Sloppy Joe Casserole Dish

This Sloppy Joe Casserole takes the comforting flavors of a classic sloppy joe and transforms them into a warm, cheesy, and satisfying baked dish. Combining ground beef, tender farfalle pasta, and a rich tomatobased sauce enriched with Velveeta cheese, this casserole is perfect when you want a hearty dinner with minimal fuss. It’s ideal for family meals and busy weeknights when you want something filling and easy to prepare.

I first made this on a busy weeknight when I wanted something different from the usual spaghetti. Now my family requests it whenever they see that Velveeta and Manwich sauce in the fridge. It’s become our goto comfort dinner for a cozy night in.

Ingredients

• Ground beef: 85 percent lean provides meaty richness without too much fat Choose fresh and firm looking beef for the best texture
• Onions: diced add a subtle sweetness and depth Opt for yellow onions for their balanced flavor
• Manwich sauce: classic dinerstyle sloppy joe sauce that brings tang and spice without fuss Look for a good brand with consistent flavor
• Chicken broth: keeps the casserole moist while enhancing savory notes Using low sodium helps control saltiness
• Diced tomatoes: undrained add juicy sweetness and balance the rich ingredients Pick a quality brand with vibrant color for freshness
• Farfalle pasta: uncooked bowtieshaped pasta holds sauce well You can substitute with penne or rotini if preferred
• Velveeta cheese: cubed melts into a creamy smooth sauce that binds the dish together Use fresh cubes for even melting
• Corn: frozen or canned drained adds a touch of natural sweetness and texture contrast Choose fresh tasting corn for best results
• Shredded cheddar cheese: topping that bakes into a golden crust providing richness and sharpness Use freshly shredded cheese for superior melt and flavor

Instructions

Sauté the beef and onions:

Cook one pound of ground beef in a large highwalled skillet over medium high heat for about two minutes. Add half a cup of diced onions and continue cooking for five minutes until the beef is fully browned and the onions are soft and fragrant. Drain any excess grease to avoid a greasy finished dish. This step builds a savory flavor base for the casserole.

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 these to a gentle boil. Then add three quarters of a pound of uncooked farfalle pasta and stir to combine. Cover and simmer gently. Stir occasionally to keep the pasta from sticking to the bottom. Let it cook just slightly longer than the package instructions for al dente to ensure the pasta finishes cooking in the oven without becoming mushy.

Add corn and Velveeta cheese:

Once the pasta is nearly tender, reduce the heat to low and stir in one cup of corn. Distribute eight ounces of Velveeta cheese cubes evenly on top of the mixture. Cover the pot to let the cheese melt, then gently stir until fully incorporated. The Velveeta creates a creamy sauce that makes this casserole uniquely indulgent.

Bake the casserole:

Transfer everything to a lightly greased nine by thirteen inch casserole dish and sprinkle one and a half cups of shredded cheddar cheese on top. Cover and bake in a 375degree oven for 15 minutes until bubbly. Remove the cover to let the cheese brown slightly. Serve it hot with a side of cornbread for a true comfort meal.

My favorite part has to be the cheesy sauce made from Velveeta. It melts so smoothly and turns this dish into creamy goodness that everyone loves. This recipe always brings back memories of relaxed family dinners where everyone digs in and shares stories.

Storage Tips

Store leftovers in an airtight container and refrigerate for up to three days. When reheating, cover with foil and warm in a 350degree oven until heated through. Avoid microwaving to maintain the creamy texture. For longer storage, freeze the casserole before baking and thaw overnight in the fridge before cooking.

Ingredient Substitutions

If you don’t have Manwich sauce, mix ketchup with Worcestershire sauce and a dash of chili powder for a similar tangy flavor. Swap Velveeta with cream cheese or a blend of cheddar and Monterey Jack for different cheese textures. Try using other pasta shapes such as penne or shells depending on what’s available in your pantry.

Serving Suggestions

Serve the casserole with classic cornbread or a simple green salad to balance the richness. Pickled jalapenos or a squeeze of fresh lemon add a refreshing contrast. This dish also pairs nicely with steamed vegetables for extra color and nutrients on the plate.

This casserole has become a staple in my house during colder months. Its balance of sweet, savory, and cheesy flavors makes it a crowd pleaser no matter the occasion. I love that it can be prepared ahead, so it’s perfect for easy weeknight meals or busy weekends when you want to focus less on cooking and more on enjoying time with family.

Common Questions About Recipes

→ Can I use different pasta for this dish?

Yes, penne, rotini, or macaroni all work well as substitutes. Adjust cooking times accordingly to ensure the pasta remains tender and firm.

→ Is it necessary to drain the diced tomatoes?

No, keeping diced tomatoes undrained helps maintain moisture and adds juicy flavor throughout the dish.

→ What type of cheese works best for topping?

Shredded cheddar cheese creates a rich, golden crust, but mozzarella or cheese blends can also produce different textures and flavors.

→ Can this dish be prepared in advance?

Yes, assemble and refrigerate it covered for up to three days, then bake when ready. Let it sit to come to room temperature before baking for best results.

→ How do I prevent the pasta from sticking while cooking?

Stir the pasta occasionally during simmering to prevent it from settling and clumping on the pot’s bottom.