Cheddar Bay Hamburger Casserole

This Cheddar Bay Hamburger Casserole brings together everything I adore about a cozy family dinner: juicy ground beef, savory cheddar, creamy sauce, and golden-topped garlic-herb biscuits. It is a recipe that truly feels like home each time I pull it bubbling from the oven and slice through those pillowy biscuits for hearty spoonfuls.

This is the first casserole that made my son proclaim he wanted seconds every single time I make it. Best of all, it earned a permanent spot in our winter rotation because it is such a crowd-pleaser.

Gather Your Ingredients

• Cheddar Bay Biscuit Mix: Adds instant rich flavor and fluffy texture, choose a good quality mix with visible herbs for best results
• Water: Ensures a tender biscuit dough, cold water helps keep the biscuits light
• Cheddar cheese: Brings sharp tang and gooey melt, freshly shredded always tastes best
• Ground beef: Makes the casserole hearty and filling, opt for 80 percent lean for juiciness
• Yellow onion: Gives a sweet aromatic base, dice finely so it melts into the meat
• Onion powder and garlic powder: Boost savory depth, make sure your spices smell fresh
• Salt and pepper to taste: Brighten and season the whole dish, use kosher salt and freshly cracked pepper if possible
• Cream of mushroom soup: Delivers creamy texture and savory umami, use condensed soup for thickness
• Sour cream: Adds tang and silkiness, I always pick full-fat for a richer result
• Butter in the biscuit topping: Makes everything irresistibly golden and flavorful
• Cheddar Bay Garlic Herb Blend: Brings the signature Red Lobster flavor, look for a blend with real dried herbs or make your own

How to Make It

Preheat the Oven Combine the Base:

Preheat your oven to 425 degrees Fahrenheit or 220 degrees Celsius. In a large mixing bowl, stir together the Cheddar Bay Biscuit Mix, water, and one cup of shredded cheddar cheese until everything is just blended. Do not overmix as this keeps the biscuits tender. Set the bowl aside while you prepare the filling.

Brown the Beef and Onion:

Place a large skillet over medium-high heat. Add ground beef and diced onions and cook until the beef is fully browned and the onions turn translucent, which should take about eight to ten minutes. Stir frequently and break up the beef as it cooks so there are no large chunks. Drain off any excess grease from the pan but leave a little for moisture.

Build the Creamy Filling:

Lower the heat to medium and sprinkle in onion powder, garlic powder, salt, and pepper. Stir well to distribute the spices throughout the beef. Add both cans of cream of mushroom soup into the pan, then fold in the sour cream and the remaining cup of shredded cheddar cheese. Mix thoroughly until you have an even creamy meat mixture. Smooth out the top with your spatula.

Top with Biscuit Mixture:

Using a large spoon, scoop the biscuit dough over the top of the meat filling, forming five to six evenly spaced biscuit mounds. Aim for even thickness so the biscuits cook uniformly.

Bake Until Golden:

Slide the casserole dish onto the center rack of your preheated oven. Bake for twenty to thirty minutes until the biscuits are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on the biscuits toward the end to avoid overbaking.

Garlic Butter Finish:

While the casserole bakes, melt the butter and stir in the Cheddar Bay Garlic Herb Blend in a small bowl. As soon as the casserole is done baking, remove it from the oven and brush this mixture across all the biscuits so they soak up the flavor. Let the casserole cool for about ten minutes before serving to let the filling set.

The cheddar in this recipe is my favorite part. I once tried it with extra-sharp aged cheddar and it made every bite pop with flavor. My husband always fights for the cheesiest corner piece when it comes to serving.

Flavor Boosters

Let the casserole cool completely before storing any leftovers. Cover tightly with foil or transfer to airtight containers and refrigerate for up to three days. To reheat, warm individual portions in the microwave or revive a bigger batch in the oven at 350 degrees Fahrenheit until heated through.

Serving Suggestions

This casserole pairs beautifully with a bright green salad or steamed broccoli to balance the creamy richness. A drizzle of hot sauce on top brings extra flavor if your family likes a little kick. Serve with pickles or sliced tomatoes on the side for a refreshing contrast.

Creative Twists

Turkey or ground chicken can easily replace ground beef for a lighter take on the dish. Use Greek yogurt in place of sour cream for a bit of tang and extra protein. If you do not have cream of mushroom soup, try cream of chicken or even a can of condensed cheddar cheese soup for more richness. The combination of biscuits and savory casserole filling is a tradition in many Southern American homes. Swap in seasonal ingredients like corn, diced peppers, or fresh herbs depending on what is in your pantry. During colder months, I sometimes add a layer of sautéed mushrooms or spinach to the base for extra heartiness.

This casserole freezes incredibly well. After baking, let it cool completely, then wrap tightly and store in the freezer for up to three months. Reheat from frozen in a covered dish at 350 degrees Fahrenheit until bubbling and hot throughout.

Common Questions About This Recipe

→ How do I prevent the biscuits from getting soggy?

Allow the meat mixture to cool slightly and do not overmix the dough. Evenly space the biscuit topping so steam can escape for a crisp finish.

→ Can I substitute ground turkey for beef?

Yes, ground turkey works well and creates a lighter flavor. Adjust seasoning as needed to complement turkey.

→ What sides pair well with this dish?

Simple green salads, roasted vegetables, or pickles balance the rich cheesy casserole and add freshness.

→ How do I store leftovers safely?

Cool completely, then refrigerate in an airtight container for up to three days. Reheat gently before serving.

→ Can I make this casserole ahead of time?

You can prepare the meat base and biscuit topping separately, then assemble and bake just before serving for best texture.