Cheddar Bay Hamburger Casserole

Cheddar Bay Hamburger Casserole has become my go-to meal whenever I crave comfort food that feels special but uses simple ingredients. The golden biscuits on top are cheesy and pillowy, baked right over a creamy, savory beef base with just the right blend of seasonings. It comes together quickly and fills the kitchen with the most mouthwatering aroma.

The first time I made this, everyone kept sneaking bites before it even hit the table. Now it is a requested favorite whenever we have visits or cold evenings.

Gather Your Ingredients

• Cheddar Bay Biscuit Mix: adds that signature rich cheesy flavor with a touch of herbs look for a mix with real cheese listed high on the ingredients
• Water: brings the biscuit mix together I use cold filtered water for the fluffiest biscuits
• Cheddar cheese: shredded for gooey, melty texture choose a sharp cheddar for strong flavor and shred your own for best results
• Ground beef: makes this casserole hearty and satisfying opt for higher fat content for more flavor but drain excess grease
• Yellow onion: diced for sweet-savory depth pick one that feels heavy and is free of blemishes
• Onion powder: boosts the onion profile while blending into the sauce
• Garlic powder: balances the richness with aromatic flavor always check freshness for best taste
• Salt and pepper: to taste adjust according to the saltiness of your cheese and soup
• Cream of mushroom soup: forms the base for the creamy filling look for low sodium for better control
• Sour cream: adds tang and makes the filling ultra creamy choose full-fat for richest flavor
• Butter: melted and brushed on top for golden crust and extra flavor
• Cheddar Bay Garlic Herb Blend: ties the biscuit topping together check that it includes parsley and real garlic pieces

How to Make It

Preheat and Prepare Biscuit Mix:

Set your oven to 425 degrees Fahrenheit. In a large mixing bowl, combine the Cheddar Bay Biscuit Mix with water and one cup of shredded cheddar cheese. Mix until everything is just combined and no dry mix remains. Set this bowl aside while you work on the filling.

Brown the Beef and Onions:

Heat a large skillet on medium-high heat. Crumble in the ground beef and add the diced onions. Cook together for about ten minutes, stirring often to break up the meat. Continue cooking until the beef is completely browned and the onions are translucent and starting to caramelize. Drain off any excess grease to prevent a greasy casserole.

Create Creamy Filling:

Sprinkle in the onion powder and garlic powder right onto the hot meat mixture. Add a generous pinch of salt and some fresh cracked pepper. Next, stir in both cans of cream of mushroom soup, the sour cream, and the remaining cup of shredded cheddar cheese. Use a sturdy spoon to mix well, smoothing the top when finished.

Top with Biscuit Dough:

Using a large spoon, scoop six evenly sized portions of the biscuit dough and gently plop them on top of the beef mixture in your baking dish. Spread them out so each gets space to rise and turn golden.

Bake Until Golden:

Place your casserole in the preheated oven. Bake for twenty to thirty minutes, watching closely after twenty. The biscuits should puff up and develop a deep golden brown on top. Test with a toothpick in the center of a biscuit they should come out clean.

Finish with Garlic Butter:

While the casserole finishes baking, melt the butter and stir in the Cheddar Bay Garlic Herb Blend. Once the biscuits are done, immediately brush this fragrant melted butter over each one, allowing the herbs and flavor to soak in.

Sour cream is my secret weapon here creamy and tangy it makes every bite indulgent but not heavy. The kids still remember the first time I let them scatter cheese both in the mix and on top kitchen laughter and all.

Flavor Boosters

Storage Tips Wrap leftovers tightly or seal in containers in the fridge for up to three days. For longer storage freeze in individual portions to make weeknight dinners easy just reheat in the oven or microwave until warmed through. The biscuit topping softens after freezing but a quick toast in the oven brings back some crispness.

Serving Suggestions

This casserole stands alone but is delicious with a bright green salad or simple roasted vegetables on the side. Sometimes I serve a bowl of pickled jalapenos or crunchy dill pickles to cut the richness a little. Leftovers make an excellent filling for warm sandwich rolls the next day.

Creative Twists

Swap ground beef for ground turkey or chicken for a lighter touch or use a plant-based crumble to make it vegetarian. If cheddar is not your favorite try mozzarella for a milder cheese pull or add a handful of pepper jack for spice. Cream of chicken soup also works in place of mushroom if that is what you have on hand. Greek yogurt can stand in for the sour cream in a pinch.

On a busy night I once doubled this recipe for a neighborhood potluck and there was not a crumb left in the pan. Friends always ask for the recipe especially after just one bite of biscuit soaking up the creamy beef base.

Common Questions About This Recipe

→ Can I substitute the cream of mushroom soup?

Yes, you can use cream of chicken or cream of celery soup if preferred, though it will slightly alter the flavor.

→ Should the Cheddar Bay biscuits be pre-baked?

No, the biscuit mix goes on raw; it bakes directly on top of the beef mixture until golden and cooked through.

→ How do I know when the casserole is done baking?

The biscuits should be puffed and golden brown, and the filling bubbly around the edges. A toothpick inserted into a biscuit should come out clean.

→ Can I add vegetables to this dish?

Absolutely! Frozen peas, corn, or diced bell peppers can be mixed into the beef layer for extra flavor and nutrition.

→ What sides go well with this casserole?

Fresh salads, steamed broccoli, or roasted green beans pair nicely to balance the rich, savory casserole.

→ Can leftovers be reheated?

Yes, store leftovers in the fridge and reheat covered in the oven or microwave until hot throughout.