One Pot Sloppy Joe Casserole Recipe

An easy recipe for Sloppy Joe Casserole, perfect for those times when you want to eat Sloppy Joes on a fork instead of on a bun. Based on my wildly popular Sloppy Joe recipe, it’s made all in one pot and ready in 30 minutes or less, start to finish. Perfect for busy weeknights and wickedly delicious!

Whether you are wearing a white shirt, or your kids have small hands, sometimes you just don’t want to pick up a giant, messy sandwich.

You could eat your Sloppy Joes open-faced, sure, with a fork and knife. But it just feels wrong, doesn’t it? Better to swap out the bun for noodles.

An easy recipe for Sloppy Joe Casserole, perfect for those times when you want to eat Sloppy Joes on a fork instead of on a bun. Based on my wildly popular Sloppy Joes recipe, it's made all in one pot and ready in 30 minutes or less, start to finish. Perfect for busy weeknights and wickedly delicious!

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Why are they called Sloppy Joes?

According to legends, Sloppy Joes are the offspring of Iowa’s famous Loose Meat Sandwiches. An enterprising cook named Joe, at Floyd Angell’s cafe in Sioux City, Iowa, added tomato sauce to his version of Loose Meat Sandwiches.

Hello, Sloppy Joe!

An easy recipe for Sloppy Joe Casserole, perfect for those times when you want to eat Sloppy Joes on a fork instead of on a bun. Based on my wildly popular Sloppy Joes recipe, it's made all in one pot and ready in 30 minutes or less, start to finish. Perfect for busy weeknights and wickedly delicious!

 

How do you make Sloppy Joe Casserole?

I start with my favorite Sloppy Joes recipe, then I add some noodles and simmer until they are tender. That’s it, folks! No black magic happening over here.

You could get crazy and transfer everything to a baking dish, perhaps cover it with cracker crumbs or cheese… but that all feels a little unnecessary on a busy Monday night.

 

5 from 1 vote

One Pot Sloppy Joe Casserole Recipe

An easy recipe for Sloppy Joe Casserole, perfect for those times when you want to eat Sloppy Joes on a fork instead of on a bun. Based on my wildly popular Sloppy Joes recipe, it's made all in one pot and ready in 30 minutes or less, start to finish. Perfect for busy weeknights and wickedly delicious!
Course Main Course
Cuisine American
Keyword ground beef
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 408kcal
  • 1 pound ground beef
  • 1 small onion finely chopped
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon dried mustard
  • 1 tablespoon white vinegar
  • 1 tablespoon Worcestershire sauce
  • Salt and freshly ground black pepper
  • 4 cups chicken broth or water
  • 1 pound rotini pasta
  • 2 tablespoons fresh parsley chopped, for garnish (optional)
  • In a large saucepan or Dutch oven over medium-high heat, combine beef and onion. Cook until the meat is mostly browned, about 5 minutes. Drain well.
  • Meanwhile, in a small bowl whisk together tomato sauce, ketchup, brown sugar, mustard, vinegar, Worcestershire, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  • Pour sauce ingredients over drained beef and stir until evenly coated. Add broth and pasta. Bring to a boil, and cook until pasta is tender, about 10-12 minutes. Garnish with parsley, if desired. Serve.

Nutrition

Calories: 408kcal

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  1. Dan Olsen

    Why do you drain the hamburger after onions onions were in it.? One just lost all that flavor.

    Wouldn’t it be nice to cook them separate then drain hamburger and combine?

    1. meggan

      Hi Dan, I’m actually a fan of NOT draining it at all because the fat has a lot of flavor. However, I also think the beef gets some of the flavor from the onion. I think overall cooking them separately would be a barrier to people who want easy recipes. You are clearly a go-to cook who is willing to take extra steps like that which I appreciate. I’ll put this on the list to test both ways (cooking them separately, cooking it as written) and compare the flavor. The first step I will take, though, is to make the draining step optional. Personally I wouldn’t do that, having gone to culinary school. But, I wrote this recipe before that so I didn’t know at the time. I appreciate your feedback! I look forward to finding out how different they taste. Thanks for the suggestion! -Meggan

  2. David Barlev

    Great recipe!5 stars

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