Sloppy Joe Casserole

This Sloppy Joe Casserole turns the classic sandwich into cheese, bake crowd-pleasing pasta packed with ground beef, pepper and bold flavor in every bite. That’s it easy enough for busy weeknights and the perfect remedy for food cravings.

Holly’s Recipe Highlights. Sloppy Joe Casserole

• Fragrance:Rich, savory, and slightly sweet with a delicious sloppy joe flavor. It features tender pasta, hearty beef, sweet peppers and melted cheddar cheese in every bite.
• Recommended tools: A big one 12-inch casserole dish and a 3 liter pot dish makes this recipe easy.
• Service offers. I love serving this casserole fresh summer salad or Homemade coleslawand: garlic bread to soak up all the sauce.

Total time. 51 minutes Services: 6:00 Cooking method: Baked

Ingredients for Sloppy Joe Casserole

• Pasta. Medium-sized pasta shapes like rotini, penne or shells are ideal for holding over sloppy joe sauce. Cooking pasta just al dente keeps it wonderfully tender after baking.
• Ground beef. Lean ground beef makes this casserole hearty and flavorful without being greasy. It can be replaced with ground chicken or turkey.
• Peppers. Green bell peppers add a little crunch to the classic sloppy joe flavor, while red bell peppers add extra sweetness and color to the pot.
• Sloppy Joe Sauce. The sloppy joe sauce gives this casserole its unique flavor, sweet and savory. Canned dressing keeps it quick and easy, meanwhile homemade sloppy joe sauce adds more than scratch flavor.
• Finely diced tomatoes. Finely diced tomatoes add extra flavor and texture without making the pot watery. Their smaller size blends smoothly into the sloppy joe sauce.
• Tomato paste. It thickens the sauce and deepens the taste of tomatoes. Omit it if using homemade sauce!
• Cheddar: The cheddar cheese creates a melty, bubbly filling with a very sharp flavor. Colby Jack, mozzarella, or a cheddar blend are great options for a milder, creamier finish.

Options you’ll love

• Add heat. If you want a little heat, stir in cayenne, red pepper flakes, or a few cups of hot sauce.
• Herbal shortcut. Replace the onion and bell pepper with about 3 cups of the frozen pepper and onion mixture. Cook until the vegetables are tender and the excess liquid has evaporated.
• Additional vegetablesAdd corn, zucchini or mushrooms. Just be sure to boil off any excess moisture before baking so the pot doesn’t get watery.

Save it for later

• Store in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
• Thaw overnight in the refrigerator. Add a little water or sauce, then heat individual portions in microwave until heated through, stirring halfway through.
  • For larger portions, cover with foil and heat in a 350°F oven until heated through.

Did you enjoy this Sloppy Joe Casserole? Leave a comment and rating below.

Preparation time 5:00 minute minute

Cooking time 46: minute minute

Total time 51: minute minute

• Preheat oven to 400°F. Grease 3 squares of food with oil.

• Cook the pasta in salted water until just al dente (hard). Drain well and transfer to the prepared pot.

• While the pasta is cooking, brown the ground beef and onion in a large 12-inch skillet over medium-high heat until no longer pink. Drain off any fat. Add bell pepper and cook until slightly softened, about 5 minutes.

• Stir in sloppy joe sauce, sundried tomatoes, tomato paste, and garlic powder. Cook for 4 to 5 minutes to thicken slightly and the flavors to blend. Taste and season with salt and pepper if desired.

• Pour the sauce over the cooked pasta and toss gently until combined. Top with cheese.

• Bake for 15 to 20 minutes or until cheese is bubbly.

You can make mine if you want Homemade Sloppy Joe Sauce substitute canned. Cook the onion with the meat, reduce the bell pepper to 2 peppers and leave out the extra tomato paste. Add the drained diced tomatoes directly to the homemade sauce.
Vegetable shortcut. to skip the chopping, substitute 3 cups frozen pepper and onion mixture for the fresh onion and bell pepper. Once the meat is browned, add them to the pan and cook until the vegetables are tender and the moisture has evaporated.
Store leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Serving. 1.5:cups |: Calories. 395 |: Carbohydrates. 35:00is |: Proteins. 26:00is |: Fats. 16:00is |: Saturated fats. 8 o’clockis |: Polyunsaturated fats. 1:is |: Monounsaturated fats. 5:00is |: Trans fats. 0.5:is |: Cholesterol. 73:mg |: Sodium. 304:mg |: Potassium. 527mg |: Fiber. 3:is |: Sugar. 4:is |: Vitamin A. 805IU: |: Vitamin C. 40:00mg |: Calcium. 192:mg |: iron 3:mg

The nutritional information provided is an estimate and depends on the preparation methods and brands of ingredients used.

Course: Basic course

Kitchen american

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