Sloppy Joe Casserole Dish

This Sloppy Joe Casserole takes the classic messy sandwich and turns it into a comforting, cheesy baked dish that fills the whole kitchen with inviting aromas. Ground beef simmers with onions and a rich tomatobased sauce, then combines with farfalle pasta, sweet corn, and creamy Velveeta cheese. Topped with sharp cheddar and baked to bubbling golden perfection, it’s a familyfriendly dinner that comes together with ease and satisfies hungry appetites.

I first cooked this on a hectic weeknight craving something different from the usual pasta dishes. Now it’s a household favorite that my family asks for whenever Velveeta and Manwich sauce come out. The creamy cheese sauce makes it feel like a cozy indulgence while still being straightforward to make.

Ingredients

• Ground beef: 85 percent lean provides meaty richness without too much fat Choose fresh beef that is firm and bright red
• Diced onions: add subtle sweetness and depth Yellow onions work best for a balanced flavor
• Manwich sauce: classic sloppy joe sauce delivering tang and mild spice A convenient shortcut for authentic taste
• Chicken broth: keeps the casserole moist and enhances savory notes Select low sodium for better salt control
• Diced tomatoes with juice: add vibrant color and juicy sweetness Choose a goodquality brand for best flavor
• Farfalle pasta: uncooked bowtie shape holds sauce well Substitute penne or rotini if preferred
• Velveeta cheese: cubed melts into a smooth creamy sauce essential for the casserole’s richness
• Corn: frozen or canned drained gives a pop of natural sweetness and textural contrast
• Shredded cheddar cheese topping: bakes into a golden bubbly crust Freshly shredded melts best and adds sharpness

Instructions

Sauté the beef and onions:

Cook one pound of ground beef in a large skillet over mediumhigh heat beginning with about two minutes to start browning. Add half a cup of diced onions and continue cooking for five minutes until the beef is fully browned and onions soften releasing their aroma. Drain any excess grease to keep the casserole from turning oily. This step develops the savory base flavor critical to the dish.

Combine the liquids and pasta:

Pour in a 15.5ounce can of Manwich sauce two and a half cups of chicken broth and an undrained 14.5ounce can of diced tomatoes. Bring this mixture to a gentle boil. Add three quarters of a pound of uncooked farfalle pasta stirring well to incorporate. Cover and simmer gently. Stir occasionally to prevent sticking to the pot. Cook the pasta just slightly longer than the package suggests for al dente since it will finish cooking in the oven avoiding mushiness.

Add corn and Velveeta cheese:

When the pasta is almost tender lower the heat to low and stir in one cup of drained corn. Scatter eight ounces of Velveeta cheese cubes evenly on top. Cover the pot to allow Velveeta to melt then gently stir to fully combine. The melted Velveeta gives the sauce a distinctive creamy smooth texture that differentiates this casserole.

Bake the casserole:

Transfer the entire mixture to a lightly greased nine by thirteen inch casserole dish. Sprinkle one and a half cups of shredded cheddar cheese evenly on top. Cover the dish and bake in a preheated 375degree oven for 15 minutes until bubbly. Remove the cover and let the cheddar cheese brown lightly for a golden crust. Serve hot alongside cornbread or your favorite sides for a satisfying comfort meal.

My favorite element is the creamy Velveeta cheese sauce because it melts so smoothly creating indulgent bites every time. Preparing this recipe always reminds me of casual family dinners where everyone gathers and shares stories between generous helpings of this warm comfort food.

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to three days. When reheating cover with foil and warm in a 350degree oven to maintain the creamy texture. Avoid microwaving as it can dry out or separate the sauce. For longer storage freeze the casserole before baking and thaw overnight in the fridge before cooking for best results.

Ingredient Substitutions

If Manwich sauce is unavailable mix ketchup with Worcestershire sauce and a pinch of chili powder for a similar tangy flavor. Swap Velveeta for cream cheese or a blend of cheddar and Monterey Jack to vary the cheese texture and flavor. Any short pasta shapes like penne or shells will work well depending on what you have available in the pantry.

Serving Suggestions

Serve this casserole with classic cornbread to soak up the sauce or a crisp green salad to balance richness. Adding pickled jalapenos or a squeeze of fresh lemon juice can elevate flavors with a bright contrast. Steamed vegetables also make a great accompaniment adding color and extra nutrients to the plate.

Serve hot with cornbread or a crisp salad for a balanced comforting meal. Leftovers reheat well in the oven to preserve the creamy texture.

Common Recipe Questions

→ Can I use different pasta shapes?

Penne, rotini, or macaroni are excellent substitutes. Adjust cooking time accordingly to keep pasta tender but not mushy.

→ Should I drain the diced tomatoes?

No need to drain the tomatoes; their liquid adds moisture and depth to the sauce, helping to keep the casserole juicy.

→ What cheese works best for topping?

Shredded cheddar melts to a golden crust, but mozzarella or a cheese blend can provide different textures and flavors.

→ Can this dish be prepared in advance?

Yes, assemble and refrigerate up to three days before baking. Let it sit at room temperature before putting it in the oven for best results.

→ How do I prevent pasta from sticking?

Stir pasta occasionally during simmering to prevent it from settling at the bottom and sticking as it cooks.

→ Is draining cooked beef necessary?

Yes, drain excess grease after browning beef to avoid an overly oily casserole and maintain balanced flavors.