Sloppy Joe Casserole has everything you love about the classic sandwich, but piled into a skillet with a flaky, buttery biscuit topping. Talk about a kid-friendly dinner!

Portion of sloppy joe casserole on plate


Homemade Sloppy Joes are pretty irresistible with that sweet and tangy sauce, but their name isn’t a lie—they are sloppy. Think of this Sloppy Joe casserole as a version without the mess. A casserole that’s all Joe, no sloppy, if you will.

Instead of piling the Sloppy Joe filling onto buns—only to have it spill out all over your fingers and plate as soon as you take a bite—this Sloppy Joe casserole packs it into a skillet. Then, instead of the buns, we whip up a quick drop biscuit dough to dot onto the top. The biscuits bake up flaky, golden brown, and buttery, and the bottoms soak up the Sloppy Joe sauce, and your kids will ask for seconds—I promise.

Not only does this Sloppy Joe casserole appeal to kids and adults alike, it also allows for easy customization. Choose your favorite protein, add cheese, give it a little kick with a generous pinch of cayenne—whatever! This is a recipe you can totally make your own.

Overhead view of ingredients for sloppy joe casserole

Ingredients for Sloppy Joe Casserole

Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.

  • Olive Oil – Or another oil you like to use for cooking.
  • Onion and Red Bell Pepper – The veggies for the Sloppy Joe casserole filling. If you prefer green bell pepper in your sloppies, go for it!
  • Garlic – I prefer fresh garlic to garlic powder in this recipe.
  • Chili Powder – For a little bit of a kick without too much of a kick. You can add cayenne if you want a little more heat.
  • Tomato Paste – This adds concentrated tomato flavor and umami depth.
  • Ground Beef – I use 85%-90% lean. 
  • Worcestershire Sauce – Another ingredient that adds lots of umami.
  • Apple Cider Vinegar – ACV is responsible for the signature tanginess in most Sloppy Joe recipes. 
  • Yellow Mustard – Mustard adds a sharp punch of flavor to the sauce.
  • Brown Sugar – You can use either light brown or dark brown sugar.
  • Tomato Sauce – Plain canned tomato sauce, not pasta sauce from a jar. 
  • Salt and Ground Black Pepper – Always essential!

For the Biscuits:

  • All Purpose Flour – Lightly spoon this into the measuring cup rather than scooping it to ensure that you don’t use more than you need.
  • Baking Powder – To make the biscuit topping for your Sloppy Joe casserole fluffy and light.
  • Garlic Powder – This keeps the biscuits from being bland.
  • Kosher Salt – Salt enhances the overall flavor of any recipe.
  • Salted Butter – The butter should be chilled; cut it into small cubes. This is how you get flaky layers.
  • Milk – Whatever kind you keep on hand.
  • Parsley – For a pop of color and fresh flavor.
Overhead view of sloppy joe casserole in cast iron skillet

How to Make Sloppy Joe Casserole

Here’s what you’ll need to do to make this easy Sloppy Joe casserole.

  1. Cook the vegetables. Cook the onion and bell pepper in the oil until they’re softened, then add the garlic.
  2. Add the chili powder and tomato paste. Stir and cook until the tomato paste darkens; this develops its flavor.
  3. Brown the beef. Add the beef and cook it, breaking it up as you go, until it’s no longer pink.
  4. Make the sauce. Whisk the Worcestershire sauce, apple cider vinegar, yellow mustard, brown sugar and tomato sauce in a bowl, then stir into the ground beef.
  5. Simmer. Reduce heat to low and simmer for 10 minutes.
  6. Make the biscuit dough. Whisk together the dry ingredients, then work in the butter. Stir in the milk.
  7. Top it. Drop the biscuit topping over the ground beef. 
  8. Bake. Transfer the skillet to a 350ºF oven and bake uncovered for 40 to 45 minutes, or until the biscuits are puffy and golden brown. 
  9. Finish. Sprinkle with parsley, then serve.
Sloppy joe casserole on plate with fork

Tips for Making Sloppy Joe Casserole

Here are some pointers to make sure your Sloppy Joe casserole turns out perfect.

