Description

This Sloppy Joe Casserole recipe transforms classic sloppy joe flavors into a comfort-filled casserole, featuring ground beef simmered in a tangy sauce with ketchup, brown sugar, mustard, and Worcestershire sauce, combined with al dente bowtie pasta and creamy Velveeta and Colby jack cheeses. Baked until bubbly and crisp on the edges, it makes for a hearty and satisfying meal perfect for family dinners.

Ingredients

Scale

Meat and Vegetables

1 tablespoon olive oil
½ cup diced white onion
3 cloves garlic, finely minced
1 pound ground beef

Sloppy Joe 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)

Cheeses

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

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and set aside a 9×13-inch baking dish for the casserole.
Sauté Onions: Heat the olive oil in a large pan over medium-high heat. Add the diced white onion and cook until translucent, about 3-5 minutes.
Add Garlic: Stir in the minced garlic and cook for about one minute until fragrant, taking care not to burn it.
Cook Ground Beef: Add the ground beef to the pan, crumble it with a spatula, and cook thoroughly until it is well browned, about 7-8 minutes.
Mix Sauce: In a small bowl, combine ketchup, brown sugar, yellow mustard, and Worcestershire sauce. Pour this mixture over the cooked beef and stir well to combine.
Simmer Meat Sauce: Allow the beef and sauce mixture to simmer for a few minutes so the flavors meld. Then transfer the mixture to a separate bowl and set aside.
Cook Pasta: Wipe out the pan used for the meat and pour in the low-sodium chicken broth. Bring it to a boil over medium-high heat. Add the bowtie pasta and cook according to package instructions until just under al dente, usually around 7-8 minutes.
Combine Pasta and Meat: Return the beef mixture to the pan with the pasta. Add 12 ounces of the Velveeta cheese and half of the grated Colby jack cheese. Stir continuously until all the cheese melts and the mixture is well combined.
Assemble Casserole: Transfer the cheesy meat and pasta mixture evenly into the prepared 9×13-inch baking dish. Scatter the remaining Velveeta cheese pieces and the rest of the grated Colby jack cheese on top.
Bake Covered: Cover the dish with non-stick foil and bake in the preheated oven for 20 minutes.
Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes or until the cheese on top is bubbly and the edges are browned and slightly crisp.
Cool and Garnish: Remove the casserole from the oven and let it cool for 5 minutes. Garnish with freshly chopped green onions or chives before serving.

Notes

Using low-sodium chicken broth helps control the saltiness of the dish, but you can substitute with vegetable broth for a different flavor.
Make sure not to overcook the pasta in the broth as it will continue to cook in the oven during baking.
Velveeta provides a creamy texture, but you can substitute with other melty cheeses if preferred.
To add a bit of heat, consider adding a pinch of crushed red pepper flakes when simmering the beef.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Casserole
Method: Baking
Cuisine: American