Cheddar Bay Ground Beef Cobbler

Cheddar Bay Ground Beef Cobbler is one of those comforting, stick-to-the-ribs kind of meals that I love to make when I want something hearty and flavorful. It brings together a creamy, seasoned ground beef filling with a fluffy Cheddar Bay biscuit topping that’s baked until golden and buttery. It’s rich, savory, and incredibly satisfying—perfect for family dinners or potlucks.

Why You’ll Love This Recipe

I love how easy and delicious this dish is. It uses simple ingredients, comes together in one pan, and delivers that homestyle comfort with every bite. The Cheddar Bay biscuit topping bakes right on top of the beef and gravy, soaking up all those savory flavors. Plus, it’s a great way to use ground beef in a new and fun way that always gets compliments.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

for the beef layer:

• ground beef
• diced onion
• minced garlic
• condensed cheddar cheese soup
• condensed cream of mushroom soup
• milk
• salt
• black pepper
• shredded cheddar cheese

for the biscuit topping:

• Cheddar Bay biscuit mix (with included seasoning packet)
• shredded cheddar cheese
• milk
• butter
• chopped fresh parsley (optional, for garnish)

directions

1. Cook the beef mixture: I start by browning the ground beef and diced onion in a skillet over medium heat until the meat is cooked through. Then I stir in the garlic and cook it for another minute.

2. Make the filling: I mix in the cheddar cheese soup, cream of mushroom soup, milk, salt, and pepper. Once it’s well combined and heated through, I add a handful of cheddar cheese, stir until it melts, and remove it from the heat.

3. Assemble the base: I pour the beef mixture into a greased 9×13-inch baking dish and spread it evenly. I sprinkle more shredded cheddar on top.

4. Prepare the biscuit topping: In a bowl, I combine the Cheddar Bay biscuit mix (reserving the seasoning packet), cheddar cheese, and milk. I stir just until the batter is mixed—it should be lumpy.

5. Add the topping and bake: I pour the biscuit batter over the beef layer and spread it out gently. I bake the dish at 350°F (175°C) for 50–55 minutes, until the topping is golden and cooked through.

6. Finish with butter glaze: While it bakes, I melt the butter and stir in the reserved seasoning packet. As soon as the cobbler comes out of the oven, I brush the seasoned butter over the top and sprinkle with parsley.

Servings and timing

This recipe makes about 6 to 8 servings. It takes around 1 hour and 10 minutes total—20 minutes to prep and 50–55 minutes to bake.

Variations

• I like to add frozen corn or peas into the beef mixture to sneak in some vegetables.

• For a spicier version, I stir in a dash of hot sauce or chopped jalapeños.

• Sometimes I swap the cream of mushroom for cream of cheddar or cream of chicken for a different twist.

• I’ve also tried ground turkey in place of beef for a lighter version—it works great!

storage/reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I use the microwave or oven at 350°F until warmed through. This dish also freezes well. I let it cool completely, portion it out, and freeze it for up to 2 months. I thaw overnight in the fridge before reheating.

FAQs

Can I use homemade biscuit dough instead of Cheddar Bay mix?

Yes, I sometimes make my own biscuit topping with flour, baking powder, butter, milk, and cheddar cheese. I just season it with garlic powder and a pinch of salt to get that Cheddar Bay flavor.

What can I substitute for cream of mushroom soup?

I’ve used cream of chicken, cream of cheddar, or even made a quick roux-based sauce with butter, flour, and milk as a homemade alternative.

Do I need to cook the biscuit topping before baking?

Nope. The raw biscuit batter goes right on top of the beef filling and bakes together in the oven.

Can I make this dish ahead of time?

Yes, I often prep the beef filling a day ahead and store it in the fridge. Then I just add the biscuit topping before baking.

What’s the best cheese to use?

I like sharp cheddar for the most flavor, but I’ve also used Monterey Jack, Colby, or a blend—whatever I have on hand.

Conclusion

Cheddar Bay Ground Beef Cobbler is a warm, cheesy, and totally satisfying meal that I come back to again and again. It’s easy to make, fills the kitchen with incredible smells, and always hits the spot. Whether it’s for a cozy night in or a crowd-pleasing casserole, this dish never disappoints.