Sloppy Joe Casserole

This Sloppy Joe Casserole will be your ultimate comfort food! It's the perfect mix of juicy beef and pasta in tangy-sweet sloppy joe sauce, gooey cheese, all topped with buttery, crisp biscuits.

Course Main Course

Cuisine American

Keyword Sloppy Joe Casserole

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 598kcal

Author Michelle

Ingredients

2 pounds ground beef
1 bell pepper finely chopped
1 medium onion finely chopped
3 garlic cloves minced
2 cans tomato sauce (8 ounces each)
½ cup ketchup
½ cup barbecue sauce
3 tablespoons prepared yellow mustard
1½ tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
3 tablespoons brown sugar
Salt and pepper to taste
8 ounces rotini pasta cooked to package instructions
2 cups shredded Colby Jack cheese divided

Biscuit Topping

2 packages refrigerated biscuits (7 ounces each)
8 tablespoons butter melted
2 garlic cloves minced
1½ teaspoons dried parsley (or 1 tablespoon fresh)

Instructions

Preheat oven to 350°F.
In a large skillet (or pot) over medium heat, brown ground beef with onion, bell pepper, and garlic. Cook until beef is cooked through and no longer pink. Drain and return to skillet.
Add tomato sauce, ketchup, barbecue, mustard, apple cider vinegar, Worcestershire, and brown sugar. Stir to combine.
Bring to a simmer, and allow to simmer low for about 15 minutes.
When it's done simmering, add noodles to the meat mixture and salt and pepper to taste. Stir to incorporate.
Transfer to a 9"x13" baking dish and spread evenly.
Top with about ¾ of the cheese.
Place separated refrigerated biscuits on top.
In a small bowl, combine melted butter, garlic, and parsley. Brush half on top of the biscuits.
Sprinkle remaining cheese on top of biscuits.
Bake at 350°F for about 20-25 minutes, until biscuits are golden on top and casserole is heated through.
After baking, brush remaining butter mixture over biscuits. Serve warm

Video

Notes

Storage: Store leftovers covered in the refrigerator for up to 5 days.
Freezer Directions: Prepare the casserole according to recipe instructions, stopping at either step 7 or 8 (with or without the biscuits). Cover tightly and freeze for up to 3 months. To use, thaw overnight in the refrigerator. Then, continue with the recipe, adding an additional 10 to 15 minutes to the baking time to account for the cold dish and ingredients. If your biscuits brown too much, simply cover them for the remaining cook time.

Nutrition