Name: Cheddar Bay Hamburger Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 small onion, diced; 2 cloves garlic, minced; 1 tsp Italian seasoning; 1/2 tsp salt; 1/2 tsp black pepper; 1 (10.5 oz) can cream of mushroom soup; 1/2 cup sour cream; 1/2 cup milk; 2 cups cooked pasta (elbow or rotini); 1 cup shredded cheddar cheese; 1 package Cheddar Bay Biscuit mix (plus ingredients listed on box, typically butter and water or milk); 2 tbsp chopped fresh parsley (optional)

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A rich and hearty Cheddar Bay Hamburger Casserole combines the best of comfort food—savory ground beef, creamy mushroom sauce, tender pasta, and a fluffy, cheesy biscuit topping. It’s everything I want in a cozy, satisfying meal that comes together with minimal effort and delivers maximum flavor.

Cheddar Bay Hamburger Casserole

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef

1 small onion, diced

2 cloves garlic, minced

1 teaspoon Italian seasoning

½ teaspoon salt

½ teaspoon black pepper

1 (10.5 oz) can cream of mushroom soup

½ cup sour cream

½ cup milk

2 cups cooked pasta (elbow or rotini)

1 cup shredded cheddar cheese

1 package Cheddar Bay Biscuit mix (plus ingredients listed on box, typically butter and water or milk)

2 tablespoon chopped fresh parsley (optional)

Directions

I start by preheating the oven to 375°F (190°C).

In a large skillet, I brown the ground beef over medium heat until it’s fully cooked, then drain the excess grease.

I add the diced onion and garlic to the skillet and cook for 3–4 minutes, just until softened.

Then I stir in the Italian seasoning, salt, and pepper.

I reduce the heat to low and mix in the cream of mushroom soup, sour cream, and milk until everything is warmed through and creamy.

I gently fold in the cooked pasta and half of the shredded cheddar cheese.

This mixture goes into a greased 9x13-inch baking dish.

I prepare the Cheddar Bay Biscuit mix as directed on the box, then drop spoonfuls over the casserole in an even layer.

I sprinkle the remaining cheddar cheese over the top.

I bake it for 25–30 minutes, until the biscuit topping is golden and cooked through.

I let it rest for 5 minutes before serving, and garnish with fresh parsley if I want to dress it up.

Servings and timing

This recipe serves 6 people generously.

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Calories per serving: approximately 420 kcal

Variations

I like switching things up based on what I have on hand. Sometimes I use ground turkey or sausage instead of beef for a different flavor. For added veggies, I’ll stir in some frozen peas or spinach with the sauce. I’ve even tried topping it with jalapeño cheddar biscuits for a spicy twist. The base is so versatile, it’s easy to make it my own.

Storage/Reheating

Leftovers store well in the fridge for up to 4 days in an airtight container. When I reheat it, I cover it with foil and bake at 350°F for about 15–20 minutes until it’s hot throughout. For a quick option, I microwave individual portions for 1–2 minutes. If the biscuit topping starts to dry out, I splash a little milk or broth over the top before reheating.

FAQs

How do I know when the biscuit topping is cooked through?

I check if the biscuit layer is golden brown and firm to the touch. A toothpick inserted into the center should come out clean.

Can I make this casserole ahead of time?

Yes, I assemble the casserole up to the biscuit topping and refrigerate it. When I’m ready to bake, I add the biscuit mix and continue as usual. I might need to add 5 extra minutes to the baking time.

What can I substitute for the cream of mushroom soup?

If I don’t have cream of mushroom soup, I use cream of chicken or even a homemade white sauce with mushrooms. It still turns out creamy and flavorful.

Can I freeze this casserole?

Absolutely. I freeze it after assembling (before baking) and wrap it tightly. When I’m ready to use it, I thaw it overnight in the fridge and bake as directed.

Is there a gluten-free version of this recipe?

To make it gluten-free, I use gluten-free pasta, a gluten-free biscuit mix, and make sure the soup is labeled gluten-free. It’s still delicious with a few easy swaps.

Conclusion

Cheddar Bay Hamburger Casserole is one of those dependable, belly-warming meals I keep coming back to. It’s easy, comforting, and always hits the spot. Whether I’m feeding a hungry family or just meal-prepping for the week, this recipe delivers every single time.

Recipe:

Cheddar Bay Hamburger Casserole

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Author: Cheryl
Total Time: 45 minutes
Yield: 6 servings
Diet: Halal

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Description

A rich and hearty Cheddar Bay Hamburger Casserole featuring savory ground beef, creamy mushroom sauce, tender pasta, and a fluffy, cheesy biscuit topping made from Cheddar Bay mix. Perfect for cozy dinners and easy weeknight meals.

Instructions

Preheat oven to 375°F (190°C).
In a large skillet, brown the ground beef over medium heat until fully cooked, then drain excess grease.
Add diced onion and garlic to the skillet and cook for 3–4 minutes until softened.
Stir in Italian seasoning, salt, and black pepper.
Reduce heat to low and mix in cream of mushroom soup, sour cream, and milk until warmed through and creamy.
Fold in cooked pasta and half of the shredded cheddar cheese.
Transfer the mixture into a greased 9x13-inch baking dish.
Prepare Cheddar Bay Biscuit mix as directed on the package.
Drop spoonfuls of biscuit dough evenly over the casserole.
Sprinkle remaining cheddar cheese over the top.
Bake for 25–30 minutes until the biscuit topping is golden brown and cooked through.
Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.