I’m sharing my homemade version of an easy Sloppy Joe Recipe as a casserole twist! It has all the flavor elements of the classic Sloppy Joe but we’ve replaced the buns with pasta and added some cheese for a delicious baked pasta and hamburger casserole.
It is made from scratch, all in one skillet, without any Manwich sauce so it’s fresh, healthy, and hearty comfort food the whole family will love!
Serve whatever side dish for sloppy joes your family likes, whether it be a side salad or a few grilled veggies and you’ve got a quick and easy dinner idea for any weeknight!
Casseroles are one of the greatest inventions. They’re so easy to whip up, they serve a hungry crowd (with leftovers!) and they’re great for potlucks, dinner parties, and freezing meals for neighbors.
When ground beef is on sale, I stock up keeping in mind my meal plan for the week which usually includes any one of my beef casserole recipes such as walking taco casserole, tater tot casserole, or cowboy casserole. So this hamburger casserole fits right in!
If you want to try a different version of sloppy joe casserole, I have a delicious Sloppy Joe Tater Tot Casserole that you should try next! Sloppy Joe Garlic Bread is also amazing.
Why You’ll Love This Recipe
- Taste & Comfort. It has all the flavors and textures of a good old-fashioned Sloppy Joe but in the form of a baked casserole which is the ultimate comfort food.
- Hearty. It is fully loaded with beef, cheese, veggies, and pasta for a completely satisfying dish.
- Easy. A casserole that is super flavorful with the least amount of effort is a win in my books! Everything gets cooked in one pan, transferred to the baking dish, and placed in the oven until it’s done like dinner.
Key Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Ground beef – I use lean ground beef to not produce more than enough excess grease and to keep it a bit lighter. The flavors of the sloppy Joe sauce are enough that I don’t need to worry about getting the most flavor out of the beef itself.
- Aromatics – Small yellow onion and minced garlic cloves are a powerhouse duo of flavors.
- Veggies – Red bell pepper and corn (frozen or drained from a can) are on the sweeter side and compliment the sweetness of the ketchup and brown sugar in the sauce.
- Diced tomatoes – Canned diced tomatoes can be regular or low sodium, it’s up to you. If using regular, you can skip the added salt if preferred.
- For the sloppy Joe sauce – Ketchup, Light brown sugar, yellow mustard, and Worcestershire sauce make the sweet saucy component. In other words, together they put the sloppy in sloppy Joe.
- Seasoning – Just a bit of salt and ground black pepper is enough to enhance the other flavors.
- Uncooked penne pasta – Cook according to package instructions.
- Cheese – Freshly grated (from a block!) Colby Jack cheese and Cheddar cheeses are a nice sharp and flavorful combo of cheesy goodness. Half of it gets baked into the casserole and the other half is used as a melted topping. So good!
- Fresh chopped parsley – For garnish and a herby finish.
Tip!
I use penne but you can use any small to medium-sized pasta you have on hand. Rigatoni, fusilli, farfalle, rotini, elbow pasta, whatever you’ve got, use it!
How to Make a Sloppy Joe Casserole
- Prep. Preheat the oven to 350°F/180°C and grab a skillet and place it on the stove over medium-high heat.
- Cook the beef. Add ground beef, onion, bell pepper, and garlic, and brown the ground beef until it is cooked through (no longer pink). Crumble it with a heat-resistant silicone spatula or a wooden spoon as you go.
- Make it saucy. Pour in diced tomatoes, ketchup, brown sugar, mustard, and Worcestershire sauce, and corn. Cook for 4-5 minutes and then season with salt and pepper. Brilliant kitchen utensils can make life so much easier! These magnetic measuring cups and spoons are a game-changer and what I use to measure out all my ingredients.
- Taste test. Adjust seasonings to your preference.
- Cook pasta. Follow instructions on the package, cook the pasta in salted water in a separate pot. Cook to al dente, as it will continue to cook while it bakes.
Tip!
Don’t skip salting the water! Only salt the water after you bring it to a boil, it helps to penetrate more flavor into the pasta noodles and it helps to avoid pasta clumping together.
- Combine. Once pasta is cooked and drained, combine the cooked noodles with the meat sauce in a 9×13 baking dish. This 3-quart ceramic dish is what I use. Stir in half the cheese. Then add the remaining cheese on top.
- Bake. Place dish in preheated oven for about 20 minutes. The casserole will be heated through and the cheese will be melted and mouthwatering. Garnish with parsley and enjoy!
Recipe Tips & Variations
- When choosing ground beef, I look for anywhere from 80-90% lean. There are recipes that require a bit more flavor from the beef itself, but I find lean works. Extra-lean is a bit too much.
