Made with ground beef and noodles smothered in a delightfully cheesy Manwich sauce with corn and diced tomatoes. Easily make this in one pot or transfer to a baking dish, then top with cheese and bake.
This Sloppy Joe casserole is seriously easy to throw together using just pantry ingredients. This is a budget-friendly meal that doubles as a one-pot recipe. The best part is you can make this up to 3 days in advance. Bonus, this sloppy Joe casserole also makes an amazing freezer meal!
What You Need To Make This Sloppy Joe Casserole
- Ground beef, 85% lean
- Manwich sauce
- Chicken broth
- Can diced tomatoes
- Farfalle pasta
- Velveeta cheese
- Corn (frozen or drained from a can)
How To Make Sloppy Joe Casserole
Step 1: Cook the ground beef and diced onions. Drain the excess grease once done.
Step 2: Next, add the Manwich sauce along with the undrained diced tomatoes and chicken broth.
Step 3: Bring everything to a gentle boil. Then, toss in the farfalle pasta. Let the mixture boil gently for 15 minutes until the pasta is al dente.
Step 4: Adjust the heat to low before stirring in the corn. Next, add the cubed Velveeta.Cover with the lid and let the cheese melt. Gently stir using a silicone spatula until blended.
Tip: To make this a one-pot recipe, top the pasta with cheese. Cover with the lid to allow the cheese to melt and cook the pasta to your liking. Serve right away when done.
Step 5: Or transfer the mixture to a casserole dish and sprinkle the cheese on top. Bake at 375 degrees F, covered, for 15 minutes.
How to make this casserole into a one-pot meal?
Do not transfer the mixture to a casserole dish. Just top the pasta once cooked through with cheese. Replace the lid and let the cheese melt.
How to make it in advance?
Assemble the casserole as instructed in the recipe and cover with cheese. Tent and refrigerate for up to 3 days.
Before baking, let the casserole sit for 30 minutes at room temperature. Tent and bake the casserole at 350 degrees for 25 minutes.
How to store?
Place any leftovers in an airtight container in the fridge for up to 3 to 4 days. Or freeze the casserole for up to 3 months.
Easy One-Pot Sloppy Joe Casserole
- ½ c. onions diced
- 1 pound ground beef 85% lean
- 1 14.5 ounce can of diced tomatoes NOT drained
- ¾ lb. farfalle pasta uncooked
- 1 15.5 ounce can Manwich sauce
- 2 ½ c. chicken broth
- 8 ounces Velveeta cheese cubed
- 1 ½ c. cheddar shredded
- 1 c. corn frozen or drained from a can
- Set the oven to 375 degrees.
- In a large, high-walled skillet pot on medium-high heat, cook the ground beef for about 2 minutes, breaking the meat into chunks as it cooks. Toss in the onions and continue to cook for 5 minutes more until the beef is browned and the onions are tender. Once done, drain the grease.
- Next, pour in the Manwich sauce, and chicken broth, and add the undrained diced tomatoes. Bring the mixture to a gentle boil before tossing in the pasta.
- Cover with a lid and allow everything to boil gently until the pasta is al dente, stirring a couple of times to make sure the pasta does not stick to the bottom of the pot. Taste before proceeding.
- Adjust the heat to low and stir in the corn. Then, add the cubed Velveeta. Replace the lid and let the cheese melt. Uncover and gently stir until the mixture is combined.
- Alternatively, you can transfer the mixture into a lightly greased 9 x 13-inch casserole dish and top it with shredded cheddar. Place in the preheated oven and bake for about 15 minutes, covered. Remove the cover and serve right away with cornbread.
- Prepare and assemble the casserole as directed, then top it with cheese. Cover and keep in the fridge for up to 3 days.
- Let the casserole sit for 30 minutes at room temperature. Then, bake for 25 minutes at 350 degrees, covered.