Can I make this ahead of time?

Yes, you can prepare the beef filling a day in advance and refrigerate it. Add the biscuit topping right before baking for best results.

What if I can’t find Cheddar Bay Biscuit mix?

You can substitute with any biscuit mix. Add garlic powder and shredded cheddar cheese to mimic the Cheddar Bay flavor.

Can I freeze this casserole?

Absolutely. Once baked and cooled, wrap the cobbler tightly and freeze for up to 3 months. Reheat in the oven at 350°F until warmed through.

Is there a vegetarian version of this recipe?

Yes! Replace the ground beef with plant-based meat alternatives or sautéed mushrooms for a vegetarian twist.

Cheddar Bay Ground Beef Cobbler

Name: Cheddar Bay Ground Beef Cobbler
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1.5 lbs lean ground beef; 1 yellow onion, diced; 1 tablespoon chopped garlic; 10.5 oz condensed cheddar soup; 10.5 oz condensed cream of mushroom soup; ½ cup milk; ½ teaspoon salt; ½ teaspoon black pepper; 2 cups shredded cheddar cheese (divided); 1 box Cheddar Bay Biscuit mix (including seasoning packet); 1 cup shredded cheddar cheese; 2 cups milk; ¼ cup butter, melted; Fresh chopped parsley (optional, for garnish)

Description

Cheddar Bay Ground Beef Cobbler is a cozy, casserole-style dinner that layers a creamy, cheesy ground beef filling with a golden Cheddar Bay biscuit topping. It’s rich, hearty, and incredibly beginner-friendly—perfect for weeknights when you need a comforting meal fast.

Ingredients

Scale

Filling

1.5 lbs lean ground beef
1 yellow onion, diced
1 tablespoon chopped garlic
10.5 oz condensed cheddar soup
10.5 oz condensed cream of mushroom soup
½ cup milk
½ teaspoon salt
½ teaspoon black pepper
2 cups shredded cheddar cheese (divided)

Biscuit Topping

1 box Cheddar Bay Biscuit mix (including seasoning packet)
1 cup shredded cheddar cheese
2 cups milk
¼ cup butter, melted
Fresh chopped parsley (optional, for garnish)

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Instructions

Brown the beef and onions: Add the ground beef and diced onion to a large skillet over medium-high heat. Cook, breaking up the beef, until it’s fully browned and the onions are translucent.
Add garlic and combine sauces: Stir in the chopped garlic and cook for another minute until fragrant. Then add the cheddar soup, cream of mushroom soup, milk, salt, and pepper. Mix until everything is fully combined into a thick, creamy filling.
Incorporate cheese and prep the dish: Add one cup of shredded cheddar cheese into the beef mixture and stir until melted. Remove the skillet from the heat. Lightly grease a 9×13 inch baking dish and pour in the beef mixture, spreading it evenly.
Make the biscuit topping: In a large mixing bowl, combine the Cheddar Bay biscuit mix (set aside the seasoning packet), shredded cheddar cheese, and milk. Stir until smooth and no large lumps remain.
Assemble and bake: Pour the biscuit batter over the beef mixture in the baking dish, spreading gently to cover the surface without mixing it into the filling. Bake at 350°F for 50 to 55 minutes, or until the top is golden and fully baked.
Add the finishing touch: While the cobbler rests, mix the melted butter with the reserved seasoning packet. Brush this over the warm biscuit topping. Let the dish rest for 5 minutes to allow the filling to thicken. Garnish with fresh parsley and serve hot.

Notes

For extra flavor, mix a pinch of paprika or a dash of hot sauce into the beef mixture. You can also stir in canned corn, diced bell peppers, or frozen peas for a veggie boost. If the topping begins browning too quickly, loosely cover with foil during the last 10 minutes of baking.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Casserole
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 566
Sugar: 8g
Sodium: 1156mg
Fat: 34g
Saturated Fat: 16g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 22g
Fiber: 1g
Protein: 42g
Cholesterol: 139mg