- It’s important to dice all your veggies to an even size. Not only will they cook evenly, but it also makes for a more pleasing bite when not one thing is overpowering another.
- You’ll notice the corn is added later than the peppers. Keep it that way! The corn just needs to be heated through, the peppers actually need time to cook down and become soft.
- For a sauce with a bit less refined sugar, use maple syrup instead of brown sugar.
- If you like a little added heat to your Sloppy Joes, feel free to sprinkle in a bit of chipotle or chili powder.
- I love the combination of Colby Jack and Cheddar, but feel free to switch it up to your favorites. You can also just use more of one or the other or omit one completely.
FAQs
Make this ahead of time by assembling it completely, covering it with plastic wrap, and keeping it in the fridge for up to 3 days. When you’re ready to bake it, allow it to sit at room temperature for about half an hour first. Then, remove the plastic and follow the directions as listed.
Keep any leftovers in an airtight container for up to 4 days in the fridge. Take it for lunch the next day or reheat your dinner for an easy no-brainer meal the next day.
This is one of many amazing freezer-friendly casseroles. Cover tightly with plastic wrap to avoid freezer burn, place in an airtight container and keep frozen for up to 3 months. It’s a great recipe to keep on hand when you want to give a loved one some TLC.
You can absolutely make this a gluten-free casserole! The main ingredient you want to substitute is pasta. Look for a gluten-free pasta that you know is sturdy enough to hold up to all of that sauce without it getting soggy.
Gluten is sneaky and can hide in many things. Check the ingredients (or better yet buy ingredients with certified labels) on things like ketchup.
Don’t fret! The diced tomatoes and ketchup can absolutely be replaced with tomato sauce. I have done this previously and my family loved it just the same.
Ways To Serve It
This really is a complete meal all on its own, so you won’t need much in addition to it. If you’re serving a larger crowd, some simple sides are always nice to have.
Salads: Caesar salad, a simple tossed green salad with a homemade apple cider vinaigrette, or a crunchy creamy coleslaw would be yummy.
Drinks: With a heavier meal, a refreshing drink to accompany it is always welcome. A frozen mango daiquiri or a loquat vodka cocktail (replace the loquats for apricots in the winter…or if you have no idea what a loquat is or where to find one) and a strawberry watermelon smoothie for the kids!
There’s no such thing as too many casserole recipes and this one is by far one of the best! Don’t forget to share this warming comfort meal with others so they too can feed a crowd a yummy meal on a budget!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Sloppy Joe Casserole
Equipment
Ingredients
- 1 pound ground beef lean
- 1 small yellow onion diced (about 1 cup)
- 1 red bell pepper diced
- 2 cloves garlic minced
- 14.5 ounce can diced tomatoes
- 1 cup ketchup
- 1 tablespoon light brown sugar
- 1 teaspoon yellow mustard
- ½ teaspoon Worcestershire sauce
- 1½ cups corn frozen or drained from a can
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 12 ounces uncooked penne pasta cooked according to package instructions.
- 1 cup shredded Colby Jack cheese
- 1 cup shredded cheddar cheese
- chopped fresh parsley for garnish
Instructions
- Preheat the oven to 350°F/180°C.
- Heat a skillet over medium high heat, and cook the beef with onion, bell pepper, and garlic. Crumble the beef as you cook it, and cook until cooked through (6-7 minutes). Drain fat.
- Add diced tomatoes, ketchup, brown sugar, mustard, Worcestershire sauce, and corn. Cook together for 4-5 minutes. Season with salt and pepper, taste the sauce and adjust seasonings to your preference.
- Cook pasta in salted water according to package instructions, drain.
- In a 9×13 baking dish, combine the cooked pasta with the meat sauce, and half of the cheese.
- Top with the remaining cheese, and bake in the preheated oven until heated through and the cheese is melted. About 20 minutes. Garnish with parsley and serve.
Notes:
- When choosing ground beef, I look for anywhere from 80-90% lean. There are recipes that require a bit more flavor from the beef itself, but I find lean works. Extra-lean is a bit too much.
- It’s important to dice all your veggies to an even size. Not only will they cook evenly, but it also makes for a more pleasing bite when not one thing is overpowering another.
- You’ll notice the corn is added later than the peppers. Keep it that way! The corn just needs to be heated through, the peppers actually need time to cook down and become soft.
- For a sauce with a bit less refined sugar, use maple syrup instead of brown sugar.
- If you like a little added heat to your Sloppy Joes, feel free to sprinkle in a bit of chipotle or chili powder.
- I love the combination of Colby Jack and Cheddar, but feel free to switch it up to your favorites. You can also just use more of one or the other or omit one completely.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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