American casseroles are systematically underestimated in France. This Sloppy Joe Casserole in particular. On paper, it might not sound like much — but in practice, it’s the dish that disappears fastest from the table, guests or not.
Ingredients :
- Lean ground beef (5% fat) — Go for lean. Not for calorie concerns — but because meat that is too fatty releases water in the dish and softens the dough. 5% is perfect. If you only have 15%, drain carefully after cooking before adding the rest.
- Dry mustard (powder) — Two teaspoons might seem like little. It’s what gives that slightly spicy and complex note that makes people wonder what’s in it. Colman’s if you can find it, otherwise any powdered mustard from the spice aisle.
- Worcestershire sauce — One tablespoon. it brings an umami depth that neither ketchup nor tomato sauce can provide alone. Lea & Perrins is the reference. Don’t skip this ingredient — it’s what makes the difference between a Sloppy Joe sauce and a simple sweet bolognese sauce.
- Ketchup + canned tomato sauce — Ketchup provides both sweetness and acidity. The tomato sauce extends and balances. Together they form a base that caramelizes slightly during cooking. No need for a premium brand for either.
