Sloppy Joe Casserole
- Replies 0
This hearty, family-friendly bake brings all the comforting flavors you love into one easy, crowd-pleasing dish.
Ingredients:
Image credit: Southern Living
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
- Preheat Oven: Begin by heating your oven to 375°F (190°C).
- Cook the Pasta: Boil the macaroni, but for 3 minutes less than the package instructions recommend. Drain the water and set the pasta aside.
- Brown the Beef and Sauté Vegetables: Heat oil in a Dutch oven over medium-high heat. Add the ground beef, breaking it apart as it cooks until browned (about 6 minutes). Drain off the excess grease and return the pot to the heat. Stir in the bell pepper, onion, carrots, garlic, salt, and pepper. Cook, stirring often, for about 5 minutes until the vegetables have softened.
- Simmer the Sauce: Add the tomato sauce, Worcestershire sauce, brown sugar, dry mustard, and 1 ½ cups of water to the pot. Stir everything to combine and bring it to a simmer. Reduce the heat to medium-low and let it cook, stirring occasionally, for about 5 minutes until the sauce thickens.
- Assemble and Bake: Stir the cooked macaroni into the meat sauce until well combined. Transfer the entire mixture to a lightly greased 7x11-inch casserole dish. Spread the cheese evenly over the top and finish with a sprinkling of bread pieces. Bake at 375°F for 20 minutes, or until the cheese is bubbly and lightly golden. Garnish with fresh parsley before serving.
