This Sloppy Joe Casserole Recipe is loaded with juicy ground beef and noodles smothered in a cheesy Manwich sauce with tomatoes and corn!
1 lb. ground beef, 85% lean ½ cup onions, diced 1 15.5 oz can Manwich sauce 2 cups chicken broth 1 14.5 oz. can diced tomatoes, not drained ½ cup water ¾ pound farfalle pasta, uncooked 8 oz. Velveeta cheese, cubed 1 cup corn, frozen or drained from a can 1 ½ cups cheddar, shredded
Preheat oven to 375 degrees. Brown the ground beef over medium-high heat in a large pot or dutch oven. Drain excess grease. Add onions and cook for 5 minutes. Add liquids: Manwich sauce, chicken broth, undrained diced tomatoes, and water. Bring to a gentle boil, then add the pasta and stir to combine. Cover and let it boil gently for approximately 15 minutes, until al dente. You’ll want to add 3-4 extra minutes than indicated on the box since we are boiling gently. 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!
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.
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