Sloppy Joe Casserole
We always love an old-school classic with a twist. This casserole has all of the sweet-savory blend and hearty ground beef of your childhood sloppy Joe, but in a slightly more refined presentation. After you boil the pasta, the dish takes about 10 minutes to prepare.
Ingredients
- 8 oz. elbow macaroni
- 1 Tbsp. olive oil
- 1 1/2 lbs. ground chuck
- 1 green bell pepper, seeded and chopped (about 1 cup)
- 1 medium onion, chopped (about 1 cup)
- 3/4 cup chopped carrots
- 1 tsp. finely chopped garlic
- 2 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1 (15-oz.) can tomato sauce
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp. dry mustard
- 1 Tbsp. light brown sugar
- 2 cups shredded Muenster cheese
- 2 hamburger buns, finely chopped
- Garnish: fresh parsley leaves
Instructions
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Prepare oven:
Preheat oven to 375°F.
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Cook pasta:
Cook macaroni 3 minutes less than package directions. Drain. Set aside.
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Cook beef and vegetables:
Heat oil in a Dutch oven over medium-high heat. Add beef and cook, breaking into pieces, until browned, about 6 minutes. Drain grease, return meat to pan. Stir in bell pepper, onion, carrots, garlic, salt, and pepper and cook, stirring often, until peppers are tender, about 5 minutes.
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Add sauce ingredients:
Stir in tomato sauce, Worcestershire sauce, brown sugar, dry mustard, and 1 1/2 cups water; stir to combine, bring to a simmer, reduce heat to medium-low and cook, stirring occasionally, until thickened, about 5 minutes.
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Add mixture to casserole dish:
Add pasta to meat mixture, and stir to combine. Pour into a lightly greased 7- x 11-inch casserole dish. Top evenly with cheese. Sprinkle with bread pieces and bake at 375°F 20 minutes or until cheese is bubbly and lightly golden brown. Garnish with fresh parsley leaves.
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