The Cozy Cookbook is here! 
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!
Sloppy Joe Casserole
Guys, this recipe can’t get any better. It’s SO easy, made with pantry ingredients, budget-friendly, doubles as a ONE POT recipe, and can be made 3 days ahead of time. (Bonus: It also makes a great freezer meal.)
Are you sold?! Let’s get into it.
How to Make Sloppy Joe Casserole
See recipe card below this post for ingredient quantities and full instructions.
Brown ground beef, add diced onions. Drain excess grease.
Add Manwich sauce, undrained diced tomatoes, and chicken broth.
Bring to a gentle boil, add farfalle pasta. Gently boil for 15 minutes, until al dente.
Reduce heat to low. Stir in corn. Add cubed Velveeta, replace lid to allow it to melt. Use a silicone spatula to gently stir to combine.
PRO TIP: You can top the pasta with cheese and replace the lid until the cheese is melted and pasta is cooked to your liking. From here, you can serve it as a One Pot meal.
Otherwise, transfer to a casserole dish.
Top with cheese. Cover and bake at 375° F for 15 minutes. Serve!
One Pot Method
For an easy One Pot approach, don’t transfer to a casserole dish. Instead, sprinkle cheese on top of the pasta once it’s completely cooked through. Place the lid on top and allow the cheese to melt, then serve!
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.
Storage
Store in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months.
Try These Next!
-
- Bacon Mac and Cheese
-
- Pizza Pasta
-
- Creamy Garlic Chicken
-
- Mushroom Chicken
-
- Easy Ravioli Sauce
-
- Ground Beef and Noodles
Be sure to check out all of my other casserole recipes!
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Sloppy Joe Casserole
Ingredients
- 1 lb. ground beef, 85% lean
- ½ cup onions, diced
- 1 15.5 oz can Manwich sauce
- 2 ½ cups chicken 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
- 1 ½ cups cheddar, shredded
Instructions
- Preheat oven to 375 degrees.
- 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
- 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.
Thanks for creating this recipe! Turned out so good, even the teens liked it. I did add taco seasoning along with pepper, garlic salt and smoked paprika to the meat after draining. Someone suggested rotel, which I used and also added some sour cream to the mix before putting it in the casserole dish
You’re very welcome Kelse, I’m so happy you liked how it turned out! Thanks so much for taking the time to leave a review!❤️
We loved it!
I am so happy to hear that Diane!! Thank you so much!!
Very good! I only used 1 1/2 cups of chicken broth. I think 2 1/2 is was yo much
So glad you liked it Ariel! 2.5 cups of chicken broth is ideal, the majority of it gets absorbed by the pasta when it’s cooking, but the remainder that isn’t absorbed, is needed for the sauce. I’m glad it worked out for you though!
My Jeff loves sloppy Joe’s, me, not so much. Trying this out for leftover meat, and adding black beans. Thanks for the idea!!
Great, I hope you love it Lisa! I love the idea of adding black beans!
This was really good! I did add more onion and also added some diced bell peppers and garlic. I will definitely make this again.
I’m so happy that you loved it Lynn, thank you so much for the review!!
This is an instant fave. I instantly filed this away in my rolodex of regular recipes. 🙂 Thank you for sharing! Love this. I like to add a couple cloves of garlic and parsley for some additional depth of flavor. And I also added a Velveeta cheese sauce packet for more creaminess. Can never get enough cheesiness!
I’m so happy this was a success Sarah! I’m with you, some extra cheese is never a bad thing. Thanks so much for taking the time to leave a review!💖