Cheddar Bay Hamburger Casserole (Print version)

Seasoned ground beef, creamy sauce, cheddar, vegetables, and fluffy garlic-cheddar biscuits baked together in one cozy casserole.

# Ingredients:

For the beef filling

01 - 1 1/2 lb (680 g) ground beef, 85% lean
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 teaspoon Worcestershire sauce
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon kosher salt, plus more to taste
08 - 1/4 teaspoon black pepper
09 - 1 (10.5 oz / 298 g) can cream of mushroom soup
10 - 1/2 cup (120 ml) beef broth
11 - 1/2 cup (120 g) sour cream
12 - 1 1/2 cups (210 g) frozen peas and carrots
13 - 1 cup (115 g) shredded sharp cheddar cheese

For the cheddar biscuit topping

14 - 1 1/2 cups (190 g) all-purpose flour
15 - 2 teaspoons baking powder
16 - 1 teaspoon granulated sugar
17 - 3/4 teaspoon garlic powder
18 - 1/2 teaspoon dried parsley
19 - 1/2 teaspoon kosher salt
20 - 1 cup (115 g) shredded sharp cheddar cheese
21 - 1 cup (240 ml) cold buttermilk
22 - 3 tablespoons (42 g) unsalted butter, melted

For the garlic butter finish

23 - 2 tablespoons (28 g) unsalted butter, melted
24 - 1/4 teaspoon garlic powder
25 - 1 tablespoon chopped fresh parsley

# Instructions:

01 - Preheat the oven to 400°F (200°C). Grease a 9x13-inch baking dish.
02 - Cook the ground beef and onion in a large skillet over medium-high heat for 7-8 minutes, breaking up the meat, until no pink remains. Drain excess grease.
03 - Stir in the garlic, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper. Cook for 30 seconds until fragrant.
04 - Reduce the heat to medium. Stir in the cream of mushroom soup, beef broth, sour cream, frozen peas and carrots, and cheddar. Cook for 2-3 minutes until glossy and slightly thickened.
05 - In a bowl, whisk the flour, baking powder, sugar, garlic powder, dried parsley, and salt. Stir in the cheddar, buttermilk, and melted butter just until a thick dough forms.
06 - Spread the beef filling in the baking dish. Drop spoonfuls of biscuit dough over the top, leaving a few small gaps. Bake uncovered for 25-30 minutes, until the filling bubbles and the biscuits are golden and cooked through.
07 - Stir together the melted butter, garlic powder, and parsley. Brush over the hot biscuits, then rest the casserole for 8 minutes before serving.

# Good to know:

01 - Best served hot after an 8-minute rest.
02 - Prepare the beef filling up to 24 hours ahead and add fresh biscuit dough before baking.
03 - Reheat leftovers to 165°F.

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