Sloppy Joe Casserole
Published: Friday, February 26, 2021
8 oz, elbow macaroni
1 Tbsp. olive oil
1 ½ lbs. ground chuck
1 green bell pepper, seeded and chopped (about 1 c.)
1 medium onion, chopped (about 1 c.)
¾ c. chopped carrots
1 tsp. finely chopped garlic
2 tsp. kosher salt
½ tsp. ground black pepper
15 oz. can tomato sauce
1 Tbsp. Worcestershire sauce
1 Tbsp. light brown sugar
½ tsp. dry mustard
1 ½ c. water
2 c. shredded Muenster cheese
2 hamburger buns, finely chopped
Garnish: fresh parsley leaves
Preheat oven to 375°. Cook macaroni 3 minutes less than package directions; drain. Set aside.
Heat oil in a Dutch oven over medium-high heat. Add beef and cook, breaking into pieces, until browned, about 6 minutes. Drain grease, return meat to pan. Stir in bell pepper, onion, carrots, garlic, salt, and pepper and cook, stirring often, until peppers are tender, about 5 minutes.
Stir in tomato sauce, Worcestershire sauce, brown sugar, dry mustard, and water. Bring to a simmer, reduce heat to medium-low and cook, stirring occasionally, until thickened, about 5 minutes.
Add pasta to meat mixture and stir to combine. Pour into a lightly greased 7x11" casserole dish. Top evenly with cheese. Sprinkle with bread pieces and bake 20 minutes or until cheese is bubbly and lightly golden brown. Garnish with fresh parsley leaves. —6 (about 1½ c.) servings.
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