Description
This Cheddar Bay Ground Beef Cobbler is a hearty, comforting casserole made with creamy ground beef and topped with a golden, buttery Cheddar Bay biscuit crust. It’s rich, cheesy, and baked to perfection, making it the ultimate crowd-pleasing ground beef casserole recipe for busy weeknights, potlucks, or cozy family dinners.
Ingredients
- For the Beef Layer:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) condensed cheddar cheese soup
- 1 can (10.5 oz) condensed cream of mushroom soup
- ½ cup milk
- 1 tsp salt
- ½ tsp black pepper
- 1½ cups shredded cheddar cheese (divided)
- For the Biscuit Topping:
- 1 package Cheddar Bay biscuit mix (with seasoning packet)
- ½ cup shredded cheddar cheese
- ¾ cup milk
- 4 tbsp unsalted butter, melted
- 1 tsp chopped fresh parsley (optional, for garnish)
Instructions
-
Cook the Beef Mixture:
In a large skillet over medium heat, cook ground beef and diced onion until browned. Stir in garlic and cook for 1 more minute. -
Make the Filling:
Add cheddar cheese soup, cream of mushroom soup, milk, salt, and pepper. Stir until well combined and heated through. Mix in 1 cup shredded cheddar. Remove from heat. -
Assemble the Dish:
Pour the beef mixture into a greased 9×13-inch baking dish. Spread evenly. Top with remaining ½ cup shredded cheddar. -
Prepare Biscuit Topping:
In a bowl, mix biscuit mix (reserving seasoning packet), cheddar cheese, and milk. Stir until just combined. Spoon batter over beef mixture and gently spread. -
Bake:
Preheat oven to 350°F (175°C). Bake uncovered for 50–55 minutes, or until biscuit topping is golden and cooked through. -
Add Butter Glaze:
Mix melted butter with reserved seasoning packet. Brush over hot biscuits right after baking. Garnish with parsley if desired. Serve warm.
Notes
-
Add frozen peas or corn to the beef layer for extra veggies.
-
Swap ground beef for ground turkey or chicken for a lighter version.
-
For extra spice, stir in diced jalapeños or a splash of hot sauce.
-
Use cream of chicken or cheddar soup in place of mushroom for a flavor twist.
-
Make the beef filling ahead and refrigerate; add topping just before baking.
