Description
This Sloppy Joe Casserole is a comforting and cheesy twist on the classic Sloppy Joe sandwich, baked to perfection with ground beef, savory sauce, pasta, and melted cheese. It’s a hearty, family-friendly dish that combines the rich flavors of a traditional Sloppy Joe with a creamy pasta casserole, perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- ½ cup diced white onion
- 3 cloves garlic, finely minced
- 1 pound ground beef
Sauce
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce
Pasta and Broth
- 3½ cups low-sodium chicken broth
- 8 ounces dry bowtie pasta (½ box)
Cheese
- 16 ounces Velveeta cheese, cut into small pieces and divided (1 block)
- 8 ounces Colby jack cheese, freshly grated and divided
Garnish
- Freshly chopped green onions or chives
Instructions
- Prepare the baking dish: Preheat your oven to 375°F and set aside a 9×13-inch baking dish for later use.
- Cook the onion: Heat the olive oil in a large pan over medium-high heat, then add the diced onion and sauté until it becomes translucent, releasing its sweetness.
- Add garlic: Stir in the minced garlic and cook for about one minute until fragrant but not browned to maintain its flavor.
- Cook the beef: Add the ground beef to the pan, breaking it apart and cooking until it is fully browned and cooked through, ensuring no pink remains.
- Mix ingredients for sauce: In a small bowl, whisk together ketchup, brown sugar, yellow mustard, and Worcestershire sauce, then pour this sauce mixture over the cooked beef and stir to combine flavors evenly.
- Let the beef mixture simmer: Allow the beef and sauce to simmer gently for a few minutes to meld all the flavors together, then transfer the mixture to a bowl and set aside.
- Prepare the broth: Wipe out the pan to remove any remaining bits, then pour in the chicken broth and bring it to a boil over medium-high heat.
- Cook pasta: Add the bowtie pasta to the boiling chicken broth and cook according to package instructions until just shy of al dente, so it finishes cooking in the oven.
- Combine beef and cheese: Return the cooked beef mixture to the pan with the pasta, then stir in 12 ounces of the Velveeta cheese and half of the grated Colby jack cheese. Stir until all the cheese melts and combines into a creamy sauce.
- Assemble the casserole: Spread the cheesy beef and pasta mixture evenly in the prepared baking dish. Distribute the remaining Velveeta cut into small pieces and sprinkle the rest of the Colby jack cheese on top to create a cheesy crust.
- Bake the casserole: Cover the dish with non-stick aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake uncovered for an additional 10 minutes or until the cheese on the edges is bubbly and browned.
- Cool and serve: Let the casserole rest for 5 minutes to set and cool slightly. Garnish with freshly chopped green onions or chives before serving to add a fresh, bright flavor contrast.
Notes
- For a lower fat option, substitute ground turkey for ground beef.
- You can use any pasta shape, but bowtie pasta holds sauce well.
- Adjust the brown sugar quantity for a sweeter or tangier sauce.
- Covering the casserole while baking prevents the cheese from drying out.
- This dish can be prepared ahead and refrigerated before baking.
- Leftovers reheat well and can be stored in the fridge for up to 3 days.
