Description
A comforting casserole featuring ground beef, creamy mushroom soup, and a cheesy biscuit topping that evokes warmth and nostalgia.
Ingredients
- 1½ lbs ground beef
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1½ cups shredded cheddar cheese
- 1 box Cheddar Bay biscuit mix
- ¾ cup cold milk (for biscuit mix)
- 2 tbsp butter, melted
- ½ tsp garlic powder
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease your 9×13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef, cooking until it becomes nicely browned. Break the meat into pieces as it cooks and drain any excess fat if necessary.
- Introduce the finely chopped onion and minced garlic to the skillet. Sauté for 2–3 minutes until the onion becomes soft and fragrant.
- Mix in the cream of mushroom soup, 1 cup of milk, salt, black pepper, and paprika until the mixture is smooth and well-combined.
- Transfer the beef mixture into your prepared baking dish and spread it evenly across the bottom.
- Sprinkle shredded cheddar cheese generously over the meat mixture.
- In a separate bowl, prepare the Cheddar Bay biscuit mix with the ¾ cup of cold milk as instructed on the package.
- Spoon the biscuit dough evenly over the casserole, covering it nicely.
- Place the dish in the oven and bake uncovered for 30–35 minutes, or until the biscuit topping turns golden brown and is fully cooked.
- Mix melted butter with garlic powder and brush this mixture over the hot biscuit topping as soon as you remove the casserole from the oven.
- Allow the casserole to rest for 5 minutes before serving.
Notes
For added freshness, consider garnishing with chopped parsley or thyme. Adjust milk for creaminess or add spices for heat.
