Sloppy Joe Casserole

Course: Entree

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 567kcal

Author: Kris Longwell

The name says it all. With this dish you enjoy the flavors of everyone's favorite loose-meat sandwich, but as a casserole. The gooey cheese on top of the savory meat is delicious. And the flakey puff pastries bring it all together. An instant family favorite!

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Equipment

1 10"x10" baking dish 9x13" will also work

Ingredients

1 tablespoon olive oil
1 medium onion chopped
1 green bell pepper seeded and chopped
2 lbs ground beef 90% lean
¼ cup beef broth or stock
1 15 oz can tomato sauce
½ cup chili sauce
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon brown sugar light or dark
1½ teaspoon salt
½ teaspoon black pepper
1½ cups shredded cheddar cheese 2 cups for extra cheesy
1 sheet puff pastry cut into squares (if desired)
1 large egg lightly beaten
1 tablespoon milk or water
1 tablespoon sesame seeds for topping, optional
2 scallions chopped, for garnish, optional

Instructions

Preheat oven to 425°F.
Heat the oil over medium heat in a large skillet. Add the onion and bell pepper and sauté until soft and translucent, about 4 minutes.
1 tablespoon olive oil, 1 medium onion, 1 green bell pepper
Add the ground beef and break up with a wooden spatula. Cook, stirring occasionally, until no longer pink. Tilt the skillet and use a large spoon to remove most of the rendered grease (it's okay to leave some in the skillet). Discard safely.
2 lbs ground beef
Add the beef broth, tomato sauce, chili sauce, Worcestershire sauce, mustard, vinegar, brown sugar, salt, and pepper. Bring to a simmer, stirring often.
¼ cup beef broth, 1 15 oz can tomato sauce, ½ cup chili sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 1 tablespoon brown sugar, 1½ teaspoon salt, ½ teaspoon black pepper
Continue simmering over medium heat until the mixture has thickened and most of the liquid has cooked down, about 15 minutes.
Transfer the mixture to a baking dish. Top with the cheese, and then arrange the puff pastry squares over the cheese.
1½ cups shredded cheddar cheese, 1 sheet puff pastry
In a small bowl, mix together the beaten egg and milk (or water). Brush the egg wash over the tops of the puff pastry. Sprinkle the sesame seeds on top.
1 large egg, 1 tablespoon milk, 1 tablespoon sesame seeds
Bake until the puff pastry is browned (but not burned) and the sides are bubbly, about 12 to 15 minutes. Remove from oven and let rest for 5 minutes.
Serve at once, garnished with chopped scallions (if desired).
2 scallions

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

The dish can be prepared up to 12 hours in advance. Cover and keep in the fridge. Let the casserole sit out for about 15 to 20 minutes before baking (if it has been chilled).

You don't have to cut the puff pastry into squares. You can place the entire sheet over the top of the baking dish and tuck in the sides.

Leftovers can be reheated in the oven (325°F) or in the microwave. They will keep in the fridge for up to 5 to 7 days.

The dish can be frozen (baked or unbaked) for 2 to 3 months.

Nutrition