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Sloppy joe meat, elbow macaroni, and cheese combine in this easy, cheesy Sloppy Joe Casserole. Ready in under an hour, it’s a family favorite that’s perfect for busy weeknights!
Sloppy joes are always a big hit in my family, whether we’re talking about rodeo sloppy joes, sloppy joe sliders, sloppy joe dip, or sloppy joe grilled cheese. My family will happily devour it! This sloppy joe casserole takes those classic sloppy joe flavors and combines them with elbow macaroni, velveeta, and cheddar cheese. It’s an easy, cheesy casserole that may be one of our new favorites!
This Sloppy Joe Casserole Is A Family Favorite
Here are a few reasons why my family loves this sloppy joe casserole recipe.
- Super cheesy. Velveeta cheese is mixed in with the meat and pasta, while a generous amount is sprinkled on top. There’s lots of cheesy goodness in every bite.
- Not (quite) as messy. This casserole isn’t nearly as messy as traditional sloppy joes! It’s definitely a kid-friendly version.
- Ready in an hour. From start to finish, it takes less than an hour to prepare this sloppy joe casserole. It’s also an easy one to make ahead of time, which I included a note on below. Perfect for those busy weeknights!
Recipe Ingredients
This casserole is made with basic sloppy joe ingredients, noodles, and lots of cheese. Scroll down to the recipe card below for the exact measurements.
- Ground beef – I like to use 80/20 lean ground beef but whatever your go-to is will work.
- Aromatics – Diced onion, bell pepper, and garlic add flavor to the meat.
- Spices – Salt, pepper, and smoked paprika.
- Ketchup – The base of the sloppy joe sauce.
- Mustard – Mustard adds depth to the flavor of the sauce.
- Tomato sauce – Any plain, unseasoned tomato sauce works.
- Worcestershire sauce – Adds savory umami flavor to the sloppy joes.
- Diced tomatoes – Undrained to add more liquid to the meat mixture.
- Beef stock – Water could also be used but beef stock adds a richer flavor.
- Elbow noodles – If elbow noodles aren’t available, use similar small pasta shapes like rotini, penne, or shells. They’ll cook just as well in the sauce..
- Velveeta cheese – Adds a smooth, cheesy texture.
- Cheddar cheese – Or similar shredded cheese of choice.
How To Make Sloppy Joe Casserole
This casserole is perfect for busy weeknights. It can be ready and on the table in under an hour! Scroll down to the recipe card below for the printable instructions.
- Prep. Preheat the oven to 375F. Grease the casserole dish.
- Cook the beef. Cook the ground beef, breaking it into crumbles as it cooks. Drain any excess grease. Add the onion, pepper, and garlic. Cook for 3-4 minutes until softened, then stir in the seasonings.
- Simmer. Mix in the ketchup, mustard, tomato sauce, Worcestershire sauce, tomatoes, and stock. Bring to a simmer. Stir in the pasta, ensuring it’s submerged in the sauce. Cover and simmer over medium-low heat for 12-15 minutes.
- Add the Velveeta. Reduce the heat to low. Add the Velveeta and stir until melted and smooth.
- Bake. Spread the mixture evenly in the casserole dish. Top with the shredded cheese. Bake for 20-25 minutes, until the cheese is melted and bubbling. Let sit for 5 minutes. then serve and enjoy!
Tips & Variations
I’ve played around with a few different variations of this sloppy joe casserole. Here are a few ideas, plus a couple of times.
- Add more broth. If the mixture seems too thick after adding the Velveeta, add a splash of beef stock to loosen it.
- Make sure the noodles are covered. The elbow pasta should be fully submerged in liquid before covering and simmering, to ensure it cooks completely.
- Add some heat. Spice it up by adding a teaspoon of chili powder or a few shakes of hot sauce to the sauce mixture. You can also toss in diced jalapeños for some heat.
