Easy Sloppy Joe Casserole Recipe

Sloppy Joes are the ultimate comfort food, right? But what if you could take all that savory, saucy goodness and turn it into a cozy, cheesy casserole? That’s what we’re doing today with this easy Sloppy Joe casserole recipe. It’s a one-pot wonder that pulls together the hearty flavors of sloppy Joes, but with a fun twist—pasta! Yes, penne pasta, smothered in a rich tomato-based sauce, Velveeta, and cheddar cheese, baked to bubbly perfection. Trust me, this dish is a crowd-pleaser, whether you’re serving it to your family on a weeknight or bringing it to a potluck.

this RECIPE

A favorite childhood meal with a new spin

Growing up, sloppy Joes were always a staple in my house. That tangy, slightly sweet sauce was always a hit, especially when paired with soft buns that soaked up all the flavors. But I’ll never forget the time my mom was short on bread and decided to improvise—she threw the filling together with pasta instead. At first, we all thought, “Hmm, interesting,” but the moment I took a bite, I was sold. That simple change made it feel like a whole new dish, and since then, it’s been a go-to comfort food in my kitchen.

I still love the traditional sandwich-style sloppy Joe, but I have to admit, this casserole version is just so easy and satisfying. It takes everything I love about the original but kicks it up a notch with the cheesy, baked goodness of a casserole. And the best part? Fewer dishes!

What makes this casserole special? (hint: it’s all about simplicity)

If you’re looking for a meal that delivers on flavor without demanding hours of prep or fancy ingredients, this sloppy Joe casserole is it. The beauty of this recipe is that it brings together pantry staples—ground beef, a can of Manwich sauce, pasta, and cheese—and transforms them into something truly comforting. Plus, it’s an all-in-one dish, so you won’t be juggling multiple pots and pans. Everything gets simmered in one pot, then transferred to a casserole dish for that final cheesy bake. Easy peasy!

Let’s talk ingredients: flavor-packed and flexible

The beauty of this recipe is that it’s not only simple but also flexible. Let’s go over the key ingredients, and I’ll share a few tips along the way.

• Ground beef: It’s the base of any good sloppy Joe. For a lighter version, you could swap this for ground turkey or chicken. Whatever you choose, make sure to drain off any excess grease after browning so your casserole doesn’t turn out greasy.
• Onions: These add a sweet, savory depth to the dish. Yellow onions work great here, but red onions could add a bit more sharpness if that’s what you’re into. I like mine finely diced so they melt into the sauce.
• Manwich sauce: This is where the classic sloppy Joe flavor comes from. If you can’t find it, or just want to make your own, you can mix up a quick substitute with tomato sauce, ketchup, a bit of brown sugar, and some vinegar for tang.
• Pasta: Penne is perfect here because it holds onto the sauce so well. But if you don’t have penne on hand, feel free to use elbow macaroni, rotini, or whatever short pasta you like.
• Velveeta cheese: It melts into the sauce to make everything extra creamy. If you’re not a fan of processed cheese, you can swap this out for cream cheese or a homemade cheese sauce, but Velveeta definitely delivers that ultra-smooth texture.
• Shredded cheddar: This goes on top and gives the casserole that golden, bubbly finish. You could mix things up with a sharper cheddar, or even a blend of cheeses like Monterey Jack or Colby.

Kitchen gear you’ll need (and a few handy shortcuts)

You won’t need a lot of fancy equipment for this recipe, which is part of why I love it. Here’s what you’ll want to have on hand:

• Large skillet or pot: Since you’ll be cooking everything in one pot before transferring it to the casserole dish, make sure it’s large enough to handle the sauce, pasta, and cheese mixture all at once. A deep, wide skillet or a Dutch oven works perfectly.
• 9×13 casserole dish: This is for baking everything to that cheesy, bubbly goodness. If you’re in a pinch and don’t have a casserole dish, you could even use a deep oven-safe skillet to go from stovetop to oven.
• Wooden spoon: Perfect for stirring up your sauce and pasta without scratching your pan. It’s also great for breaking up ground beef as it cooks.

Step-by-step: how to make the perfect sloppy Joe casserole

Let’s dive into the cooking process, step by step. You can think of this as your kitchen companion guide—complete with tips I’ve picked up from making (and tweaking) this recipe over the years.

