Cheddar Bay Hamburger Casserole

Cheddar Bay Hamburger Casserole is the sort of satisfying, belly-warming dish I reach for on nights when the craving for comfort food hits hard. Juicy ground beef and creamy sauce get crowned with those famous cheddar-garlic biscuits, making for a dinner that’s both cozy and full of flavor. This recipe leans on pantry staples and saves time with one-pan convenience, yet always feels special enough for a family gathering.

I first made this casserole for a busy Sunday dinner when I had leftover ground beef and a biscuit mix in the pantry. It quickly became a favorite for its heartiness and how even the pickiest eaters clean their plates.

Ingredients

• Cheddar Bay Biscuit Mix: for that classic garlic and cheddar flavor substitute with another biscuit mix if preferred
• Water: to hydrate the biscuit mix use cold water for fluffier biscuits
• Cheddar Cheese: freshly shredded melts better and gives richer taste opt for sharp cheddar
• Lean Ground Beef: offers deep meaty flavor while keeping casserole from becoming greasy choose beef with at least ninety percent lean content
• Yellow Onion: adds subtle sweetness to the beef mixture pick firm onions without soft spots
• Onion Powder and Garlic Powder: enhance depth in both meat and biscuits always pick fresh jars for better flavor
• Salt and Black Pepper: basic seasoning adjust to taste
• Cream of Mushroom Soup: makes the casserole creamy and ties flavors together choose low sodium for more control
• Sour Cream: adds richness and a tangy note full fat gives the best texture
• Butter: for brushing biscuits and creating that signature golden crust always use real butter
• Cheddar Bay Garlic Herb Blend: delivers the authentic Red Lobster biscuit flavor check freshness of the blend for punchy flavor

Step-by-Step Instructions

Prepare the Biscuit Dough:

In a large mixing bowl add the Cheddar Bay Biscuit Mix water and one cup of shredded cheddar cheese. Stir until everything is well combined but avoid overmixing as this keeps the biscuits light. Set the dough aside.

Brown the Beef and Aromatics:

Heat a large skillet over medium high heat and add the lean ground beef and chopped yellow onion. Cook until the beef is fully browned and onions turn translucent about eight to ten minutes. Drain excess fat to prevent a greasy casserole.

Season and Create Sauce:

Sprinkle in onion powder garlic powder salt and black pepper. Stir well so every bit of meat is seasoned. Add two cans of cream of mushroom soup and sour cream then fold in one cup of cheddar cheese. Mix thoroughly until smooth and all ingredients are evenly distributed.

Assemble and Top with Biscuits:

Pour and spread the beef mixture into an even layer in your casserole dish. Scoop biscuit dough on top creating five or six biscuits spaced across the surface. Do not spread biscuits flat as you want distinct mounds.

Bake until Biscuits are Golden:

Move the casserole into a preheated oven set to four hundred twenty five degrees. Bake for twenty to thirty minutes until the biscuits are golden on top and fully cooked through.

Finish with Garlic Herb Butter:

Melt butter and stir in the Cheddar Bay Garlic Herb Blend. Brush generously over the tops of the freshly baked biscuits for extra flavor.

Serve:

Let the casserole cool slightly to help everything set then scoop up hearty servings for your table.

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I have a special fondness for the Cheddar Bay Biscuit Mix in this recipe because it unlocks bakery style biscuits with almost no effort. Watching my family race to grab the biscuit with the most golden crust always makes me smile.

Storage Tips

Cool the casserole to room temperature before packing leftovers into an airtight container this prevents biscuit sogginess. Refrigerate for up to four days and reheat portions in the oven to keep biscuits from turning rubbery. If freezing wrap portions of casserole tightly and allow to thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

You can swap in Pillsbury refrigerated biscuits or any homemade biscuit dough if you do not have Cheddar Bay mix on hand. For a richer flavor try ground turkey or chicken instead of beef and substitute cream of chicken or celery soup. Different cheeses bring a new twist sharp white cheddar or a blend of mozzarella and Monterey jack work especially well.

Serving Suggestions

Serve with crisp green salad or steamed green beans for a complete meal. A side of roasted potatoes or even sweet potato fries complements the casserole beautifully. A tangy dill pickle or sliced tomatoes add brightness to balance the richness.

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Cultural and Historical Context

This casserole is a play on American classics combining biscuit topped casseroles with the famous Cheddar Bay Biscuits popularized by Red Lobster restaurants. Its origins are rooted in creating quick homestyle meals that bring all the flavors of a from scratch bake with pantry convenience. It is especially popular in the South and Midwest where hearty one pan meals are a weekday tradition.

Commonly Asked Questions

→ Can I use a different biscuit topping?

Absolutely! Pillsbury, buttermilk, or frozen biscuits all work well as a topping in place of Cheddar Bay biscuits.

→ Is it possible to prepare this dish ahead?

You can assemble the beef mixture and refrigerate it up to 24 hours in advance. Add biscuit topping just before baking.

→ What sides go well with this casserole?

Pair it with green salad, steamed vegetables, green beans, or even crispy fries for a complete comfort meal.

→ How do I keep the biscuit topping from getting soggy?

Bake uncovered and make sure the beef mixture is cooked fully before topping with biscuits to ensure a crisp finish.

→ Can I customize the cheese selection?

Yes, swap cheddar for mozzarella or your favorite cheese to suit your tastes or use what's on hand in the fridge.

→ How should I store leftovers?

Let the casserole cool completely before storing in an airtight container in the fridge for up to 4 days.