Sloppy Joe Casserole
Remember how we worked really hard to test a gazillion not so great or even down right gross sloppy joe recipes and then finally not only found a delicious recipe but one that is so blasted good Cade actually converted me to the sloppy joe world? Yeah well now it’s getting real because we just made a sloppy joe casserole and you’re not even going to believe it when I tell you it’s packed full of veggies so side dish not required and the kids wont even know!
Oh, what?! That’s right, not only is this casserole really easy but it’s an entire meal in one dish.
We started out with sloppy joes, then I added 1/2 Cup finely shredded carrot and an entire zucchini, finely shredded. Plus there’s already onions and peppers in it so bam, veggies done. Actually, I took it over the top and served it with a salad anyway because I love something fresh with something hearty.
Anyway, you’ve also got some bread on top which brings the whole meal back to my childhood when Mom often served our dinner with slices of bread. I have no clue why, but it was awesome and I’m never against dipping bread in something saucy.
Sloppy Joe Casserole
For the Sloppy Joes
3 Tablespoons Butter
1/2 Cup Onion, diced fine
1 Red Bell Pepper
1 1/2 Teaspoons Garlic, minced
1 Pound Ground Beef (we use 80% lean)
1 Large zucchini, finely shredded (about 1 cup)
1/2 Cup Carrot, finely shredded
2 1/2 Tablespoons Dark or Light Brown Sugar
2 Tablespoons Dijon Mustard
2 Tablespoons Worcestershire Sauce
3/4 Teaspoon Liquid Smoke
1 Tablespoon Chili Powder
1 Teaspoon Smoked Paprika
1 Cup Ketchup
1/3 Cup Apple Cider Vinegar
Salt and Pepper to taste
For the Casserole
1 Package Pillsbury Grands Biscuits
1-2 Cups Shredded Cheddar Cheese
Parsley for garnish
Heat a dutch oven over medium heat and add the butter. Once melted, quickly add the onion and stir occasionally until translucent. Add the peppers and garlic and stir occasionally for 1 minute then add the ground beef and break it up with a wooden spoon, stirring it all together. Allow to cook for 3 minutes, stirring occasionally. Add the zucchini and carrot and stir to combine.
Add the brown sugar, mustard, worcestershire, liquid smoke, chili powder, and paprika. Stir for 30 seconds and then add the ketchup and vinegar. Allow to cook for 30 minutes on low heat.
Heat the oven to 350 degrees.
Pour all of the meat mixture into an 8×9″ baking dish and top with cheese. Either place the biscuits right on top of the casserole or break each biscuit in half and top the casserole then cook up the remaining biscuits depending on how much bread you want on the actual dish. We tend to half the biscuits and use the rest another night. Bake for 14-16 minutes and then garnish with chopped parsley and serve.
Yield: 6 servings, Serving Size: 1
- Amount Per Serving:
- Calories: 672 Calories
- Total Fat: 39.8g
- Cholesterol: 97.8mg
- Carbohydrates: 54.2g
- Fiber: 3g
- Sugar: 18.6g
- Protein: 26g
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