Sloppy Joe Casserole
Sloppy Joe Casserole is a family favorite! Ground beef, pasta, tomato sauce, cheese and spices are all you need. Prepare on the stove top and pour into your favorite 9 x 13 casserole dish. Easy ground beef casserole you can eat for days.
Ingredients for Sloppy Joe Casserole-
- Ground beef – or ground chicken or turkey for a lighter version.
- Pasta – we used small shells but any smaller pasta will work. Rotini, bow ties or penne.
- Carrots, celery and onion – diced.
- Tomato Sauce and tomato paste
- Chili Powder, salt and pepper
- Shredded cheese
How to make Sloppy Joe Casserole –
Start by cooking your pasta according to package directions.
PRO TIP: Use a deep skillet to cook your pasta. The water comes to a boil quickly and it is so much easier to handle.
While your pasta is cooking, brown the ground beef in a large skillet. Remove all but 1 tablespoon of grease if necessary.
Add the onions, carrots and celery to the cooked ground beef. Cook until veggies are tender.
Add the tomato paste, spices, salt and pepper.
Fold in the cooked drained pasta.
Add the tomato sauce and heat through.
Pour into a 9 x 13 casserole dish or if the pot you cooked the beef and veggies in is oven proof (like a dutch oven) simply slide that into the oven.
Top with your favorite shredded cheese and bake for about 25-30 minutes until bubbly and cooked though.
Serving suggestions and tips –
Serve with a simple green salad or any steamed vegetable for a full meal.
Store in the refrigerator for up to 3 days or freeze for up to 3 months.
If you like easy chicken dinners, here’s a few more of my favorites:
- Tex Mex Chicken Sheet Pan Dinner
- Huli Huli Chicken
- Asian Ground Chicken
- Bacon Wrapped Chicken Thighs
- Honey Mustard Chicken Thighs
Sloppy Joe Casserole
Ingredients
- 8 ounces small pasta small shells, bow tie, elbow or penne work well
- 1/2 cup carrots diced
- 1/2 cup celery diced
- 1/2 cup onion diced
- 15 ounce tomato sauce canned
- 2 tablespoons tomato paste
- 1 tablespoon worstershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- salt and pepper to taste
- 2 cups grated shredded cheese
Instructions
- Preheat oven to 375 degrees. While oven is heating, bring a large pot of water to boil. Cook the pasta according to package directions. Drain and set aside.
- Heat a large skillet over medium high heat. Brown the ground beef until completely cooked. Drain all but 1 tablespoon of grease if necessary.
- Add the carrots, onion and celery to the beef and cook until tender. Add the tomato paste and cook for 1-2 minutes. Fold in the cooked drained pasta.
- Add the tomato sauce, garlic powder, chili powder, worcestershire sauce, salt and pepper to the beef and pasta mixture. Simmer for 2-3 minutes. Pour into a 9 x 13 casserole dish. Top with grated cheese. Bake for 20-25 minutes until cheese is melted and casserole is bubbling.
- Serve with a simple side salad or steamed veggies for a full meal.
- Store in refrigerator for up to 3 days or freeze for up to 3 months.
Have questions? Comment below and we’ll answer promptly.
Share what you made! Post a pic to Instagram and tag us @gigglingfork or with #gigglingfork. We’d love to see it!
