Here's another kid-friendly dish to add to the dinner rotation! This Sloppy Joe macaroni casserole is actually a real husband-pleaser, too. It has MEAT. It has SAUCE. It has CHEESE. What's not to love?
Now if you'll excuse me, I have to go sleep off my carb hangover.
Sloppy Joe Macaroni Casserole
- 1.5 lbs ground beef
- 1 white onion minced
- 1 cup red green and yellow bell pepper strips
- 1 cup chicken broth
- 16 oz package macaroni noodles cooked and drained
- 1 package McCormick Sloppy Joes Skillet Sauce
- 1.5 cups shredded cheddar cheese
- Preheat oven to 400 degrees.
- Brown and drain ground beef over medium heat.
- Add onions and bell peppers to beef and cook for 5 more minutes over medium heat.
- Mix McCormick sauce and chicken broth into beef and vegetables.
- Mix cooked macaroni into beef mixture in casserole pan or dutch oven.
- Top beef and macaroni with shredded cheese and bake for 10 minutes until browned and bubbly.
What I love most about this dish is that it doesn't use a ton of pots and pans. If your macaroni is already cooked (yes, I sometimes prep noodles ahead of time because I am that lazy), you can whip this Sloppy Joe macaroni casserole up in one big pot. Actually, you could mostly precook the beef as well and then use frozen minced onions and bell pepper strips to seriously minimize dishes.
In fact, who even needs individual bowls? Just turn the heat off, let it cool and have your family huddle around the stove scarfing their Sloppy Joe macaroni casserole straight out of the dutch oven.
Or not. Whatever.
I'm just really proud of myself for managing to sneak a few veggies into the mix. Some Boy may eat around them and wind up with a pile of onions and bell peppers which he stealthily feeds to the dog who farts like a freaking tornado all night, but GOSH DARN IT I TRIED.
Anyway…Sloppy Joe macaroni casserole. It's another one of my rebel takes on these skillet sauce pouches that I worked with McCormick on awhile back. The fact that I'm still using them outside of a sponsored post is a good indication that I truly love this product, isn't it? I suppose you could use some sort of barbecue sauce or whip up the spices yourself, but there's something about having the really concentrated flavors sitting there ready to go. It motivates me to create a meal when I've had one of those days where the kids colored on the walls with Sharpie and ate a tube of toothpaste and smeared peanut butter on the rug. Not that I have ANY idea what that's like.
In case any of you were wondering…rubbing alcohol. That's the trick to those pesky permanent pens.