Description
A fast, comforting, and hearty casserole that combines the classic flavors of sloppy joes with tender pasta and melty cheese. This one-pot wonder is perfect for busy weeknights and can be made entirely on the stovetop before finishing in the oven for a bubbly, cheesy topping.
Ingredients
Units
Scale
- 1 lb ground beef (lean)
- 1/2 cup diced yellow onion
- 1 (15.5 oz) can Manwich sauce (or your favorite sloppy joe sauce)
- 2 cups chicken broth
- 3/4 lb pasta (such as farfalle or penne; uncooked)
- 8 oz Velveeta cheese, cubed
- 1 cup frozen or drained corn
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
Instructions
- Preheat & Brown: Preheat oven to 375°F. In a large, high-walled skillet, brown the ground beef with diced onions over medium-high heat until fully cooked. Drain excess grease.
- Simmer the Sauce: Add the Manwich sauce and chicken broth to the beef. Bring to a gentle boil.
- Cook Pasta: Stir in the uncooked pasta and simmer until al dente (about 15 minutes), stirring occasionally so it doesn’t stick.
- Cheesy Finish: Lower the heat, stir in the cubed Velveeta until it melts, then mix in the corn.
- Bake: Transfer the mixture to a lightly greased 9×13-inch casserole dish, top with shredded cheddar cheese, cover, and bake for 15 minutes until the cheese is melted and bubbly.
- Serve: Garnish as desired and serve warm.
Notes
- For an even quicker version, try a one-pot method by allowing the cheese to melt on top of the skillet mixture without transferring to a baking dish.
- This casserole can be made ahead—assemble and refrigerate for up to 3 days; just bake covered (after letting it come to room temperature) when ready to serve.
- Feel free to substitute pasta shapes based on what you have on hand.
Nutrition
- Serving Size: 1 serving
- Calories: 663 kcal
- Sugar: 11 g
- Sodium: 1599 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: ~15 g
- Trans Fat: 0g
- Carbohydrates: 61 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 99 mg