smooth, creamy sauce.
04 -
Transfer mixture to a lightly greased 9x13 inch casserole dish. Sprinkle shredded cheddar cheese evenly over the top. Cover and bake in a preheated oven at 375°F (190°C) for 15 minutes until bubbly. Remove cover and bake a few more minutes to brown the cheese slightly. Serve warm with cornbread.
# Extra Suggestions:
01 -
Drain cooked beef to avoid excess grease, which improves texture and flavor.
02 -
Stir pasta occasionally while simmering to prevent it from sticking to the pan.
03 -
This casserole freezes well for up to three months; thaw overnight before baking.