This sloppy joe casserole turns the classic sandwich filling into a cheesy pasta bake with ground beef, tender farfalle, and sweet corn.
Everything simmers in one skillet before a quick trip to the oven, so cleanup stays simple. It is a filling weeknight dinner that feeds a crowd and reheats well for lunches.
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Why This Sloppy Joe Casserole Recipe Works
Cooking the pasta right in the sauce means the noodles absorb flavor as they soften, and the starch thickens the sauce naturally. You skip a separate pot and get a creamier result.
Melted processed cheese blends into the tomato sauce for a smooth, velvety texture, and the shredded cheddar on top bakes into a golden, bubbly layer.
Corn adds a pop of sweetness that balances the tangy sauce, and the diced tomatoes bring extra juiciness so the dish never dries out.
Ingredients for Sloppy Joe Casserole
- 1 pound ground beef, 85 percent lean
- 1/2 cup diced yellow onion
- 1 can (15.5 ounces) sloppy joe sauce
- 2 1/2 cups low sodium chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 12 ounces dry farfalle pasta
- 8 ounces processed cheese, cubed
- 1 cup corn, frozen or drained from a can
- 1 1/2 cups shredded cheddar cheese
Ground beef. Use 85 percent lean beef for good flavor, and drain the excess fat after browning so the sauce does not turn greasy.
Sloppy joe sauce. The canned sauce provides the tangy, slightly sweet flavor of the sandwich filling. Choose a classic original variety.
Farfalle. Bow tie pasta holds sauce well. Rotini, penne, or elbow macaroni can replace it.
Processed cheese. Cube the cheese so it melts quickly into the sauce for a creamy finish.
Corn. Frozen corn can go in without thawing, and canned corn should be drained.
How to Make Sloppy Joe Casserole
1. Heat the oven Heat the oven to 375 degrees F and lightly grease a 9×13 inch casserole dish.
2. Brown the beef Cook the ground beef and onion in a large deep skillet or Dutch oven over medium high heat for 6 to 8 minutes, breaking up the meat, until no pink remains and it reaches 160 degrees F.
3. Drain the fat Spoon off any excess grease from the skillet.
4. Build the sauce Stir in the sloppy joe sauce, chicken broth, and diced tomatoes with their juices, then bring to a boil.
5. Cook the pasta Add the dry farfalle, cover, and simmer over medium low heat for 12 to 15 minutes, stirring every few minutes, until the pasta is tender.
6. Melt the cheese Remove the skillet from the heat and stir in the corn and processed cheese until completely melted and smooth.
7. Top and bake Transfer the mixture to the casserole dish, top with the shredded cheddar, and bake uncovered for 15 minutes until bubbly with melted edges.
8. Rest before serving Let the dish stand for 5 minutes so the sauce thickens, then scoop into bowls.
How to Serve Sloppy Joe Casserole
Scoop the casserole into bowls and top with sliced pickles or pickled jalapenos if you like a little tang. Round out the meal with a fresh Italian house salad, warm mozzarella cheesy garlic bread, and a side of air fryer broccoli with Parmesan. A scoop of homemade baked beans turns it into a full cookout style plate.
How to Store and Reheat Sloppy Joe Casserole
Cool the casserole and refrigerate it in an airtight container for up to 3 days. Reheat individual portions in the microwave for 1 to 2 minutes, or bake covered at 350 degrees F for 15 to 20 minutes, until the center reaches 165 degrees F. For longer storage, freeze it for up to 3 months and thaw it in the refrigerator overnight.
Tips and Variations for Sloppy Joe Casserole
Season the beef lightly. The sauce and cheese are already salty, so skip extra salt.
Stir the pasta often. Stirring prevents the noodles from sticking to the bottom of the skillet.
Add vegetables. Stir in diced bell pepper with the onion for extra color and crunch.
Boost the flavor. A teaspoon of chili powder in the beef adds gentle warmth.
Use pickles. Top each serving with dill pickle slices for the classic sandwich tang.
Make it spicy. Add a diced jalapeno with the onion or a few dashes of hot sauce to the sauce.
Use lean turkey. Ground turkey works in place of beef, but cook it to 165 degrees F.
Cook beef safely. Cook ground beef to 160 degrees F, and review the FDA safe food handling guidance for general advice on cooking and chilling meat dishes.
Frequently Asked Questions About Sloppy Joe Casserole
Can I make sloppy joe casserole ahead of time?
Yes. Assemble it up to a day ahead without baking, cover, and refrigerate. Add 5 to 10 minutes to the baking time when it goes into the oven cold.
Can I freeze sloppy joe casserole?
Yes. Cool it completely, wrap it well, and freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating.
What pasta works in sloppy joe casserole?
Farfalle, rotini, penne, and elbow macaroni all work. Keep the amount at 12 ounces and check for tenderness near the end of simmering.
Can I use homemade sauce?
Yes. Simmer ketchup, tomato sauce, brown sugar, mustard, and Worcestershire sauce, or use about 2 cups of your own sloppy joe mixture in place of the canned sauce.
Why is my casserole watery?
Pasta that is undercooked or a skillet that is too wide can leave extra liquid. Simmer covered until tender, then let the dish rest before serving.
Sloppy Joe Casserole with Farfalle Pasta
Equipment
- Large deep skillet or Dutch oven
- 9×13 inch casserole dish
- Wooden spoon
Ingredients
Main Ingredients
- 1 lb ground beef 85 percent lean
- ½ cup diced yellow onion
- 1 can sloppy joe sauce 15.5 oz
- 2 ½ cup low sodium chicken broth
- 1 can diced tomatoes 14.5 oz, undrained
- 12 oz dry farfalle pasta
- 8 oz processed cheese cubed
- 1 cup corn frozen or drained from a can
- 1 ½ cup shredded cheddar cheese
Instructions
Cooking
- Brown the beef. Heat the oven to 375 degrees F. Cook the beef and onion in a deep skillet for 6 to 8 minutes to 160 degrees F, then drain the fat.
- Simmer the pasta. Add the sloppy joe sauce, broth, and tomatoes, bring to a boil, add the pasta, cover, and simmer for 12 to 15 minutes.
- Melt the cheese. Off the heat, stir in the corn and cubed cheese until smooth.
- Bake. Spread in a greased 9×13 dish, top with cheddar, and bake for 15 minutes until bubbly.
- Rest. Let it stand for 5 minutes before serving.
