Sloppy Joe Casserole

This hearty sloppy joe casserole is fresh out of the oven. I bake this casserole in a large white dish, then generously topped it off with melted cheddar and mozzarella cheeses. I like to see that the cheese has browned slightly in places, forming a bubbly, gooey topping over the pasta and sloppy joe mixture beneath.

Why You’ll Love This Sloppy Joe Casserole (Especially If You Like the Sandwich)

If you are a fan of the original sloppy joe sandwich, you will love this baked version. It takes everything you enjoy about the classic, the tangy-sweet beef sauce, the hearty texture, and the satisfying richness and blends it with tender pasta and a gooey cheese topping. Baking it together allows the flavors to meld beautifully, while the cheese adds a creamy twist. It is portable, perfect for feeding a crowd, and just as comforting as the sandwich but with even more cheesy goodness in every bite.

Sloppy Joe Casserole

This Sloppy Joe Casserole combines the classic flavors of the beloved sandwich with tender pasta, a rich and tangy beef mixture, plenty of melted cheese, all baked to perfection for a family-friendly comfort meal.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Servings 6

Ingredients

  

• 12 ounces Elbow Macaroni
• 1 pounds Ground Beef
• 1 tablespoon Season Salt
• 1 teaspoon Black Pepper
• 1 Onion chopped
• ½ Green Bell Pepper chopped
• ½ Red Bell Pepper chopped
• 3 to 4 Garlic Cloves minced
• 3 tablespoons Dark Brown Sugar
• 2 tablespoons Apple Cider Vinegar
• 3 tablespoons Worcestershire Sauce
• 2 tablespoon Yellow Mustard
• 6 oz Tomato Paste
• 8 oz Tomato Sauce
• 10.5 oz Tomato Soup
• 1 cup Beef Broth
• 1 ½ cups Cheddar Cheese
• ½ cup Monterey Jack Cheese
• 2 tablespoons Parsley chopped optional

Instructions

 

• Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with nonstick cooking spray, then set it aside.
• In a large pot over medium heat, add 2 pounds of ground beef. Sprinkle with 1 ¾ teaspoons season salt and ¾ teaspoon pepper. Cook, breaking the meat apart with a wooden spoon, until no pink remains. Transfer the cooked beef to a paper towel-lined plate to drain excess grease.
• Drain all but 2 tablespoons of fat from the pot. If there is not enough fat, add 1 tablespoon of vegetable oil. Over medium heat, sauté 1 ½ cups chopped onions, 1 medium chopped green bell pepper, and 1 tablespoon minced garlic until the vegetables are soft and fragrant.
• Return the cooked beef to the pot. Stir in: dark brown sugar, apple cider vinegar, Worcestershire sauce, yellow mustard, tomato soup, tomato sauce, beef broth, tomato paste
• Mix well to combine. Let the mixture simmer for 5 to 10 minutes until slightly thickened.
• Meanwhile, in a separate pot of salted boiling water, cook 12 ounces of pasta according to package directions until just al dente. Drain well.
• Add the drained pasta to the meat sauce in the pot. Stir until the pasta is evenly coated and the mixture is well combined.
• Transfer the pasta and meat mixture into the prepared baking dish. Sprinkle 2 cups shredded cheese evenly over the top.
• Place the dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly.
• Remove from the oven, sprinkle with 2 tablespoons chopped fresh parsley, and serve hot.

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Recipe Tips

For extra flavor you can toast the pasta slightly in a skillet with a little butter before adding it to the casserole. This adds a subtle nutty taste and helps the pasta hold up better during baking.

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