Check out what my friends at Food Network had to say about this Sloppy Joe Casserole:
This is a great recipe. I make 1 ½ times the sauce but other than that it is delicious. We’re not casserole people usually, but this is a wonderful dinner and freezes well also.
I don’t write many reviews, but this recipe was GREAT! I made it to directions but I cut it in half. The portions are very generous especially if you are making anything to go with it. I did not think I would like the pickles but they made the casserole for me.
Ingredients
3 tablespoons Domino dark brown sugar
3 tablespoons red wine vinegar
3 tablespoons Worcestershire sauce
One 15-ounce can Hunts tomato sauce
2 tablespoons EVOO
1 1/2 pounds ground beef (80-to-85-percent lean)
Kosher salt and freshly ground pepper
3 to 4 cloves garlic, finely chopped
1 red bell pepper, seeded and finely chopped
1 onion, finely chopped
1 cup College Inn beef broth
12 ounces elbow macaroni with ridges
2 cups Kraft shredded yellow Cheddar
1/2 cup chopped crisp deli-style dill pickles
Instructions:
Preheat the oven to 400 degrees F.
Combine the brown sugar, vinegar, Worcestershire sauce and tomato sauce. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef and cook until well browned. Season with salt and pepper to taste. Add the garlic, bell peppers and onions and cook, stirring, for 5 minutes. Pour the tomato mixture over the beef, add the beef broth and stir until well combined. Simmer, about 5 to 10 minutes, until thickened.
Cook the macaroni until not quite tender, about 5 minutes. Drain and add to the sauce. Pour the mixture into a casserole dish and top with the cheese.
Bake until the casserole is bubbling and the top is browned.
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Quick Tip: Use less brown sugar if you like a Sloppy Joe mixture that’s less sweet.
Thank you to Food Network for this awesome recipe!
All excellent recipes!!!!