This recipe started as a complete experiment on a busy weeknight. I had ground beef sitting in the fridge, a box of Cheddar Bay biscuit mix in the pantry, and no energy to think too hard about dinner. My original plan was to make simple cheeseburgers, but halfway through cooking the beef, I realized we were out of burger buns. Typical.
So, instead of panicking (which I definitely considered for a second), I improvised. I tossed everything into a casserole dish, mixed it up with a few pantry staples, topped it with the biscuit mix, and hoped for the best. What came out of the oven was one of those happy kitchen accidents that you immediately know will become a keeper.
This Cheddar Bay Hamburger Casserole is warm, cheesy, and full of that comforting, savory flavor that somehow tastes like home. It’s the kind of meal you make when you want something hearty without a lot of fuss — the kind that fills the house with a smell that makes everyone wander into the kitchen asking, “Is dinner ready yet?”
And the best part? You only need one pan and a handful of simple ingredients.
Why This Recipe Works So Well
The beauty of this casserole is in its layers. You’ve got the savory ground beef seasoned just right, a creamy, cheesy sauce that ties everything together, and that golden, buttery Cheddar Bay biscuit topping that’s crisp on the edges but soft and flaky underneath.
Every bite gives you a mix of flavors — the richness of the beef, the saltiness of the cheese, and that hint of garlic butter from the biscuit crust. It’s comforting without being too heavy, and even reheats beautifully (if there’s any left, which is rare).
This is the type of recipe that feels like a cozy hug — one you’ll find yourself making again and again.
Ingredients You’ll Need
(Serves 6–8 people, depending on how generous your scoops are.)
For the Casserole Base:
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1 pound lean ground beef
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 can (10.5 oz) condensed cream of mushroom soup
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1/2 cup sour cream
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon paprika (adds warmth, don’t skip it)
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1 cup shredded cheddar cheese (the sharper, the better)
For the Cheddar Bay Biscuit Topping:
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1 package Cheddar Bay Biscuit mix (about 11 ounces)
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1/2 cup milk (or as directed on the box)
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1/4 cup melted butter
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1 teaspoon garlic powder (for that extra kick)
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2 tablespoons chopped fresh parsley (optional, for color and flavor)
Directions
Step 1: Brown the Beef
Start by heating a large skillet over medium heat. Add the ground beef and cook until it starts to brown. Break it apart as it cooks — not too finely, though, because a little texture makes the casserole more satisfying.
Add the chopped onion and minced garlic, then sauté until the onion softens and turns translucent. You’ll start smelling that rich, savory aroma that basically says, “something good’s happening here.” Drain off any excess grease.
Step 2: Mix the Filling
Lower the heat and stir in the cream of mushroom soup, sour cream, salt, pepper, and paprika. Mix everything until it’s creamy and combined.
At this point, taste it — this is your chance to adjust seasoning before it hits the oven. If you like it a bit saltier or want more richness, sprinkle in a pinch more of each.
Once everything’s seasoned perfectly, stir in the shredded cheddar cheese until it melts slightly into the mixture. It doesn’t have to be smooth — a few melty cheese pockets here and there are pure gold.
Step 3: Prepare the Biscuit Topping
In a medium bowl, mix the Cheddar Bay Biscuit mix with milk, following the package instructions. You want a thick, slightly sticky dough. Don’t overmix it — it should look a little rustic and lumpy.
Set aside the butter and garlic powder — we’ll use that later for brushing the top once it’s baked.
Step 4: Assemble the Casserole
Lightly grease a 9×13-inch baking dish. Spoon the beef mixture evenly across the bottom, smoothing it out just a bit.
Now, take spoonfuls of the biscuit dough and drop them over the top. You don’t have to spread them perfectly — the dough will expand and fill in as it bakes. I actually like leaving small gaps so a little of the sauce bubbles through the top; it adds that homemade charm.
Step 5: Bake Until Golden
Bake in a preheated oven at 375°F (190°C) for 25–30 minutes, or until the biscuits are puffed up and golden brown.
While it’s baking, melt the butter and mix in the garlic powder and parsley. The moment you pull the casserole out of the oven, brush that garlicky butter right over the biscuits. The smell is unreal — buttery, savory, and just a little garlicky in the best way.
Let it rest for 10 minutes before serving. I know it’s tempting to dig right in, but this short wait helps the filling thicken slightly and makes it easier to scoop.
