Cheddar Bay Ground Beef Cobbler
A rich and hearty casserole made with seasoned ground beef, creamy mushroom sauce, mixed vegetables, and topped with buttery Cheddar Bay biscuits baked to golden perfection.
Ingredients
Ground Beef Mixture
- 1.5 lbs lean ground beef
- 1 yellow onion diced
- 1 tablespoon chopped garlic
- 1 cup Frozen mixed vegetables
- 10.5 oz condensed cream of mushroom soup
- ¾ cup beef broth
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika
- 2 cups shredded cheddar cheese
- 1 teaspoon Worcestershire sauce
Topping
- 1 box Cheddar Bay Biscuit mix
- 1 cup shredded cheddar cheese
- 2 cups milk
- ¼ cup butter melted
- fresh chopped parsley
Garlic Butter
- 2 tablespoon Melted butter
- ½ teaspoon Garlic powder
- ½ teaspoon Dried parsley
Instructions
- In a large skillet over medium-high heat, cook the ground beef until browned. Break it apart as it cooks.
- Add diced onion and garlic to the skillet. Cook for 2–3 minutes until softened and fragrant.
- Stir in Frozen mixed vegetables, Cream of mushroom soup, Worcestershire, beef broth sauce, Salt and pepper. Mix everything together and let it simmer for a few minutes.
- Stir in shredded cheddar cheese until melted and combined.
- Pour the beef mixture into a greased baking dish and spread evenly.
- In a bowl, mix Cheddar Bay biscuit mix, Milk and Shredded colby jack cheese. Stir until just combined, do not overmix.
- Spoon or spread the biscuit mixture evenly over the beef filling.
- Bake at 375°F for about 25–30 minutes, or until the top is golden brown and cooked through.
- Mix melted butter with garlic powder and dried parsley, then brush over the top for that classic Cheddar Bay flavor.
- Let it sit for a few minutes, then scoop and serve hot.
Video
Recipe Tips
Don’t overmix the biscuit topping. Keeping it slightly loose helps it bake up fluffy and soft instead of dense. Also, let the cobbler rest for 5–10 minutes after baking so the filling sets up and doesn’t run when you scoop it.
