Sloppy Joe Veggie Casserole

Name: Sloppy Joe Veggie Casserole
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings.
Ingredients: 2-1/2 cups uncooked penne pasta; 1 pound ground beef; 1 small onion, chopped; 1 package (16 ounces) frozen mixed vegetables; 1-1/2 cups water; 1 can (15 ounces) tomato sauce; 1 can (6 ounces) tomato paste; 1 envelope sloppy joe mix; 1 tablespoon dried parsley flakes; 1/2 teaspoon dried oregano; 2 cups (16 ounces) 2% cottage cheese; 1-1/2 cups shredded Colby-Monterey Jack cheese, divided

Sloppy joe flavor meets veggie lasagna wholesomeness. My family loves this dynamic duo, and you’ll love how simple it is to prepare. —Sue Schmidtke, Oro Valley, Arizona

Ingredients

2-1/2 cups uncooked penne pasta
1 pound ground beef
1 small onion, chopped
1 package (16 ounces) frozen mixed vegetables
1-1/2 cups water
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 envelope sloppy joe mix
1 tablespoon dried parsley flakes
1/2 teaspoon dried oregano
2 cups (16 ounces) 2% cottage cheese
1-1/2 cups shredded Colby-Monterey Jack cheese, divided

Directions

Cook pasta according to package directions.
Meanwhile, cook beef and onion in a large skillet over medium heat until meat is no longer pink; drain. Add the vegetables, water, tomato sauce, tomato paste, sloppy joe mix, parsley and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 7-9 minutes or until vegetables are crisp-tender. Drain pasta; stir into beef mixture.
Spoon half of the mixture into a greased 13x9-in. baking dish. Top with cottage cheese, 3/4 cup Colby-Monterey Jack cheese and the remaining pasta mixture.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining Colby-Monterey Jack cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.

Nutrition Facts

1-1/4 cups: 433 calories, 16g fat (9g saturated fat), 59mg cholesterol, 1127mg sodium, 40g carbohydrate (11g sugars, 5g fiber), 31g protein.

Originally published as Veggie Sloppy Joe Casserole in Simple & Delicious October/November 2012

Reviews

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Average Rating:

koppkidsmom

Feb 15, 2017

AWESOME!!! Will be adding this to my casserole collection. Only thing I did different was use green onions. Everyone in the family loved it and went back for seconds.
diligentfrog

Apr 3, 2016

Loved it! My 7 year old even asked for SECONDS!!! And that never happens!
joycels

Mar 20, 2016

Made this the other night and we all liked it. Worth making it again. I think I might try adding in some frozen tomatoes to this also.
KittieCatt

Feb 18, 2016

Thanks Sue! This dish was VERY delicious! I took the liberty to add in a clove of finely minced garlic in Step #2. Instead of using (ALL) 2% cottage cheese.... I used a 50/50 combo of 2% cottage cheese, and Low Fat Ricotta. In Step #4, I used an "Italian Five Cheese Blend", because that's what I had in my fridge at the time. This dish was delicious, and we enjoyed it very much. I'll definitely make it again.
cp1842

Feb 17, 2016

All in all this was very good!! Easy to make!! I read all the reviews and any of the changes you want to make to this recipe should work just fine. I used about 1/2 lb more meat. I would use ricotta cheese. Instead of baking for the last 10 minutes, I broiled this dish for 5 minutes which gave a nice melted/crunchy crust on top. My family loved it!!
mpetz18

Feb 17, 2016

Excellent recipe! Everyone in my family enjoyed it. I used half ricotta and half cottage cheese. I liked the vegetables and the taste of the sauce. I will definitely make this again.
Anne380

Feb 17, 2016

Was wondering if you have a suggestion for using something other than the cottage cheese. Ricotta maybe? I'm sorry, but we just aren't that fond of the texture of cottage cheese. Your recipe sounds very good, that's why I'm interested in trying it with just that one adjustment. I'm rating this like the others have, because it won't allow me to post without a rating.
vondalin

Feb 17, 2016

Frustrating...the reviews are worthless if you haven't tried it yet or change every other ingredient in the original. This recipe sounded interesting as it was submitted. We enjoyed it very much. It freezes well too!My suggestion for next time would be to use fresh cooked green beans, frozen peas and carrots and frozen corn instead of the packaged mixed veggies because I don't care for frozen green beans --but other than that I liked the recipe and any other changes I might make would not then be your recipe to review! People are rating their own recipe! Thanks for sharing yours Sue!
Chiquita2

Feb 17, 2016

I would leave the veggies out! Sounds reall y good though.
i_like_pie

Mar 5, 2015

We did like this for something different. We are not a big fan of that type of frozen mixed vegetables, so I may use just frozen corn, or canned carrots and peas next time.