Sloppy Joe Casserole (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil.
02 -
½ cup diced white onion.
03 -
3 cloves garlic, finely minced.
04 -
1 pound ground beef.
05 -
½ cup ketchup.
06 -
2 tablespoons brown sugar.
07 -
1 tablespoon yellow mustard.
08 -
1 teaspoon Worcestershire sauce.
09 -
3½ cups low-sodium chicken broth.
10 -
8 ounces dry bowtie pasta (½ box).
11 -
16 ounces Velveeta cheese, cut into small pieces and divided (1 block).
12 -
8 ounces Colby jack cheese, freshly grated and divided.
# Instructions:
01 -
Preheat oven to 375°F and set aside a 9x13-inch baking dish.
02 -
Heat the olive oil in a large pan over medium-high heat, then add the onion and cook until it becomes translucent.
03 -
Add the garlic and cook for another minute or until it becomes fragrant.
04 -
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.
05 -
While the beef is 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 it aside for later.
06 -
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.
07 -
Add the beef back to the pan along with 12 ounces of the Velveeta cheese and half of the Colby jack cheese. Stir as it melts to combine.
08 -
Once it has melted fully, spread it out evenly in the casserole dish.
09 -
Cut the remaining Velveeta cheese into tiny pieces, then sprinkle it around the top of the casserole along with the remaining Colby jack cheese.
10 -
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.
11 -
Let it cool for 5 minutes before serving with freshly chopped green onions or chives.