Sloppy Joe Cheesy Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450 g ground beef, 85% lean
02 -
80 g onions, diced
03 -
1 can (440 g) Manwich sauce
04 -
600 ml chicken broth
05 -
1 can (410 g) diced tomatoes, undrained
06 -
340 g farfalle pasta, uncooked
07 -
225 g processed cheese (Velveeta style), cubed
08 -
160 g corn, frozen or canned, drained if using canned
09 -
150 g cheddar cheese, shredded
# Instructions:
01 -
Set oven temperature to 190°C.
02 -
Sauté ground beef in a large, deep skillet over medium-high heat for 2 minutes. Add diced onions and continue cooking for 5 minutes until beef is browned and onions are tender. Drain excess fat.
03 -
Pour in Manwich sauce, chicken broth, and undrained diced tomatoes. Stir to combine.
04 -
Bring mixture to a gentle boil. Add farfalle pasta and stir thoroughly. Cover and simmer, stirring occasionally, until pasta is al dente. Add extra minutes to the standard cooking time as required due to the gentle heat. Test pasta before proceeding.
05 -
Reduce heat to low. Stir in corn and cubed processed cheese. Cover until cheese melts, then stir gently to combine.
06 -
Lightly grease a 23 x 33 cm casserole dish. Evenly transfer the mixture to the dish and sprinkle shredded cheddar cheese over the top.
07 -
Cover and bake for 15 minutes. Remove cover and serve hot, optionally with cornbread.
# Notes:
01 -
Assembled dish can be refrigerated for up to 3 days; bring to room temperature for 30 minutes and bake at 175°C for 25 minutes when reheating.
02 -
Different pasta shapes such as penne can be substituted; adjust boiling time according to package instructions.
03 -
Using the full package of pasta will result in less sauce per serving.