Sloppy Joe Casserole Recipe

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As a working mom, I need all the time-saving recipe I can get. My two sons prefer this all-in-one dish to sloppy joe sandwiches.—Carol Knight, Norris City, Illinois
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:4-6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 4-6 servings


  • 1 pound ground beef
  • 3 cups cooked long grain rice
  • 1 can (15-1/2 ounces) sloppy joe sauce
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 teaspoon seasoned salt
  • 1/2 cup shredded part-skim mozzarella cheese

Nutritional Facts

1 serving (1 cup) equals 336 calories, 9 g fat (4 g saturated fat), 42 mg cholesterol, 1048 mg sodium, 38 g carbohydrate, 3 g fiber, 20 g protein.


  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the rice, sloppy joe sauce, corn, mushrooms and seasoned salt.
  2. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 4-6 servings.
Originally published as Sloppy Joe Casserole in Casserole Cookbook 2001, p68

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Reviewed Feb. 12, 2012

"This was good. I made it pretty much according to directions, except using a homemade sloppy joe sauce ( recipe 63689), which I made a bit extra of to make it extra saucy. I cooked 1 c of brown rice, so it may have been a bit extra. All in all, it was wolfed down by the whole family."

Reviewed Dec. 20, 2010

"Family loved it! I did not have any corn so used about 2 cups of frozen mixed veggies thawed and it was great. Also did not have mushrooms. Used brown rice to up the nutritional value as well. Definitely a keeper."

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