Sloppy Joe Casserole (Print Format)
Ground beef and noodles baked with cheesy tomato sauce and corn for a hearty, comforting dish.
# Ingredients:
→ Meat
01 -
1 lb ground beef, 85% lean
→ Vegetables & Sauces
02 -
½ cup onions, diced
03 -
1 15.5 oz can Manwich sauce
04 -
1 14.5 oz can diced tomatoes, undrained
05 -
1 cup corn, frozen or canned drained
→ Liquids
06 -
2 ½ cups chicken broth
→ Pasta
07 -
¾ lb farfalle pasta, uncooked
→ Cheese
08 -
8 oz Velveeta cheese, cubed
09 -
1 ½ cups shredded cheddar cheese
# Steps:
01 -
Set the oven temperature to 375°F (190°C) and allow it to preheat.
02 -
Cook and crumble the ground beef in a large high-sided skillet over medium-high heat for 2 minutes. Add diced onions and continue cooking for 5 minutes, until beef is browned and onions soften. Drain excess grease.
03 -
Pour in Manwich sauce, chicken broth, and undrained diced tomatoes. Stir to combine and bring the mixture to a gentle boil.
04 -
Add uncooked farfalle pasta to the boiling mixture. Cover and simmer gently, stirring occasionally to prevent sticking. Cook until pasta is al dente, adding a few extra minutes beyond the pasta package instructions due to gentle boil. Taste-test before proceeding.
05 -
Reduce heat to low, stir in corn, then add cubed Velveeta cheese. Cover the pot to allow cheese to melt, then gently stir until well combined.
06 -
Lightly grease a 9 x 13 inch casserole dish. Transfer beef and pasta mixture into the dish and evenly sprinkle shredded cheddar cheese over the top.
07 -
Cover casserole with foil and bake for 15 minutes. Remove cover and serve warm, ideally alongside cornbread.
# Tips:
01 -
For a make-ahead option, assemble casserole with cheese topping, cover and refrigerate up to 3 days. Before baking, allow it to come to room temperature for 30 minutes. Bake covered at 350°F (175°C) for 25 minutes.
02 -
Pasta varieties such as penne can substitute farfalle; adjust cooking times accordingly.
03 -
Using a full pound of pasta increases quantity but less sauce coverage may result.