Sloppy Joe Casserole Dish (Printer-Friendly)
Ground beef, farfalle, corn, and cheese baked in a rich tomato sauce for a warm, filling dinner option.
# What You’ll Need:
→ Meat and Aromatics
01 -
1 lb ground beef (85% lean)
02 -
½ cup diced yellow onions
→ Sauces and Liquids
03 -
15.5 oz can Manwich sauce
04 -
2½ cups low sodium chicken broth
05 -
14.5 oz can diced tomatoes, undrained
→ Pasta
06 -
12 oz uncooked farfalle pasta
→ Vegetables and Cheese
07 -
1 cup corn, drained if canned or thawed if frozen
08 -
8 oz Velveeta cheese, cubed
09 -
1½ cups shredded sharp cheddar cheese
# Steps to Follow:
01 -
In a large skillet over medium-high heat, cook 1 lb ground beef for 2 minutes. Add ½ cup diced onions and continue cooking for 5 minutes until beef is browned and onions are tender. Drain excess grease.
02 -
Add 15.5 oz Manwich sauce, 2½ cups chicken broth, and undrained 14.5 oz diced tomatoes to the skillet. Bring to a gentle boil. Stir in 12 oz farfalle pasta, cover, and simmer gently. Stir occasionally to prevent sticking. Cook slightly longer than package instructions for al dente texture.
03 -
When pasta is nearly tender, reduce heat to low and stir in 1 cup corn. Evenly distribute 8 oz Velveeta cubes on top. Cover to let cheese melt, then stir gently until fully combined to create a creamy sauce.
04 -
Transfer mixture to a lightly greased 9x13 inch casserole dish. Sprinkle 1½ cups shredded sharp cheddar cheese evenly over the top. Cover and bake at 375°F (190°C) for 15 minutes until bubbly. Remove cover and bake a few more minutes until cheese browns lightly. Serve warm.
# Helpful Hints:
01 -
To avoid a greasy dish, drain excess fat from cooked beef before continuing.
02 -
Stir pasta occasionally during simmering to prevent sticking.
03 -
Covering casserole during baking helps cheese melt thoroughly before browning.
04 -
For best texture, reheat leftovers covered in a 350°F oven instead of microwaving.