Preheat oven to 375 degrees. Brown the ground beef over medium-high heat in a large pot or dutch oven.

Drain excess grease. Add onions and cook for 5 minutes. Add liquids: Manwich sauce, chicken broth, undrained diced tomatoes, and water.

Bring to a gentle boil, then add the pasta and stir to combine. Cover and let it boil gently for approximately 15 minutes, until al dente. You’ll want to add 3-4 extra minutes than indicated on the box since we are boiling gently.

Reduce heat to low. Stir in the corn. Add the cubed Velveeta and place the cover on the pot to allow it to melt. Lift the cover and gently stir to combine.

Transfer to a lightly greased 9 x 13 inch casserole dish. Top with shredded cheddar. Cover and bake for 15 minutes. Remove cover and serve!

Preheat oven to 375 degrees. Brown the ground beef over medium-high heat in a large pot or dutch oven.

Drain excess grease. Add onions and cook for 5 minutes. Add liquids: Manwich sauce, chicken broth, undrained diced tomatoes, and water.

Bring to a gentle boil, then add the pasta and stir to combine. Cover and let it boil gently for approximately 15 minutes, until al dente. You’ll want to add 3-4 extra minutes than indicated on the box since we are boiling gently.

Reduce heat to low. Stir in the corn. Add the cubed Velveeta and place the cover on the pot to allow it to melt. Lift the cover and gently stir to combine.

Transfer to a lightly greased 9 x 13 inch casserole dish. Top with shredded cheddar. Cover and bake for 15 minutes. Remove cover and serve!