Description
This Sloppy Joe Casserole combines juicy ground beef, tender farfalle, tomatoes, corn, and two kinds of melted cheese in a sweet and savory sloppy joe sauce.
Ingredients
Scale
- 1 pound 85% lean ground beef
- 1/2 cup diced onion
- 1 can, 15.5 ounces, sloppy joe sauce, such as Manwich
- 2 1/2 cups chicken broth
- 1 can, 14.5 ounces, diced tomatoes, undrained
- 12 ounces uncooked farfalle pasta
- 8 ounces Velveeta cheese, cubed
- 1 cup frozen corn, or drained canned corn
- 1 1/2 cups shredded cheddar cheese
- Nonstick cooking spray for the baking dish
Instructions
- Preheat the oven to 375°F and lightly coat a 9-by-13-inch baking dish with nonstick cooking spray.
- Cook and crumble the ground beef in a deep skillet over medium-high heat for 2 minutes.
- Add the diced onion and cook for about 5 minutes, until the beef browns and the onion softens. Drain the excess grease.
- Add the sloppy joe sauce, chicken broth, and undrained diced tomatoes. Stir well and bring the mixture to a gentle boil.
- Add the uncooked farfalle and stir until the pasta sits mostly below the liquid.
- Cover and gently boil until the pasta reaches al dente, stirring several times to prevent sticking. Taste one noodle before continuing.
- Reduce the heat to low and stir in the corn.
- Add the cubed Velveeta, cover the skillet for 2 to 3 minutes, and stir until the cheese melts completely.
- Transfer the mixture to the prepared baking dish and spread it evenly.
- Top the casserole with shredded cheddar, cover it with foil, and bake for 15 minutes.
- Remove the foil and let the casserole rest for 5 minutes before serving.
Notes
- Keep the liquid from the diced tomatoes because it helps cook the pasta.
- Penne, rotini, or small shells may replace farfalle, although the cooking time may change.
- For make-ahead preparation, assemble the casserole, cover it, and refrigerate it for up to 3 days.
- Before baking a refrigerated casserole, let it stand at room temperature for 30 minutes, then cover and bake at 350°F for about 25 minutes.
- Store cooked leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze the cooled, tightly wrapped casserole for up to 2 months and thaw it overnight before reheating.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 663
- Sugar: 11
- Sodium: 1599
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 61
- Fiber: 4
- Protein: 38
- Cholesterol: 99