Prep time: 5 mins | Cook time: 45 mins | Total time: 50 mins | Servings: 6
A full-packed casserole that will melt your heart! This has the same goodness of sloppy Joe in a casserole. Loaded with juicy ground beef and noodles in an overwhelmingly delicious cheesy Manwich sauce with tomatoes and corn. A satisfying one-pot meal that requires only pantry ingredients, super budget-friendly, can easily be doubled, and perfect to make ahead. If there are any leftovers (which I highly doubt), store them in an airtight container and the fridge for up to 3 to 4 days or 3 months in the freezer.
Ingredients
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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 before adding the onions to the pot. Continue to cook for 5 minutes more.
Step 4: To the pot, add pour in the Manwich sauce, chicken broth, undrained diced tomatoes, and water.
Step 5: Bring the mixture to a gentle boil. Add in the pasta and stir.
Step 6: Cover the pot and allow the mixture to boil for about 15 minutes until the pasta is al dente. Since we are boiling gently, I would suggest adding an extra 3 to 4 minutes of cooking time as per the package directions.
Step 7: Adjust the heat to low, then stir in the corn. Add in the cubed Velveeta. Cover the pot again to let the cheese melt. Remove the cover and gently stir.
Step 8: To a lightly greased 9 x 13-inch casserole dish, transfer the mixture and top with shredded cheddar.
Step 9: Place in the preheated oven and bake for about 15 minutes, covered.
Step 10: Serve and enjoy!
Notes:
For this recipe, you can use a variety of pasta. See the package for the approximate cooking time and adjust as needed. Or use penne as it makes a great sub.
Or use 1 pound of pasta if desired.
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 before adding the onions to the pot. Continue to cook for 5 minutes more.
Step 4: To the pot, add pour in the Manwich sauce, chicken broth, undrained diced tomatoes, and water.
Step 5: Bring the mixture to a gentle boil. Add in the pasta and stir.
Step 6: Cover the pot and allow the mixture to boil for about 15 minutes until the pasta is al dente. Since we are boiling gently, I would suggest adding an extra 3 to 4 minutes of cooking time as per the package directions.
Step 7: Adjust the heat to low, then stir in the corn. Add in the cubed Velveeta. Cover the pot again to let the cheese melt. Remove the cover and gently stir.
Step 8: To a lightly greased 9 x 13-inch casserole dish, transfer the mixture and top with shredded cheddar.
Step 9: Place in the preheated oven and bake for about 15 minutes, covered.
Step 10: Serve and enjoy!
Notes
For this recipe, you can use a variety of pasta. See the package for the approximate cooking time and adjust as needed. Or use penne as it makes a great sub. Or use 1 pound of pasta if desired.
