Easy Cheddar Bay Hamburger Casserole–seasoned ground beef, vegetables, a creamy homemade gravy, and a fluffy cheddar biscuit topping baked together until golden brown.
Easy Cheddar Bay Hamburger Casserole
I made this for Sunday dinner and we all agreed it was a yummy, filling, one-pan meal. The creamy beef filling tastes like a homemade pot pie, but instead of pie crust it’s topped with Cheddar Bay biscuits. I love that there are vegetables mixed into the filling. The homemade gravy is full of flavor thanks to Worcestershire sauce, Better Than Bouillon, garlic and tomato paste. Enjoy!
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey
- Onion–or frozen diced onions or shallots
- Garlic–or 1 tsp garlic powder
- Kosher salt
- Black pepper
- Smoked paprika
- Ground thyme
- Worcestershire sauce
- Frozen mixed vegetables
- Sliced mushrooms–or 8 oz sliced fresh mushrooms
- Flour
- Half and half–or evaporated milk
- Better Than Bouillon beef base–or chicken base
- Tomato paste
- Red Lobster Cheddar Bay Biscuit Mix
- Shredded cheddar cheese–or Colby Jack, Monterey Jack
- Melted butter
Steps
Heat oven to 375° F. Spray a 9x 13 inch pan with non-stick cooking spray and set aside.
Heat a large pan over medium high heat. Add in the beef and break it up. Add in the onions. Brown for 5 minutes. Drain off excess grease. Stir in the garlic, salt, pepper, smoked paprika, thyme, Worcestershire.
Add in veggies, mushrooms, flour, half and half, beef base and tomato paste. Stir well. Heat through for about 5 minutes, until sauce starts to thicken. Transfer to the 9×13 inch pan.
In a mixing bowl combine the biscuit mix (reserve seasoning packet for later), water and cheddar. Stir just until combined. Scoop ¼ cup dollops of the biscuit dough evenly over the 9×13 inch pan (I used an ice cream scooper).
Bake for 20 minutes at 375° and then turn heat to 425° and bake for 5 more minutes.
Stir the seasoning packet and melted butter together and use a pastry brush to the mixture all over the top of the biscuit layer.
Serve and enjoy!
Notes/Tips
- This was an all in one pan meal for us. But you can serve alongside roasted broccoli and fresh fruit.
- The filling should be slightly thickened before transferring it to the baking dish. It will continue thickening as it bakes.
- Don’t overmix the biscuit batter or the biscuits can become dense.
- You can increase the amount of frozen veggies to 1.5 cups if you want more.
- An ice cream scoop* makes it easy to portion evenly sized biscuit dollops across the casserole.
- Store leftovers in an airtight container* in the refrigerator for up to 3-4 days.
- Other recipes you can make with frozen mixed vegetables are Instant Pot 3-Item Beef Stew and Instant Pot 3-Item Beef Stew.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Easy Cheddar Bay Hamburger Casserole
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
Description
Seasoned ground beef, vegetables, a creamy homemade gravy, and a fluffy cheddar biscuit topping baked together until golden brown.
Ingredients
- 16 oz lean ground beef
- 1 small onion, finely diced
- 5 garlic cloves, minced
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/8 tsp smoked paprika
- 1/2 tsp ground thyme
- 2 tsp Worcestershire sauce
- 1 cup frozen mixed vegetables
- 1 (7.4 oz) can sliced mushrooms, drained
- 1 Tbsp flour
- 1 1/4 cups half and half or evaporated milk
- 1 tsp Better than Bouillon beef base
- 1 Tbsp tomato paste
- 1 package Red Lobster Cheddar Bay Biscuit mix with seasoning packet
- 3/4 cup cold water
- 1/2 cup shredded cheddar cheese
- 2 Tbsp melted butter
Instructions
- Heat oven to 375° F. Spray a 9x 13 inch pan with non-stick cooking spray and set aside.
- Heat a large pan over medium high heat. Add in the beef and break it up. Add in the onions. Brown for 5 minutes. Drain off excess grease. Stir in the garlic, salt, pepper, smoked paprika, thyme, Worcestershire.
- Add in veggies, mushrooms, flour, half and half, beef base and tomato paste. Stir well. Heat through for about 5 minutes, until sauce starts to thicken. Transfer to the 9×13 inch pan.
- In a mixing bowl combine the biscuit mix (reserve seasoning packet for later), water and cheddar. Stir just until combined. Scoop ¼ cup dollops of the biscuit dough evenly over the 9×13 inch pan (I used an ice cream scooper).
- Bake for 20 minutes at 375° and then turn heat to 425° and bake for 5 more minutes.
- Stir the seasoning packet and melted butter together and use a pastry brush to the mixture all over the top of the biscuit layer.
- Serve and enjoy!
- Category: Beef
- Method: Baking
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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