Sloppy Joe Casserole Dish

This Sloppy Joe Casserole combines hearty ground beef with tender pasta and a rich, cheesy sauce that’s perfect for filling up hungry families. It takes the classic comfort of a Sloppy Joe and transforms it into a warm crowd-pleasing casserole that’s simple to make and packed with flavor.

I first made this on a busy weeknight when I wanted something different from the usual spaghetti. Now my family requests it whenever they see that Velveeta and Manwich sauce in the fridge. It’s become our go-to comfort dinner for a cozy night in.

Ingredients

• Ground beef 85 percent lean: provides meaty richness without too much fat choose fresh and firm-looking beef
• Onions diced: add a subtle sweetness and depth opt for yellow onions for the best flavor
• Manwich sauce: classic diner-style sloppy joe sauce that brings tang and spice without fuss
• Chicken broth: keeps the casserole moist while enhancing savory notes low sodium is ideal to control saltiness
• Diced tomatoes undrained: adds juicy sweetness and balances the rich ingredients pick a quality brand with good color
• Farfalle pasta uncooked: bowtie-shaped pasta holds sauce well substitute with penne or rotini if preferred
• Velveeta cheese cubed: melts into a creamy smooth sauce that binds the dish together
• Corn frozen or canned drained: adds a touch of natural sweetness and texture contrast
• Shredded cheddar cheese: topping that bakes into a golden crust providing richness and sharpness use freshly shredded for best melt and taste

Step-by-Step Instructions

Sauté the beef and onions:

Cook one pound of ground beef in a large high-walled skillet over medium-high heat for about two minutes. Add half a cup of diced onions and continue cooking for five minutes until the beef is fully browned and the onions become soft and fragrant. Drain any excess grease to avoid a greasy finished dish. This step builds a savory base for the casserole.

Combine the liquids and pasta:

Pour in a 15.5-ounce can of Manwich sauce two and a half cups of chicken broth and an undrained 14.5-ounce can of diced tomatoes. Bring these to a gentle boil. Then add three quarters of a pound of uncooked farfalle pasta and stir to combine. Cover and simmer gently. Stir occasionally to keep the pasta from sticking to the bottom. Let it cook just slightly longer than the package instructions for al dente to ensure the pasta finishes cooking in the oven without getting mushy.

Add corn and Velveeta cheese:

Once the pasta is nearly tender reduce the heat to low and stir in one cup of corn. Distribute eight ounces of Velveeta cheese cubes evenly on top of the mixture. Cover the pot to let the cheese melt then gently stir until fully incorporated. The Velveeta creates a creamy sauce that makes this casserole uniquely indulgent.

Bake the casserole:

Transfer everything to a lightly greased nine by thirteen inch casserole dish and sprinkle one and a half cups of shredded cheddar cheese on top. Cover and bake in a 375-degree oven for 15 minutes until bubbly. Remove the cover to let the cheese brown slightly. Serve it hot with a side of cornbread for a true comfort meal.

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My favorite part has to be the cheesy sauce made from Velveeta—it melts so smoothly and turns this dish into creamy goodness that everyone loves. This recipe always brings back memory of relaxed family dinners where everyone digs in and shares stories.

Storage Tips

Store leftovers in an airtight container and refrigerate for up to three days. To reheat cover with foil and warm in a 350-degree oven until heated through avoiding microwave reheating to keep the creamy texture intact. For longer shelf life freeze the casserole before baking and thaw overnight in the fridge before cooking.

Ingredient Substitutions

If you don’t have Manwich sauce mix ketchup with Worcestershire sauce and a dash of chili powder for a similar tangy flavor. Swap Velveeta with cream cheese or a mixture of cheddar and Monterey Jack for different cheese textures. Try using different pasta shapes like penne or shells depending on what you have on hand.

Serving Suggestions

Serve the casserole with a classic cornbread or a simple green salad to balance the richness. Pickled jalapenos or a squeeze of lemon can add a refreshing contrast. It also pairs nicely with steamed vegetables for extra color and nutrients on the plate.

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Cultural Context

Sloppy Joes hail from American diner culture famous for quick and casual meals. This casserole version elevates the humble sandwich into a hearty baked dish perfect for gatherings. It’s a nostalgic recipe that adapts mid-century favorites for modern family kitchens.

Recipe FAQs

→ Can I use different pasta for this dish?

Yes, penne, rotini, or macaroni work well as substitutes. Adjust cooking times based on the pasta choice to ensure it stays tender.

→ Is it necessary to drain the diced tomatoes?

No, the diced tomatoes are added undrained to keep the sauce flavorful and moist throughout cooking.

→ What type of cheese works best for topping?

Shredded cheddar cheese melts beautifully to create a golden crust, but you can also use mozzarella or a blend for a different texture.

→ Can this dish be prepared in advance?

Absolutely. Assemble everything, cover with cheese, refrigerate up to three days, then bake as directed after letting sit at room temperature.

→ How do I prevent the pasta from sticking?

Stir the pasta occasionally as it simmers in the sauce to keep it from settling and sticking to the pot’s bottom.