Sloppy Joe Casserole

Possible Cooking Methods:   Stovetop

Here’s an old-time favorite and crowd pleaser with a twist. When I was young, I used to love Sloppy Joes, although my mother didn’t make them very often. I remember trying to eat them very quickly before the bottom bun became too soggy. This recipe solves the problem by baking the buns on top of the casserole, keeping their texture intact.

2 pounds ground beef

½ onion, chopped

1 green bell pepper, diced

1 (14-ounce) can diced tomatoes

1 tablespoon tomato paste

3 to 4 tablespoons brown sugar

¼ cup apple cider vinegar

2 tablespoons Worcestershire sauce

2 tablespoons yellow mustard

1 teaspoon salt

freshly ground black pepper

3 cups grated Monterey Jack cheese, divided

4 slider rolls

4 tablespoons melted butter

Stovetop Directions

Serves:6 to 8

Cooking Time:55 minutes

1.  Pre-heat the oven to 350ºF and pre-heat a 4-quart sauté pan over medium-high heat. Add the ground beef and break it up with a wooden spoon as it browns. Add the onion and continue to cook until the meat is no longer pink. Drain the grease from the pan and then return it to the stovetop.

2.  Add the green pepper, diced tomatoes, tomato paste, brown sugar, apple cider vinegar, Worcestershire sauce, mustard, salt and freshly ground black pepper. Bring the mixture to a boil and then reduce the heat and simmer for 20 minutes.

3.  Remove the pan from the heat and sprinkle 2 cups of Monterey Jack cheese evenly over the beef mixture.

4.  Split the slider rolls in half and arrange them in the pan on top of the meat and cheese with the cut side facing up. Brush the melted butter onto the cut surface of the rolls. Sprinkle the remaining Monterey Jack cheese on top and transfer the pan to the oven.

5.  Bake at 350°F for 25 minutes, or until the rolls are toasted brown and the cheese has melted.