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!
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.
I SHALL find out my family’s decision. Prepared this today, first time. Smells very nice. Side: mashed cauliflower.
Are you supposed to cook the pasta separately then add?
Hi Liz! No, the uncooked pasta is added to the sauce and it cooks in the sauce. Enjoy!
Can I use cream of chicken instead of chicken broth
Hi Haley, unfortunately that wouldn’t work as a substitution as the consistency is very different. Beef broth can be used as a substitute, however.
A wonderful dish for a busy summer evening.
I’m so happy to hear that you enjoyed it Lynn!! Thank you SO much for the review, I really appreciate it! -Stephanie
I don’t have any velveeta or chicken broth. Is there any substitute recommendations?
You could do beef broth if you have that? And cheddar instead of Velveeta would work!
Tonight was my first time making this and it was so GOOD! My family loved it, even my picky-eater of a child. Definitely will be making this again!
I’m so happy this was a hit Sabrina! It’s great seeing the picky eaters approve! My daughter is soooo picky but she loves this one. Thanks so much for taking the time to comment!❤️
This was so yummy! All my kids loved it, even the one who doesn’t like sloppy joes! ha! Definitely will add it to my rotation! : )
I’m so happy to hear that Missy! It’s always a victory when the kids approve! Thanks so much for taking the time to leave a review!
Very quick & easy to make, budget friendly, and tasty. Approved by my picky 8 year old, which is a huge deal! Only complaint which is just a matter of my own personal taste is that it feels like it needs a bit of spice, so I may play around with that next time, or just top my portion with sriracha. Baked it right in the Dutch oven to use one less dish, worked perfectly.
So happy that you enjoyed it Sarah, I think Sriracha would definitely make a nice addition to those who enjoy a little additional kick! Maybe some red pepper flakes as well 🙂
How long did you do it in the oven with your Dutch oven??
Can you make this an put in the fridge or freezer for later???
Yup! 🙂 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.
Awesome. Thank you for the tips. Can’t wait to try it.
Beyond yummy! This has become my family’s favorite meal! Image one change… I used Rotel tomatoes and chilies instead of diced tomatoes and it was phenomenal. I can’t wait to tryout more recipes!
I’m so happy you and the family liked it Stephanie!😃 I love how kid friendly this one is. I can’t wait for you to try out some other meals. Enjoy! Thanks so much for taking the time to leave a review!