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A delicious serving of Sloppy Joe Casserole with seasoned ground beef, topped with melted cheese and served alongside creamy mashed potatoes, garnished with fresh green onions.

Sloppy Joe Casserole

A comforting Sloppy Joe Casserole featuring savory sloppy joe filling topped with creamy mashed potatoes and melted cheese.
5 from 1 vote
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Course: dinner, Main Dish
Cuisine: American
Keyword: beef casserole, casserole, comfort food, mashed potatoes, sloppy joe, Sloppy Joe Casserole
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill time: 5 minutes
Total Time: 45 minutes
Servings: 7
Calories: 508kcal
Cost: $11

Ingredients

For the Mashed Potatoes:

  • 2 ½ pounds Yukon Gold potatoes peeled and cut into 1-inch pieces
  • 4 cloves garlic peeled
  • 2 teaspoons kosher salt plus additional to taste
  • ¾ to 1 cup buttermilk or regular milk

For the Casserole:

  • 1 tablespoon extra virgin olive oil
  • 1.5 pounds lean ground beef 90/10
  • 1 ½ teaspoons kosher salt divided
  • 1 large yellow onion finely chopped, about 1 ½ cups
  • 1 large red bell pepper ¼-inch diced about 1 ½ cups
  • 3 medium carrots ¼-inch dicedabout 1 ½ cups
  • 3 cloves garlic minced
  • 2 ½ teaspoons chili powder
  • 2 tablespoons tomato paste
  • 1 cup low-sodium beef or chicken broth or water
  • ½ cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 ½ tablespoons brown sugar
  • 2 teaspoons red wine vinegar
  • 1 cup shredded cheddar cheese
  • 2 green onions thinly sliced for topping

Instructions

  • Add the potatoes, garlic, and 1 ½ teaspoons salt to a large pot and cover with cold water by two inches. Bring to a simmer over high heat, then reduce the heat and maintain a simmer until the potatoes are fork-tender, about 10 to 15 minutes. Drain and return the potatoes and garlic to the pot.
  • Preheat the oven to 375°F (190°C) with a rack in the center.
  • Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the ground beef and cook, undisturbed, until browned on one side, about 4 minutes. Break up the beef and continue cooking until browned and no longer pink, about 3 more minutes. Sprinkle with ½ teaspoon salt. Transfer to a bowl.
  • If the skillet is dry, add another drizzle of oil. Add the onion, bell pepper, carrots, and the remaining 1 teaspoon salt. Cook over medium heat, stirring occasionally, until the vegetables soften, about 5 minutes. Add the garlic, chili powder, and tomato paste and cook for another minute, until fragrant and slightly darkened.
  • Mash the potatoes with a potato masher, then stir in the buttermilk starting with ¾ cup and adding more to reach a fluffy texture. Stir in the remaining ½ teaspoon salt. Taste and adjust with more salt if necessary.
  • Return the beef to the skillet and add the broth, ketchup, Worcestershire sauce, mustard, brown sugar, and vinegar. Stir well to combine and cook until the sauce thickens, about 3 to 4 minutes.
  • Turn off the heat and dollop the mashed potatoes on top of the beef mixture in the skillet. Spread the potatoes into an even layer to cover the top. Sprinkle with shredded cheddar cheese.
  • Bake for 10 to 15 minutes, or until the cheese is melted and the edges are bubbling. For a golden, crispy top, turn on the broiler for 2 to 3 minutes, watching carefully to prevent burning. Let the casserole rest for 5 minutes, then sprinkle with green onions before serving.

Notes

This recipe is perfect for a family dinner. Leftovers are great for lunch the next day or even frozen for a future meal.

Nutrition

Serving: 1serving | Calories: 508kcal | Carbohydrates: 55g | Protein: 36g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 2072mg | Potassium: 1738mg | Fiber: 7g | Sugar: 16g | Vitamin A: 6689IU | Vitamin C: 80mg | Calcium: 259mg | Iron: 5mg