Serving Ideas
This casserole is a complete meal on its own, but if you’re feeding a bigger crowd, it pairs beautifully with a fresh green salad or roasted veggies on the side.
For something heartier, add a drizzle of ketchup or barbecue sauce when serving — it gives the whole dish a fun cheeseburger vibe. And if you like a bit of spice, a sprinkle of crushed red pepper or diced jalapeños in the filling adds a great kick.
Storage & Reheating
If you somehow have leftovers (rare in our house), they store really well.
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Refrigerate: Keep in an airtight container for up to 4 days.
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Freeze: Portion and freeze for up to 2 months.
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Reheat: Warm it in the oven at 350°F for about 15 minutes or microwave individual portions for 1–2 minutes until heated through.
The biscuit topping will soften slightly, but honestly, it still tastes fantastic.
Tips for Success
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Use fresh cheese: Pre-shredded cheese doesn’t melt quite as smoothly. Freshly grated cheddar makes the filling creamier and more flavorful.
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Season as you go: Taste your beef mixture before baking. It’s the easiest way to ensure balance.
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Don’t overbake: You want the biscuits golden and slightly crisp but not hard. If you’re unsure, check them at the 25-minute mark.
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Add veggies if you want: Chopped mushrooms, peas, or bell peppers mix in nicely with the beef filling if you want to sneak in some extra texture and color.
Why You’ll Make This Again (and Again)
Every family has a few recipes that quietly make their way into the regular dinner rotation — this one’s definitely earned its spot. It’s warm, flavorful, and a little nostalgic in the best way. It reminds me of those cozy casseroles from childhood, but with a little modern twist thanks to the Cheddar Bay biscuits.
It’s also one of those dishes that feels more special than the effort it takes. You get the satisfaction of comfort food without the hours in the kitchen. Just a skillet, one bowl, and a baking dish — that’s it.
Whether you’re cooking for your family, a potluck, or just yourself after a long day, this casserole feels like a little reward at the end of it all.
Variations You Can Try
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Cheeseburger Style: Add a squeeze of ketchup and mustard to the beef mixture for that classic burger flavor.
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Loaded Version: Mix in crispy bacon bits or diced pickles right before baking.
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Vegetable Twist: Swap the beef for ground turkey or plant-based meat and add a handful of corn or spinach.
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Spicy Southwest: Stir in taco seasoning and top with pepper jack cheese instead of cheddar.
Common Questions
Can I use homemade biscuit dough instead of the box mix?
Yes, you can — just make sure it’s a savory dough. The boxed Cheddar Bay mix gives that signature buttery-garlic flavor, but any drop biscuit dough works fine.
What can I substitute for sour cream?
Greek yogurt works well if you prefer something lighter, though it adds a slight tang.
Can I prepare this ahead of time?
You can make the beef filling ahead and refrigerate it for up to a day. Add the biscuit topping right before baking.
Final Thoughts
I always say the best recipes are the ones that start from improvisation — a little creativity mixed with what you already have on hand. That’s exactly how this Cheddar Bay Hamburger Casserole came to be. It’s simple, hearty, and honestly just hits all the right notes after a long day.
Every time I make it, it disappears faster than I expect. It’s cozy, full of flavor, and has that homemade charm that brings everyone to the table.
If you give this recipe a try, make sure to serve it warm, right out of the oven, with that garlic butter still glistening on top. I promise — you’ll find yourself coming back to it again and again.
Cheddar Bay Hamburger Casserole
Ingredients
- 1 lb ground beef
- 1 small onion chopped
- 2 cloves garlic minced
- 1 can 10.5 oz cream of mushroom soup
- 1/2 cup sour cream
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 cup shredded cheddar cheese
- 1 box Cheddar Bay Biscuit mix
- 1/2 cup milk
- 1/4 cup melted butter
- 1 tsp garlic powder
- 2 tbsp parsley chopped
Instructions
- Preheat oven to 375°F (190°C).
- Brown beef in skillet with onion and garlic. Drain excess grease.
- Stir in soup, sour cream, salt, pepper, paprika, and cheese. Mix well.
- Spread mixture into greased 9x13-inch dish.
- Prepare biscuit dough with milk as directed on box. Drop spoonfuls over beef mixture.
- Bake for 25–30 minutes until golden.
- Combine melted butter, garlic powder, and parsley. Brush over biscuits immediately after baking.
- Cool slightly, serve warm, and enjoy.