  • Get a head start. Prepare the ground beef mixture a day in advance and store it in the refrigerator. When you’re ready to bake, simply add the biscuit topping and pop it in the oven.
  • Use an oven-proof skillet. Cast iron is always your safest bet, or just make sure your cookware manual says it’s safe to place in the oven. If you don’t have an oven-safe skillet, you can transfer the ground beef to a casserole dish and then top it with the biscuit dough.
  • Store leftovers properly. Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best results, reheat in the oven to maintain the texture of the biscuit topping.
Overhead view of sloppy joe casserole in skillet

Variations

I love this Sloppy Joe casserole as written, but if you want to play around with the recipe, here are some ideas to start with.

  • Use another protein. While I haven’t personally tested this recipe with ground turkey, I think it will work; I do recommend adding an extra glug or two of oil to the skillet before you cook it. A plant-based ground meat should also work.
  • Add some cheese. Sprinkle shredded cheddar or gouda over the biscuit topping—not too much (we’re not making lasagna here!), but just a light scattering over the top. 
  • Swap in store-bought biscuit dough. You can use a biscuit mix or buy a tube of biscuit dough if you want to take a shortcut.
Overhead view of sloppy joe casserole on plate and in skillet

What to Serve With Sloppy Joe Casserole

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Portion of sloppy joe casserole on plate

Get the Recipe: Sloppy Joe Casserole

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
This Sloppy Joe casserole has everything you love about the sandwich, but cooked in a skillet. A satisfying ground beef dinner recipe!
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Ingredients

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • ½ red bell pepper, seeded and finely diced
  • 3 garlic cloves, minced
  • 1 tablespoon chili powder
  • 2 tablespoons tomato paste
  • 2 lb lean ground beef, 85%-90% lean
  • 1 ½ tablespoons Worcestershire sauce
  • 2 tablespoon apple cider vinegar
  • 2 ½ teaspoon yellow mustard
  • 1 ½ Tablespoon brown sugar
  • 15 oz can tomato sauce
  • ½ tsp salt or to taste
  • ¼ tsp ground black pepper, or to taste

For the Biscuits

  • 1 cup all purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 3 tablespoons cold salted butter, cut into small cubes
  • ½ cup milk
  • ¼ cup fresh chopped parsley

Instructions 

  • Preheat oven to 350˚F.
  • In a large skillet over medium-high heat, heat oil until shimmering. Cook onion and bell pepper, stirring occasionally, until softened and slightly golden, 10 to 15 minutes.
  • Add the garlic and cook for 1 minute until fragrant.
  • Stir in the chili powder and tomato paste cooking until the mixture has turned a deep burgundy color.
  • Add the ground beef to the pan and cook until browned and no longer pink, approximately 5-7 minutes.
  • In a bowl, whisk together the Worcestershire sauce, apple cider vinegar, yellow mustard, brown sugar and tomato sauce.
Pour the sauce mixture over the ground beef and stir to combine.
  • Turn the heat to low and simmer for 10 minutes.
  • While the ground beef is simmering, make the biscuit topping.
  • In a small bowl, combine the flour, baking powder, garlic powder and salt.  Work in the butter using your fingers until course crumbs begin to form.
  • Stir in the milk and combine well until a sticky dough begins to form.
  • Drop tablespoon sized dollops of dough over the ground beef mixture in an even layer.
  • Transfer the skillet to the oven and bake for 40-45 minutes, uncovered, until the dumplings are puffed and golden brown.
  • Remove the skillet from the oven and sprinkle with the parsley.
  • Serve immediately.
Calories: 482kcal, Carbohydrates: 30g, Protein: 35g, Fat: 25g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 116mg, Sodium: 1024mg, Potassium: 1048mg, Fiber: 3g, Sugar: 9g, Vitamin A: 1518IU, Vitamin C: 25mg, Calcium: 128mg, Iron: 6mg
Author: Kellie
Course: Beef, casserole, Dinner, Main Course
Cuisine: American