Easy Sloppy Joe Casserole Recipe

Ben Carraoli

Easy Sloppy Joe Casserole Recipe

I just tried making this Easy Sloppy Joe Casserole, and I have to say—it’s one of those comforting, no-fuss meals that makes everyone happy. After a long day, I love recipes that don’t require fancy ingredients yet taste like I spent hours in the kitchen.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 45

Ingredients Method Notes

Ingredients

1 lb ground beef 85% lean – This ratio gives the perfect balance of flavor and texture without too much grease.
½ cup diced onions – Onions bring a touch of sweetness that complements the tangy sauce.
1 15.5 oz can Manwich sauce – The classic sloppy joe base that delivers a bold, tomato-rich flavor in minutes.
2 ½ cups chicken broth – Helps the pasta cook evenly while adding savory depth to the sauce.
1 14.5 oz can diced tomatoes (undrained) – Adds freshness, texture, and extra moisture.
¾ lb farfalle pasta uncooked – The bow-tie shape holds the sauce beautifully, but any short pasta works.
8 oz Velveeta cheese cubed – Melts smoothly into the casserole for creamy, gooey texture.
1 cup corn frozen or drained from a can – Adds a subtle sweetness and color contrast.
1 ½ cups shredded cheddar cheese – Finishes the dish with a deliciously cheesy golden top layer.

Method

Start by heating your skillet over medium-high heat. Add the ground beef and cook until it’s nicely browned, breaking it apart as it cooks. Once there’s no pink left, stir in the diced onions and let them soften for a few minutes. Drain any excess grease before moving on.
Next, pour in the Manwich sauce, diced tomatoes (with their juices), and chicken broth. Stir everything together and bring it to a gentle boil. Add the uncooked farfalle pasta, then reduce the heat to medium and let it simmer for about 15 minutes, stirring occasionally so the pasta doesn’t stick to the bottom.
When the pasta is tender, stir in the corn and cubed Velveeta. Cover the skillet for a few minutes to let the cheese melt smoothly into the sauce. Once melted and creamy, transfer everything to your casserole dish, sprinkle shredded cheddar cheese evenly over the top, and bake at 375°F for about 15 minutes until golden and bubbly.

Notes

I always drain the beef thoroughly after browning—it keeps the final dish from turning greasy.
Letting the casserole rest for about 5 minutes after baking helps it set and makes the serving cleaner.
Grating cheddar fresh from the block gives a smoother, more flavorful melt than pre-shredded cheese.
Stir the mixture once halfway through baking to help the cheese melt evenly across the top.
I like to sprinkle a little extra cheese or parsley right before serving—it looks and tastes amazing.