- Try other cheese. Instead of Velveeta, you can use cream cheese or a blend of mozzarella and sharp cheddar. For the topping, try Monterey Jack or a Mexican cheese blend.
- Use a different protein. Swap the ground beef for ground turkey, or chicken for a leaner option.
Serving Suggestions
I like to pair this sloppy joe casserole with a veggie side, such as a simple side salad or some oven roasted vegetables. Though honestly, a big bowl of this casserole works perfectly as a complete dinner if you don’t feel like making any sides!
Make Ahead & Storage
- Make ahead. Assemble the entire dish up to the baking step and refrigerate for up to 24 hours. When ready to bake, add 5-10 minutes to the bake time if starting cold.
- Fridge. Store leftovers in an airtight container in the fridge for up to 4 days to keep the flavors fresh and the casserole moist.
- Freezer. This casserole freezes well. Allow it to cool completely, then cover tightly with plastic wrap and foil before freezing. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat. For single servings, reheat in the microwave in one-minute intervals until hot. For larger amounts, cover the casserole with foil and heat in a 350°F oven until warmed through.
More Ground Beef Casseroles To Try
- John Wayne Casserole
- Mexican Casserole
- Dorito Casserole
- Million Dollar Spaghetti
- Beef Enchilada Casserole
Sloppy Joe Casserole
Sloppy joe meat, elbow macaroni, and cheese combine in this easy, cheesy Sloppy Joe Casserole. Ready in under an hour, it's a family favorite that's perfect for busy weeknights!
Servings: 8 people
Ingredients
- 1 pound ground beef
- 1 medium onion diced
- 1 green bell pepper diced
- 2 garlic cloves minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup ketchup
- 2 Tablespoons mustard
- 1 8-ounce can tomato sauce
- 1 Tablespoon worcestershire sauce
- 1 14.5-ounce can diced tomatoes undrained
- 1/2 cup beef stock
- 12 ounces elbow noodles uncooked
- 8 ounces velveeta cheese cubed
- 2 cups shredded cheddar cheese
Instructions
- Preheat your oven to 375°F. Grease a 9×13-inch casserole dish and set aside.
- Heat a large skillet or deep pan over medium heat. Cook the ground beef, breaking it up as it cooks. Drain any excess grease.
- Add the onion, bell pepper, and garlic to the skillet with the beef. Cook for 3-4 minutes until softened. Stir in the salt, pepper, and smoked paprika.
- Mix in the ketchup, mustard, tomato sauce, worcestershire sauce, diced tomatoes (undrained), and beef stock. Stir to combine and bring the mixture to a light simmer.
- Stir in the uncooked pasta, ensuring it is evenly coated and submerged in the sauce. Cover the skillet and cook over medium-low heat for 12-15 minutes, stirring occasionally, until the pasta is tender and has absorbed some of the sauce.
- Reduce the heat to low and stir in the velveeta. Mix until melted and smooth, coating the pasta thoroughly. If the mixture seems too thick, add a splash of beef stock to loosen it.
- Transfer the mixture into the prepared casserole dish and spread out evenly. Top with the shredded cheddar cheese.
- Bake uncovered for 20-25 minutes, or until the cheese has melted and is bubbling. Remove from the oven and allow the casserole to rest for 5 minutes before serving. Enjoy!
Last Step:
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Notes
Make Ahead – Assemble the entire dish up to the baking step and refrigerate for up to 24 hours. When ready to bake, add 5-10 minutes to the bake time if starting cold.
Nutrition
Calories: 504kcal | Carbohydrates: 41g | Protein: 28g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 1134mg | Potassium: 493mg | Fiber: 2g | Sugar: 7g | Vitamin A: 723IU | Vitamin C: 14mg | Calcium: 396mg | Iron: 2mg
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2 comments on “Sloppy Joe Casserole”
It was very easy to follow the directions I had a substitute the green bell pepper and the Velveeta cheese. The recipe came out very delicious thank you for sharing and my friends say thank you as well!!
Thank you Mary Joy!