On Monday, Jeff and I made one of our quick & easy dinner favorites: sloppy joes. Normally, I’m a leftover queen and will eat the same exact thing over and over again until it’s all gone. Waste not, want not, right?
However, we had made a huge batch of chili on Saturday to enjoy while watching the football games, and I already had that to tackle. So, I did what anyone would do: got on Pinterest and started searching for leftover sloppy joe recipes.
Some of them sounded delish (eggrolls, anyone?) and some of them I was a little scared of (Stromboli?), but when I saw this Rachael Ray recipe for sloppy joe and macaroni casserole, I was intrigued. Since we already obviously had the sloppy joe meat mixture made, I simply cooked some pasta, added some cheese, and baked it with some bread crumbs.
It turned out so good, though I’m not sure I’d have made it if I didn’t already have the leftovers on hand. Why go through all of the trouble to make the sloppy joe mixture and not use it for sloppy joes?
But I know what to do with leftovers now!
Leftover Sloppy Joe Casserole
*Adapted from Rachael Ray
Serves 2+, depending on leftovers
1 cup leftover sloppy joe meat
6 ounces shells, uncooked
1/4 cup cheddar cheese, grated
1/4 cup mozzarella cheese, grated
1 cup breadcrumbs
green onions, for topping
Pre-heat oven to 400 degrees.
Cook pasta according to package directions.
Drain pasta and pour in a large bowl. Mix in sloppy joe meat.
Pour sloppy joe and pasta mixture into a baking dish.
Top with cheese and breadcrumbs.
Place in oven and bake, until golden brown, for about 15-20 minutes.
Time: 25 minutes