Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 50 mins | Yield: 6 Servings
Every bite of this luscious dish will surely make your day extra special. Try this recipe now. Enjoy!
1 pound ground beef, 85% lean
½ c onions, diced
1 15.5 ounces can Manwich sauce
2 c chicken broth
1 14.5 ounces can sliced tomatoes *not* drained
½ c water
¾ lb farfalle pasta
8 ounces Velveeta cheese, cubed
1 c corn, frozen or drained from a can
1 ½ c cheddar, shredded
Step 1: Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Step 2: Place a large pot on the stove and turn the heat to medium-high.
Step 3: Add the ground beef and cook until crumbly and brown.
Step 4: Discard any excess grease, then add the onions and saute for about 5 minutes or until translucent.
Step 5: Add the chicken broth, Manwich sauce, water, and sliced tomatoes. Stir until just mixed, then allow the mixture to boil.
Step 6: Add the pasta and stir until well mixed.
Step 7: Cover the pot and cook the pasta until firm to bite.
Step 8: Turn the heat down to low, then add the corn. Stir until just mixed.
Step 9: Add the sliced Velveeta and cover the pot again. Allow it to melt.
Step 10: Remove the cover and stir until well mixed.
Step 11: Apply cooking spray in a 9×13-inch casserole dish.
Step 12: Transfer everything into the prepared casserole dish.
Step 13: Sprinkle a generous amount of shredded cheese on top.
Step 14: Place it inside the preheated oven and bake for about 15 minutes or until the cheese has melted completely.
Step 15: Serve and enjoy!
Calories: 663kcal | Carbohydrates: 61g | Protein: 38g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 99mg | Sodium: 1599mg | Potassium: 998mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1119IU | Vitamin C: 19mg | Calcium: 485mg | Iron: 4mg
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