Sloppy Joe Casserole
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
6
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Calories
663 kcal
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Course
Main Course
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Cuisine
American
Sloppy Joe Casserole
Description
The Sloppy Joe Casserole begins by browning ground beef with onions, then simmering in a combination of Manwich sauce, chicken broth, and canned diced tomatoes without draining. The uncooked farfalle pasta is added directly to this saucy mixture and gently boiled until nearly al dente.
After cooking, corn and cubed Velveeta cheese are stirred in off the heat to melt and combine, creating a creamy cheesy sauce. This mixture is transferred to a casserole dish and topped with shredded cheddar cheese before baking to melt the topping and marry the flavors further. The baked dish has tender pasta surrounded by flavorful meat sauce with distinct cheesy richness both inside and on top.
This casserole pairs well with simple sides like cornbread and is suitable for a filling family meal. It can be assembled in advance, refrigerated, and baked later, allowing flexibility for meal prep.
Adjust the pasta type and amounts according to package instructions if substituting. When reheating assembled but uncooked casserole, bring to room temperature before baking to ensure even cooking.
Ingredients
- 1 lb. ground beef 85% lean
- ½ cup onion diced
- 1 manwich sauce 15.5 oz can
- 2 ½ cups chicken broth
- 1 diced tomatoes not* drained, 14.5 oz. can
- ¾ pound farfalle pasta uncooked
- 8 oz. Velveeta cheese cubed
- 1 cup corn frozen or drained from a can
- 1 ½ cups cheddar cheese shredded
Instructions
- Preheat oven to 375 degrees.
- Cook and crumble the ground beef in a large, high-walled skillet pot over medium-high heat for 2 minutes. Add the onions and cook for 5 more minutes, or until the beef is brown and the onions are softened. Drain grease.
- Add liquids: Manwich sauce, chicken broth, and undrained diced tomatoes.
- Bring to a gentle boil, then add the pasta and stir to combine.
- Cover and let it boil gently until al dente. Stir a few times throughout to ensure the pasta doesn’t stick to the bottom of the pot. Add a few extra minutes than what’s indicated on the box since we are boiling gently. Taste-test a noodle before proceeding.
- Reduce heat to low. Stir in the corn. Add the cubed Velveeta and place the cover on the pot to allow it to melt. Lift the cover and gently stir to combine.
- Transfer to a lightly greased 9 x 13 inch casserole dish.
- Top with shredded cheddar.
- Cover and bake for 15 minutes. Remove cover and serve with cornbread!
Notes
- Different pasta types can be substituted; adjust cooking times accordingly based on package instructions.
- You can increase pasta quantity if you prefer a less saucy casserole, assembling as usual with sauce and cheese.
- Assemble the casserole ahead, cover, and refrigerate up to 3 days before baking.
- Before baking refrigerated casserole, let sit at room temperature for 30 minutes to ensure even heating, then bake covered at 350°F for 25 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 663 kcal
% Daily Value*
| Calories | 663kcal | 33% |
| Carbohydrates | 61g | 20% |
| Protein | 38g | 76% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 99mg | 33% |
| Sodium | 1599mg | 67% |
| Potassium | 998mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 1119IU | 22% |
| Vitamin C | 19mg | 21% |
| Calcium | 485mg | 49% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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