Cheddar Bay Hamburger Casserole Easy and Quick
This Cheddar Bay Hamburger Casserole is an easy, family-friendly comfort food made with seasoned ground beef, creamy mushroom sauce, melted cheddar cheese, and topped with fluffy Cheddar Bay biscuits brushed with garlic butter. Perfect for busy weeknights.
Equipment
- baking dish
- skillet
- mixing bowl
- spatula
- measuring cups
- Measuring spoons
- oven
Ingredients
- 1½ lbs ground beef
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can cream of mushroom soup
- 1 cup milk
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1½ cups shredded cheddar cheese
- 1 box Cheddar Bay biscuit mix
- ¾ cup cold milk
- 2 tbsp butter, melted
- ½ tsp garlic powder
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat if necessary.
- Add the chopped onion and minced garlic and sauté for 2–3 minutes until softened.
- Stir in the cream of mushroom soup, milk, salt, black pepper, and paprika until the mixture is smooth.
- Transfer the beef mixture to the prepared baking dish and spread it evenly.
- Sprinkle the shredded cheddar cheese evenly over the beef mixture.
- Prepare the Cheddar Bay biscuit mix with the cold milk according to the package directions.
- Spoon the biscuit dough evenly over the casserole.
- Bake uncovered for 30–35 minutes until the biscuit topping is golden brown and fully cooked.
- Mix the melted butter with the garlic powder and brush over the hot biscuit topping.
- Allow the casserole to rest for 5 minutes before serving.
Notes
Do not leave the casserole at room temperature for more than 2 hours. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat individual portions in the microwave for 2–3 minutes or warm the entire casserole in a 350°F (175°C) oven for 25–30 minutes.