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featured sloppy joe casserole

Sloppy Joe Casserole Recipe

Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 726kcal
This delicious sloppy Joe casserole is perfect for a tasty weeknight meal. This beef and pasta bake is perfectly cheesy and it's so simple to make!
Print Recipe


  • 1 tablespoon of olive oil
  • ½ cup of white onion diced
  • 3 cloves of garlic finely minced
  • 1 pound of ground beef
  • ½ cup of ketchup
  • 2 tablespoons of light brown sugar
  • 1 tablespoon of yellow mustard
  • 1 teaspoon of Worcestershire sauce
  • 3 ½ cups of low-sodium chicken or vegetable broth
  • 8 ounces of bowtie pasta
  • 16 ounces Velveeta cheese cut into small pieces and divided
  • 8 ounces Colby jack cheese freshly grated and divided


  • Preheat the oven to 375 degrees Fahrenheit and set aside a 9x13 inch baking dish.
  • Heat the olive oil in a large pan over medium high heat then add the onion and cook until it becomes translucent.
  • Then add the garlic and cook for another minute or until it becomes fragrant.
  • Add the ground beef and crumble it as you cook it until it turns a dark brown color and has cooked all the way through.
  • While it’s cooking, stir the ketchup, brown sugar, mustard and Worcestershire sauce together in a small bowl then add it to the cooked beef and stir to combine.
  • Let it simmer for a few minutes before spooning it into a bowl and setting aside for later.
  • Wipe out the pan and pour in the chicken broth.
  • Bring it to a boil over medium high heat then add the pasta and cook it according to the instructions on the package.
  • Add the beef back to the pan along with 12 ounces of the Velveeta cheese and half of the Colby jack cheese and stir as it melts to combine.
  • Once it has melted fully, spread it out evenly in the casserole dish.
  • Cut the remaining Velveeta cheese into tiny pieces then sprinkle it around the top of the casserole along with the remaining Colby jack cheese.
  • Cover with non-stick foil and bake for 20 minutes, then again for 10 more minutes uncovered or until the edges start to crisp up and turn a dark brown color.
  • Let it cool for 5 minutes before serving with freshly chopped green onions or chives.


  • This casserole can be stored in an airtight container in the fridge for up to 3 days.
  • Cook the pasta just less than al dente as it will continue to cook in the oven.
  • Feel free to add in extra veggies, mushrooms and bell peppers are great additions!
  • I like to use bow tie pasta in this dish, but any short pasta will work well.


    Calories: 726kcal | Carbohydrates: 51g | Protein: 43g | Fat: 38g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1702mg | Potassium: 703mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1224IU | Vitamin C: 3mg | Calcium: 729mg | Iron: 3mg