If you grew up loving sloppy joes, this Sloppy Joe Casserole is about to be your new go-to dinner. It’s got all the sweet, savory flavor of the classic sandwich, just baked into a bubbly, cheesy skillet and topped with golden, flaky biscuits. Best part? It’s all made in one pan and ready in about 45 minutes.
Perfect for busy weeknights, feeding a hungry crew, or just using up that random pound of ground beef sitting in your fridge. It’s comfort food, leveled up.
Why You’ll Love It
- All the flavor of classic sloppy joes, minus the mess.
- Buttery biscuits > hamburger buns (we said what we said).
- It’s a one-pan wonder so cleanup is easy, and dinner gets on the table fast.
What You’ll Need
- Onion + Bell Pepper: The classic flavor base for any good sloppy joe. Petite diced yellow onion and green bell pepper are ideal.
- Garlic: Freshly minced for max flavor (or sub in garlic powder if that’s what you’ve got).
- Tomato Paste + Tomato Sauce: Rich, tomatoey goodness with that “slow-cooked all day” taste.
- Ground Beef: 85/15 is the sweet spot, flavorful without being greasy.
- Ketchup + Mustard: Trust us, this combo brings all the classic sloppy joe vibes.
- Brown Sugar: Just a touch of sweetness to balance things out.
- Worcestershire Sauce: Adds that deep, savory umami flavor that takes it to the next level.
- Shredded Cheese: We love Colby Jack, but use your favorite melty variety.
- Refrigerated Buttermilk Biscuits: Grab an 8-pack of your favorite kind.
- Egg Wash: One egg beaten with a splash of water makes those biscuits golden and glossy.
How to Make Sloppy Joe Casserole
1. Cook the Veggies
Heat a drizzle of olive oil in a large skillet over medium heat. Add the onion, green pepper, and a good pinch of salt and pepper. Cook for 5–6 minutes, stirring often, until softened. Stir in the garlic and tomato paste, and cook for about a minute more.
2. Brown the Beef
Scoot the veggies to the edges of the pan and add your ground beef to the center. Turn the heat up to medium-high and cook until browned, breaking it up as it cooks. Mix it all together with the veggies once the meat is cooked through.
3. Make It Sloppy
Add in the tomato sauce, ketchup, mustard, brown sugar, Worcestershire, and a few more pinches of salt and pepper. Stir well and let it simmer over low heat for 8–10 minutes until the mixture thickens up.
4. Add the Toppings
Sprinkle shredded cheese evenly over the sloppy joe mixture. Top with the biscuits, spaced out across the pan. Brush the tops of the biscuits with a little egg wash.
5. Bake
Bake at 350°F for 15–20 minutes, or until the biscuits are deep golden brown. Then loosely cover with foil and bake for another 10–15 minutes, until the biscuits are cooked through and the casserole is bubbling around the edges.
6. Let It Rest
Once it’s out of the oven, give it 5 minutes to rest. This lets the juices settle and the filling thicken up just right. Then serve it up and enjoy!
Tips for Success
- Don’t stress about perfect biscuits. Bake until they’re golden on top, then cover with foil to avoid over-browning while they finish baking.
- Let it rest! That saucy filling needs a few minutes to settle after baking.
- Cheese layer = game-changer. It keeps the biscuits from getting soggy and adds extra flavor.
Make-Ahead + Leftovers
- Make ahead: Cook the sloppy joe filling ahead of time and store it in the fridge. When you’re ready, just reheat it, add cheese and biscuits, and bake!
- Storage: Keep leftovers in the fridge for up to 5 days. For best results, store the biscuits separately so they don’t get soggy.
- Reheating: Reheat in a 350°F oven until warmed through, or microwave in 30–60 second bursts.
This casserole hits all the right notes, savory, sweet, saucy, and comforting, with the flaky, buttery topping that takes it over the top. One bite and it’s sure to be a repeat request at your dinner table.
Print
Sloppy Joe Casserole: With Buttery Biscuits on Top!
- Total Time: 45 minutes
- Yield: 8 servings 1x
Ingredients
1 tablespoon olive oil
1 cup petite diced yellow onion
3/4 cup petite diced green bell pepper
3 cloves garlic, finely minced
1 tablespoon tomato paste
1 pound ground beef (85/15)
8 oz. can tomato sauce
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
4 ounces Colby jack cheese, shredded
16.3 ounce can of refrigerated buttermilk biscuits (8 biscuits)
1 egg
fresh cracked pepper
Instructions
- Preheat your oven to 350°F and grab a large oven-safe sauté pan or skillet.
- Heat a tablespoon of olive oil over medium heat. Add the diced onion and green pepper, along with a couple generous pinches of salt and pepper. Cook for about 5–6 minutes, stirring often, until the veggies are soft and starting to caramelize a bit.
- Stir in the garlic and tomato paste and cook for another minute, just until everything is super fragrant and well combined.
- Push the veggies to the sides of the pan and create a little space in the center. Add the ground beef, turn the heat up to medium-high, and cook until browned, breaking it up with a spatula as it cooks. Once it’s fully cooked, mix it all together with the veggies.
- Add the tomato sauce, ketchup, brown sugar, Worcestershire, mustard, and a few more big pinches of salt and pepper. Stir everything together and let it gently simmer over low heat for about 8–10 minutes, or until the mixture thickens slightly.
- Sprinkle the shredded cheese over the top of the sloppy joe mixture. Place the biscuits evenly on top. In a small bowl, beat an egg with a splash of water and brush the tops of the biscuits for that beautiful golden finish.
- Bake uncovered for 15–20 minutes, or until the biscuits are nice and golden on top. Then loosely cover with foil and bake for another 10–15 minutes, until the biscuits are cooked through and the casserole is bubbling around the edges.
Let it rest for about 5 minutes before serving so everything can settle in. Then dig in and enjoy!
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stove
- Cuisine: American
