This Cheddar Bay Hamburger Casserole is a rich, cozy dinner made with savory ground beef, a creamy sauce, cheddar cheese, and a golden Cheddar Bay biscuit topping. I like this recipe when I want something hearty, cheesy, and easy to bake in one dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 box Cheddar Bay biscuit mix
1 cup water
2 cups shredded cheddar cheese
2 pounds ground beef
1 small onion, diced
1 can cream of mushroom soup
2 cloves garlic, minced
1 cup sour cream
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon paprika
2 tablespoons butter, melted
1 tablespoon fresh parsley, chopped
Directions
I preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
I cook the ground beef with the diced onion in a large skillet over medium heat until the beef is browned and the onion is softened. Then I drain the excess grease.
Next I stir in the garlic, cream of mushroom soup, sour cream, Worcestershire sauce, salt, black pepper, and paprika. I cook everything for 2 to 3 minutes until the mixture is creamy and well combined.
I spread the beef mixture evenly into the prepared baking dish.
In a mixing bowl, I combine the Cheddar Bay biscuit mix, water, and 1 cup of shredded cheddar cheese. I stir until a thick batter forms.
I spoon the biscuit batter evenly over the beef mixture and gently spread it to cover most of the surface.
Then I bake the casserole for 25 to 30 minutes, or until the biscuit topping is golden brown and cooked through.
I brush the top with melted butter and sprinkle it with chopped parsley before serving.
Servings and Timing
This recipe makes 8 servings.
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Calories: about 520 kcal per serving
Variations
I sometimes add cooked diced bell peppers, or mushrooms to the beef mixture for extra flavor. I can also swap the cream of mushroom soup for cream of chicken or cream of cheddar soup. For a spicier version, I like adding diced jalapeños, red pepper flakes, or a little hot sauce to the filling.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, I warm individual portions in the microwave until heated through. For a crispier biscuit topping, I reheat the casserole in the oven at 350°F until warm.
I can also freeze the baked casserole, tightly covered, for up to 2 months. I thaw it overnight in the refrigerator before reheating.
FAQs
Can I make Cheddar Bay Hamburger Casserole ahead of time?
Yes, I can prepare the beef filling ahead of time and refrigerate it. I like adding the biscuit topping right before baking so it stays tender and fresh.
Can I use a different type of ground meat?
Yes, I can use ground turkey, ground chicken, or ground sausage instead of ground beef. The flavor will change slightly, but the casserole will still be hearty.
How do I know when the biscuit topping is fully cooked?
I look for a golden-brown top and a biscuit layer that feels set in the center. If the topping browns too quickly, I loosely cover the dish with foil and continue baking.
Can I add vegetables to this casserole?
Yes, I like adding peas, corn, green beans, mushrooms, or diced bell peppers. I make sure any watery vegetables are cooked or drained first.
Can I use homemade biscuit dough?
Yes, homemade biscuit dough works well. I keep the dough soft enough to spoon over the beef mixture so it bakes evenly.
Conclusion
This Cheddar Bay Hamburger Casserole is a hearty, cheesy, and comforting meal that I like serving when I need an easy dinner with big flavor. The creamy beef filling and golden biscuit topping make it a satisfying baked dish that feels homemade and filling.
📖 Recipe:
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Cheddar Bay Hamburger Casserole
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Low Calorie
Description
This Cheddar Bay Hamburger Casserole is a hearty comfort-food dinner featuring a creamy ground beef filling, melted cheddar cheese, and a golden Cheddar Bay biscuit topping. Perfect for family meals, potlucks, or cozy weeknight dinners.
Ingredients
1 box Cheddar Bay biscuit mix
1 cup water
2 cups shredded cheddar cheese, divided
2 pounds ground beef
1 small onion, diced
2 cloves garlic, minced
1 can cream of mushroom soup
1 cup sour cream
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 tablespoons butter, melted
1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is softened. Drain excess grease.
- Stir in the garlic, cream of mushroom soup, sour cream, Worcestershire sauce, salt, black pepper, and paprika. Cook for 2 to 3 minutes until creamy and well combined.
- Spread the beef mixture evenly into the prepared baking dish.
- In a mixing bowl, combine the Cheddar Bay biscuit mix, water, and 1 cup of shredded cheddar cheese. Stir until a thick batter forms.
- Spoon the biscuit batter evenly over the beef mixture and gently spread to cover most of the surface.
- Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- Bake for 25 to 30 minutes, or until the biscuit topping is golden brown and cooked through.
- Brush with melted butter and sprinkle with chopped parsley before serving.
Notes
Add cooked diced bell peppers, mushrooms, peas, corn, or green beans for extra flavor and texture.
Substitute cream of chicken or cream of cheddar soup for the cream of mushroom soup if desired.
For a spicy variation, add diced jalapeños, red pepper flakes, or hot sauce.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze the baked casserole for up to 2 months and thaw overnight before reheating.
Reheat in the oven at 350°F for a crispier biscuit topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 110 mg
