Description
This Sloppy Joe Casserole combines the classic sloppy joe flavors with a cheesy pasta bake for a comforting, crowd-pleasing meal. Ground beef simmers in a tangy, sweet sauce before being mixed with tender bowtie pasta and melted Velveeta and Colby jack cheeses. Baked until bubbly and golden, this casserole is perfect for an easy family dinner that’s hearty and delicious.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- ½ cup diced white onion
- 3 cloves garlic, finely minced
- 1 pound ground beef
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 3½ cups low-sodium chicken broth
- 8 ounces dry bowtie pasta (½ box)
- 16 ounces Velveeta cheese, cut into small pieces and divided (1 block)
- 8 ounces Colby jack cheese, freshly grated and divided
- Freshly chopped green onions or chives for garnish
Instructions
- Prepare the baking dish: Preheat your oven to 375°F and set aside a 9×13-inch baking dish for assembling the casserole later.
- Cook the onion: Heat the olive oil in a large pan over medium-high heat, then add the diced onion. Cook until translucent, about 3-4 minutes, softening the onions without browning.
- Add garlic: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Cook the beef: Add the ground beef to the pan, breaking it up with a spoon. Cook until it is fully browned and cooked through, approximately 7-8 minutes.
- Mix ingredients for sauce: In a small bowl, combine ketchup, brown sugar, yellow mustard, and Worcestershire sauce. Pour this mixture into the cooked beef and stir well to combine all the flavors.
- Let the beef mixture simmer: Allow the beef and sauce to simmer gently for a few minutes to meld the flavors together, about 3-4 minutes. Then spoon the mixture into a bowl and set aside temporarily.
- Prepare the broth: Wipe out the pan used for the beef and pour in the chicken broth. Bring the broth to a boil over medium-high heat to prepare for cooking the pasta.
- Cook pasta: Add the dry bowtie pasta to the boiling broth and cook according to package instructions, stopping just short of al dente (about 8-9 minutes). The pasta will finish cooking in the casserole.
- Combine beef and cheese: Drain the pasta if needed, then add the cooked beef mixture back to the pan with the pasta. Stir in 12 ounces of the Velveeta cheese and half of the grated Colby jack cheese. Mix until all the cheese has melted and the mixture is creamy and combined.
- Assemble the casserole: Spread the cheesy beef and pasta mixture evenly in the prepared 9×13-inch baking dish. Top with the remaining Velveeta cut into small pieces and sprinkle the rest of the grated Colby jack cheese evenly on top.
- Bake the casserole: Cover the casserole with non-stick foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the edges are bubbly and lightly crisped and browned.
- Cool and serve: Allow the casserole to cool for 5 minutes before serving. Garnish with freshly chopped green onions or chives for a fresh pop of color and flavor.
Notes
- You can substitute ground turkey for ground beef to reduce fat content if desired.
- Adjust the sweetness by modifying the amount of brown sugar to suit your taste.
- For extra cheesiness, add shredded cheddar or mozzarella along with the Colby jack cheese.
- Make sure not to overcook the pasta during boiling as it will continue to cook in the oven bake.
- Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
- Add a pinch of red pepper flakes to the beef mixture if you like a hint of spice.
