Description
This hearty Sloppy Joe Casserole combines the classic sloppy joe flavors with tender pasta and layers of melty cheese to create a comforting and kid-friendly meal. Ground beef simmers in a savory tomato sauce infused with spices and veggies, then is cooked together with elbow noodles and creamy Velveeta cheese. Topped with sharp cheddar and baked to bubbly perfection, this dish is perfect for weeknight dinners and feeds a crowd with ease.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
Spices and Sauces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup ketchup
- 2 tablespoons mustard
- 1 8-ounce can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 14.5-ounce can diced tomatoes, undrained
- 1/2 cup beef stock
Pasta and Cheese
- 12 ounces elbow noodles, uncooked
- 8 ounces Velveeta cheese, cubed
- 2 cups shredded cheddar cheese
Instructions
- Preheat and Prepare: Preheat your oven to 375°F. Grease a 9×13-inch casserole dish and set it aside to be ready for baking later.
- Cook Ground Beef: Heat a large skillet or deep pan over medium heat. Add the ground beef and cook, breaking it up frequently until browned and cooked through. Drain off any excess grease to keep the dish from being too oily.
- Sauté Vegetables: Add the diced onion, green bell pepper, and minced garlic to the skillet with the beef. Cook for 3-4 minutes until the vegetables soften. Then stir in the salt, black pepper, and smoked paprika to season the mixture evenly.
- Add Sauces and Liquids: Pour in the ketchup, mustard, tomato sauce, Worcestershire sauce, canned diced tomatoes (with juice), and beef stock. Stir to combine all ingredients well, and bring the mixture to a gentle simmer to meld the flavors together.
- Cook Pasta in Sauce: Stir in the uncooked elbow noodles, making sure they are evenly coated and submerged in the sauce. Cover the skillet with a lid and cook over medium-low heat for 12-15 minutes, stirring occasionally. The pasta should become tender as it absorbs the sauce.
- Melt Velveeta: Lower the heat to low and add the cubed Velveeta cheese into the pasta mixture. Stir continuously until the cheese melts completely and forms a smooth, creamy sauce coating the noodles. If the mixture appears too thick, add a splash of beef stock to loosen it.
- Assemble Casserole: Transfer the cheesy sloppy joe pasta mixture into the prepared 9×13-inch casserole dish. Spread it out evenly, then top with the shredded cheddar cheese to create a delicious cheesy crust when baked.
- Bake and Rest: Bake the casserole uncovered in the preheated oven for 20-25 minutes, until the cheddar cheese melts and bubbles on top. Remove from the oven and allow the casserole to rest for 5 minutes before serving, letting it set for easier portioning.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For a spicier kick, add cayenne pepper or hot sauce to the sauce mixture.
- If Velveeta is unavailable, cream cheese or a mild processed cheese can be used to maintain creaminess.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- Adding a fresh green salad or steamed vegetables makes a balanced meal.
