My husband literally scraped the pan clean after church today. Takes just 3 ingredients to make.

This southern 3-ingredient sloppy joe casserole is the kind of church-Sunday comfort food that makes everyone linger around the table and go back for seconds. It starts with the familiar taste of sloppy joes, then bakes up under a golden, cheesy crust that my family absolutely devours. The best part is that it only takes three simple ingredients you can grab on your way home from church or after work. It’s a cozy, no-fuss casserole that feels homemade and special without keeping you in the kitchen all day.

Serve this casserole hot, scooped straight from the glass baking dish while it’s still bubbling and the cheddar is melty. It pairs really well with a simple green salad, steamed green beans, or buttered corn to balance the richness. I also like to set out some dill pickles or coleslaw on the side for a little crunch and tang. If you’re feeding a crowd, add a bowl of fresh fruit or a pan of roasted veggies and a pitcher of iced tea to round everything out.

Servings: 6

1 1/2 pounds ground beef (80–90% lean)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass casserole dish so the biscuits don’t stick.

In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until fully browned and no pink remains, about 7–9 minutes. Drain off any excess grease carefully to keep the casserole from getting too oily.

Stir the sloppy joe sauce into the cooked beef right in the skillet. Let it simmer for 2–3 minutes so the flavors come together and the mixture thickens slightly.

Pour the sloppy joe meat mixture into the prepared glass casserole dish and spread it into an even layer, making sure it reaches the corners.

Open the can of refrigerated buttermilk biscuits. Cut each biscuit into 4 pieces (quarters). Arrange the biscuit pieces evenly over the sloppy joe layer, leaving just a little bit of space between pieces so they have room to puff up while baking.

Sprinkle 1 cup of the shredded cheddar cheese evenly over the biscuit pieces, letting some fall between the cracks so it melts down into the meat layer.

Place the casserole dish in the preheated oven and bake for 20–25 minutes, or until the biscuits are puffed and golden brown on top and the edges of the meat mixture are bubbling. If your oven runs hot, start checking around 18 minutes.

Remove the casserole from the oven and immediately sprinkle the remaining 1 cup of cheddar cheese over the top. Let it sit for 5–10 minutes so the cheese melts and the sauce thickens slightly, which also makes it easier to scoop and keeps little mouths from getting burned.

Scoop into bowls or onto plates and serve warm. Expect the pan to be scraped clean—this one disappears fast!

If you have picky eaters, you can use mild sloppy joe sauce and a mild cheddar or Colby Jack cheese to keep the flavors gentle. For extra cheesiness, stir an additional 1/2–1 cup of shredded cheddar directly into the sloppy joe meat mixture before adding the biscuits. If you prefer a bit of spice, use a spicy sloppy joe sauce or add a pinch of crushed red pepper to the meat while it simmers. You can swap the buttermilk biscuits for canned crescent roll dough: unroll it and lay it in a single layer over the meat, then bake until puffed and golden. For a slightly lighter version, use ground turkey instead of beef and drain very well before adding the sauce; just know the flavor will be a little milder. Food safety tips: Always cook ground beef to at least 160°F (71°C) and make sure there is no pink remaining. Drain hot grease carefully into a heat-safe container, never directly into the sink. When baking, ensure the casserole is bubbling around the edges and the biscuit topping is fully cooked in the center (no raw dough if you gently lift a piece). Refrigerate leftovers within 2 hours in a shallow container and reheat thoroughly before serving again.