Can I use ground turkey instead?

Yes, the article names ground turkey as a substitute for the ground beef. Expect a different meat flavor, while the mushroom-soup and sour-cream base remains the same style of filling. Brown the turkey with the diced onion as directed, then drain any excess grease if present. Keep the listed seasonings and biscuit topping unchanged so the casserole structure stays consistent.

Can I add vegetables to it?

Yes, the article specifically suggests bell peppers or spinach as additions. They bring extra vegetable presence to the beef and creamy base, but the recipe gives no quantity or exact preparation method. Add only what you can comfortably incorporate without crowding the baking dish. A first-time cook should keep the biscuit dollops visible and spaced apart after adding anything extra.

How do I make it gluten-free?

Use a gluten-free biscuit mix, as the article recommends, and select versions of the other listed ingredients that fit your needs. The casserole will still use the same beef filling and biscuit-topping approach. Packaging details can differ, so follow the mix instructions only where they align with the recipe's water and cheese method. Check each individual label rather than assuming the soup or herb blend matches.

Can I freeze this casserole?

Yes, the article provides freezer storage for the cooled casserole in freezer-safe containers. It instructs you to let the casserole cool completely before freezing. The source does not describe freezing it before baking, so its freezer direction applies to leftovers. Divide the cooled casserole into portions first if smaller servings will make later reheating easier.

How do I reheat leftovers?

Use the oven, microwave, or stovetop method listed in the article to reheat leftovers. For the oven, it specifies 350°F (175°C) for about 25 minutes until heated through. Microwave portions in short intervals, stirring occasionally, rather than trying to heat one long uninterrupted cycle. On the stovetop, use low heat and add a splash of broth if the filling needs loosening.

Cheddar Bay Hamburger Casserole with Creamy Mushroom Beef

By Owen BlakeOct 8, 2026

Prep

15 min

Cook

25 min

Total

40 min

Servings

Level

Easy

Jump to recipe

Ground beef is the foundation here; choose fresh beef for a savory casserole base that stands up to the creamy mushroom sauce. Cheddar Bay biscuit mix and shredded cheddar bake into a golden topping, while the butter-and-garlic-herb finish adds a rich, seasoned surface.

The filling starts with browned ground beef and diced yellow onion, with excess grease drained before onion powder, garlic powder, salt, and pepper go in. Two cans of cream of mushroom soup and sour cream make the base smooth and substantial. The biscuit mix is stirred with water and one cup of shredded cheddar, producing topping portions that bake separately over the filling. Cheddar gives the topping its signature character.

After the beef mixture is spread evenly in the baking dish, dollop the biscuit mixture into five or six spaced portions rather than smoothing it into one continuous layer. During the 20-to-30-minute bake, golden-brown biscuits are the visual cue to watch. Overmixing the biscuit dough can make it tough, while failing to brown the beef properly can leave the overall flavor bland. Check near the earlier end.

Serve the casserole warm directly from the baking dish for a family-style meal, or spoon it into individual ramekins. A green salad with vinaigrette is one source suggestion beside the rich filling. For leftovers, let the casserole cool before covering; the article also gives oven, microwave, and stovetop reheating options.

Why you'll love this recipe

Ground beef, mushroom soup, and sour cream create a substantial filling, so familiar pantry ingredients carry the casserole without requiring a separate sauce.
Shredded cheddar does double duty in the ingredient list, contributing the cheesy character that makes the biscuit topping distinctive against the savory beef.
Draining the browned beef before adding soup and sour cream keeps excess grease from diluting the thick, creamy filling texture.
Cheddar Bay biscuit mix brings a seasoned shortcut to the topping, while water and cheddar turn it into separate golden biscuit portions.
A diced yellow onion cooks with the beef, giving the filling a simple fresh allium note without adding another prepared component.
The melted butter and garlic herb blend are brushed on after baking, concentrating their seasoned finish where it can be tasted.

Instructions

Preheat the oven to 425°F (220°C).

Combine the Cheddar Bay Biscuit Mix with the water in a large mixing bowl.

Stir 1 cup of shredded cheddar cheese into the biscuit mixture until well blended.

