Gluten Free Sloppy Joe Casserole
Sloppy joes are pure comfort food nostalgia, and this baked casserole version takes everything you love about that saucy, savory filling and turns it into a proper sit-down dinner for six. The filling layers ground beef with green bell pepper, onion, garlic, tomato sauce, smoked paprika, and a touch of brown sugar for that signature sweet-tangy kick. The real magic is the cornbread topping — made with gluten free flour and yellow cornmeal, it bakes up golden and tender right over the meat, soaking up all those smoky juices as it sets. One of the trickiest parts of making a classic sloppy joe experience without gluten is finding a bun or topping that doesn't turn gummy or fall apart, and the cornmeal base here solves that problem beautifully. Just make sure your Worcestershire sauce is certified gluten free, since that's one of the sneaky spots where hidden gluten can show up in an otherwise safe recipe. Optional shredded cheddar folded into the batter adds a melty, savory layer that makes the whole thing feel extra indulgent. Let it rest for five minutes before scooping and you'll get clean, satisfying portions every time.
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Learn more →Ingredients
6 servings
For the sloppy joe filling
- 1.5 lb ground beef (80/20)
- 1 medium green bell pepper, finely diced
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 2 tbsp tomato paste
- 1 tbsp worcestershire sauce (gluten free)
- 1 tbsp brown sugar
- 1 tsp yellow mustard
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the cornbread topping
- 1 cup gluten free flour
- 1 cup yellow cornmeal
- 2 tsp baking powder
- ½ tsp salt
- 1 cup milk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 tbsp honey
- ½ cup shredded cheddar cheese (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
- 2
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 7–8 minutes. Drain off excess fat, leaving about 1 tablespoon in the pan.
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