Sloppy Joe Casserole bakes up bubbly and golden—layered, hearty, and perfect for potlucks, Sundays, and easy leftovers.
Sloppy Joe Casserole That Feeds a Crowd
A saucy, layered bake of beefy, sweet‑tangy filling and tender egg noodles—ideal for potlucks, make‑ahead dinners, and easy leftovers.
Think of this as Sloppy Joes on casserole duty: browned ground beef and sweet‑tangy tomato sauce mingle with softened onion and bell pepper, then tuck into pillows of egg noodle so every bite is saucy and comforting. As it bakes the edges caramelize and the top gets bubbly and golden—classic comfort without the mess of individual sandwiches.
The flavor works because the ketchup and tomato sauce give brightness, brown sugar and Worcestershire add depth and a little sweetness, and Dijon plus chili powder keep things lively. Cooking the noodles just to al dente before assembly lets them finish in the oven without turning mushy, so the dish stays saucy rather than stodgy.
This casserole is a make‑ahead dream: assemble it the night before, refrigerate, and slide it straight into the oven when you need dinner, or freeze a double batch for busy weeks. Leftovers reheat beautifully for lunches or second‑night family dinners—the sauce soaks into the noodles for an even richer bite.
Serve it with a crisp green salad, quick pickles, or a scoop of coleslaw to cut through the richness. Small swaps (leaner beef, ground turkey, or extra peppers) are welcome, and a few extra shakes of chili powder will wake it up if you like more heat.
Ingredients
How to Make Sloppy Joe Casserole
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch (or similar) casserole dish.
- Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until just al dente; drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat; add the ground beef and cook, breaking it up with a spoon, until browned, about 6–8 minutes.
- Add the chopped onion, diced bell pepper and minced garlic to the skillet and cook with the beef until the vegetables are softened, about 4–5 minutes; drain excess fat if desired.
- Stir in the tomato sauce, ketchup, brown sugar, Worcestershire sauce, Dijon, chili powder, salt and black pepper; reduce heat to medium-low and simmer 8–10 minutes to thicken and meld flavors.
- Stir the frozen peas, cooked noodles and half of the shredded cheddar into the meat sauce (add up to 2 tablespoons reserved pasta water if the mixture seems dry) until evenly combined.
- Transfer the mixture to the prepared casserole dish, sprinkle the remaining cheddar over the top, then mix the panko with the melted butter and scatter it over the cheese for a golden crust.
- Bake uncovered for 15–20 minutes, until the casserole is bubbly and the topping is golden; let rest 5 minutes before serving.
Recipe Card
Sloppy Joe Casserole
Sloppy Joe Casserole bakes up bubbly and golden—layered, hearty, and perfect for potlucks, Sundays, and easy leftovers.
- Prep
- 15 min
- Cook
- 35 min
- Servings
- 6
Ingredients
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch (or similar) casserole dish.
- Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until just al dente; drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat; add the ground beef and cook, breaking it up with a spoon, until browned, about 6–8 minutes.
- Add the chopped onion, diced bell pepper and minced garlic to the skillet and cook with the beef until the vegetables are softened, about 4–5 minutes; drain excess fat if desired.
- Stir in the tomato sauce, ketchup, brown sugar, Worcestershire sauce, Dijon, chili powder, salt and black pepper; reduce heat to medium-low and simmer 8–10 minutes to thicken and meld flavors.
- Stir the frozen peas, cooked noodles and half of the shredded cheddar into the meat sauce (add up to 2 tablespoons reserved pasta water if the mixture seems dry) until evenly combined.
- Transfer the mixture to the prepared casserole dish, sprinkle the remaining cheddar over the top, then mix the panko with the melted butter and scatter it over the cheese for a golden crust.
- Bake uncovered for 15–20 minutes, until the casserole is bubbly and the topping is golden; let rest 5 minutes before serving.
Nutrition
- Carbohydrates
- 63
- Saturated Fat
- 13
- Sodium
- 930
- Fiber
- 4
- Unsaturated Fat
- 20
- Protein
- 47
- Fat
- 37
- Cholesterol
- 120
- Trans Fat
- 0.4
- Calories
- 783
- Sugar
- 13