Cheddar Bay Beef Cobbler (Print Version)
# Ingredients:
→ Beef Mixture
01 -
1.5 lbs lean ground beef
02 -
1 yellow onion, diced
03 -
1 tablespoon chopped garlic
04 -
10.5 oz can condensed cheddar soup
05 -
10.5 oz can condensed cream of mushroom soup
06 -
½ cup milk
07 -
½ teaspoon salt
08 -
½ teaspoon pepper
09 -
2 cups shredded cheddar cheese, divided
→ Biscuit Topping
10 -
1 box Cheddar Bay Biscuit mix (including seasoning packet)
11 -
1 cup shredded cheddar cheese
12 -
2 cups milk
13 -
¼ cup butter, melted
14 -
Fresh chopped parsley, optional for garnish
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
02 -
Heat a large non-stick skillet over medium-high heat. Add the ground beef and diced onion. Cook, crumbling the beef, until fully browned. Drain any excess grease if needed. Stir in the cheddar soup, cream of mushroom soup, milk, salt, and pepper until well combined. Add 1 cup of shredded cheddar cheese and stir until melted. Remove from heat.
03 -
Pour the ground beef mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining 1 cup of shredded cheddar cheese on top.
04 -
In a large mixing bowl, combine the biscuit mix (without the seasoning packet) with shredded cheddar cheese and milk. Stir until no large lumps remain. Pour the biscuit batter evenly over the beef mixture.
05 -
Bake uncovered for 50-55 minutes, or until the biscuit topping is golden brown.
06 -
In a small bowl, mix the melted butter with the seasoning packet from the biscuit mix. Brush the butter mixture over the biscuit topping. Let the casserole rest for 5 minutes to allow the filling to thicken. Sprinkle with fresh chopped parsley if desired. Serve warm.