Cheddar Bay Hamburger Casserole
This hearty casserole brings together all the flavors of Cheddar Bay biscuits with seasoned ground beef in a creamy mushroom sauce, topped with cheesy garlic biscuits for the ultimate comfort food.
Ingredients
For the Biscuit Topping:
- 1 package 7.5 oz Cheddar Bay Biscuit Mix
- 1 cup water
- 1 cup shredded sharp cheddar cheese
For the Beef Mixture:
- 2 lbs lean ground beef 90/10
- ½ medium yellow onion finely diced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cans 10.5 oz each cream of mushroom soup
- ½ cup sour cream
- 1 cup shredded sharp cheddar cheese
For the Garlic Butter Topping:
- ¼ cup unsalted butter melted
- 1 teaspoon Cheddar Bay Garlic Herb Blend or ½ tsp garlic powder + ½ tsp dried parsley
Instructions
- Preheat your oven to 425°F (220°C).
- In a medium bowl, prepare the biscuit topping by mixing together the Cheddar Bay Biscuit Mix, water, and 1 cup shredded cheddar cheese until just combined. Set aside.
- In a large oven-safe skillet (12-inch cast iron works great), brown the ground beef with diced onions over medium-high heat, breaking it into small pieces as it cooks.
- Once the beef is fully cooked (no pink remains), drain any excess grease from the pan.
- Season the beef mixture with onion powder, garlic powder, salt, and black pepper, stirring to combine.
- Reduce heat to low and stir in the cream of mushroom soup, sour cream, and remaining 1 cup of shredded cheddar cheese until everything is well incorporated and creamy.
- Using a large spoon or cookie scoop, drop portions of the biscuit dough evenly over the top of the beef mixture, creating 5-6 biscuit mounds.
- Transfer the skillet to the preheated oven and bake for 20-30 minutes, or until the biscuits are golden brown and cooked through.
- While the casserole bakes, mix together the melted butter and garlic herb blend in a small bowl.
- When the casserole comes out of the oven, immediately brush the garlic butter mixture over the warm biscuits.
- Let cool for 5 minutes before serving to allow the sauce to thicken slightly.
Notes
- For best results, use freshly shredded cheese instead of pre-shredded as it melts more smoothly.
- If you can't find Cheddar Bay Biscuit Mix, substitute with 2 cups Bisquick mix + ½ tsp garlic powder + ½ cup shredded cheddar.
- Add 1 cup of frozen mixed vegetables to the beef mixture for extra nutrition.
- Leftovers keep well in the refrigerator for 3-4 days. Reheat in a 350°F oven for 15-20 minutes to maintain biscuit texture.
- For a crispy biscuit top, bake uncovered the entire time. If biscuits brown too quickly, tent with foil.