Sloppy Joe Casserole Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8 servings (1 cup each)
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Calories
510 kcal
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Course
Main Course
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Cuisine
American
Sloppy Joe Casserole Recipe
Description
This casserole transforms classic sloppy joe flavors into a baked pasta dish. Ground beef and onion are browned and drained before the addition of cavatappi pasta and a sauce made from chicken broth, tomato sauce, ketchup, brown sugar, vinegar, Worcestershire sauce, and dried mustard. The mixture simmers until the pasta absorbs flavors and becomes tender. The combination yields a balanced taste where sweetness from the brown sugar and ketchup meets acidity from vinegar, accented by the savory meat and tangy mustard.
The optional cheddar cheese adds creamy richness when served on top, while hot sauce provides heat for those who desire it. Fresh parsley sprinkled at the end brings a touch of freshness and color. The casserole serves about eight one-cup portions, making it suitable for family dinners or meal prep.
Leftovers keep well when refrigerated and can be reheated gently. This recipe allows some substitutions such as ground turkey or venison instead of beef, and alternative vegetables like celery or bell peppers. It is flexible for tweaking sweetness and spice levels according to taste.
Ingredients
- 1 pound ground beef (see note 1)
- 1 small onion finely chopped (see note 2)
- 1 pound cavatappi pasta or other small pasta
- 4 cups chicken broth or water
- 8 ounces tomato sauce
- 1/2 cup ketchup
- 1 tablespoon brown sugar (see note 3)
- 1 tablespoon white vinegar
- 1 tablespoon Worcestershire sauce (see note 4)
- 1 teaspoon dried mustard (see note 5)
- salt freshly ground
- black pepper freshly ground
- 2 cups cheddar cheese for serving, optional, shredded
- hot sauce for serving, optional
- 2 tablespoons parsley for garnish, optional, fresh, minced
Instructions
- In a large saucepan or Dutch oven over medium-high heat, add beef and onion and stir to combine. Cook until the meat is mostly browned, about 5 minutes. Drain well.
- To the pot with the drained beef, add pasta, chicken broth, tomato sauce, ketchup, brown sugar, white vinegar, Worcestershire sauce, and dried mustard. Bring to a boil, reduce heat, and simmer uncovered until pasta is tender, about 10 to 12 minutes.
- Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Serve with cheddar cheese and hot sauce if desired and garnish with fresh parsley.
Notes
- Ground turkey or venison can replace ground beef for a leaner alternative.
- Add finely chopped celery and green bell pepper with the onion for extra vegetable flavor.
- Brown sugar is optional; omit if you prefer less sweetness in the sauce.
- Worcestershire sauce can be substituted with soy sauce if needed.
- Instead of dried mustard, prepared yellow or Dijon mustard can be used in equal amounts.
- Leftovers keep well refrigerated for up to 4 days; reheat thoroughly before serving.
- This recipe makes over 8 cups, sufficient for around 8 servings at 1 cup each.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 cup each)
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 510kcal | 26% |
| Carbohydrates | 52g | 17% |
| Protein | 25g | 50% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 961mg | 40% |
| Potassium | 486mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 571IU | 11% |
| Vitamin C | 5mg | 6% |
| Calcium | 240mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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