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Sloppy Joe Casserole

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Total Time: 50 minutes
Active Prep Time: 20 minutes (Medium Intensity)
Cook/Bake Time: 30 minutes (Mostly Hands-Off)
Servings: 6-8

Ingredients

For the Sloppy Joe Layer:

  • 1.5 lbs ground beef (85/15 or 90/10 lean)

  • 1 medium yellow onion, finely diced

  • 1 medium green bell pepper, finely diced

  • 3 cloves garlic, minced

  • 1 cup tomato sauce (8 oz can)

  • ½ cup ketchup

  • 2 tablespoons tomato paste

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon yellow mustard

  • 1 tablespoon brown sugar

  • 1 teaspoon chili powder

  • 1 teaspoon smoked paprika

  • ½ teaspoon black pepper

  • ½ teaspoon salt (or to taste)

  • 1 cup shredded sharp cheddar cheese (for the middle layer)

For the Cornbread Topping:

  • 1 box (8.5 oz) Jiffy corn muffin mix (or your favorite brand)

  • 1 large egg

  • ⅓ cup milk

  • ½ cup canned corn kernels, drained (optional, for added texture)

  • 2 tablespoons melted butter

  • ½ cup shredded sharp cheddar cheese (for topping)

For Garnish (Optional):

  • 2 tablespoons sliced green onions

  • ½ cup diced dill pickles

  • Sour cream

Equipment

  • Large, oven-safe skillet (like cast iron) OR a 9×13 inch baking dish

  • Mixing bowls

  • Whisk

  • Wooden spoon or spatula

Instructions

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish if you are not using an oven-safe skillet.

Step 2: Build the Sloppy Joe Base (Active – 15 mins)

  1. In a large skillet or Dutch oven over medium-high heat, cook the ground beef, breaking it apart with a wooden spoon, until no longer pink (about 5-7 minutes). Drain excess fat if desired, leaving about 1 tablespoon for flavor.

  2. Add the diced onion and bell pepper to the beef. Cook for 4-5 minutes, until vegetables begin to soften. Add the minced garlic and cook for 1 more minute until fragrant.

  3. Create the Sauce: To the beef mixture, add the tomato sauce, ketchup, tomato paste, Worcestershire sauce, mustard, brown sugar, chili powder, smoked paprika, black pepper, and salt. Stir until everything is thoroughly combined.

  4. Simmer: Reduce heat to low and let the mixture simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning if needed.

Step 3: Assemble the Casserole (Active – 5 mins)

  1. If you used an oven-safe skillet, simply spread the meat mixture evenly in the pan. If not, transfer the cooked Sloppy Joe mixture to your prepared 9×13 baking dish.

  2. Cheese Layer: Sprinkle the 1 cup of shredded cheddar cheese evenly over the entire surface of the hot meat mixture.

Step 4: Prepare the Cornbread Topping (Active – 5 mins)

In a medium mixing bowl, combine the corn muffin mix, egg, milk, drained corn (if using), and melted butter. Stir with a whisk or fork until just combined; do not overmix. A few lumps are fine.

Step 5: Bake to Perfection (Hands-Off – 25-30 mins)

  1. Carefully pour or dollop the cornbread batter over the cheese and meat layers. Use a spatula to gently spread it into an even layer, sealing it to the edges of the dish.

  2. Sprinkle the remaining ½ cup of cheddar cheese over the top of the cornbread batter.

  3. Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cornbread topping is golden brown, a toothpick inserted into the center comes out clean, and the casserole is bubbly around the edges.

Step 6: Rest and Serve

Remove the casserole from the oven and let it rest for 5-10 minutes. This allows the layers to set slightly, making it easier to serve cleanly. Garnish with sliced green onions and serve with diced pickles and a dollop of sour cream on the side for that classic Sloppy Joe experience.

Tips & Variations

  • Make it Lighter: Use ground turkey or a plant-based ground meat alternative. Use reduced-fat cheese.

  • Kick Up the Heat: Add a finely diced jalapeño with the bell pepper, or add ¼ teaspoon of cayenne pepper to the sauce.

  • Vegetable Boost: Stir in a cup of finely chopped mushrooms or shredded carrots with the onions and peppers.

  • Make Ahead: Prepare the meat sauce up to 2 days ahead and store it in the fridge. Assemble with cold sauce and cornbread batter just before baking—you may need to add 3-5 extra minutes to the baking time.

  • Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover the whole dish with foil and reheat in a 350°F oven until warmed through.

Nutrition Information (Per Serving, based on 8 servings)

  • Calories: ~480

  • Total Fat: 26g

    • Saturated Fat: 11g

  • Cholesterol: 105mg

  • Sodium: ~980mg

  • Total Carbohydrates: 36g

    • Dietary Fiber: 2g

    • Sugars: 15g

  • Protein: 26g

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