This Sloppy Joe Casserole Is Sure To Be A Hit At Your Next Potluck

Sloppy Joe casseroles are where. It’s. AT. Cozy? Check! Meaty? Check! Buttery carbs and cheese? Check and check! This hearty casserole has plenty of peppers and onions, lots of sauce, and so much flavor too. Being on Team Casserole doesn’t stop me from appreciating the iconic sloppy Joe sandwich as a pasta sauce or a cheesy meatball bake, it just gives me more ways to celebrate the combination of ground beef and tangy sauce. More than just delicious, this casserole is flexible, freezable, and ready to serve on a busy weeknight for dinner. Here’s how to make it your own:

Yields: 4 servings

Prep Time: 15 mins

Total Time: 1 hour

Ingredients

• 1 tbsp.

  vegetable oil

• 1 lb.

  ground beef

• Kosher salt

• Freshly ground black pepper

• 1

  medium yellow onion, chopped

• 1

  green bell pepper, seeds and ribs removed, chopped

• 1

  red bell pepper, seeds and ribs removed, chopped

• 2

  cloves garlic, finely chopped

• 2/3 c.

  ketchup

• 1 tbsp.

  chili powder

• 1 tsp.

  dried mustard

• 1

  (8-oz.) can tomato sauce

• 1 c.

  low-sodium beef or chicken broth

• 2 tbsp.

  apple cider vinegar

• 2 tbsp.

  Worcestershire sauce

• 2 tsp.

  dark brown sugar

• Hot sauce (optional)

• 8

  sweet Hawaiian slider rolls, halved crosswise

• 1 tbsp.

  unsalted butter, melted

• 1 c.

  shredded cheddar

• Chopped fresh parsley, for serving (optional)

Directions

1. Preheat oven to 375°. In a large skillet over medium-high heat, heat oil. Add beef; season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, breaking up beef with a wooden spoon, until crumbled and no longer pink, 6 to 8 minutes. Using a slotted spoon, transfer beef to a plate. Pour off all but 1 tablespoon fat.

2. In same skillet over medium heat, cook onions, bell peppers, and garlic, stirring occasionally, until vegetables are softened, 10 to 12 minutes; season with salt and pepper. Add ketchup and cook, stirring occasionally, until ketchup is reduced to a thick paste, 5 to 6 minutes. Add chili powder and mustard and cook, stirring, until fragrant, about 30 seconds. Add tomato sauce, broth, vinegar, Worcestershire, and brown sugar and cook, stirring, until combined. Add beef and a few dashes of hot sauce (if using).

3. Transfer to a 2-quart baking dish. Top with rolls cut sides down. Brush with butter and sprinkle with cheese.

4. Bake casserole until rolls are toasted and cheese is melted, 10 to 15 minutes. Sprinkle with parsley (if using).

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