Cheddar Bay Ground Beef Cobbler

This cozy Cheddar Bay Ground Beef Cobbler is pure comfort in a baking dish creamy cheesy beef filling gets tucked under a golden Cheddar Bay Biscuit crust Inspired by lazy Sunday suppers when I wanted something satisfying but low effort My family always requests seconds

Ingredients

• Lean ground beef: gives you that hearty flavor without excess fat Look for bright red meat with minimal surface moisture
• Yellow onion: adds sweetness and depth Choose onions with dry papery skin and no soft spots
• Chopped garlic: for aromatic punch Pre chopped works but fresh cloves bring extra zing
• Condensed cheddar soup: for creamy body and cheese flavor Go for well known brands for best consistency
• Condensed cream of mushroom soup: brings earthiness Smooth texture blends best
• Milk: to loosen the mixture I use whole milk for richness skim works too
• Salt: a touch lifts all the flavors Finely ground blends easiest
• Pepper: for just the right kick Use freshly ground for the most fragrance
• Shredded cheddar cheese: makes every bite melty and satisfying Buy block cheese and shred it if you can it melts smoother
• Cheddar Bay Biscuit mix: for that Red Lobster flair Check expiry for best results
• More shredded cheddar cheese: folded into biscuit topping Adds even more cheesy pull
• Butter: to brush over the baked biscuit topping Look for unsalted for flavor control
• Fresh chopped parsley: for color and herby freshness Only the brightest leaves

Step-by-Step Instructions

Brown the Beef:

Drop the ground beef into a large non stick skillet over medium high heat Add the diced onions Cook until the beef is fully browned and the onions are soft Crumble the beef to eliminate any large chunks This foundational step builds bold depth and ensures even distribution

Make the Filling:

Stir in the cheddar soup mushroom soup milk salt and pepper Continue mixing until everything is smooth and cohesive Sprinkle in one cup of shredded cheddar cheese Stir again until thoroughly combined and remove the skillet from the heat The consistency should be creamy and thick not soupy

Prepare the Baking Dish:

Spray a nine by thirteen inch dish with cooking spray to prevent sticking Pour in the beef mixture and spread it evenly across the bottom This ensures even cooking and portioning

Add Cheese Layer:

Sprinkle the remaining cup of shredded cheddar over the beef This layer melts into the filling for extra creamy pockets

Mix the Biscuit Topping:

Pour the biscuit mix into a large bowl Set aside the seasoning packet Add shredded cheddar and milk Stir until just combined and no dry spots remain The batter should be thick but pourable

Top and Bake:

Pour the biscuit mixture gently over the beef and cheese Spread with a spatula Leave some irregular mounds and bumps for rustic texture Slide the baking dish into a preheated three hundred fifty degree oven Bake for fifty to fifty five minutes or until the top is deeply golden and the filling bubbles at the edges

Finish and Rest:

Combine melted butter and the reserved biscuit seasoning Brush this over the biscuit crust as soon as the cobbler comes out of the oven Let the dish rest for five minutes before serving This allows the filling to thicken and flavors to settle

Garnish and Serve:

Just before serving sprinkle with fresh parsley for color Slice into squares and serve hot at the table

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Every time I take this out of the oven the toasty biscuit aroma draws everyone to the kitchen Growing up cheddar cheese was my mother’s favorite and now it is the flavor that reminds me of her hugs

Storage Tips

Cool any leftovers to room temperature before covering Transfer to airtight containers and refrigerate up to three days To reheat warm in the oven until bubbling and the biscuit is crisp again The biscuit topping reheats best if uncovered to prevent sogginess

Ingredient Substitutions

You can use ground turkey or chicken for a lighter version If Cheddar Bay biscuit mix is unavailable try any cheese biscuit mix or make your own biscuit dough Canned soups can be swapped for homemade cheese or mushroom sauces if you prefer less processed ingredients

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Serving Suggestions

This cobbler is a meal on its own but pairs beautifully with a crisp green salad or steamed broccoli For a little heat sprinkle with cayenne before baking Sometimes I serve the cobbler with a side of tangy pickles or coleslaw to balance the richness

Cultural and Historical Context

Cheddar Bay biscuits originated at Red Lobster restaurants as a fan favorite pairing with seafood Casseroles like this one became popular in America for their ease and ability to feed a crowd My twist brings together the nostalgia of family biscuit night and hearty beef casseroles seen at every potluck

Recipe FAQs

→ Can I substitute ground beef with another protein?

Yes, ground turkey or chicken work well as alternatives. Adjust cooking times if needed.

→ Can I use homemade biscuit dough instead of the box mix?

Homemade biscuit dough can be used for the topping. Ensure it has similar consistency for even baking.

→ How do I store leftovers?

Cool completely. Store in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

→ Is it possible to prepare this dish ahead of time?

You can assemble the filling a day ahead and refrigerate. Add biscuit topping and bake fresh before serving.

→ What sides go well with this cobbler?

Fresh green salads, steamed vegetables, or roasted potatoes pair nicely with this hearty main course.

→ Can I freeze portions for later?

Yes, freeze in single portions for easy reheating. Thaw in the fridge and reheat in the oven for best texture.