Go Back
Print Recipe

Slow Cooker Sloppy Joe Casserole

Course: Crockpot, Main Course
Author: Catherine's Plates

Equipment

  • large mixing bowl & spatula
  • large skillet
  • cutting board & sharp knife
  • 5 or 6 quart oval crockpot

Ingredients

Hashbrown Mixture

  • 32 oz frozen shredded hashbrowns, thawed
  • 1 large egg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 (10.5) oz can cheddar cheese condensed soup

Sloppy Joe Mixture

  • 1 1/2 lbs ground beef
  • 1/2 green bell pepper, diced (or colored mini sweet peppers, diced)
  • 1/2 yellow onion, diced
  • 1 (15oz) can Manwich Sloppy Joe Sauce

Topping Ingredients

  • 8 oz shredded cheddar cheese
  • opt. fresh parsley, garnish

Instructions

  • Spray a 5 or 6 quart oval crockpot with non-stick cooking spray.
  • In a large bowl mix together thawed hashbrowns, egg, salt, black pepper, garlic powder, onion powder, and cheddar cheese soup. Pour hashbrown mixture into bottom of prepared crockpot evenly.
  • In a large skillet break up ground beef and add in bell peppers and onions. Cook over medium high heat until ground beef is browned and peppers & onions have softened down. Drain excess grease.
    Stir in Sloppy Joe Sauce. Pour Sloppy Joe mixture over the hashbrown mixture in crockpot and spread evenly.
  • Place lid on crockpot and cook on low for 4 hours or on high for 2 hours until heated through. 15 minutes before casserole is done, sprinkle shredded cheddar cheese over the top. Place lid on and cook the remainder 15 minutes until cheese has melted. Top with fresh parsley, if desired. Enjoy