Sloppy Joe Cheesy Casserole

This hearty Sloppy Joe casserole delivers all the comfort of the classic sandwich in a family-friendly, easy-to-make dish layering juicy ground beef, pasta, sweet corn, and a cheesy tomato sauce. When everyone in my house is craving an easy weeknight favorite with a twist, this is my go-to—it always disappears fast.

I first baked this when I wanted something hearty for a busy night and it brought back all the nostalgia of childhood Sloppy Joes but in a satisfying casserole form.

Ingredients

• Ground beef: one pound with 85 percent lean ratio for juiciness and flavor look for bright pink color and little visible liquid
• Yellow onions: diced for mellow sweetness choose firm onions with shiny skins
• Manwich sauce: one can gives instant Sloppy Joe flavor with tomato tang and gentle spice check for a fresh best-by date
• Chicken broth: about two and a half cups enhances the savory base opt for low sodium so you control saltiness
• Diced tomatoes: canned and undrained for extra sauciness and mild acidity fire-roasted versions add a little smokiness if you prefer
• Farfalle pasta: dry and uncooked adds texture and holds the cheesy sauce well buy a sturdy brand that cooks up al dente
• Velveeta cheese: cubed for creaminess it melts without clumps store it in the fridge for best slicing
• Corn: frozen or canned gives color and sweetness go for whole kernel and check that the kernels are plump
• Sharp cheddar: shredded brings extra cheesy crust and contrast to the mild Velveeta buy block cheese and shred for meltiest results

Step-by-Step Instructions

Brown the beef and onions:

Cook ground beef in a large high-sided skillet over medium heat for two minutes breaking up the meat with a spoon Add the diced onions then continue cooking about five minutes until the beef is browned and onions have softened Remove excess grease with a spoon or paper towel

Build the sauce:

Pour in Manwich sauce chicken broth and the can of undrained diced tomatoes Stir well to combine and scrape up any brown bits from the pan bottom

Cook the pasta:

Turn up the heat to a gentle boil Add the dry farfalle pasta Stir so all noodles are coated Cover the skillet and let it simmer gently stirring a few times to prevent sticking Expect the pasta to take a few minutes longer than box directions since it is simmered not boiled Test a noodle before moving on—it should be just tender

Add corn and melt Velveeta:

Lower heat to the minimum Sprinkle in the corn and cubed Velveeta cheese Replace the cover for a minute or two so the cheese softens Use a gentle hand to fully stir and melt cheese into the sauce

Assemble the casserole:

Lightly grease a large casserole dish about nine by thirteen inches Use a spatula to transfer the hot pasta and meat mixture Spread evenly

Top and bake:

Scatter shredded cheddar cheese over the surface Cover with foil Bake at three seventy five degrees for about fifteen minutes so the cheese melts and the flavors meld

Serve:

Uncover and enjoy hot right out of the oven My family loves this with a big slice of cornbread on the side

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The combination of Velveeta and sharp cheddar is what hooked my kids One of my most memorable nights was serving this dish while watching movies with my family each spoonful felt like a warm hug and everyone went back for seconds

Storage Tips

Leftovers keep well in an airtight container in the refrigerator for up to four days To reheat bake covered at three fifty degrees until warmed through or microwave portions stirring halfway You can also freeze cooled casserole for up to two months Wrap tightly before freezing and thaw in the fridge before reheating

Ingredient Substitutions

If you cannot find farfalle pasta penne or rotini work beautifully For extra vegetables toss in some bell peppers or peas Swapping ground turkey or chicken for beef keeps it lighter If you are out of Manwich sauce use a combination of tomato sauce with Worcestershire and brown sugar to mimic the taste

Serving Suggestions

This casserole pairs perfectly with crusty bread or skillet cornbread You could also serve it atop steamed rice for a twist A quick green salad with ranch dressing brings freshness to balance the rich cheesy texture

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Family Classic

Sloppy Joes came from the American school lunch tradition but turning it into a casserole is a beloved home cook trick I learned from my aunt I remember the magic of bubbly cheese coming out of the oven and that first taste of tangy saucy pasta shared at our old pine dining table

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, penne, rotini, or shells work well. Adjust the cooking time based on your chosen pasta's package instructions.

→ Is it possible to prepare this casserole ahead?

Absolutely. Assemble up to 3 days in advance, refrigerate, then bake as directed, adding extra time if needed.

→ Can I substitute Velveeta with other cheeses?

Cream cheese or shredded mozzarella can be used, though Velveeta melts smoothly for a creamy texture.

→ What sides complement this dish?

Cornbread, a crisp side salad, or steamed vegetables pair wonderfully with the rich flavors of this casserole.

→ How should leftovers be stored?

Refrigerate in an airtight container for up to 3 days. For best results, reheat portions in the oven or microwave.