Prep time: 5 mins | Cook time: 45 mins | Total time: 50 mins | Servings: 6
This casserole will always have a special place in my heart. I love how this is packed with juicy ground beef and noodles in a cheesy Manwich sauce with tomatoes and corn. Prep everything in a pot, shift into a casserole, pop in the oven, and voila! The best Sloppy Joe Casserole in history is born.
Ingredients
1 pound ground beef, 85% lean
½ c. onions, diced
1 15.5 ounces can Manwich sauce
2 c. chicken broth
1 14.5 ounces can diced tomatoes, not drained
½ c. water
¾ lb. farfalle pasta
8 ounces Velveeta cheese, cubed
1 c. corn, frozen or drained from a can
1 ½ c. cheddar, shredded
How to make Sloppy Joe Casserole
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: In a large pot or dutch oven, cook the ground beef over medium-high heat until brown.
Step 3: Drain any excess grease from the pot, then add in the onions. Cook for approximately 5 minutes.
Step 4: Pour the Manwich sauce, chicken broth, undrained diced tomatoes, and water into the pot.
Step 5: Bring the mixture to a gentle boil, then stir in the pasta.
Step 6: Allow to gently boil for about 15 minutes until the pasta is al dente, covered. Since we are boiling gently, you might need to extra 3 to 4 minutes in the cooking time.
Step 7: Adjust the heat to low. Stir in the corn and, then add in the cubed Velveeta. Cover and let the Velveeta to melt.
Step 8: Remove the cover and gently stir.
Step 9: In a lightly greased 9 x 13-inch casserole dish, transfer the mixture from the pot and top with the shredded cheddar.
Step 10: Cover and place in the preheated oven. Bake for about 15 minutes.
Notes:
You can use a different variety of pasta. Check the box for the approximate cooking time, adjusting as needed.
Feel free to use a whole pound of pasta for this recipe.
Nutrition Facts:
Calories: 663kcal | Carbohydrates: 61g | Protein: 38g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 99mg | Sodium: 1599mg | Potassium: 998mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1119IU | Vitamin C: 19mg | Calcium: 485mg | Iron: 4mg
Ingredients
- 1 pound ground beef, 85% lean
- ½ c. onions, diced
- 1 15.5 ounces can Manwich sauce
- 2 c. chicken broth
- 1 14.5 ounces can diced tomatoes, not drained
- ½ c. water
- ¾ lb. farfalle pasta
- 8 ounces Velveeta cheese, cubed
- 1 c. corn, frozen or drained from a can
- 1 ½ c. cheddar, shredded
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: In a large pot or dutch oven, cook the ground beef over medium-high heat until brown.
Step 3: Drain any excess grease from the pot, then add in the onions. Cook for approximately 5 minutes.
Step 4: Pour the Manwich sauce, chicken broth, undrained diced tomatoes, and water into the pot.
Step 5: Bring the mixture to a gentle boil, then stir in the pasta.
Step 6: Allow to gently boil for about 15 minutes until the pasta is al dente, covered. Since we are boiling gently, you might need to extra 3 to 4 minutes in the cooking time.
Step 7: Adjust the heat to low. Stir in the corn and, then add in the cubed Velveeta. Cover and let the Velveeta to melt.
Step 8: Remove the cover and gently stir.
Step 9: In a lightly greased 9 x 13-inch casserole dish, transfer the mixture from the pot and top with the shredded cheddar.
Step 10: Cover and place in the preheated oven. Bake for about 15 minutes.
Notes
You can use a different variety of pasta. Check the box for the approximate cooking time, adjusting as needed. Feel free to use a whole pound of pasta for this recipe.
