Cheddar Bay Hamburger Casserole (Printable Version)
# What You'll Need:
→ Biscuit Topping
01 -
1 packet (about 250 g) Cheddar Bay Biscuit Mix
02 -
120 ml water
03 -
200 g freshly shredded cheddar cheese, divided
→ Beef Mixture
04 -
700 g lean ground beef
05 -
1 medium yellow onion, diced
06 -
1 teaspoon onion powder
07 -
1 teaspoon garlic powder
08 -
Salt and freshly ground black pepper, to taste
09 -
600 g cream of mushroom soup (2 cans, 300 g each)
10 -
120 g sour cream
→ Garlic Herb Butter
11 -
55 g unsalted butter, melted
12 -
1 tablespoon Cheddar Bay garlic herb blend
# Step-by-Step Directions:
01 -
Preheat oven to 220°C. In a large mixing bowl, combine Cheddar Bay Biscuit Mix, water, and 100 g of the cheddar cheese. Mix until evenly incorporated. Set aside.
02 -
Heat a large oven-safe skillet over medium-high heat. Add ground beef and diced onion. Sauté until beef is browned and onion is softened, breaking up any clumps. Drain excess fat as needed.
03 -
Season beef mixture with onion powder, garlic powder, salt, and black pepper. Add cream of mushroom soup, sour cream, and 100 g of cheddar cheese. Stir thoroughly until well combined and the surface is smoothed.
04 -
Scoop spoonfuls of the biscuit mixture onto the beef filling, forming 5–6 evenly spaced mounds over the surface.
05 -
Transfer skillet to the preheated oven. Bake uncovered for 20–30 minutes, or until biscuit topping is golden and cooked through.
06 -
In a small bowl, combine melted butter and Cheddar Bay garlic herb blend. Brush generously over the freshly baked biscuits for enhanced flavor.
07 -
Let cool slightly before serving. Enjoy warm for best results.
# Helpful Notes:
01 -
Use freshly shredded cheese for optimal melt and improved flavor.
02 -
For added vegetables, sauté bell peppers or mushrooms alongside the beef.
03 -
Baking the casserole uncovered ensures the biscuit topping remains golden and crisp.