In a large stovetop pan, cook the ground beef over medium heat until almost browned.

When the beef is about to turn brown, add in the onions, bell pepper, and minced garlic.

Cook the beef and veggie mixture until the meat is cooked fully through and the onions and peppers are tender.

While the meat is cooking, add the dry, uncooked pasta noodles to the bottom of the Crockpot or slow cooker.

Pour the two cans of Sloppy Joe sauce over the dry noodles in the pan.

Add the Campbell’s cheddar cheese soup as well to the slow cooker.

Add the meat and vegetable mixture. Stir everything together carefully (so as to not break the noodles up) and ensure everything is coated.

Cook the mixture for 1.5 hours on high. Near the end of the cooking time (15-30 minutes before it’s done), stir in a half cup of cheese and top with the remaining cheese.

The casserole is done when the noodles are al dente.

Serve warm and enjoy!