1. Brown the beef and onions: Start by preheating your oven to 375°F. In a large skillet or pot, cook the ground beef over medium-high heat for about 2 minutes. Then, toss in the diced onions and cook for another 5 minutes, or until the beef is browned and the onions are soft. I like to break the beef up into small crumbles as it cooks so it mixes into the sauce better later on. Once everything is cooked through, drain off any grease.
2. Add the sauce and tomatoes: Stir in the Manwich sauce, chicken broth, and the can of undrained diced tomatoes. Let this mixture come to a gentle boil. The liquid will help the pasta cook right in the sauce, soaking up all that flavor. You can season with a bit of salt and pepper at this stage if you like.
3. Cook the pasta: Add your uncooked penne to the pot, stirring it well so it’s evenly coated in the sauce. Cover and let it simmer on medium heat until the pasta is al dente, stirring occasionally to make sure nothing sticks to the bottom. You might need to cook it a minute or two longer than the package suggests since you’re simmering instead of boiling.
4. Melt the Velveeta: Once the pasta is perfectly cooked, reduce the heat to low and stir in the cubed Velveeta. Cover the pot for a few minutes to help the cheese melt fully. When it’s ready, stir it all together. The sauce will become creamy and luscious at this point—just try not to eat it straight from the pot (though no judgment if you do!).
5. Bake it off: Transfer the pasta mixture to a lightly greased 9×13-inch casserole dish. Sprinkle the shredded cheddar on top, cover with foil, and bake for 15 minutes. After that, you’re ready to dig in!

Make it your own: easy variations to try

This casserole is already a bit of a twist on a classic, but there’s plenty of room to play around with it. Here are a few ideas I’ve tried (with great results):

• Gluten-free: Swap the regular pasta for your favorite gluten-free variety. I’ve had good luck with chickpea pasta, which holds up well in baked dishes like this.
• Vegetarian version: Replace the ground beef with a plant-based ground meat alternative or even lentils. You’ll still get that hearty, meaty texture without the beef.
• Spicy kick: If you like your food with a little more heat, add in some diced jalapeños or a dash of hot sauce to the sauce mixture before simmering. You could also sprinkle a little pepper jack cheese on top for an extra spicy twist.
• Seasonal veggies: Add some sautéed bell peppers, zucchini, or even spinach to sneak in extra veggies. Just cook them up with the onions and beef before adding the sauce.

Serving suggestions: how to present and what to serve it with

This casserole is a star all on its own, but if you’re looking to make it part of a full meal, here are a few ideas:

• Cornbread: There’s nothing better than a slice of warm, buttery cornbread on the side. The slightly sweet flavor pairs perfectly with the tangy, savory casserole.
• Simple green salad: Balance out the richness of the dish with a crisp, refreshing salad. I like to toss together romaine lettuce, cucumbers, and cherry tomatoes with a light vinaigrette.
• Steamed broccoli: A simple, no-fuss vegetable side that adds some color to your plate and pairs well with cheesy, saucy dishes.

Drinks to complement your meal

When it comes to drink pairings, I like to keep it light and refreshing since this casserole is rich and cheesy. Here are a few options I love:

• Iced tea: Whether you prefer it sweetened or unsweetened, a cold glass of iced tea is always a good call with a hearty meal like this.
• Sparkling water with lime: If you want something bubbly but not sweet, sparkling water with a squeeze of fresh lime juice is perfect for cutting through the richness of the casserole.
• Lemonade: If you’re in the mood for something a little more fun, a glass of fresh lemonade provides a sweet-tart contrast that brightens up the whole meal.

Storing leftovers and reheating

If you’re lucky enough to have leftovers, this casserole keeps really well. Store it in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, pop it back in the oven at 350°F, covered with foil, until warmed through. If you’re in a hurry, the microwave works too—just heat it in short bursts and stir halfway through to ensure it heats evenly.

FAQs

Can I use a different type of pasta?
Yes! While penne works great, any short pasta will do. Try elbow macaroni, rotini, or farfalle.

Can I make this casserole ahead of time?
Absolutely. You can assemble the casserole, refrigerate it, and bake it off when you’re ready to eat. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.

How can I make this recipe spicier?
For a spicier version, add some diced jalapeños or red pepper flakes to the sauce. You can also use pepper jack cheese for extra heat.

Can I freeze this casserole?
Yes! Let the casserole cool completely, then cover it tightly and freeze for up to 2 months. To reheat, thaw it overnight in the fridge and bake it at 350°F until warmed through.

What can I serve with this casserole?
Cornbread, a simple green salad, or steamed veggies like broccoli are great side dishes to serve with this casserole.

Print