Set the biscuit mixture aside.

Cook the ground beef and diced onion in a large skillet over medium-high heat until browned.

Drain any excess grease from the skillet.

Add the onion powder, garlic powder, salt, and pepper to the cooked beef mixture.

Stir in both cans of cream of mushroom soup and the sour cream.

Mix until the beef mixture is smoothly combined.

Spread the meat mixture evenly across the bottom of a baking dish.

Scoop dollops of biscuit mixture on top to create 5 to 6 spaced biscuits.

Bake for 20 to 30 minutes, until the biscuits are golden brown.

Combine the melted butter and Cheddar Bay Garlic Herb Blend in a small bowl.

Brush the butter and herb mixture over the cooked biscuits before serving.

FAQ

Choose fresh ground beef for this casserole, since it is the main savory component beneath the biscuit topping. The article does not name a fat percentage, so there is no need to seek a particular lean-to-fat ratio. Because the browned beef is drained, remove the excess grease before building the creamy base. Have the onion diced before the skillet is hot, since it cooks alongside the beef.

Cheddar Bay Hamburger Casserole with Creamy Mushroom Beef

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Dinner Casseroles Beef American Baking

Cheddar Bay Hamburger Casserole with Creamy Mushroom Beef

Name: Cheddar Bay Hamburger Casserole with Creamy Mushroom Beef
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 8
Ingredients: 1 Cheddar Bay Biscuit Mix; 1 cup water; 2 cups cheddar cheese (shredded); 2 pounds ground beef; 0.5 yellow onion (diced); 1 teaspoon onion powder; 1 teaspoon garlic powder; salt (to taste); pepper (to taste); 2 cans cream of mushroom soup (10.5 ounces each); 0.5 cup sour cream; 0.25 cup butter (melted); Cheddar Bay Garlic Herb Blend

By Owen BlakeOct 8, 2026

Prep

15 min

Cook

25 min

Total

40 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Ground beef, mushroom soup, and sour cream create a substantial filling, so familiar pantry ingredients carry the casserole without requiring a separate sauce.
Shredded cheddar does double duty in the ingredient list, contributing the cheesy character that makes the biscuit topping distinctive against the savory beef.
Draining the browned beef before adding soup and sour cream keeps excess grease from diluting the thick, creamy filling texture.
Cheddar Bay biscuit mix brings a seasoned shortcut to the topping, while water and cheddar turn it into separate golden biscuit portions.
A diced yellow onion cooks with the beef, giving the filling a simple fresh allium note without adding another prepared component.
The melted butter and garlic herb blend are brushed on after baking, concentrating their seasoned finish where it can be tasted.

Ingredients

Servings8

•1 Cheddar Bay Biscuit Mix
•1 cup water
•2 cups cheddar cheese (shredded)
•2 pounds ground beef
•0.5 yellow onion (diced)
•1 teaspoon onion powder
•1 teaspoon garlic powder
•salt (to taste)
•pepper (to taste)
•2 cans cream of mushroom soup (10.5 ounces each)
•0.5 cup sour cream
•0.25 cup butter (melted)
•Cheddar Bay Garlic Herb Blend

Instructions

1
Preheat the oven to 425°F (220°C).
2
Combine the Cheddar Bay Biscuit Mix with the water in a large mixing bowl.
3
Stir 1 cup of shredded cheddar cheese into the biscuit mixture until well blended.
4
Set the biscuit mixture aside.
5
Cook the ground beef and diced onion in a large skillet over medium-high heat until browned.
6
Drain any excess grease from the skillet.
7
Add the onion powder, garlic powder, salt, and pepper to the cooked beef mixture.
8
Stir in both cans of cream of mushroom soup and the sour cream.
9
Mix until the beef mixture is smoothly combined.
10
Spread the meat mixture evenly across the bottom of a baking dish.
11
Scoop dollops of biscuit mixture on top to create 5 to 6 spaced biscuits.
12
Bake for 20 to 30 minutes, until the biscuits are golden brown.
13
Combine the melted butter and Cheddar Bay Garlic Herb Blend in a small bowl.
14
Brush the butter and herb mixture over the cooked biscuits before serving.