Sloppy Joe Casserole Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Combine the brown sugar, vinegar, Worcestershire sauce and tomato sauce in a small bowl. Heat the EVOO in a large skillet or Dutch oven over medium-high heat. Add the beef and cook until well browned. Season with salt and lots of pepper. Add the garlic, bell peppers and onions and cook, stirring, for 5 minutes. Pour the tomato mixture over the beef, add the beef broth and stir until well combined. Simmer until thickened, 5 to 10 minutes.
• Meanwhile, cook the macaroni in a large pot of salted boiling water until not quite tender, about 5 minutes. Drain and add to the sauce. Pour the mixture into a casserole dish and top with the cheese.
• Bake until the casserole is bubbling and the top is browned. Top with the pickles and serve from the dish.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 /12-quart casserole with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook shell macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add water, tomato sauce, tomato paste, and seasoning mix. Reduce heat and simmer for about 10 minutes.
• Drain and rinse macaroni. Spread 1/2 of the macaroni into the bottom of the prepared casserole dish. Top with cottage cheese, then the beef mixture. Repeat layers of macaroni, cottage cheese, and meat. Cover with Cheddar cheese.
• Bake in the preheated oven until cheese is melted and casserole is bubbly, 35 to 40 minutes. Serve hot.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the rice, sloppy joe sauce, corn, mushrooms and seasoned salt., Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, green bell pepper, red bell pepper, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir tomatoes, ketchup, brown sugar, mustard, salt, and pepper into ground beef mixture; reduce heat and simmer until heated through, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook corn in the boiling water until cooked through, about 5 minutes; drain.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Mix corn, pasta, and Colby-Jack cheese into ground beef mixture; pour into a 9x13-inch baking dish.
• Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch nonstick skillet, cook beef and onion over medium-high heat 7 to 9 minutes, stirring frequently, until brown; drain, and return to skillet. Stir in tomato sauce, brown sugar, Worcestershire sauce, mustard and salt. Cook 2 to 3 minutes, stirring frequently, until boiling.
• Place half of the frozen potatoes in single layer in bottom of baking dish. Pour beef mixture on top. Top with 1 cup of the Cheddar cheese, then the remaining potatoes, then remaining 1 cup of cheese.
• Bake 45 to 55 minutes or until casserole is bubbly and potatoes are lightly browned. Top with chopped pickles.

Steps:

• Place half the Tater Tots in bottom of 5-qt. slow cooker. In a large skillet, cook beef over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles. Drain. Stir in the next 8 ingredients; reduce heat and simmer 2-3 minutes. Place beef mixture in slow cooker; top with remaining Tater Tots. Cook, covered, on low 4 hours. Top with cheese. Sprinkle with paprika. Let stand, uncovered, 15 minutes before serving.