Description
This Cheddar Bay Hamburger Casserole features savory beef, creamy mushroom soup, and cheesy biscuit topping for the ultimate comfort dish.
Ingredients
Scale
1 package Cheddar Bay Biscuit Mix
1 cup water
2 cups shredded cheddar cheese, divided
2 pounds ground beef
1/2 yellow onion, diced
1 tsp onion powder
1 tsp garlic powder
Salt and pepper to taste
2 (10.5 oz) cans cream of mushroom soup
1/2 cup sour cream
1/4 cup melted butter
1 packet Cheddar Bay Garlic Herb Blend
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the Cheddar Bay Biscuit Mix, water, and 1 cup of shredded cheddar cheese. Mix until a soft dough forms and set aside.
- In a large skillet over medium-high heat, cook the ground beef and diced onion until the meat is browned and no longer pink. Drain excess grease.
- Season the beef mixture with onion powder, garlic powder, salt, and pepper. Stir in the cream of mushroom soup, sour cream, and the remaining 1 cup of shredded cheddar cheese. Mix well and smooth the top.
- Scoop the biscuit dough over the meat mixture, forming 5-6 evenly spaced mounds.
- Bake in the preheated oven for 20-30 minutes, or until the biscuits are golden brown and cooked through.
- While baking, combine the melted butter and Cheddar Bay Garlic Herb Blend in a small bowl.
- Once the biscuits are done, brush the tops with the garlic herb butter mixture.
- Serve hot and enjoy every cheesy, savory bite!
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Add 5–10 minutes if reheating from cold. Freeze for up to 3 months if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
Nutrition
- Serving Size: 1 generous portion
- Calories: 785 kcal
- Carbohydrates: 17g
- Protein: 46g