Sloppy Joe Casserole

Sloppy Joe Casserole is a hearty fusion of classic comfort food and weeknight convenience, perfect for feeding a hungry crowd or freezing for future meals. Cheesy, beefy, and full of bold flavor, it’s a dinner favorite.

This easy, cheesy pasta bake brings together savory ground beef, sweet Manwich sauce, and melty Velveeta, baked into a golden, bubbling casserole. Every bite is packed with nostalgic flavor and comforting textures.

Key Ingredients That Make Sloppy Joe Casserole Irresistible

• Ground beef – The hearty, savory base of this dish, giving it rich flavor and classic Sloppy Joe depth.
• Manwich sauce – A sweet and tangy tomato-based sauce that delivers bold, unmistakable Sloppy Joe flavor.
• Farfalle pasta – These bow-tie noodles hold onto the sauce beautifully and create a satisfying bite.
• Velveeta cheese – Adds creaminess and smooth melt that ties everything together into a cheesy delight.
• Diced tomatoes – Juicy and slightly acidic, they balance out the richness and add texture to every bite.
• Corn – Sweet pops of flavor throughout the casserole, adding contrast and warmth.
• Cheddar cheese – Melts into a bubbly, golden topping that seals in the flavor and keeps you coming back for more.

Let’s Make It: How to Cook Sloppy Joe Casserole

Start by browning the ground beef and softening the onions. Once they’re cooked through, pour in Manwich sauce, chicken broth, and undrained diced tomatoes.

Bring the mixture to a gentle boil and stir in the farfalle. Let it cook until al dente, stirring occasionally so nothing sticks to the pot.

Reduce heat and fold in the corn, then gently stir in the Velveeta cubes until smooth and melty. Transfer the mixture to a greased casserole dish.

Top with cheddar cheese, cover, and bake until hot and bubbly. Remove the cover before serving to reveal that golden, cheesy finish.

Pro Tips & Tasty Variations for the Best Sloppy Joe Casserole

For extra depth of flavor, try swapping in smoked paprika or a dash of hot sauce into the meat mixture. Ground turkey can easily replace ground beef for a lighter option without sacrificing richness.

If you prefer a more al dente bite or plan to freeze the dish, slightly undercook the pasta before baking. Craving crunch? Sprinkle crushed tortilla chips or crispy onions over the cheddar cheese before baking for a satisfying texture contrast.

This casserole also welcomes variation—try black beans, green bell peppers, or jalapeños stirred in with the corn for a Tex-Mex twist.

Leftovers? Here’s How to Keep That Cheesy Goodness Fresh

Sloppy Joe Casserole stores beautifully. Let it cool completely, then refrigerate in an airtight container for up to four days.

To freeze, wrap the casserole dish tightly in foil and freeze for up to two months. Thaw overnight in the fridge before reheating.

Reheat in the oven at 350°F, covered, until warmed through, or microwave individual portions for a quick and cozy lunch.

Sloppy Joe Casserole

A hearty, comforting casserole featuring tender pasta combined with savory ground beef and sweet corn, all enveloped in a rich, cheesy Manwich and tomato sauce, then finished with a golden cheddar topping.

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Ingredients

  

• 1 cup corn frozen or well-drained from a can
• 1 ½ cups shredded cheddar cheese
• 1 lb. 85% lean ground beef
• 8 oz. Velveeta cheese cut into cubes
• ½ cup diced onions
• 1 15.5 oz. can Manwich sauce
• ¾ pound uncooked farfalle pasta
• 2 ½ cups chicken broth
• 1 14.5 oz. can diced tomatoes including liquid

Instructions

 

• Set the oven to preheat at 375°F.
• In a large, deep skillet over medium-high heat, cook the ground beef, breaking it apart for 2 minutes. Introduce the onions and continue to sauté for another 5 minutes until the beef is browned and the onions have softened. Drain the excess fat.
• Incorporate the Manwich sauce, chicken broth, and undrained diced tomatoes into the skillet.
• Bring the mixture to a mild boil and stir in the pasta, ensuring an even distribution.
• Cover the pot and maintain a gentle boil until the pasta reaches an al dente texture, stirring occasionally to prevent sticking. Extend cooking time slightly beyond the box instructions due to the gentle boil. Sample a piece to verify readiness.
• Lower the heat and add the corn, stirring to combine. Introduce the cubed Velveeta, cover the pot to aid melting, then uncover and stir until thoroughly blended.
• Transfer the mixture to a greased 9×13-inch casserole dish.
• Evenly distribute the shredded cheddar over the top.
• Cover with foil and bake for 15 minutes. Once finished, remove from the oven and serve, ideally accompanied by cornbread.

Notes

Make-Ahead Option: Assemble the dish fully and sprinkle with cheese. Store covered in the refrigerator for up to three days. When ready to bake, allow to sit at room temperature for 30 minutes, then bake covered at 350°F for 25 minutes.
Different types of pasta can be substituted—adjust the cooking time based on package directions. Penne works particularly well.
Using a full pound of pasta is possible, though this may reduce the sauce-to-pasta ratio.