Cheddar Bay Hamburger Casserole

A comforting, flavor-packed dish that combines juicy seasoned ground beef with a creamy mushroom-sour cream sauce, all topped with golden, cheesy Cheddar Bay-style biscuits. Inspired by the famous Red Lobster side, this easy casserole brings that buttery, garlicky biscuit topping to your weeknight dinner—no seafood required!

Why You’ll Love This Recipe

This isn’t just another hamburger bake—it’s comfort food with a twist. With layers of savory beef, onion, and herbs smothered in a rich, creamy sauce, then crowned with warm, golden biscuits straight from a Cheddar Bay mix, every bite tastes like a restaurant favorite. It’s quick, requires just one skillet and a baking dish, and delivers big flavor with minimal effort.

Perfect for:

• Busy weeknights
• Family dinners
• Potlucks or church suppers
• Fans of Red Lobster’s iconic biscuits

Ingredients

For the Biscuit Topping

• 1 (16–18 oz) package Cheddar Bay Biscuit Mix (like Annie’s or store brand)
• 1 cup water
• 1 cup shredded cheddar cheese (divided use)
• ¼ cup (½ stick / 56g) unsalted butter, melted
• 1 packet Cheddar Bay Garlic Herb Blend (included with mix)

For the Beef Filling

• 2 lbs (900g) ground beef (80/20 recommended)
• ½ medium yellow onion, diced (~¾ cup)
• 1 tsp onion powder
• 1 tsp garlic powder
• Salt and black pepper, to taste
• 2 (10.5 oz) cans cream of mushroom soup (condensed)
• ½ cup sour cream (full-fat for best texture)

Step-by-Step Instructions

1. Preheat & Prep

• Preheat oven to 425°F (220°C).
• Lightly grease a 9×13-inch baking dish or large oven-safe skillet.

2. Make the Biscuit Mixture

In a large bowl:

• Combine biscuit mix, water, and 1 cup cheddar cheese.
• Stir until a soft dough forms. Set aside while you prepare the filling.

3. Cook the Beef Filling

In a large skillet over medium-high heat:

• Add ground beef and diced onion.
• Cook 6–8 minutes, breaking apart as it browns, until no pink remains.
• Drain excess fat.

Stir in:

• Onion powder, garlic powder, salt, and pepper
• Cream of mushroom soup, sour cream, and 1 cup shredded cheddar cheese
• Mix well until smooth and fully combined.

Transfer mixture to the prepared baking dish. Spread evenly and smooth the top.

4. Top with Biscuits

• Scoop the biscuit dough into 5–6 mounds on top of the beef mixture, spacing them evenly.
• Gently press each slightly flat so they bake through.

5. Bake Until Golden

• Bake 20–30 minutes, until:
  • Biscuits are fully cooked inside
  • Tops are deep golden brown
  • Internal temp reaches 165°F

6. Finish with Garlic Butter

In a small bowl:

• Mix melted butter with the Cheddar Bay Garlic Herb Blend (from the packet).
• Brush generously over the hot biscuits.

Let cool 5 minutes before serving—this helps the sauce settle.

7. Serve Warm & Cheesy

• Spoon into bowls or serve family-style.
• Great with:
  • Steamed green beans or broccoli
  • Coleslaw or cornbread
  • A crisp green salad

You Must Know

• Use full-fat sour cream —low-fat versions may curdle or thin out.
• Drain beef well —greasy filling = soggy biscuits.
• Don’t skip the herb blend —it gives the signature Cheddar Bay flavor.
• Bake uncovered —keeps biscuits crisp.
• Let rest before serving —prevents runny scoops.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in oven at 350°F for 15 mins (best texture). Microwave works but may soften biscuits.
• Freeze unbaked casserole: Wrap tightly and freeze up to 3 months. Thaw overnight before baking (+5 mins).

Ingredient Substitutions

Serving Suggestions

• Serve in individual ramekins for a fun presentation.
• Double the batch and freeze half for future comfort.
• Pair with a cold glass of milk or iced tea.
• Great for potlucks—bring the whole pan!

Cultural Context

Inspired by the beloved Cheddar Bay Biscuits from Red Lobster—a menu staple since the 1990s—this recipe takes that buttery, cheesy goodness and turns it into a hearty main course. Found on weeknight tables and holiday buffets alike, it honors the American love of convenience, comfort, and anything covered in garlic butter.

Pro Tips

• Double the recipe? Yes—perfect for crowds. Use a larger dish or divide between two.
• Make ahead: Assemble 1–2 days in advance. Refrigerate and add 5–10 mins to bake time.
• Want more heat? Add a dash of cayenne or red pepper flakes to the beef.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen biscuits instead?
A: Yes! Use store-bought drop biscuits and place on top before baking.

Q: Why did my biscuits come out doughy?
A: Likely underbaked or too much moisture. Bake until golden and test center with a toothpick.

Q: Is this gluten-free?
A: Only if using GF biscuit mix and verifying all ingredients.

Q: Can I make it without sour cream?
A: Yes—use plain Greek yogurt or omit and add extra cheese.

Q: Can I prep it ahead?
A: Absolutely! Assemble and refrigerate overnight. Bake when ready.

Allergy Information

Contains: dairy (cheese, sour cream, butter), eggs (in most biscuit mixes), wheat.
Gluten-free option: Use certified GF biscuit mix.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on pre-made mixes and soups.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings

• Calories: 580
• Fat: 38g
• Saturated Fat: 16g
• Carbohydrates: 28g
• Fiber: 2g
• Sugar: 5g
• Protein: 34g
• Sodium: 1,100mg

This casserole doesn’t shout. It emerges golden from the oven, buttery and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with a spoon, a smile, and someone who says, “I made this for you.”