Description
This Sloppy Joe Casserole is a comforting twist on the classic sandwich, combining seasoned ground beef with a cheesy pasta bake. With a savory blend of ketchup, brown sugar, mustard, and Worcestershire sauce, layered with creamy Velveeta and Colby jack cheeses, this casserole is baked to bubbly perfection and topped with fresh green onions for a crowd-pleasing meal.
Ingredients
Scale
Beef Mixture
- 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
Pasta and Cheese
- 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
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 assembly.
- Cook the onion: Heat olive oil in a large pan over medium-high heat. Add the diced white onion and sauté until translucent and soft, about 3-4 minutes.
- Add garlic: Stir in finely minced garlic and cook for another minute until fragrant, ensuring it does not burn.
- Cook the beef: Add the ground beef to the pan, breaking it up with a spoon. Cook until the beef is browned thoroughly and no longer pink, about 7-8 minutes.
- Mix ingredients for sauce: In a small bowl, combine ketchup, brown sugar, yellow mustard, and Worcestershire sauce. Pour this sauce into the cooked beef mixture and stir well to incorporate all flavors.
- Let the beef mixture simmer: Allow the beef and sauce mixture to simmer on low heat for a few minutes for the flavors to meld. Then spoon the mixture into a bowl and set aside.
- Prepare the broth: Wipe the pan clean and pour in the low-sodium chicken broth. Bring the broth to a boil over medium-high heat.
- Cook pasta: Add the dry bowtie pasta to the boiling broth and cook according to package instructions, but stop just before al dente to prevent overcooking during baking.
- Combine beef and cheese: Return the cooked 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 the cheese melts completely and the mixture is smooth and creamy.
- Assemble the casserole: Transfer the cheesy beef and pasta mixture evenly into the prepared 9×13-inch baking dish. Distribute the remaining Velveeta cheese pieces evenly on top, followed by the remaining grated Colby jack cheese.
- Bake the casserole: Cover the casserole dish with non-stick foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the edges become bubbly and start to crisp with a dark brown color.
- Cool and serve: Let the casserole cool for 5 minutes before serving. Garnish with freshly chopped green onions or chives for added freshness and color.
Notes
- Cooking the pasta slightly underdone is key to avoid a mushy casserole after baking.
- Velveeta cheese adds a creamy, smooth texture that melts well into the beef and pasta mixture.
- Covering the casserole during initial baking keeps it moist while uncovering at the end allows the top to crisp up nicely.
- Feel free to substitute ground turkey or chicken for a leaner version.
- Use low-sodium broth to keep the sodium level moderate; adjust seasoning as needed.
