Description
A hearty and delicious Sloppy Joe Casserole that the whole family will enjoy.
Ingredients
Scale
- 1 lb ground beef
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 clove garlic, minced
- 1 14.5 oz can petite diced tomatoes
- 1 cup ketchup
- 1 tbsp brown sugar
- 1 tsp yellow mustard
- Salt and black pepper to taste
- 2 cups frozen whole-kernel corn
- 1 16 oz package penne pasta
- 1 ½ cups shredded Colby-Jack cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, brown the ground beef over medium-high heat until fully cooked and no pink remains.
- Add the chopped onion, red and green bell peppers, and minced garlic to the skillet. Stir and cook for 5–7 minutes until the vegetables are softened.
- Mix in the diced tomatoes, ketchup, mustard, brown sugar, salt, and pepper. Stir to combine, then reduce the heat to low. Cover and let the mixture simmer for 10 minutes.
- Meanwhile, cook the penne pasta and frozen corn in boiling water (in separate pots or together). Drain well.
- Add the cooked pasta, corn, and shredded Colby-Jack cheese to the skillet. Stir until everything is evenly combined.
- Transfer the mixture to a 9×13-inch baking dish, spreading it out evenly.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and the dish is heated through.
- Serve hot and enjoy!
Notes
- Feel free to customize the vegetables based on your preference.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg