Sloppy Joe Casserole

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: 10 servings

Start by preheating your oven to 375°F.
In a large pot, cook 1 lb of lean ground beef over medium-high heat for about 5 minutes, or until it’s no longer pink.
Lower the heat to medium, then add in ½ cup diced yellow onion and 1 cup chopped green bell pepper. Cook for about 2 minutes, just until they start to soften.
Add the ¾ cup ketchup, 1 Tbsp brown sugar, 1 Tbsp Worcestershire sauce, 2 tsp yellow mustard, 1 tsp garlic powder, ½ tsp chili powder, and ½ tsp salt. Stir everything together until well combined.
Pour in 2 ½ cups of chicken broth and the 1 (14.5 oz) can of diced tomatoes (don’t drain liquid!). Mix it all together. Bring this to a gentle boil.
Now stir in the ¾ lb of uncooked farfalle pasta. Cover the pot with a lid and gently simmer until the pasta is al dente, stirring occasionally to make sure pasta isn’t sticking to bottom of pot.
Once the pasta is cooked, reduce the heat to low. Stir in 1 cup of corn and the 8 oz of cubed Velveeta cheese. Cover again to let the cheese melt.
Pour the cheesy beef pasta mixture into a casserole dish and sprinkle the top with 1 cup of shredded cheddar cheese. Pop it in the oven and bake at 375°F for 15 minutes, or until the cheese is melted and bubbly.

The nutritional information provided is an estimate and is per serving.

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