Sloppy Joe Casserole

This Sloppy Joe Casserole has ground beef and noodles smothered in a cheesy Manwich sauce with corn and diced tomatoes. Just prepare the filling in one pot, transfer to a casserole dish, top with cheese, and bake! For a more traditional spin, try my Homemade Sloppy Joes, and don’t forget a side of cornbread!

Ingredients:
1 lb. ground beef, 85% lean
½ cup onions, diced
1 15.5 oz can Manwich sauce
2½ cups beef broth
1 14.5 oz. can diced tomatoes, *not* drained
¾ pound farfalle pasta, uncooked
8 oz. Velveeta cheese, cubed
1 cup corn, frozen or drained from a can
1½ cups cheddar, shredded

Instructions:
Preheat oven to 375 degrees.
Cook and crumble the ground beef in a large, high-walled skillet pot over medium-high heat for 2 minutes. Add the onions and cook for 5 more minutes, or until the beef is brown and the onions are softened. Drain grease.
Add liquids: Manwich sauce, chicken broth, and undrained diced tomatoes.
Bring to a gentle boil, then add the pasta and stir to combine.
Cover and let it boil gently until al dente. Stir a few times throughout to ensure the pasta doesn’t stick to the bottom of the pot. Add a few extra minutes than what’s indicated on the box since we are boiling gently. Taste-test a noodle before proceeding.
Reduce heat to low. Stir in the corn. Add the cubed Velveeta and place the cover on the pot to allow it to melt. Lift the cover and gently stir to combine.
Transfer to a lightly greased 9 x 13 inch casserole dish.
Top with shredded cheddar.
Cover and bake for 15 minutes. Remove cover and serve with cornbread!

Notes:
Make Ahead Method:
– Assemble the casserole and top with cheese. Cover and refrigerate for up to 3 days. Allow it to sit at room temperature for 30 minutes. Cover and bake at 350 degrees for 25 minutes.
– A variety of pastas can be used in this recipe, refer to box for approximate cooking times as compared to farfalle pasta and adjust as needed. Penne makes a great sub.
– You can use a whole pound of pasta, I just prefer extra sauce.

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