Sloppy Joe Casserole

 Sloppy Joe Casserole

Equipment

• 9x13 baking pan
• Cast Iron Skillet

Ingredients

• 1 lb ground beef
• 3/4 cup ketchup
• 1/4 cup water
• 3 teaspoon brown sugar
• 2 teaspoon worcestershire sauce
• 2 teaspoon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon salt
• 12 oz biscuits *cut into quarters
• 1 cup cheddar cheese *shredded

• Preheat oven to 350 and spray a 9 x 13 baking pan with cooking spray.
• In a skillet over medium heat, cook the beef/turkey until no longer pink. Drain fat.
• Add in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, and salt.
• Simmer for about 5 minutes.
• Remove from heat.
• Pour meat mixture into a medium bowl.
• Add the quartered biscuits to the bowl and toss until thoroughly combined.
• • Pour biscuit/meat mixture into prepared baking pan.
  • Sprinkle cheese on top evenly.
  • Place pan in oven and bake for about 28-30 minutes, or until golden brown.
  • Remove from oven and serve!!

  Notes

  Recipe adapted from: Plain Chicken

  Nutrition

  Calories: 448kcal | Carbohydrates: 35g | Protein: 16g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 655mg | Potassium: 302mg | Fiber: 1g | Sugar: 13g | Vitamin A: 296IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 3mg

Recipe from: https://thecookinchicks.com/sloppy-joe-bubble-up-casserole/

Pimento Cheese Mac and Cheese

Pimento Cheese Mac and Cheese

For the topping:

4 TBSP salted butter (I used Plugra)

1 clove of garlic, minced

3 slices of French Bread (about ¾-1 inch thick), cubed

For the mac and cheese:

12 oz cooked pasta

8 ounces cream cheese, at room temperature

½ cup mayonnaise

2 cups sharp cheddar cheese

¼ tsp. garlic powder

¼ tsp. onion powder

1 (4 oz.) jar pimentos, drained

2 ¼ cups heavy cream

½ cup whole milk

5 TBSP all-purpose flour

4 TBSP unsalted butter (I used Plugra)

Salt and pepper to taste

For the topping:

Preheat oven to 350 degrees F.

In a large sauté pan, melt butter over medium heat.

Stir in garlic; cook and stir for 1 minute.

Add bread cubes, and toss to coat.

Spread on a baking sheet.

Bake for 15 minutes or until crisp and dry. Check frequently to prevent burning.

Let cool to room temperature and then place them in a plastic sealed bag and using a rolling pin turn the croutons into crumbs.

Set aside.

For the mac and cheese:

Preheat oven to 375F.

Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, onion powder, and pimento into the large bowl of a stand mixer.

Using paddle attachment beat the mixture on medium speed until thoroughly combined.

Set aside.

Melt butter in large saucepan.

Once melted add flour and create a light colored roux.

Add the cream and milk and whisk to let the roux dissolve.

Add the pimento cheese spread and whisk until the cheese melts completely.

Season to taste with salt and black pepper.

Add pasta to the pimento cheese sauce.

Pour into a buttered dish I used a smaller one for photos and then a 7-x-11-inch pan so a 9-13-inch pan should work just fine for this.

Top with the garlic butter croutons.

Bake for 20-25 minutes or until top is crispy and cheese is bubbling. If crouton topping is getting too crispy too fast, cover with foil.