Sloppy Joe and Mashed Potato Casserole
A two-serving casserole combining seasoned ground beef sloppy joe filling with a creamy mashed potato topping, baked until golden brown. This comfort dish bridges two classics in one easy bake.
A two-serving casserole combining seasoned ground beef sloppy joe filling with a creamy mashed potato topping, baked until golden brown. This comfort dish bridges two classics in one easy bake.
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In a skillet over medium-high heat, brown the ground turkey or beef, breaking it up with a spatula.
Drain any excess grease from the pan.
Add the diced bell pepper and red onion to the skillet. Cook for about 5 minutes, until the vegetables begin to soften.
Season the mixture with onion powder, garlic powder, salt, and pepper. Stir to combine.
Stir in the ketchup, barbecue sauce, yellow mustard, and Worcestershire sauce until everything is well combined.
Transfer the sloppy joe mixture to an 8x8 inch baking dish and spread it into an even layer.
Top the meat layer with the prepared mashed potatoes, spreading them evenly to cover the entire surface.
Optionally, use a fork to create a decorative pattern on top of the mashed potatoes.
Bake in a preheated 375°F (190°C) oven for 15 minutes.
For a golden-brown top, broil for an additional 1-2 minutes, watching carefully to prevent burning.
Let cool slightly before serving.
Refrigerate leftovers covered for up to 3 days. Reheat in a 350°F oven for 10–15 minutes or microwave individual portions.
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time if starting from cold.
Yes. Ground turkey works well and produces a leaner result. Cooking time remains the same.
The mashed potato topping should be golden brown and the sloppy joe filling should be hot throughout, about 20–25 minutes at 350°F.
Yes. Double all ingredients and use a standard 8×8 or 9×9 casserole dish. Bake time may increase by 5–10 minutes.
Increase ketchup to 3/4 cup and add 1 tbsp Worcestershire sauce for depth, or use an extra tablespoon of mustard.
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